Cheesy Chicken Enchilada Soup Recipe

This Cheesy Chicken Enchilada Soup is a creamy, cheesy, and comforting dream! Imagine all the flavors of chicken enchiladas in a warm and satisfying soup. With tender chicken, a rich and cheesy broth, and a hint of spice, it’s a perfect weeknight meal that’s ready in just 30 minutes.

Ingredients

• Olive oil: Used to sauté the vegetables.
• Onion: Chopped onion adds a sweet and savory flavor base to the soup.
• Green bell pepper: Seeded and chopped green bell pepper adds sweetness, color, and a bit of crunch.
• Enchilada sauce: Use your favorite store-bought or homemade enchilada sauce for a flavorful base.
• Cream cheese: Adds a creamy texture and a tangy flavor to the soup.
• Diced tomatoes: Canned diced tomatoes add sweetness and acidity.
• Black beans: Drained and rinsed black beans add a hearty texture and a boost of protein.
• Frozen corn kernels: Adds a touch of sweetness and a pop of color.
• Cooked chicken breasts: Use leftover or rotisserie chicken for convenience, or cook chicken breasts specifically for the soup.
• Chicken broth: Low sodium chicken broth adds flavor and thins the soup to the desired consistency.
• Green onions: Chopped green onions add a fresh onion flavor and a pop of color as a garnish.
• Mozzarella cheese: Shredded mozzarella cheese adds a final layer of cheesy goodness.

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 has melted completely and is incorporated into the sauce.

Step 3: Add the Remaining Ingredients

Add the diced tomatoes, black beans, and frozen corn to the pot. Stir to combine. Add the chopped cooked chicken and chicken broth. Stir and cook for about 10-15 minutes, or until the soup is heated through. Avoid boiling for too long, as this can 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: Serve

Remove the soup from the heat and top with chopped green onions and shredded mozzarella cheese before serving.

How to Serve

This Cheesy Chicken Enchilada Soup is delicious on its own, but you can also serve it with:

• Tortilla chips: Crispy tortilla chips are perfect for dipping and scooping up the cheesy goodness.
• Avocado: Diced avocado adds a creamy and refreshing element.
• Sour cream: A dollop of sour cream adds a tangy coolness.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing

This soup freezes well for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftover soup on the stovetop over medium heat or in the microwave until heated through.

FAQs

1. Can I use a different protein?

Yes, you can substitute the chicken with ground beef, turkey, or even shrimp.

2. Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. You can also add tofu, chickpeas, or lentils for extra protein.

3. Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

4. How can I make this soup lower in calories?

You can use reduced-fat cream cheese and low-fat milk or half-and-half instead of heavy cream to reduce the calorie content.

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