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Cheesy Chicken Enchilada Soup

Joanna Cismaru, Jo Cooks
  • 30 minutes
  • Serves 8

INGREDIENTS

1 tbsp

olive oil

1

large onion (chopped)

1

green bell pepper (seeded and chopped)

10 oz

red 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, about 2)

1 cup

chicken broth (low sodium)

2

green onions (chopped)

1 cup

mozzarella cheese (shredded)