Last updated on March 14th, 2018 at 04:57 am
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.
You know those people who are so sensitive that you have to walk on eggshells around them and be careful not to hurt their feelings? You know who I’m talking about. Why? Why, I ask you, can you not have a sense of humor and appreciate when people are honest with you and just tell you like it is? I never understood why people preferred for someone to lie to them, instead of telling them the truth, just so that they feel better. And what sucks even more is when these people are your family and if you can’t be honest with your family, then what has this world come to? But what does this have to do with this cheesy chicken enchilada soup, you ask? Nothing, really! Sometimes I just need to vent, and that’s what you my dear readers are here for, listen to me vent! Kidding! You know, if there’s one thing I miss about working in an office full of people, is just standing by the water cooler and venting to your coworkers. But enough about that!
I am here, however, to share with you a really easy recipe for one of my favorite soups ever, this creamy and extremely cheesy chicken enchilada soup. Because you all know how much I love Mexican food, especially enchiladas, so why not a soup version, because as we all know it’s the dead of winter here and nothing beats a cup of cheesy soup.
This is really easy, people. That’s all I really have to say, easy and quick! You will need red enchilada sauce for this and many of you have asked me what brand I use, and to be honest I just use whatever brand I find at my grocery store, usually Old El Paso or Frontera. But one of these days I’ll share with you guys an easy recipe for enchilada sauce, but until then just use the store bought kind, unless you have your own recipe for it. To make this soup creamy and cheese I used an 8 oz block of cream cheese, mine was light Philadelphia but use whatever brand you like. The reason this soup is nice and quick is because I used already cooked chicken breast. I usually buy a whole roasted chicken then add all the breast from it to the soup. The rest goes to the little beggar in the house, my dog.
I like my chicken enchilada soup nice and thick, so I only added a cup of chicken broth here, but if you find it’s a bit too thick for your taste, just add a bit more chicken broth, until you get the desired consistency. Serve this with some chopped green onions and mozzarella cheese, and you’ve got yourself one delicious comforting soup. I served this with tortilla chips, but toasted bread would be just fine.
Try some of my other Chicken Enchilada recipes!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 tbsp olive oil
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 10 oz red 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, about 2
- 1 cup chicken broth low sodium
- 2 green onions chopped
- 1 cup mozzarella cheese shredded
- 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, frozen corn and stir.
- Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
I used a 3.5 quart Dutch Oven.
Can I freeze this: Yes, wait for the soup to cool down first. Transfer to an airtight container and freeze.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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