Description
Warm up with a comforting bowl of Chicken Enchilada Soup, perfect for chilly evenings or a quick weeknight dinner. This hearty dish combines tender chicken, flavorful spices, and a rich broth to create a delicious experience.
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, melt the butter and olive oil over medium heat. Add the diced onion and jalapeno, sautéing until softened.
- Stir in the minced garlic and the seasonings: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Cook for about 1 minute until fragrant.
- Add the red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. If using hot sauce, add it now.
- Bring the soup to a simmer and add the chicken breast. Cover and cook for about 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cream cheese until melted, then add cheddar and Monterey Jack cheeses. Mix until melted and creamy.
- Serve hot with your favorite toppings!
Notes
You can use cooked shredded chicken for a quicker preparation. Adjust the spice level by modifying the amount of jalapeno and cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Chicken Enchilada Soup, soup recipe, enchilada soup, comfort food, chicken soup