Cheesy Chicken Enchilada Soup

There’s something so comforting about a warm bowl of Cheesy Chicken Enchilada Soup on a chilly winter evening. I remember the first time I made this recipe; it was a spur-of-the-moment decision during a particularly cold week. The aroma of savory chicken and melted cheese wafted through my home, instantly making it feel cozy and welcoming. My family gathered around the table, eager to dig into this hearty meal. It became a tradition, and now, whenever the temperature drops, I whip up a batch of this delightful soup. The creamy texture combined with a hint of spice makes it irresistible! Whether it’s a casual dinner or a family gathering, this Cheesy Chicken Enchilada Soup never fails to impress. Grab a spoon; you’re in for a treat!

What’s In This Cheesy Chicken Enchilada Soup

The ingredients in this Cheesy Chicken Enchilada Soup come together beautifully, creating a dish that’s both tasty and comforting. Each component plays a vital role in building flavor and texture. From the creamy cream cheese to the savory chicken broth, these ingredients work together to create a satisfying meal.

• 1 tablespoon olive oil: A healthy fat essential for sautéing.
• 1 large onion (chopped): Adds a sweet and savory base flavor.
• 1 green bell pepper (seeded and chopped): Contributes a nice crunch and sweetness.
• 10 ounces enchilada sauce (1 can): The star of the dish, adding zest and a hint of spice.
• 8 ounces cream cheese: Creates the signature creaminess that makes this soup irresistible.
• 14 ounces diced tomatoes (1 can): Adds a fresh, tangy flavor.
• 1 cup black beans (drained and rinsed): Provides protein and a rich texture.
• 1 cup frozen corn kernels (drained): A touch of sweetness and color.
• 2 cups chicken breasts (cooked, from 1 roast chicken, chopped): The main protein that makes this soup hearty.
• 1 cup chicken broth (low sodium): Enhances the soup’s flavor without being overly salty.
• 2 green onions (chopped): A fresh garnish to add flavor and color.
• 1 cup mozzarella cheese (shredded): Melts beautifully on top for a cheesy finish.

Making This Cheesy Chicken Enchilada Soup

Making Cheesy Chicken Enchilada Soup is a breeze, and you’ll love how quickly it comes together. Just follow these simple steps to create a delicious meal that will warm your heart.

1. Heat the olive oil in a 6 Quart Dutch Oven or soup pot over medium heat. You’ll want the oil shimmering, which indicates it’s hot enough to start cooking.
2. Add the onion and green bell pepper. Sauté them for about 5 minutes until the onion becomes soft and translucent. This step builds the flavor base, so don’t rush it!
3. Next, add the enchilada sauce and cream cheese. Use a wooden spoon to break down the cream cheese as it melts. Stir until the mixture is smooth and creamy.
4. Now, it’s time to add the diced tomatoes, black beans, and frozen corn kernels. Stir everything together, ensuring all the ingredients are well-combined.
5. Next, introduce the chicken breasts and chicken broth into the pot. Stir everything together, making sure to incorporate all the flavors. Let this simmer for about 10 to 15 minutes, stirring occasionally. You want the soup to be hot but avoid boiling, as the cream cheese can curdle.
6. If the soup is too thick for your liking, you can add a bit more chicken broth until you reach your desired consistency. It should be creamy but not overly dense.
7. Once heated through, remove the pot from heat. Top the soup with green onions and mozzarella cheese. Allow the cheese to melt slightly before serving. This adds a beautiful finish to your soup!
8. Serve the Cheesy Chicken Enchilada Soup in bowls, and enjoy every warm, cheesy spoonful!

Helpful Hints

Here are some great tips to help you make the most out of your Cheesy Chicken Enchilada Soup experience!

• Storage: Leftover soup can be stored in the refrigerator for up to 4 days. Store in an airtight container to maintain freshness.
• Freezing: You can freeze this soup for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating on the stovetop.
• Pairing: This soup goes great with a side of warm tortillas or a simple green salad for a complete meal.
• Leftover Chicken: This recipe is ideal for using up leftover chicken from a roast. It saves time and adds flavor!
• Garnishing: Don’t skip the fresh green onions on top—they add a burst of flavor and a pop of color!
• Adjusting Consistency: If the soup becomes too thick, just stir in a bit more chicken broth to thin it out.

What to Serve With Cheesy Chicken Enchilada Soup

This Cheesy Chicken Enchilada Soup is a versatile dish that pairs well with a variety of sides and occasions. Here are some ideas:

• Crispy Tortilla Chips: Serve alongside a bowl of crunchy tortilla chips for dipping, adding a delightful texture contrast.
• Green Salad: A light green salad with a zesty dressing complements the richness of the soup.
• Rice: Add a side of cilantro-lime rice to soak up the delicious broth.
• Mexican Cornbread: This hearty bread makes for a perfect companion, offering a sweet contrast to the savory soup.
• Occasions: This soup is ideal for cozy family dinners, casual get-togethers, or even festive gatherings.
• Seasonal Touch: When serving during the colder months, consider adding a cozy ambiance with candles and warm blankets for a comforting meal setting.

FAQ

Conclusion

The Cheesy Chicken Enchilada Soup is truly special, combining creamy textures and delicious flavors that create a comforting meal. I encourage you to try making it for your family; it might just become a new favorite. Enjoy the warmth and satisfaction of this delightful soup, and don’t forget to share it with your loved ones!

Cheesy Chicken Enchilada Soup

The ultimate comfort food, Cheesy Chicken Enchilada Soup is creamy, cheesy, and packed with flavor. This easy weeknight dinner will warm your heart and soul, making it a perfect choice for chilly nights. Indulge in the rich, savory goodness tonight!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion (chopped)
• 1 large green bell pepper (seeded and chopped)
• 10 ounces enchilada sauce (1 can)
• 8 ounces cream cheese
• 14 ounces diced tomatoes (1 can)
• 1 cup black beans (drained and rinsed)
• 1 cup frozen corn kernels (drained)
• 2 cups chicken breasts (cooked, from 1 roast chicken, chopped)
• 1 cup chicken broth (low sodium)
• 2 large green onions (chopped)
• 1 cup mozzarella cheese (shredded)

Equipment

• 6-quart Dutch Oven

Method

 

1. Heat the olive oil in a 6 Quart Dutch Oven or soup pot over medium heat.
2. Add the onion and green bell pepper and cook for about 5 minutes until the onion is soft and translucent.
3. Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
4. Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
5. 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.
6. If the soup is too thick, add a bit more chicken broth.
7. Remove from heat and top with green onions and mozzarella cheese before serving.

Notes

• Tip 1: For a spicier soup, consider adding a diced jalapeño or a dash of cayenne pepper.
• Tip 2: Feel free to adjust the consistency of the soup with additional broth if you find it too thick. Conversely, let the soup simmer longer if you prefer it thicker.
• Tip 3: While cream cheese and mozzarella are used in this recipe, feel free to use other cheeses like Monterey Jack or cheddar based on your preference.
• Tip 4: For a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
• Tip 5: Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If frozen, let it thaw overnight in the fridge before reheating.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.