Description
Chicken Enchilada Soup is a creamy, hearty soup packed with chicken, beans, corn, and a blend of flavorful spices. Topped with cheese for a comforting, cheesy finish.
Ingredients
- 1/2 teaspoon each: chili powder, mustard powder, garlic powder, onion powder
- 1/4 teaspoon cumin
- 1 pinch each: cinnamon, cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with 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
- 1/2 cup Monterey Jack cheese, shredded (or more cheddar)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté onion, jalapeno, and garlic until fragrant and softened.
- Add chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Cook 1 minute to bloom spices.
- Stir in red enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth.
- Add chicken breasts to the pot. Bring to a simmer and cook 20–25 minutes until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the soup.
- Stir in cream cheese until melted and creamy.
- Top with cheddar and Monterey Jack cheese. Serve hot.
Notes
- For extra flavor, garnish with chopped cilantro, sour cream, or tortilla strips.
- Leftovers store well in the fridge for up to 3 days.
- Can substitute cooked rotisserie chicken for faster prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican-American