Cheesy Chicken Enchilada Soup Recipe
Looking for a comforting and cheesy soup that’s packed with flavor? This Cheesy Chicken Enchilada Soup is the perfect dish to warm you up on a chilly day. It’s creamy, hearty, and loaded with delicious ingredients. Let’s dive into this mouthwatering recipe!
Ingredients:
- 1 tablespoon olive oil 🫒
- 1 large onion, chopped 🧅
- 1 green bell pepper, seeded and chopped 🫑
- 10 ounce enchilada sauce (1 can) 🌶️
- 8 ounce cream cheese 🧀
- 14 ounce diced tomatoes (1 can) 🍅
- 1 cup black beans, drained and rinsed 🫘
- 1 cup frozen corn kernels, drained 🌽
- 2 cups chicken breasts, cooked and chopped (from 1 roast chicken) 🍗
- 1 cup chicken broth, low sodium 🍲
- 2 green onions, chopped 🌿
- 1 cup mozzarella cheese, shredded 🧀
Instructions:
1️⃣ Heat the olive oil in a Dutch oven or soup pot over medium heat. 🫒🔥
2️⃣ Add the chopped onion and bell pepper. Cook for about 5 minutes until the onion is soft and translucent. 🧅🫑
3️⃣ Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted. 🌶️🧀
4️⃣ Add the diced tomatoes, black beans, and frozen corn, stirring to combine. 🍅🫘🌽
5️⃣ Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Do not boil for too long as the cream cheese could curdle. If the soup is too thick, add a bit more chicken broth. 🍗🍲
6️⃣ Remove from heat and top with green onions and mozzarella cheese before serving. 🌿🧀
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: Approx. 300 Kcal per serving
- Servings: 6 servings
Tips for Success:
- Ensure that the cream cheese is fully melted to avoid clumps in your soup.
- Adjust the thickness of the soup by adding more chicken broth if needed.
- For added flavor, garnish with additional toppings like sour cream, avocado slices, or tortilla chips.
This Cheesy Chicken Enchilada Soup is a crowd-pleaser and perfect for any night of the week. Enjoy the comforting and rich flavors that will leave everyone asking for seconds. Happy cooking!
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Cheesy Chicken Enchilada Soup 🥣
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
1 tablespoon olive oil 🫒
1 large onion, chopped 🧅
1 green bell pepper, seeded and chopped 🫑
10 ounce enchilada sauce (1 can) 🌶️
8 ounce cream cheese 🧀
14 ounce diced tomatoes (1 can) 🍅
1 cup black beans, drained and rinsed 🫘
1 cup frozen corn kernels, drained 🌽
2 cups chicken breasts, cooked and chopped (from 1 roast chicken) 🍗
1 cup chicken broth, low sodium 🍲
2 green onions, chopped 🌿
1 cup mozzarella cheese, shredded 🧀
Instructions
1️⃣ Heat the olive oil in a Dutch oven or soup pot over medium heat. 🫒🔥
2️⃣ Add the chopped onion and bell pepper. Cook for about 5 minutes until the onion is soft and translucent. 🧅🫑
3️⃣ Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted. 🌶️🧀
4️⃣ Add the diced tomatoes, black beans, and frozen corn, stirring to combine. 🍅🫘🌽
5️⃣ Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Do not boil for too long as the cream cheese could curdle. If the soup is too thick, add a bit more chicken broth. 🍗🍲
6️⃣ Remove from heat and top with green onions and mozzarella cheese before serving. 🌿🧀
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 300 Kcal