Description
This comforting Chicken Enchilada Soup blends the rich flavors of enchilada sauce, tender shredded chicken, and melty cheeses with spices and vegetables to create a hearty, satisfying meal. Perfect for chilly days, this soup is easy to prepare and yields multiple servings to share with family or friends.
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
- 1 teaspoon hot sauce (optional)
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 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)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
Dairy
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (can substitute more cheddar)
Instructions
- Prep Work: Combine all the spices (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper) and set aside. Remove the cream cheese from the refrigerator to soften. Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
- Sauté Aromatics: Heat butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeno peppers, cooking for about 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Season and Add Chicken: Pat the chicken breast dry and season both sides with salt and pepper. Place it into the soup pot along with the prepared seasonings, red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Stir to combine all ingredients.
- Cook Chicken: Bring the soup to a gentle boil over medium heat and allow the chicken to cook slowly through for about 15-20 minutes; avoid rapid boiling to prevent tough chicken. Once cooked, remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken back into the soup pot.
- Add Cheeses: Reduce the heat to low. Stir the softened cream cheese into the soup until fully combined. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and incorporated smoothly.
- Final Taste and Serve: Taste the soup and adjust seasonings as needed with additional salt, pepper, or hot sauce. Serve hot and enjoy your hearty chicken enchilada soup!
Notes
- To soften cream cheese quickly, microwave it on a microwave-safe plate in 10-second intervals until soft but not melted.
- If using cooked chicken, add it in during the last 5 minutes of simmering to warm through.
- You can substitute Monterey Jack cheese with extra cheddar cheese if preferred.
- For a spicier soup, leave the jalapeno seeds in or add more cayenne pepper or hot sauce.
- This soup freezes well—store leftover soup in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
