Description
This hearty Chicken Enchilada Soup is a flavorful and comforting dish blending spicy enchilada sauce, tender shredded chicken, beans, corn, and creamy cheeses. Perfect for a cozy meal, it combines bold Mexican-inspired flavors in a smooth, cheesy soup that’s easy to prepare in under an hour.
Ingredients
Scale
Sauté Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
Soup 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
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small), seasoned with salt and pepper
Cheese and Seasonings
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 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
Instructions
- Prepare Ingredients: Measure and organize all ingredients. Soften the cream cheese and shred the cheddar and Monterey Jack cheeses. Dice the onion and jalapeno, remove jalapeno seeds, and mince the garlic. Combine all dry seasonings in a small bowl.
- Cook Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper; sauté for about 4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Cook Chicken and Build Soup: Season the chicken breast(s) with salt and pepper, then place them into the pot along with red enchilada sauce, diced tomatoes with green chilies (including juices), black beans, drained corn, hot sauce if using, chicken broth, and the combined seasonings. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken breast(s) from the pot and shred them using two forks or chop finely. Return the shredded chicken to the soup pot and stir to combine.
- Finish Soup: Lower the heat to low. Stir in the softened cream cheese until fully combined and smooth. Add the shredded cheddar and Monterey Jack cheeses and stir until melted and creamy. Adjust seasoning if needed.
- Serve Hot: Ladle the soup into bowls and serve immediately for a warm, cheesy enchilada-inspired meal.
Notes
- Removing seeds from the jalapeno reduces heat but keeps flavor; leave seeds for extra spice.
- Use fresh shredded cheese for best melting results.
- If cream cheese is too cold, microwave for 10-15 seconds to soften.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Optional toppings include sour cream, fresh cilantro, or avocado slices.
