Description
This comforting Chicken Enchilada Soup brings the bold flavors of enchiladas into a hearty, cheesy soup form. It features a blend of spices, enchilada sauce, black beans, corn, tomatoes with green chilies, and tender shredded chicken all simmered together and finished with creamy cheese for a rich and satisfying meal perfect for cooler days or anytime you crave a flavorful soup.
Ingredients
Spices and Seasonings
- 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
- Salt and pepper to taste
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced and 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
Protein
- 1 large boneless skinless chicken breast (or 2 small; see notes if using cooked chicken)
Cheeses
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or use additional cheddar)
Instructions
- Prep Work: Combine all the dry seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne pepper) in a small bowl and set aside. Remove the cream cheese from the fridge to let it soften at room temperature. Shred the cheddar and Monterey Jack cheeses from blocks and set aside for later.
- Sauté Aromatics: Heat the butter and olive oil together in a large soup pot over medium heat. Add the diced yellow onion and jalapeno pepper and cook, stirring occasionally, for about 4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Season and Add Chicken: Pat the chicken breast dry with paper towels and season both sides lightly with salt and pepper. Add the chicken to the pot along with the combined seasonings, red enchilada sauce, diced tomatoes with green chilies (with juices), black beans, corn, optional hot sauce, and chicken broth. Stir gently to combine all ingredients.
- Simmer and Cook Chicken: Bring the soup to a gentle boil, then reduce to a simmer. Allow the chicken to cook fully, about 15 to 20 minutes, until no longer pink in the center. Avoid rapid boiling to keep the chicken tender. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup pot.
- Add Cheeses: Reduce the heat to low. Stir the softened cream cheese into the soup until smooth and fully incorporated. Then add the shredded cheddar and Monterey Jack cheeses, stirring until they have melted completely into the soup, creating a creamy, cheesy texture.
- Final Seasoning and Serve: Taste the soup and adjust salt, pepper, or hot sauce to your preference. Serve hot, optionally garnished with additional cheese or fresh herbs if desired.
Notes
- If you need the cream cheese softened quickly, cube it and microwave in 10-second increments until soft but not melted.
- You can use cooked chicken instead of raw: skip step 4 cooking time and add shredded cooked chicken directly during step 5 when you add cheeses.
- Adjust the heat by adding more or less jalapeno and cayenne pepper according to your spice tolerance.
- For a richer flavor, use homemade or low-sodium chicken broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
