Description
This Chicken Enchilada Soup is a flavorful and comforting dish that combines tender chicken, beans, corn, and a rich enchilada sauce, topped with creamy cheeses.
Ingredients
Scale
- ½ teaspoon EACH: chili powder
- mustard powder
- garlic powder
- onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon
- cayenne pepper
- 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.)
- see notes if using cooked chicken
- 4 oz. cream cheese
- cubed and softened
- 1 cup cheddar cheese
- shredded
- ½ cup Monterey Jack cheese
- shredded.
Instructions
- In a large pot, melt the butter and olive oil over medium heat. Add the diced onion, jalapeno, and garlic, and sauté until softened.
- Stir in the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper; cook for 1 minute until fragrant.
- Add the red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth; bring to a simmer.
- Add the chicken breast to the pot, cover, and cook for about 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Addhot sauce if desired.
- Stir in the cream cheese until melted, then add the cheddar and Monterey Jack cheese, stirring until melted and smooth.
- Serve hot, garnished with additional cheese or toppings of your choice.
Notes
For quicker preparation, you can use cooked chicken. Just add it in the step where you reintroduce shredded chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 395 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 95 mg
Keywords: Chicken Enchilada Soup, comfort food, soup recipes, enchiladas, easy dinner