Description
Cozy up with this delicious Chicken Enchilada Soup, packed with bold flavors and creamy cheese. Perfect for chilly nights!
Ingredients
Scale
Seasonings:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño 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; see notes if using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded; can also use more cheddar)
Instructions
- Sauté the aromatics: Start by heating up your butter and olive oil in the pot over medium heat. Once it’s hot, toss in your diced onion and jalapeno. Let them soften for about 4 minutes, stirring occasionally, and then add the minced garlic. The aroma at this point is divine—garlic and onion cooking together might just be the best smell ever.
- Season and sear the chicken: Pat your chicken breasts dry and season them with a little salt and pepper. I always find that searing the chicken before adding the liquid helps it retain its juiciness. Add the seasoned chicken to the pot and let it cook for about 2 minutes on each side. This step also adds some depth to the flavor of the soup.
- Add the liquids and veggies: Pour in your enchilada sauce, diced tomatoes with green chilies (don’t drain them, the liquid is packed with flavor), black beans, corn, and chicken broth. If you like a little more heat, add a dash of hot sauce here as well. Bring the soup to a gentle boil, but don’t crank up the heat—let it cook gently so the chicken stays tender.
- Shred the chicken: After about 15-20 minutes, check the chicken. Once it’s cooked through, remove it from the pot and shred it using your two forks. Return the shredded chicken to the soup, and let it soak up all those delicious flavors.
- Make it creamy: Now for the creamy magic. Lower the heat and stir in the softened cream cheese until it melts into the soup. Then, add the shredded cheddar and Monterey Jack cheese. Stir until everything is velvety smooth.
- Taste and adjust: Give the soup a taste, and if it needs more seasoning (maybe a little extra chili powder or salt), go ahead and adjust to your liking.
Notes
If you’re lucky enough to have leftovers, this soup stores really well. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. When reheating, I recommend doing so gently on the stove over low heat. If the soup thickens too much after chilling, just add a splash of chicken broth to loosen it up. This soup also freezes well—just leave out the cream cheese and cheese before freezing, then stir them in after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch