Description
This hearty Chicken Enchilada Soup combines tender shredded chicken with savory enchilada sauce, black beans, corn, and a blend of spices, finished with creamy cheeses for a comforting and flavorful Mexican-inspired meal perfect for any occasion.
Ingredients
Scale
Fats and Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Beans
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz black beans, drained and rinsed
- 15 oz canned whole kernel corn, drained
Spices and Seasonings
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- Salt and pepper to taste
Proteins
- 1 large boneless skinless chicken breast (or 2 small)
Dairy
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Liquids
- 4 cups chicken broth
Instructions
- Prepare Ingredients: Gather and prepare all ingredients. Dice the onion, jalapeno (with seeds removed), and mince the garlic. Soften the cream cheese at room temperature and shred both the cheddar and Monterey Jack cheeses. Combine all the spices—chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper—in a small bowl and set aside.
- Cook Vegetables: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeno peppers. Sauté for about 4 minutes until the onions are translucent and the peppers softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Cook Chicken: Season the chicken breast(s) with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth. Bring the mixture to a boil, then reduce heat to maintain a simmer. Let the chicken cook for 15-20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken from the pot, shred it using two forks or by hand, then return the shredded chicken back into the soup pot.
- Finish Soup: Reduce heat to low and stir in the softened cream cheese until fully combined to add creaminess. Next, add the shredded cheddar and Monterey Jack cheeses to the pot and stir until all the cheeses melt smoothly into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying the rich and comforting flavors of this Chicken Enchilada Soup.
Notes
- For extra heat, keep the jalapeno seeds or add more hot sauce.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this soup lighter, reduce the amount of cream cheese or use a low-fat cream cheese alternative.
- Serve with tortilla chips, avocado slices, or a dollop of sour cream for added texture and flavor.
