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Chicken Enchilada Soup

Chicken Enchilada Soup

This Chicken Enchilada Soup is a hearty and flavorful dish that combines chicken with enchilada sauce and spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mexican
Servings 11 cups
Calories 242 kcal

Equipment

  • large soup pot
  • Slow Cooker

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 each yellow onion, diced
  • 1 each 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
  • 0.5 cup Monterey Jack cheese, shredded (Can also use more cheddar.)

Instructions
 

Instructions

  • 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.
  • Heat butter and olive oil in a large soup pot over medium heat. Add the onions and 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

You can use leftover or rotisserie chicken for this recipe. For a creamier texture, add cream cheese when the heat is low to prevent separation.

Nutrition

Serving: 1cupCalories: 242kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keyword chicken, Chicken Enchilada Soup, crock pot, easy recipes, hearty meals, soup
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