Chicken Enchilada Soup
A delicious Chicken Enchilada Soup packed with flavor and easy to make.
Equipment
- soup pot
Ingredients
Seasonings
- 0.5 teaspoon chili powder
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 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 https://thecozycook.com/homemade-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 for using cooked chicken.
- 4 oz. cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- 0.5 cup Monterey Jack cheese shredded (can use more cheddar)
Instructions
Prep Work
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
Notes
Feel free to spice it up with additional cheeses or seasonings as preferred. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 242kcalCarbohydrates: 23gProtein: 13gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 697mgPotassium: 433mgFiber: 5gSugar: 5gVitamin A: 670IUVitamin C: 14mgCalcium: 154mgIron: 2mg
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