Description
Delight in the comforting flavors of this Chicken Enchilada Soup, a hearty and spicy dish perfect for any mealtime.
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 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
- ½ cup Monterey Jack cheese shredded
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeno, cooking until softened.
- Stir in the minced garlic, chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper; cook for another minute until fragrant.
- Add the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth to the pot. Bring to a boil.
- Add the chicken breast to the pot, reduce heat to a simmer, cover, and cook for 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese until melted and well combined.
- Top with cheddar and Monterey Jack cheese, allow it to melt before serving.
Notes
For a quicker option, you can use cooked chicken instead of raw. If you prefer a spicier soup, increase the amount of jalapeno or add more hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 425 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Chicken Enchilada Soup, soup recipes, easy lunch, comfort food