Chicken Enchilada Soup
A hearty and creamy soup featuring tender chicken, zesty enchilada sauce, and a medley of spices.
Equipment
- Large Soup Pot
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 1 medium jalapeño 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 tsp 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
- 1/2 cup Monterey Jack cheese shredded
Instructions
- Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl.
- In a large soup pot, heat butter and olive oil over medium heat. Add the diced onion and jalapeño pepper, sauté for about 4 minutes.
- Add minced garlic and cook for another minute.
- Season the chicken with salt and pepper, then add to the pot along with enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot. Stir in cream cheese and shredded cheeses until melted and well combined.
- Taste and adjust seasonings as needed before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.