Description
Cheesy Chicken Enchilada Soup brings Mexican comfort straight to your kitchen with rich, spicy flavors and hearty ingredients. Melted cheese, tender chicken, and zesty seasonings blend into a satisfying meal perfect for chilly evenings, inviting you to savor each comforting spoonful.
Ingredients
Scale
Main Protein:
- 2 cups chicken breasts, cooked and chopped (from a roast chicken)
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 green onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels, drained
Liquids and Dairy:
- 1 tablespoon (15 milliliters) olive oil
- 10 ounces (280 grams) enchilada sauce (1 can)
- 14 ounces (400 grams) diced tomatoes (1 can)
- 8 ounces (225 grams) cream cheese
Instructions
- Warm a large Dutch oven or soup pot over medium heat, drizzling olive oil to coat the bottom of the pan.
- Introduce finely diced onions and vibrant bell peppers, sautéing until they become tender and translucent, approximately 4-5 minutes.
- Pour in rich enchilada sauce and add cream cheese, gently breaking down the cheese with a sturdy wooden spoon until it melts completely and integrates smoothly.
- Incorporate diced tomatoes, hearty black beans, and sweet frozen corn, stirring the mixture to ensure even distribution of ingredients.
- Fold in tender, bite-sized chicken breast pieces and pour in chicken broth, allowing the soup to simmer gently for 12-15 minutes, stirring intermittently to prevent sticking and maintain consistent temperature.
- Adjust liquid consistency by adding more broth if the soup appears too dense, ensuring a perfect, velvety texture.
- Remove the pot from heat and garnish with freshly chopped green onions and a generous sprinkle of shredded mozzarella cheese.
- Serve immediately while piping hot, allowing the cheese to melt slightly and create an irresistible, creamy finish.
Notes
- Simmering this soup creates a comforting meal packed with robust Mexican-inspired flavors.
- Customize heat levels by selecting mild or spicy enchilada sauce depending on your preference.
- Frozen corn and canned black beans simplify preparation and add nutritious texture to the soup.
- Cream cheese provides silky richness while helping thicken the soup’s consistency naturally.
- Leftover rotisserie chicken works perfectly as a quick protein substitute for fresh chicken breast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 440 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 80mg