Cheesy Chicken Enchilada Soup Recipe

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.

Servings : 8


1 tbsp olive oil
1 large onion chopped
1 green bell pepper seeded and chopped
10 oz 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
1 cup chicken broth low sodium
2 green onions chopped
1 cup mozzarella cheese shredded


  1. Heat the olive oil in a Dutch oven or soup pot over medium heat.
  2. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
  3. Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
  4. Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
  5. 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. Do not boil for too long as the cream cheese could curdle. If the soup is too thick, add a bit more chicken broth.
  6. Remove from heat and top with green onions and mozzarella cheese before serving.

  • Adjusting Spiciness: For a spicier soup, consider adding a diced jalapeno or a dash of cayenne pepper.
  • Consistency Control: Feel free to adjust the consistency of the soup with additional broth if you find it too thick. Conversely, let the soup simmer longer if you prefer it thicker.
  • Cheese Substitute: While cream cheese and mozzarella are used in this recipe, feel free to use other cheeses like Monterey Jack or cheddar based on your preference.
  • Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
  • Storage and Reheating: Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If frozen, let it thaw overnight in the fridge before reheating. Reheat on the stovetop or in the microwave until heated through.


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