Description
Delight in a bowl of creamy Chicken Enchilada Soup, a savory and comforting dish perfect for any occasion. This easy-to-make soup combines tender chicken, zesty enchilada sauce, and melted cheeses for a flavorful and hearty meal. Ideal for busy weeknights or cozy family gatherings, this soup is both satisfying and simple to prepare.
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)
4 oz cream cheese, cubed and softened
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
Seasonings:
1/2 teaspoon each: chili powder, mustard powder, garlic powder, onion powder
1/4 teaspoon cumin
1 pinch each: cinnamon, cayenne pepper
Instructions
- Prepare Ingredients: Combine the seasonings in a small bowl and set aside. Soften the cream cheese and shred the cheddar and Monterey Jack cheeses.
- Cook Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeno peppers, and cook for about 4 minutes. Add minced garlic and cook for an additional minute.
- Cook Chicken: Season the chicken with salt and pepper. Add to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth. Bring to a boil and cook the chicken for 15-20 minutes. Remove and shred the chicken, then return it to the pot.
- Finish Soup: Reduce heat to low. Stir in softened cream cheese until combined. Add shredded cheeses and stir until melted. Serve hot.
Notes
Adjust the heat level by increasing or decreasing the amount of jalapeno pepper or hot sauce.
For a richer flavor, consider using bone-in chicken breasts or thighs.
If the soup is too thick after freezing, add chicken broth to reach desired consistency when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: Approximately 11 cups
