4.5 from 2,835 votes
Cheesy Chicken Enchilada Soup
Experience a fiesta of flavors with this Cheesy Chicken Enchilada Soup - a comforting blend of tender chicken, vibrant veggies, creamy cheese, and bold enchilada sauce. Every spoonful promises a hearty, velvety texture and a delightful burst of Mexican flavors. Dive into this indulgent, crowd-pleasing dish and let it become your new favorite comfort food!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 283 kcal
Course:
Soup
Cuisine:
American , Mexican
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 frozen corn kernels drained
- 2 cups chicken breasts 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.
Cup of Yum
Notes
- Adjusting Spiciness: For a spicier soup, consider adding a diced jalapeno or a dash of cayenne pepper.
- Consistency Control: 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.
- Cheese Substitute: 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.
- Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
- Storage and Reheating: 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. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Serving
1serving
Calories
283kcal
(14%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
64mg
(21%)
Sodium
612mg
(26%)
Potassium
495mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
904IU
(18%)
Vitamin C
21mg
(23%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283
% 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.