Chicken Enchilada Soup
This Chicken Enchilada Soup is easy to make and can be prepared on the stove top or in a slow cooker.
Equipment
- large 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 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
- 0.5 cup Monterey Jack cheese shredded. Can also use more cheddar.
Instructions
Preparation
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften.
- Shred cheddar and Monterey jack cheese from a block and set aside.
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. 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
For quick softening of cream cheese, heat 2 cups of water in the microwave and place cubed cream cheese inside for 5 minutes.
Nutrition
Serving: 1cupCalories: 242kcal
Tried this recipe?Let us know how it was!