Description
This Cheesy Chicken Enchilada Soup is a creamy and comforting dish that’s perfect for a quick and satisfying meal. It’s packed with tender chicken, a variety of vegetables, and a rich, cheesy broth, making it a delicious and easy-to-prepare soup.
Ingredients
Units
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- 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
Instructions
- Sauté Vegetables: Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and bell pepper; cook until softened.
- Melt Cheese: Add enchilada sauce and cream cheese to the pot. Stir until the cream cheese is melted and smooth.
- Add Remaining Ingredients: Stir in diced tomatoes, black beans, corn, chicken, and chicken broth. Bring to a simmer and cook for 10-15 minutes, or until heated through. Avoid boiling for too long to prevent curdling. Adjust consistency with additional broth if needed.
- Serve: Remove from heat and top with chopped green onions and mozzarella cheese. Serve immediately.
Notes
- Spice Level: Add diced jalapeño or cayenne pepper for extra heat.
- Consistency: Adjust consistency with additional broth or simmer longer to thicken.
- Cheese: Substitute cream cheese and mozzarella with other cheeses like Monterey Jack or cheddar.
- Vegetarian: Use tofu, chickpeas, and vegetable broth for a vegetarian version.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 700mg
- Sodium: 18g
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
