Description
A cozy Chicken Enchilada Soup that brings warmth and comfort to any table, infused with vibrant Mexican flavors.
Ingredients
Scale
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper (optional)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 3 garlic cloves, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz canned black beans, drained and rinsed
- 15 oz canned whole kernel corn, drained
- 1 tsp hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast or 2 smaller
- 4 oz cream cheese, cubed and softened
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Prepare the seasoning blend by mixing chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne in a small bowl.
- In a large pot over medium heat, melt butter and olive oil. Add diced onion and jalapeño, cooking for about 4 minutes until softened. Stir in minced garlic for 1 minute until fragrant.
- Pour in the enchilada sauce, diced tomatoes (with juice), black beans, corn, hot sauce, broth, chicken breast, and seasoning blend. Stir well to combine.
- Bring to a gentle boil, then reduce to medium-low and simmer for about 15-20 minutes until the chicken is cooked through.
- Remove chicken, shred it using two forks, and return to the pot to keep the soup hearty.
- Lower heat and stir in cream cheese until melted. Add cheddar and Monterey Jack cheeses, stirring until smooth and creamy.
- Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, fresh cilantro, avocado, lime wedges, or extra cheese if desired.
Notes
For extra creaminess, stir in the cream cheese gradually to prevent lumps. Adjust seasoning with lime juice and hot sauce as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 65mg