Cheesy Chicken Enchilada Soup


  • 4 cups Shredded Chicken
  • 1 Bell Pepper chopped
  • 1 medium Onion diced
  • 1 4 oz. can Diced Mild Green Chilies
  • 14 oz. Chicken Broth
  • 14 oz. can Petite Diced Tomatoes
  • 15 oz. can Red Enchilada Sauce
  • 14 oz. can Mild Chili Beans
  • 8 oz. can Corn drained
  • 8 oz. can Sliced Black Olives drained
  • 8 oz. Cream Cheese
  • 1 cup Shredded Mozzarella
  • 1 cup Shredded Cheddar Cheese


  • In a soup pot, sauté onions and peppers in olive oil. Once veggies become tender, add all remaining ingredients besides cream cheese, mozzarella, and cheddar.
  • Allow Soup to simmer for 15minutes. Add the cream cheese and cheeses. Let the soup simmer an additional 10minutes, stirring to melt cheese. Season with salt and pepper to taste.
  • Serve and too with slicedgreen onion, sour cream, and corn chips.