Delicious Chicken Enchilada Soup
This chicken enchilada soup is creamy, cheesy, and packed with flavor, making it a family favorite.
Equipment
- soup pot
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- pinch of cinnamon
- pinch of cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (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, can substitute with more cheddar)
Instructions
- Combine the seasonings in a bowl and set aside, allowing the cream cheese to soften.
- In a large soup pot, heat butter and olive oil over medium heat, then add onions and jalapeno, cooking for 4 minutes.
- Add minced garlic and cook for an additional minute, then season and add the chicken along with the remaining ingredients except cream cheese and shredded cheese.
- Bring to a gentle boil and cook for 15-20 minutes until the chicken is cooked through, then shred the chicken and return it to the pot.
- Lower the heat, stir in the softened cream cheese until combined, then add shredded cheese and stir until melted.
Notes
To quickly soften cream cheese, heat 2 cups of water in the microwave, place cubed cream cheese inside, and let it sit for 5 minutes. For added spice, substitute Monterey Jack with a spicy cheese.