Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup is bursting with flavor. It's hearty, cheesy and delicious. With hints of spice and a bit of creaminess, and ready in about 30 minutes, it's the perfect meal to enjoy with the whole family.
Ingredients
- 2 tablespoons olive oil
- 1 large purple onion, diced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 2 teaspoons cumin
- 10 ounces red enchilada sauce
- 1 – 14.5 ounce can fire roasted diced tomatoes
- 1 can black beans rinsed and drained
- 1 – 4 ounce can diced green chiles
- 8 ounces cream cheese, cut into 1 inch cubes
- 1 cup Horizon Organic Shredded Mexican Cheese, additional for garnish
- 2 cups shredded cooked chicken (I used a rotisserie chicken)
- 3 Tablespoons chopped cilantro, reserve some for garnish
- Salt and pepper to taste
- 3 green onions, chopped, reserve some for garnish
- Chopped green onion
- Chopped cilantro
- Diced red onion
- Crushed Tortilla chips
- Diced avocado
- Horizon Organic Shredded Mexican or Cheddar Cheese
- Plain Greek yogurt or sour scream
Preparation
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 peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in 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 Horizon Organic Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts and incorporates.
Season to taste with salt and pepper.
Garnish with chopped green onions, additional Horizon Organic Shredded Mexican Cheese, etc.
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