Description

This hearty and flavorful Chicken Enchilada Soup combines tender shredded chicken with a medley of vegetables, beans, and cheeses simmered in a spicy enchilada sauce base. Perfect for warming up on a chilly day, this soup packs bold Mexican-inspired flavors with a creamy, cheesy finish.

Ingredients

Fats

1 tablespoon butter
1 tablespoon olive oil

Vegetables and Aromatics

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

Canned and Jarred 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

Proteins and 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

Spices and 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 season chicken

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Instructions

Prepare Ingredients: Gather and prepare all ingredients by dicing the onion and jalapeno (removing seeds), mincing the garlic, softening the cream cheese, and shredding the cheddar and Monterey Jack cheeses.
Mix Seasonings: In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set this seasoning blend aside for later use.
Cook Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper and sauté for about 4 minutes until softened. Then add minced garlic and cook for an additional 1 minute until fragrant.
Cook Chicken: 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 seasoning blend. Bring the mixture to a boil, then reduce heat and cook the chicken for 15 to 20 minutes until fully cooked.
Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot.
Finish Soup: Lower the heat to low. Stir in the softened cream cheese until fully combined and melted. Add the shredded cheddar and Monterey Jack cheeses and stir until melted and the soup is creamy and well blended.
Serve: Ladle the hot soup into bowls and serve immediately for a comforting and flavorful meal.

Notes

For extra heat, include the jalapeno seeds or add additional hot sauce.
Use leftover rotisserie chicken to shorten cook time.
Adjust the level of cheese or use dairy-free alternatives if desired.
This soup freezes well; store in airtight containers and thaw before reheating.
Serve with toppings such as sour cream, cilantro, or crushed tortilla chips for added texture.