What’s better than a bowl of soup on a cold winters day? A bowl of soup that's packing heat when your furnace decides to break and you've had no heat for two days. 🥶 Luckily, we were able to get our furnace fixed before the Ohio Artic Freeze hits us this weekend into next week. Thank goodness for this new recipe we tried! This Chicken Enchilada Soup packs a little punch of spice, but not too much that you can't enjoy it! It was so tasty & could easily consistency to use as a sauce over pasta, rice, potatoes, or whatever sounds good to you! It's that yummy!
Let's Get Cooking!
Chicken Enchilada Soup Recipe
- I N G R E D I E N T S -
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can red enchilada sauce
8 oz cream cheese
28 oz diced tomatoes / Rotel Diced Tomatoes & Green Chile (if you like more heat)
1 can black beans, drained
1 can corn, drained
2 c. cooked chicken breast, chopped
1 c. chicken broth
1 c. mozzarella, shredded
Cilantro, to taste
- I N S T R U C T I O N S -
1️. Heat 1 Tbsp olive oil in a soup pot over medium heat. Add the onion, garlic, and bell pepper, cooking until softened.
2. Add enchilada sauce and cream cheese, stirring until melted and smooth.
3. Stir in tomatoes, black beans and corn. Add chopped chicken and broth. Turn heat down and stir occasionally until heated through.
4. Remove from heat and add cilantro and mozzarella. Add salt and pepper to taste. Thin with extra broth to desired consistency.
5. You can serve as soup or change consistency with less chicken broth, making a delicious sauce to go over pasta, rice, or mashed potatoes.
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