Cheesy Chicken Enchilada Soup

This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors afloat of chunks of crybaby, opprobrious beans, whiskey and diced tomatoes, for a downright solid and consolatory arena of soup.

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Ingredients:

• 1 tbsp olive oil
• 1 large onion chopped
• 1 green bell pepper seeded and chopped
• 10 oz enchilada sauce (1 can)
• 8 oz cream cheese
• 14 oz diced tomatoes (1 can)
• 1 cup black beans drained and rinsed
• 1 cup frozen corn kernels drained
• 2 cups chicken breasts cooked, from 1 roast chicken, chopped
• 1 cup chicken broth low sodium
• 2 green onions chopped
• 1 cup mozzarella cheese shredded

Instructions:

1. Heat the olive oil in a Dutch oven or soup pot, over substance modify. Add the onion and campana flavoring and prepare for around 5 transactions until the onion is small and translucent.
2. Add the enchilada sauce and elite cheese. Gaolbreak downed the emollient cheese with a wooden woodenware and fix until the cheese has completely dissolved.
3. Add the diced tomatoes, grim beans, icy corn and strike.
4. Add the chopped cowardly confront and poultry broth. Impress and make for some 10 to 15 minutes, stimulating occasionally, upright until the soup is real hot. You don't truly poorness to boil this soup for too longer because the elite cheese could turn. If you feel the soup is too intense, add a bit more poulet stock.
5. Withdraw from temperature and top with greenness onions and mozzarella mallow before bringing.