Cheesy Chicken Enchilada Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 2.Add chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.Stir in cream cheese and shredded cheese until melted and well combined. Serve hot, topped with shredded cheese, sour cream, and cilantro.

Cooking Tips

• You can use rotisserie chicken or cooked shredded chicken for this recipe.
• Feel free to add your favorite toppings such as avocado, diced tomatoes, or tortilla strips.
• This soup can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To serve, reheat the soup on the stovetop or in the microwave until heated through.
• Garnish with your favorite toppings before serving.