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Chicken Enchilada Soup

Chicken Enchilada Soup

This Chicken Enchilada Soup recipe combines chicken with simple pantry ingredients for a delicious meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mexican
Servings 11 cups
Calories 242 kcal

Equipment

  • Soup pot
  • slow cooker

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 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
  • 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 for 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 ½ cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat. Shred the cheese from a block for better melting.

Nutrition

Serving: 1cupCalories: 242kcalCarbohydrates: 30gProtein: 16gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword chicken, Chicken Enchilada Soup, Dinner, Easy Recipe, Mexican soup, soup
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