Sunday, July 15, 2018


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
Author : Joanna Cismaru

  • 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. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.

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