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Enchilada Soup

Quick and easy spicy soup with red peppers, chicken, corn, and black beans
Course Main Course, Soup
Cuisine Mexican-ish
Keyword black beans, chicken, corn, hearty, roasted red peppers, spicy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 large white onion diced
  • 1 tablespoon minced garlic
  • 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 and garlic 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.