Description
A hearty and comforting chicken enchilada soup bursting with flavor.
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) (see notes if using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded; can also use more cheddar)
Instructions
- 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.
- Heat butter and olive oil in a large soup pot over medium heat.
- Add the onions and 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
- Notes for quick softening of cream cheese: Place the cream cheese in a microwaveable bowl and microwave for about 15-20 seconds.
- If using cooked chicken, add it towards the end of the cooking time for flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg