Description
A cozy and creamy chicken enchilada soup that combines enchilada sauce, black beans, corn, and cheese for a hearty meal perfect for fall and winter.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed)
- 3 cloves garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chiles, undrained
- 15 oz black beans, drained and rinsed
- 15 oz canned corn, drained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless, skinless chicken breast
- 4 oz cream cheese, cubed and softened
- 1 cup sharp cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
- Fresh cilantro, for garnish
- Sour cream, for garnish
- Avocado slices, for garnish
- Tortilla strips, for garnish
- Lime wedges, for garnish
Instructions
- Prep your ingredients: Combine all the seasonings in a small bowl and set aside. Cube the cream cheese and leave it out to soften.
- Build the flavor base: Heat the butter and olive oil in a large pot over medium heat. Add onion and jalapeño; cook until softened. Add minced garlic and cook for another minute.
- Season and add the chicken: Season the chicken breast with salt and pepper. Add to the pot along with seasoning blend, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth. Stir to combine.
- Simmer the soup: Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until chicken is cooked through.
- Shred the chicken: Remove chicken, shred with forks, and return to the pot.
- Add the creamy finish: Reduce heat to low, stir in softened cream cheese until melted, then add cheddar and Monterey Jack until fully melted.
- Taste and adjust seasoning: Sample the soup and adjust with more salt, pepper, or hot sauce as needed.
- Serve: Ladle into bowls and top with your favorite garnishes.
Notes
This soup can be made in a slow cooker, and it freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican