Description
A cozy, protein-packed chicken enchilada soup that blends creamy cheese and enchilada flavors into a satisfying meal.
Ingredients
Scale
- ½ tsp chili powder
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- Pinch of cinnamon
- Pinch of cayenne pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chiles, undrained
- 15 oz black beans, drained & rinsed
- 15 oz whole kernel corn, drained
- Optional: 1 tsp hot sauce
- 4 cups chicken broth
- 1 large boneless, skinless chicken breast (or 2 small)
- 4 oz cream cheese, cubed & softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
- Combine your spices in a small bowl and set aside.
- Soften the cream cheese ahead of time for smooth melting.
- Heat butter and oil over medium, then sauté onion and jalapeño for about 4 minutes. Add garlic and cook for 1 more minute.
- Season the chicken with salt and pepper, then add it to the pot along with all the remaining soup ingredients except the cheese.
- Bring the mixture to a gentle boil, then simmer for 15–20 minutes until the chicken is cooked through.
- Remove the chicken, shred it with forks, and return it to the pot.
- Turn heat down to low and stir in cream cheese until melted, then add the shredded cheeses.
- Taste and adjust seasoning as needed, possibly adding more hot sauce.
Notes
Quick-soften cream cheese in a bowl of hot water for 5 minutes. Avoid grainy dairy by ensuring the soup isn’t too hot before adding cheese. Use rotisserie chicken or bone-in thighs for richer broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 242
- Sugar: 2g
- Sodium: 697mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 50mg