Cheesy Chicken Enchilada Soup
This cheesy chicken enchilada soup is rich and comforting! All of your favorite flavors of enchiladas in one bowl!
- 1 tbsp olive oil
- 1 small onion chopped
- 1 red pepper chopped
- 10 oz red enchilada sauce (1 can)
- 8 oz cream cheese
- 14 oz diced tomatoes (1 can)
- 15 oz black beans drained (1 can)
- 1 cup frozen corn
- 2 cups cooked chicken breasts chopped
- 1 cup chicken broth (low sodium)
- 2 green onions chopped
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
Heat olive oil in a soup pot over medium heat. Add the chopped onions and peppers and cook until softened.
Add enchilada sauce and cream cheese. Break up cream cheese with a wooden spoon and cook until melted and smooth.
Stir in diced tomatoes, black beans and corn.
Stir in chopped chicken and chicken broth.
Turn the heat down to medium low and cook for about 15 minutes (stirring occasionally) or until the soup is heated through. Do not boil as this will make the cream cheese curdle.
Turn the heat off and stir in green onions and cheese. Let the cheese melt then taste and adjust seasoning accordingly. If the soup is too thick add a little chicken broth as needed.