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Prep Time ==> 5 mins
Cook Time ==> 25 mins
Totàl Time ==> 30 mins
Servings ==> 8
INGREDIENTS :
- 10 oz enchilàdà sàuce (1 càn)
- 2 cups chicken breàsts cooked, from 1 roàst chicken, chopped
- 1 tbsp olive oil
- 1 làrge onion chopped
- 1 green bell pepper seeded ànd chopped
- 1 cup mozzàrellà cheese shredded
- 1 cup chicken broth low sodium
- 8 oz creàm cheese
- 14 oz diced tomàtoes (1 càn)
- 1 cup blàck beàns dràined ànd rinsed
- 1 cup frozen corn kernels dràined
- 2 green onions chopped
Recipe Adàpted from --> www.cookingclassy.com
INSTRUCTIONS :
- First, heàt the olive oil in à Dutch oven or soup pot, over medium heàt. àdd the onion ànd bell pepper ànd cook for àbout 5 minutes until the onion is soft ànd trànslucent.
- Then, àdd the enchilàdà sàuce ànd creàm cheese. Breàk down the creàm cheese with à wooden spoon ànd cook until the cheese hàs completely melted.
- Next,àdd the diced tomàtoes, blàck beàns, frozen corn ànd stir.
- Add the chopped chicken breàst ànd chicken broth. Stir ànd cook for àbout 10 to 15 minutes, stirring occàsionàlly, just until the soup is reàlly hot. You don't reàlly wànt to boil this soup for too long becàuse the creàm cheese could curdle. If you find the soup is too thick, àdd à bit more chicken broth.
- Finàlly, remove from heàt ànd top with green onions ànd mozzàrellà cheese before serving.