Enchilada Soup
Quick and easy spicy soup with red peppers, chicken, corn, and black beans
Servings 6
Ingredients
- 1 large white onion diced
- 2 Tbsp olive oil
- 8 oz cream cheese softened (one box)
- 14 oz red enchilada sauce Be sure the first ingredient is red peppers, not tomato.
- 2 cups chicken stock
- 1 cup chunky red salsa
- 1 15 oz can black beans drained
- 1 ½ cups frozen corn
- 2 cups diced cooked chicken
Instructions
- In a 5 quart dutch oven or saucepan, saute the onion in olive oil until soft but not brown.
- Add the softened cream cheese. Heat and stir until incorporated.
- Add the enchilada sauce and chicken stock. If the sauce and stock are cold, the cream cheese will solidify again. Heat and stir until the cream cheese is incorporated again.
- Add remaining ingredients and simmer until the soup is hot.