Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup is hearty, cheesy, and delicious!
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 large purple onion diced
- 1 red bell pepper diced
- 4 cups chicken broth
- 2 tsp cumin
- 10 oz red enchilada sauce
- 14.5 oz fire roasted diced tomatoes
- 1 can black beans rinsed and drained
- 4 oz diced green chiles
- 8 oz cream cheese cut into 1-inch cubes
- 1 cup cheddar cheese shredded, plus additional for garnish
- 2 cups cooked chicken shredded, I used a rotisserie chicken
- 3 tbsp cilantro chopped, reserve some for garnish
- salt and pepper to taste
- 3 green onions chopped, reserve some for garnish
Garnish Ingredients
- green onion chopped
- cilantro chopped
- red onion diced
- tortilla chips crushed
- avocado diced
- Mexican or cheddar cheese shredded
- plain greek yogurt or sour cream
Instructions
- Heat 2 tablespoons olive oil in a large soup pot/dutch oven over medium-high heat.
- Add in chopped purple onion and red bell peppers and cook until the peppers are softened and the onions translucent.
- Pour in 4 cups chicken broth, 2 teaspoons ground cumin, and the enchilada sauce. Stir to combine and bring to a boil.
- Reduce heat to medium. Add in the diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro, and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
- Reduce heat to low. Add in cubed cream cheese and shredded cheddar cheese. Stir to combine and continue to stir while the cheese melts and incorporates.
- Season to taste with salt and pepper. Garnish and enjoy!