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Cheesy Chicken Enchilada Soup

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
Cook Time 25 minutes
Total Time 30 minutes
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.