Cheesy Chicken Enchilada Soup Recipe

This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.

Servings : 8

1 tbsp olive oil
1 large onion chopped
1 green bell pepper seeded and chopped
10 oz enchilada sauce (1 can)
8 oz cream cheese
14 oz 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


  1. 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.
  2. Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
  3. Visit Cheesy Chicken Enchilada Soup Recipe @ for full instructions.

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