Cheesy Chicken Enchilada Soup
A hearty, flavorful soup that is packed with chicken, beans, corn, and diced tomatoes! This is a great, family friendly meal that is ready in under 30 minutes!
Servings: 6
Calories: 379kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, de-seeded and diced
- 10 oz. red enchilada sauce
- 8 oz. cream cheese
- 14 oz. diced tomatoes
- 1 cup black beans
- 1 cup corn (frozen or canned works)
- 2 cups chicken breasts, cooked and diced/shredded (whichever preferred)
- 1 cup chicken broth
- 1 cup Cotija cheese, shredded (or Mozzarella)
- Toppings: Sour Cream, Green Onions, Avocado
Instructions
- Heat the olive oil in a pot.
- Once oil is heated, add in the onion and green pepper, cooking for about 3-5 minutes.
- Pour in the enchilada sauce and cream cheese, stirring until cheese is completely melted.
- Add in the tomatoes, beans, and corn, allowing to cook for about 5 minutes.
- Add in the cooked chicken and broth, cooking on low for about 10 minutes.
- Remove from heat and serve in bowls. Top each bowl with shredded cheese and toppings of choice before serving! Enjoy!
Notes
Recipe adapted from: Jo Cooks
Nutrition
Calories: 379kcal | Carbohydrates: 24g | Protein: 22g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1020mg | Potassium: 628mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1164IU | Vitamin C: 29mg | Calcium: 200mg | Iron: 2mg
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