With the colder months upon us, I figured I would share a soup recipe for those that enjoy a warm meal during the colder seasons. I have yet to try this particular recipe but it looked good and for those that want something new to add to your recipe book, figured I would share it with everyone.
Ingredients:
- 1 Tbsp Olive oil
- 1 large onion (chopped)
- 1 green bell pepper (seeded and chopped)
- 10 oz can enchilada sauce
- 8 oz cream cheese
- 14 oz can diced tomatoes
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn kernels (drained)
- 2 cups cooked chicken breast, chopped
- 1 cup chicken broth
- 2 green onions (chopped)
Directions:
- Heat the olive oil in a soup pot over medium heat, add the onion and bell pepper and cook for 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese – break down the cream cheese with a spoon and cook until the cheese is completely melted
- Add the diced tomatoes, black beans, frozen corn and stir
- Add the chopped chicken breast & chicken broth. stir and cook for about 10-15 minutes. stir occasionally. Do NOT boil the soup for too long, because the cheese could curdle, if the soup is too thick – add more chicken broth.
- Remove from heat, top with green onions and mozzarella cheese & serve.
Enjoy!
Fitness WonderWoman
Shay-lon
Ooh this sounds soooo good I’ll try it minus the chicken! I usually don’t put corn in my enchiladas so that’s something new to try out!
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Yes, neither do I! i love chicken, so I will continue to have it with, but hey should let me know how it works out without it 🙂
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Yeah definitely if you like it you should eat it! I’ll try it with tofu or Gardien vegan chicken (their brands meatless chicken is the closest to the actual thing) and let you know how it turns out!
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This is a must try… thanks for sharing this 🙂
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Hey! no problem! hope you enjoy it 😀
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Yum!2 love me some soup
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Yes, it is November here and I know with the weather getting cooler, this will come handy 🙂
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