Description
This Chicken Enchilada Soup is a comforting and flavorful dish packed with tender chicken, black beans, and corn, all simmered in a zesty enchilada sauce.
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 large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeno, sautéing until softened. Stir in the minced garlic, cooking until fragrant.
- Mix in the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Cook for an additional minute.
- Add the red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir well to combine.
- Place the chicken breast into the soup, ensuring it’s submerged. Bring the mixture to a boil, then cover and reduce to a simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the cream cheese until melted and combined.
- Finally, mix in the shredded cheddar and Monterey Jack cheese until melted and creamy. Serve hot, garnished with your favorite toppings.
Notes
If using cooked chicken, add it when you add the cream cheese to heat through without overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 425 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Chicken Enchilada Soup, soup, enchilada, chicken, comfort food