This post contains affiliate links.
Chicken Enchilada Soup
Course
Soup
Cuisine
Mexican
Ingredients
3
boneless skinless chicken breasts
2
TBSP
evoo
2
green bell peppers
2
onions
2
cans
red enchilada sauce
2
cans
rotel
16
oz
cream cheese
2
cans
black beans
drained
2
cans
whole kernel corn
drained
8
oz
chicken broth
2
cups
mozzarella cheese
shredded
1
bunch
green onions
chopped
Instructions
Boil chicken in large stock pot until done, set aside. Shred/chop when cool.
Place EVOO in the large stock pot and heat. Add bell peppers and onions and sauté until onions are tender.
When veggies are tender add cream cheese to the pot and stir until melted. Add in enchilada sauce and mix it in well.
Add black beans, corn and Rotel and stir.
Add in the chopped chicken breast and chicken broth and bring to a boil.
Turn heat down and simmer soup for about 10 minutes, stirring occasionally.
Remove soup from heat and add in mozzarella and stir well.
Garnish with chopped green onions and enjoy!