Chicken Enchilada Soup
This Chicken Enchilada Soup is a cozy and delicious delight, perfect for any occasion. It's packed with flavor and easy to make, making it a must-try for soup lovers.
Equipment
- Large soup pot
- measuring spoons
- knife
- cutting board
- shredding tool
Ingredients
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
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium 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) can substitute more cheddar
Instructions
- Prepare the seasonings and set aside while allowing the cream cheese to soften and shredding the cheeses.
- In a large soup pot, heat butter and olive oil over medium heat, then add onions and jalapeno, cooking until softened before adding garlic.
- Season the chicken and add it to the pot with the remaining ingredients, excluding cream cheese and shredded cheese.
- Bring the mixture to a gentle boil and cook the chicken for 15-20 minutes, then shred the chicken and return it to the pot.
- Lower the heat, mix in the softened cream cheese, and then add the shredded cheese until melted, adjusting seasoning to taste.
Notes
To quickly soften cream cheese, heat 2 cups of water in the microwave, place cubed cream cheese inside, and let it sit for 5 minutes. For added heat, substitute Monterey Jack with spicy cheese. Shredding cheese from a block improves melting quality. Ensure the soup base is not too hot when adding cheese to prevent separation. For slow cooker method, combine all ingredients except cream cheese and shredded cheese, cook on low for 6 hours, then mix in remaining ingredients before serving.