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Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe
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★★★★★

4.8 from 28 reviews

This hearty and flavorful Chicken Enchilada Soup combines the bold spices of enchilada sauce with tender shredded chicken, black beans, corn, and creamy cheeses for a comforting meal that’s perfect for any day. It’s a simple one-pot recipe that delivers rich Mexican-inspired flavors with minimal effort, ideal for warming up on a chilly evening.

Ingredients

Scale

Seasonings

  • 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

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
  • ½ cup Monterey Jack cheese, shredded (or extra cheddar)

Instructions

  1. Prep Work: Combine all the seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper) in a small bowl and set aside. Take the cream cheese out of the fridge to soften at room temperature or microwave briefly on low power for 15-20 seconds. Shred the cheddar and Monterey Jack cheeses from blocks and set them aside.
  2. Sauté Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper, cooking until softened, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Cook Chicken and Combine Ingredients: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the prepared seasoning blend, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Bring the soup to a gentle boil, then reduce heat and simmer covered for 15-20 minutes, allowing the chicken to cook through slowly to keep it tender.
  4. Shred Chicken: Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the soup.
  5. Add Cream Cheese and Shredded Cheese: Reduce heat to low. Stir in the softened cream cheese until melted and fully incorporated. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and the soup is creamy and smooth.
  6. Final Taste and Serve: Taste the soup and adjust seasoning if needed, adding more salt, pepper, or spices to your liking. Serve hot, optionally garnished with additional cheese, cilantro, or tortilla strips.

Notes

  • For quicker prep, soften cream cheese by microwaving in 10-second intervals until just soft.
  • If using pre-cooked chicken, add it during step 4 and heat through without cooking raw.
  • To make this soup spicier, leave jalapeno seeds or add extra cayenne pepper.
  • Leftovers keep well refrigerated for 3-4 days or freeze portions for up to 3 months.
  • For a vegetarian version, omit chicken and use vegetable broth.

Nutrition

Keywords: Chicken Enchilada Soup, enchilada soup, Mexican chicken soup, creamy chicken soup, easy soup recipe

Find it online: https://tastybella.com/chicken-enchilada-soup-recipe/