Description
This hearty Chicken Enchilada Soup combines tender shredded chicken, creamy cheeses, and zesty Mexican-inspired flavors into a comforting, spicy soup perfect for weeknight dinners. A blend of enchilada sauce, tomatoes, black beans, and corn create a vibrant base enriched with cream cheese and two types of shredded cheese, delivering a rich and satisfying taste experience.
Ingredients
Scale
Produce
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
Dairy
- 1 tablespoon butter
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Canned Goods
- 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
- 4 cups chicken broth
Meat
- 1 large boneless skinless chicken breast (or 2 small)
Pantry & Spices
- 1 tablespoon olive oil
- 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 season chicken
Instructions
- Prepare Ingredients: Dice the yellow onion and jalapeno pepper (removing the seeds), and mince the garlic cloves. Softened the cream cheese by letting it come to room temperature. Shred the cheddar and Monterey Jack cheeses. Combine all dry seasonings — 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 over medium heat, melt the butter with olive oil. Add the diced onion and jalapeno pepper and sauté for about 4 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Chicken: Season the chicken breast with salt and pepper. Add the seasoned chicken to the pot along with the red enchilada sauce, diced tomatoes with green chilies (with their juice), black beans, corn, optional hot sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer the chicken for 15 to 20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken breast from the pot and shred it using two forks. Return the shredded chicken to the soup pot and stir well to combine.
- Finish Soup: Lower the heat to low and stir in the softened cream cheese until it fully melts into the soup, creating a creamy texture. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until they melt and the soup is rich and smooth. Adjust seasoning with salt or additional hot sauce if desired. Serve the soup hot.
Notes
- For added garnish, consider topping with fresh cilantro, sliced avocado, sour cream, or crushed tortilla chips.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can substitute cooked rotisserie chicken for a shortcut.
- Adjust the amount of jalapeno and hot sauce based on your preferred spice level.
- To make this soup gluten free, ensure the enchilada sauce and chicken broth are gluten free labeled.
