Description
A comforting and flavorful Chicken Enchilada Soup that’s quick to prepare and perfect for family gatherings.
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 (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
- Combine all the seasonings in a small bowl and set aside.
- Heat the butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeno, cooking for about 4 minutes until soft.
- Add minced garlic and cook for an additional minute.
- Pat the chicken dry and season both sides with salt and pepper. Place it in the pot with all remaining ingredients except for the cream cheese and shredded cheeses. Bring to a gentle boil and cook the chicken for about 15-20 minutes.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Lower the heat to a simmer and stir in the softened cream cheese until incorporated. Add shredded cheddar and Monterey Jack cheese, allowing them to melt. Adjust seasonings as needed.
Notes
This soup can be topped with tortilla chips, sour cream, or fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg