Chicken Enchilada Soup
This Chicken Enchilada Soup is an easy, flavorful recipe that combines chicken with savory ingredients for a comforting meal.
Equipment
- Crock Pot
- soup pot
Ingredients
Seasonings
- 0.5 teaspoon chili powder
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 ounces red enchilada sauce
- 10 ounces diced tomatoes with green chilies, undrained
- 15 ounces black beans, drained and rinsed
- 15 ounces 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 ounces cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded Can also use more cheddar.
Instructions
Preparation
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey Jack cheese from a block and set aside.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
Notes
For best results, shred cheese from a block and remember to control the temperature when adding dairy to prevent separation. Leftover or rotisserie chicken can be used for convenience.
Nutrition
Serving: 1cupCalories: 242kcalCarbohydrates: 30gProtein: 14gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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