Chicken Enchilada Soup
10 min
Prep Time
35 min
Cook Time
45 min
Total Time
11 cups
Servings
Ingredients
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 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 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 more cheddar)
Instructions
- Prep: Combine the seasonings and set aside. Soften the cream cheese and shred the cheeses from a block.
- Heat the butter and olive oil in a large soup pot over medium heat. Add the onions and jalapeño; soften for 4 minutes. Add the garlic and cook 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the pot along with all remaining ingredients except the cream cheese and shredded cheeses.
- Bring the soup to a gentle boil and cook the chicken through, about 15–20 minutes. Remove the chicken, shred with two forks, and return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheeses until melted.
- Taste and adjust seasonings as needed. Serve!