Chicken Enchilada Soup
This comforting chicken enchilada soup strikes a perfect balance between creamy and hearty, enhanced by a delightful kick from spices and finished with melted cheese.
Ingredients
Seasoning Mix
- 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
Soup Ingredients
- 1 tablespoon butter For sautéing
- 1 tablespoon olive oil For sautéing
- 1 medium yellow onion, diced
- 1 medium jalapeno pepper, diced with seeds removed Adjust heat level as desired
- 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
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast Or 2 small breasts
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
Preparation
- Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
- Take the cream cheese out of the fridge to soften.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat.
- Add the diced onions and jalapeño pepper, cooking for about 4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Season the chicken with salt and pepper, then add to the pot along with the red enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth.
- Bring the soup to a gentle boil, cooking for about 15-20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Reduce heat to low and stir in softened cream cheese until combined.
- Add shredded cheddar and Monterey Jack cheese, stirring until melted and creamy.
- Taste and adjust seasonings as needed.
Notes
Serve with warm tortillas or tortilla chips. For leftovers, reheat gently on the stove.