Description
Savor the comforting flavors of Chicken Enchilada Soup, a hearty dish packed with tender chicken, zesty spices, and creamy cheese that warms the soul.
Ingredients
Scale
- 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
- 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
- ½ cup Monterey Jack cheese
- shredded
Instructions
- In a pot, heat butter and olive oil over medium heat. Add the diced onion and jalapeno; sauté until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper; cook for 1-2 minutes.
- Pour in the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir well to combine.
- Add the chicken breast (or pieces of cooked chicken if using), cover, and let simmer for about 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Add cream cheese and stir until melted and combined.
- Finally, stir in the cheddar and Monterey Jack cheeses until melted. Adjust seasoning and add hot sauce if desired.
Notes
For a quicker option, use pre-cooked chicken. Adjust spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 395 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 95 mg
Keywords: Chicken Enchilada Soup, hearty soup, comfort food, chicken recipes, Mexican cuisine