Chicken Enchilada Soup
Warm, hearty, and bursting with bold flavors, Chicken Enchilada Soup is the perfect comfort food to elevate any meal. Packed with tender chicken, black beans, corn, and an irresistible blend of spices, this soup satisfies both the stomach and the soul.
Equipment
- Dutch Oven
Ingredients
- Seasonings
- ½ teaspoon each: chili powder mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch each: cinnamon cayenne pepper
- Soup
- 1 large boneless skinless chicken breast (or 2 small), see notes for cooked chicken
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeño pepper diced, seeds removed
- 3 cloves garlic minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies undrained
- 15 oz. black beans rinsed and drained
- 15 oz. whole kernel corn drained
- 4 cups chicken broth
- 4 oz. cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded (additional cheddar may be used as a substitute)
- 1 teaspoon hot sauce optional
Instructions
- Prep Work:
- Begin by combining the seasonings in a small bowl and set aside. Allow the cream cheese to soften at room temperature. Shred the cheddar and Monterey Jack cheese from a block and set aside for later use.
- Cooking the Soup:
- In a large soup pot, melt the butter and olive oil over medium heat. Add the diced onions and jalapeño peppers, sautéing for approximately 4 minutes until they soften. Stir in the minced garlic and cook for an additional minute.
- Pat the chicken dry, then season both sides with salt and pepper. Place the chicken into the pot along with the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce (if using). Stir well to combine.
- Bring the mixture to a gentle boil, ensuring the heat is controlled to avoid a rapid boil, which may toughen the chicken. Allow the chicken to cook slowly for about 15-20 minutes, or until fully cooked. Once done, remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.
- Lower the heat to a simmer. Stir in the softened cream cheese, ensuring it fully melts into the broth. Once smooth, add the shredded cheddar and Monterey Jack cheese, stirring until the cheeses have melted and blended into the soup.
Notes
Taste the soup and adjust the seasoning if necessary, adding any extra spices as desired. Serve immediately and enjoy!