Description
This comforting Chicken Enchilada Soup combines bold southwestern flavors with creamy textures and tender shredded chicken, making it the perfect hearty meal for any day. Packed with spices, beans, corn, and rich cheeses, it offers a delightful balance of spice and creaminess that enchants the palate.
Ingredients
Scale
Spices
- 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
Cooking Oils & Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
Canned & Packaged Goods
- 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 & Dairy
- 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 (can substitute with more cheddar)
Instructions
- Prep Work: Combine the 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 leaving it at room temperature or microwaving in short bursts. Shred the cheddar and Monterey Jack cheeses and set aside.
- Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeno peppers and cook for about 4 minutes until softened. Then, add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook Chicken and Combine Ingredients: Pat the chicken breast dry and season with salt and pepper on both sides. Add the chicken to the pot along with the spice mixture, enchilada sauce, diced tomatoes with green chilies, black beans, canned corn, hot sauce (if using), and chicken broth. Stir to combine.
- Simmer and Shred Chicken: Bring the soup to a gentle boil, then reduce heat to a low simmer. Cook the chicken slowly in the soup for 15-20 minutes until cooked through. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Add Cream Cheese and Cheeses: Reduce heat to low. Stir in the softened cream cheese until fully incorporated into the soup. Then, add the shredded cheddar and Monterey Jack cheeses, stirring until melted and the soup is creamy.
- Season and Serve: Taste the soup and adjust seasonings as needed with additional salt, pepper, or hot sauce. Serve warm, garnished as desired.
Notes
- To soften cream cheese quickly, microwave it at 10-15 second intervals or soak the unopened cream cheese package in warm water for a few minutes.
- You can use cooked shredded chicken to speed up preparation by adding it during the last few minutes of soup cooking instead of raw chicken.
- For a spicier soup, keep the jalapeno seeds or add more cayenne pepper or hot sauce.
- This soup pairs well with tortilla chips, sour cream, and fresh cilantro as garnishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Enchilada Soup, Enchilada Soup, Mexican Soup, Creamy Chicken Soup, Southwestern Soup, Spicy Chicken Soup
