Description
A creamy and hearty chicken enchilada soup filled with shredded chicken, black beans, corn, and bold enchilada spices in a rich cheesy broth. This comforting one-pot meal is easy to prepare and perfect for weeknight dinners or cozy evenings.
Ingredients
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 garlic cloves, minced
- 10 ounces red enchilada sauce
- 10 ounces diced tomatoes with green chilies, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (10–12 ounces)
- 4 ounces cream cheese, softened and cubed
- 1 cup cheddar cheese, freshly shredded
- 1/2 cup Monterey Jack cheese, freshly shredded
Instructions
- In a small bowl mix chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
- Heat butter and olive oil in a large soup pot over medium heat.
- Add diced onion and jalapeno and cook about 4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Season the chicken breast lightly with salt and pepper.
- Add the chicken, seasoning mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth to the pot.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the soup and reduce heat to low.
- Stir in the softened cream cheese until fully melted.
- Add cheddar and Monterey Jack cheese and stir until melted and the soup becomes creamy.
- Taste and adjust seasoning as needed, then serve hot.
Notes
- Rotisserie or leftover cooked chicken can be used instead of raw chicken.
- Freshly shredded cheese melts smoother than pre-shredded cheese.
- Add extra jalapeno or cayenne for a spicier version.
- Reduce broth slightly for a thicker soup.
- Extra vegetables such as bell peppers or zucchini can be added.
- Popular toppings include cilantro, avocado, tortilla strips, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
