Description
A flavorful and hearty Chicken Enchilada Soup combining tender shredded chicken, enchilada sauce, beans, corn, and a blend of cheeses and spices for a comforting meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 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)
Dairy
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Spices and 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
- Salt and pepper, to taste
Instructions
- Prepare Seasonings and Cheeses: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Soften the cream cheese by cubing it and letting it sit at room temperature. Shred the cheddar and Monterey Jack cheeses and set aside.
- Sauté Aromatics: Heat butter and olive oil in a large soup pot over medium heat. Add the diced yellow onion and diced jalapeno pepper (seeds removed) and cook for about 4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Cook Chicken and Add Liquids: Season the chicken breast with salt and pepper on both sides. Add the chicken to the pot along with red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce (if using), chicken broth, and the prepared seasoning mixture. Bring the soup to a boil and then reduce to a simmer. Cook the chicken for 15 to 20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken breast from the pot and shred it using two forks. Return the shredded chicken back into the pot to combine with the soup base.
- Finish Soup with Cheeses: Reduce stove heat to low. Stir in the softened cream cheese until fully melted and incorporated into the soup. Then add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheeses have melted and the soup is creamy and smooth. Serve hot.
Notes
- For added heat, keep the jalapeno seeds or add extra hot sauce according to taste.
- Use cooked rotisserie chicken as a shortcut to save time.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust the thickness by adding more chicken broth for a thinner soup or reduce broth for a thicker consistency.
- Serve with tortilla chips, sour cream, or fresh cilantro for garnish.
