Description
This Chicken Enchilada Soup is a comforting and flavorful dish that’s perfect for a cozy night in. With a rich base of enchilada sauce, tender chicken, beans, corn, and a blend of cheeses, this soup is sure to satisfy your cravings for Mexican-inspired flavors. Whether made on the stove or in a slow cooker, it’s a versatile recipe that’s easy to customize to your taste.
Ingredients
Units
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Seasonings
- 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
Soup
- 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
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless, skinless chicken breast (or 2 small)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Prep Work: Combine the seasonings and set aside. Soften the cream cheese. Shred cheddar and Monterey Jack cheese.
- Sauté: Heat butter and olive oil in a soup pot. Add onions, peppers, and garlic.
- Cook Soup: Season chicken and add to pot with remaining ingredients except cheeses. Simmer until chicken is cooked. Shred chicken and return to pot.
- Add Cheese: Stir in cream cheese until combined, then add shredded cheeses.
- Adjust Seasoning: Taste and adjust seasonings. Serve hot.
Notes
- To soften cream cheese quickly, place cubed cream cheese in a microwave-safe dish with hot water for 5 minutes.
- For added heat, use Habanero Cheese or spicy cheese instead of Monterey Jack.
- Use block cheese for better flavor and texture. Avoid packaged shredded cheese.
- Be cautious not to add cheese when the soup is too hot to prevent separation.
- Various chicken options: simmer for longer juicier chicken or use pre-cooked chicken.
- Homemade enchilada sauce is recommended for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg
