Description

This hearty Chicken Enchilada Soup combines tender shredded chicken with the bold flavors of enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Cream cheese and a blend of cheddar and Monterey Jack cheeses add a rich, creamy texture, while a mix of spices provides a warm, slightly spicy kick. Easy to prepare on the stovetop, this comforting soup is perfect for a flavorful weeknight meal that yields generous portions.

Ingredients

Scale

Vegetables & Aromatics

1 yellow onion, diced
1 jalapeno pepper, diced with seeds removed
3 cloves garlic, minced

Youthful Chicken & Dairy

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

Canned & Packaged Ingredients

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
4 cups chicken broth

Oils & Fats

1 tablespoon butter (plus another tablespoon for cooking vegetables)
1 tablespoon olive oil (plus another tablespoon for cooking vegetables)

Spices & Seasonings

1 teaspoon hot sauce (optional)
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 pinch cinnamon
1 pinch cayenne pepper
Salt and pepper, to taste

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Instructions

Prepare Ingredients: Gather and prepare all ingredients by dicing the onion and jalapeno, mincing the garlic, softening the cream cheese, and shredding the cheddar and Monterey Jack cheeses. Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
Cook Vegetables: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onions and jalapeno peppers, cooking for about 4 minutes until softened. Stir in minced garlic and cook for an additional minute to enhance the aromatics.
Cook Chicken and Combine Ingredients: Season the chicken breast(s) with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the prepared spice mix. Bring the mixture to a boil, then reduce heat and simmer the chicken for 15-20 minutes until fully cooked.
Shred Chicken: Remove the chicken breast(s) from the pot and shred them using two forks. Return the shredded chicken to the pot to combine with the soup base.
Finish Soup: Reduce heat to low, then gently stir in the softened cream cheese until fully incorporated and the soup is creamy. Add shredded cheddar and Monterey Jack cheeses, stirring until melted and evenly distributed throughout the soup.
Serve: Ladle the hot soup into bowls and serve immediately. Garnish as desired with extra cheese, cilantro, or a squeeze of lime for added flavor.

Notes

You can substitute the chicken breast with cooked rotisserie chicken for a quicker option.
Adjust the level of spice by adding more or less jalapeno and hot sauce depending on your preference.
To make this soup vegetarian, omit the chicken and use vegetable broth instead.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
For a dairy-free version, omit the cream and shredded cheeses or use plant-based alternatives.