Description
A hearty and flavorful chicken enchilada soup that combines spices, chicken, and cheese for a comforting meal.
Ingredients
Scale
- ½ tsp chili powder
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- Pinch cinnamon
- Pinch cayenne pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño, seeded and diced
- 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 corn, drained
- 1 tsp hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (or more cheddar)
Instructions
- Combine seasonings and set aside.
- Heat butter and olive oil in a large pot over medium heat. Add onion and jalapeño; cook 4 minutes. Add garlic and cook 1 minute more.
- Season chicken with salt and pepper and add to the pot along with all remaining ingredients except cream cheese and shredded cheese.
- Bring to a gentle boil and simmer 15–20 minutes until chicken is cooked through. Remove chicken, shred, and return to pot.
- Reduce heat to low. Stir in cream cheese until smooth, then add shredded cheeses and stir until melted.
- Adjust seasoning and serve.
Notes
- Shred cheese from a block for best melting.
- Keep heat low when adding dairy to avoid separation.
- 2 cups cooked chicken may be substituted.
- Slow cooker method available; soup stores well refrigerated up to 3 days or frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 242
- Sugar: 5 g
- Sodium: 697 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 36 mg
Keywords: Chicken Enchilada Soup, Soup, Mexican, Comfort Food