Cooking

Cheesy Chicken Enchilada Soup

We came home after an amazing weekend in Utah late last night with my family. We went to Frightmares at Lagoon on Saturday, and spent all day Sunday at Boondocks. It was so much fun! We seem to always be so busy and wrapped up in our own lives, so it was so nice to be able to all get together and spend the weekend having fun!

Between parent teacher conferences at the end of last week, late nights and early mornings, and then walking around all weekend, riding insane roller coasters and doing batting cages, I was EXHAUSTED today. I came home after work and took a super long nap.

I had zero plans for dinner, but wanted to do something easy, since it was already nearing seven by the time I got up and back at it. I saw a soup that had looked really easy and delicious on Pinterest, and really wanted to try it out. I was surprised with how quick it was done, and the soup was really yummy, plus perfectly satisfying for the chilly fall weather!

Cheesy Chicken Enchilada Soup

Recipe adapted from JoCooks.com.

This recipe contains affiliate links.

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 10 ounce can red enchilada sauce
  • 8 ounces cream cheese
  • 14 ounce can diced tomatoes
  • 1 can black or white beans, drained and rinsed (We used white beans, since we didn’t have any black beans.)
  • 1 can whole kernel corn, drained
  • 1 13 ounce can chunk chicken breast, drained
  • 2 cups chicken broth
  • Shredded mozzarella cheese

Directions:

  1. Heat the olive oil in a soup pot over medium heat. I love the Calphalon Classic Nonstick Dutch Oven with Cover, 7 quart, Grey. 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 and cook until it has completely melted.
  3. Add the diced tomatoes, black beans, and corn. Stir.
  4. Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Make sure not to boil the soup for too long, as it can cause the cream cheese to curdle.
  5. Remove from heat and top with mozzarella cheese before serving.

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This soup was delicious! I rarely, if ever, have made a Mexican soup before. It was such a simple dinner to throw together, and will definitely be a recurrence on our dinner menu!

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