Cheesy Chicken Enchilada Soup
User Reviews
4.5
Cheesy Chicken Enchilada Soup
Description
This Cheesy Chicken Enchilada Soup starts by sautéing onion and green bell pepper in olive oil until soft and translucent. Enchilada sauce and cream cheese are then cooked together, melting the cheese into a creamy, mildly spicy base. Diced tomatoes, black beans, and frozen corn are stirred in to add texture and depth.
Cooked, chopped chicken breast and chicken broth are added next, and the soup simmers gently to meld flavors and heat through without curdling the cheese. The enchilada sauce provides bold seasoning while the cream cheese softens the heat and adds creaminess. Mozzarella cheese and chopped green onions are sprinkled on top before serving to add fresh, melty, and mild cheesy notes.
This soup works well as a wholesome lunch or dinner, providing protein from the chicken and black beans along with vegetables. Adjusting spiciness is possible by adding jalapeño or cayenne to taste. Serving with tortilla chips or warmed bread complements the cheesy Mexican-inspired flavor profile.
Leftovers can be refrigerated up to four days or frozen for longer storage. When reheating, add broth if the soup thickens too much. Cheese substitutions can be made based on preferences, and a vegetarian version can be made by replacing chicken with tofu or chickpeas and using vegetable broth.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 10 ounce enchilada sauce (1 can)
- 8 ounce cream cheese
- 14 ounce diced tomatoes (1 can)
- 1 cup black beans drained and rinsed
- 1 cup corn kernels drained, frozen
- 2 cups chicken breast cooked, from 1 roast chicken, chopped
- 1 cup chicken broth low sodium
- 2 green onions chopped
- 1 cup mozzarella cheese shredded
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium heat.
- Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
- 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. If the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
Notes
- Adjust soup spiciness by adding diced jalapeño or cayenne pepper.
- Control soup thickness by adding broth or simmering longer.
- Alternate cheeses such as Monterey Jack or cheddar can be used.
- Vegetarian version possible by substituting chicken with tofu or chickpeas and using vegetable broth.
- Store leftovers up to 4 days refrigerated or freeze up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 612mg | 26% |
| Potassium | 495mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 904IU | 18% |
| Vitamin C | 21mg | 23% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
