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Cheesy Chicken Heirloom Tomato Enchilada Soup


30 mins
Serves 8

Roasted heirloom tomatoes bring big flavor to this twist on a Mexican favorite. A nourishing meal, serve this soup with toppings so everyone can make it their own. Save time by using pre-cooked shredded chicken.

  • Step 1

    Heat soup in a large soup pot over medium heat. 

  • Step 2

    Add all remaining ingredients except for the cream cheese and shredded cheese.

  • Step 3

    Bring the soup to a gentle boil and allow the chicken to slowly cook through - careful not to boil rapidly, about 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. 

  • Step 4

    Reduce heat to low. Stir in softened cream cheese until combined, then stir in the shredded cheese until melted. 

  • Step 5

    Taste and add any additional seasonings as needed and serve with optional toppings. 

Ingredient list

  • 24 oz
    Roasted Heirloom Tomato Soup
  • 15 oz
    black beans, drained and rinsed
  • 15 oz
    canned whole kernel corn, drained
  • 1 tsp
    hot sauce
  • 4 cups
    chicken broth
  • 1 large
    boneless, skinless chicken breast (or 2 small)
  • 4 oz
    cream cheese, softened
  • 1 cup
    cheddar cheese, shredded
  • 1/2 cup
    Monterey Jack cheese, shredded
  • optional garnish: diced jalapenos or bell peppers, cilantro, sour cream, avocado and taco chips