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Cheesy Chicken Enchilada Soup

Joanna Cismaru, Jo Cooks
  • minutes
  • Serves 8

INGREDIENTS

2

cooked chicken breasts from 1 roast chicken, cooked

1 cup

Black beans

1 cup

Corn, frozen kernels

1

Green bell pepper

2

Green onions

1

Onion, large

1 14 ounce can

Tomatoes

1 cup

Chicken broth

1 tbsp

Olive oil

8 oz

Cream cheese

1 cup

Mozzarella cheese

1 10 ounce can

Enchilada sauce, red