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Nancy Lee and Me - Cheesy Chicken Enchilada Soup
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Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is a creamy, delicious and easy soup recipe that’s perfect for hectic weeknights when there’s children to feed and homework to do. It’s also great for laid back weekends! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican
Keyword: cheddar cheese, enchilada, soup
Servings: 8
Calories: 326kcal
Author: Center Cut Cook

Ingredients

  • 2 tbsp olive oil
  • 1 large purple onion diced
  • 1 red bell pepper diced
  • 4 cups chicken broth
  • 2 tsp cumin
  • 10 oz enchilada sauce
  • 14.5 oz fire roasted diced tomatoes 1 can
  • 1 can black beans rinsed and drained
  • 4 oz green chilis 1 can diced
  • 8 oz cream cheese cut into 1 inch cubes
  • `1 cup mexican blend cheese
  • 2 cups cooked chicken shredded
  • 3 tbsp green onions 3 stems chopped
  • salt and pepper to taste

Instructions

  • Heat 2 tablespoons olive oil in a large soup pot/dutch oven over medium high heat.
  • Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
  • Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
  • Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
  • Reduce heat to low. Add in cubed cream cheese and Horizon Organic Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts and incorporates.
  • Season to taste with salt and pepper.
  • Garnish with chopped green onions, shredded mexican blend cheese

Nutrition

Calories: 326kcal | Carbohydrates: 18g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 1081mg | Potassium: 403mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1424IU | Vitamin C: 32mg | Calcium: 165mg | Iron: 2mg