Servings : 8
1 tbsp olive oil
1 large onion chopped
1 green bell pepper seeded and chopped
10 oz 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
1 cup chicken broth low sodium
2 green onions chopped
1 cup mozzarella cheese shredded
- Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Visit Cheesy Chicken Enchilada Soup Recipe @ www.jocooks.com for full instructions.