Description
This comforting Chicken Enchilada Soup is a flavorful, creamy dish that combines tender shredded chicken with classic Mexican-inspired spices, black beans, corn, and melted cheeses. Perfect for a cozy meal, it offers a rich blend of enchilada sauce, diced tomatoes with green chilies, and a hint of heat from jalapenos and optional hot sauce. Ready in 45 minutes, this soup is hearty and satisfying, serving 11 bowls of deliciousness.
Ingredients
Spices and Seasonings
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- Salt and pepper to taste
Cooking Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
Soup Base and Meat
- 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
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small), patted dry
Dairy
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar as substitute)
Instructions
- Prep Work: Combine all seasonings—chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper—in a small bowl and set aside. Allow the cream cheese to soften at room temperature or soften quickly by microwaving in short bursts. Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
- Sauté Aromatics: In a large soup pot, heat butter and olive oil over medium heat. Add the diced onions and jalapeno peppers and cook for about 4 minutes until they soften. Add minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Ingredients: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the prepared seasoning mix, red enchilada sauce, diced tomatoes with green chilies (with liquid), black beans, corn, optional hot sauce, and chicken broth. Stir to combine.
- Simmer and Cook Chicken: Bring the soup to a gentle boil, then reduce heat to a simmer. Cook the chicken slowly for 15-20 minutes until fully cooked but not tough. Remove the chicken from the pot and shred it using two forks.
- Finish the Soup: Return the shredded chicken to the soup pot. Lower heat to low, then stir in the softened cream cheese until thoroughly combined. Next, add shredded cheddar and Monterey Jack cheeses, stirring until the cheeses have melted and the soup is creamy.
- Season and Serve: Taste the soup and adjust seasonings with additional salt, pepper, or hot sauce if desired. Serve hot, garnished as preferred.
Notes
- To quickly soften cream cheese, cut into small cubes and microwave for 15-20 seconds, or let sit at room temperature until soft.
- If using pre-cooked chicken, add it during the last 5-10 minutes of cooking just to warm through.
- You can substitute Monterey Jack cheese with additional cheddar cheese if preferred.
- For a spicier soup, keep the jalapeno seeds or add more cayenne pepper to taste.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
