20 Minute Enchilada Soup
Make this soup in just 20 minutes using rotisserie or leftover chicken! So much flavor - loaded with chicken, beans and lots of cheesy creaminess.
Servings: 6
Calories:
Ingredients
- 2 cups cooked shredded (or chopped) chicken
- 8 ounces cream cheese
- 1 tablespoon olive oil
- salt and pepper to taste
- 10 ounce can enchilada sauce medium spice used
- 14 ounce can diced tomatoes including the juices
- 15 ounce can black beans rinsed and drained
- 15 ounce can corn drained
- 4 ounce can green chilies
- 1 1/2 cups chicken stock
- 1 teaspoon cumin
- juice from half of one lime
- 8 ounces sharp cheddar cheese grated
- 1/4 cup cilantro finely chopped
Instructions
- Shred or chop the chicken then set aside and bring the cream cheese to room temperature.
- Drizzle the olive oil into a soup pot then add onions and season with salt and pepper. Cook 3-4 minutes over medium heat or until onions are softened.
- Pour in the enchilada sauce, diced tomatoes with juices, drained and rinsed black beans, drained corn, green chiklies, chicken stock and cumin. Stir to combine.
- Bring to a boil then add lime juice and cream cheese. When cream cheese is melted fold in shredded cheese and cilantro. Top with your favorites!