Name: Cheesy Chicken Enchilada Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 green bell pepper, seeded and chopped; 10 ounces enchilada sauce; 8 ounces cream cheese, softened; 1 (14 ounce) can diced tomatoes, undrained; 1 cup black beans, drained and rinsed; 1 cup frozen corn kernels; 2 cups cooked chicken, chopped; 1 cup low-sodium chicken broth; 2 green onions, chopped; 1 cup shredded mozzarella cheese

This Cheesy Chicken Enchilada Soup is a hearty and flavorful dish that’s perfect for a cozy weeknight meal. With tender chicken, a medley of vegetables, and a creamy, cheesy broth, it’s a satisfying and comforting soup that’s easy to make and sure to please the whole family.

Why You’ll Love This Recipe

Flavorful and Cheesy: This soup is packed with the bold flavors of enchiladas, thanks to the enchilada sauce, cream cheese, and mozzarella cheese.
Easy to Make: With simple ingredients and straightforward instructions, this soup comes together quickly and easily.
Versatile: You can customize this soup with your favorite vegetables, cheeses, or add-ins, such as diced jalapeños or a dollop of sour cream.

Ingredients

Here’s what you’ll need to create this delicious soup:

Olive oil: For sautéing the vegetables.
Onion: Chopped, for flavor and texture.
Green bell pepper: Seeded and chopped, for color, sweetness, and crunch.
Enchilada sauce: Adds a zesty and slightly spicy flavor.
Cream cheese: Adds a creamy texture and a tangy flavor.
Diced tomatoes: Adds sweetness and acidity.
Black beans: Drained and rinsed, adds protein and a hearty texture.
Frozen corn kernels: Drained, adds sweetness and a pop of color.
Cooked chicken breasts: Chopped, you can use leftover chicken or rotisserie chicken for convenience.
Chicken broth: Low sodium, forms the base of the flavorful soup.
Green onions: Chopped, for garnish and a mild onion flavor.
Mozzarella cheese: Shredded, adds a cheesy topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Cheesy Chicken Enchilada Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and bell pepper, and cook for about 5 minutes, or until the onion is softened and translucent.

Step 2: Melt the Cheeses

Add the enchilada sauce and cream cheese to the pot. Break down the cream cheese with a wooden spoon and cook, stirring constantly, until the cream cheese is completely melted and smooth.

Step 3: Add the Remaining Ingredients and Simmer

Add the diced tomatoes, black beans, and frozen corn to the pot. Stir to combine. Add the chopped cooked chicken and chicken broth. Stir well and cook for about 10-15 minutes, or until the soup is heated through. Do not let the soup boil vigorously, as this could cause the cream cheese to curdle. If the soup is too thick, add a bit more chicken broth to reach your desired consistency.

Step 4: Garnish and Serve

Remove the pot from the heat and top the soup with chopped green onions and shredded mozzarella cheese. Serve hot and enjoy!

Pro Tips for Making the Recipe

Adjust the spiciness: For a spicier soup, consider adding a diced jalapeño or a dash of cayenne pepper.
Control the consistency: 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.
Customize the cheese: 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.

How to Serve Cheesy Chicken Enchilada Soup

Cozy Weeknight Meal: This Cheesy Chicken Enchilada Soup is perfect for a warm and satisfying weeknight dinner.
Light Lunch: Enjoy it as a lighter lunch option with a side salad or a piece of crusty bread.
Party Food: Serve it in small bowls or mugs for a fun and festive party appetizer.

Make Ahead and Storage

Storing Leftovers

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.

Reheating

Reheat gently on the stovetop or in the microwave until heated through.

FAQs

Can I use a different type of meat?
Yes, you can substitute the chicken with ground beef, turkey, or even shredded pork.

Can I make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add tofu or chickpeas for extra protein.

Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables separately, then add them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

How can I make this soup thicker?
You can thicken the soup by simmering it uncovered for a longer time or by adding a cornstarch slurry (cornstarch mixed with water).

There you have it! A delicious and easy-to-make recipe for Cheesy Chicken Enchilada Soup that’s perfect for any occasion. Enjoy!