Description
This Cheesy Chicken Enchilada Soup is a creamy, cheesy, and comforting dish with a hint of Mexican spice. Loaded with chicken, black beans, corn, and enchilada sauce, it’s a quick and easy one-pot meal perfect for busy weeknights.
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 (1 can)
- 8 ounces cream cheese
- 14 ounces diced tomatoes (1 can)
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked chicken breasts, 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 soup pot over medium heat. Add onion and bell pepper; cook for 5 minutes, until softened.
- Melt Cheese: Add enchilada sauce and cream cheese to the pot. Break down the cream cheese and stir until melted.
- Add Remaining Ingredients: Stir in diced tomatoes, black beans, corn, chicken, and chicken broth. Cook for 10-15 minutes, or until heated through. Do not boil vigorously.
- Serve: Remove from heat and top with green onions and mozzarella cheese.
Notes
- Adjusting Spiciness: Add diced jalapeño or cayenne pepper for a spicier soup.
- Consistency Control: Adjust consistency with additional broth or simmer longer to thicken.
- Cheese Substitute: Use Monterey Jack or cheddar cheese instead of cream cheese and mozzarella.
- Vegetarian Option: Substitute chicken with tofu or chickpeas, and use vegetable broth.
- Storage and Reheating: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg