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Chicken Enchilada Soup Recipe

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4.2 from 15 reviews

This hearty Chicken Enchilada Soup combines bold Mexican-inspired flavors with wholesome ingredients for a comforting and satisfying meal. Featuring tender shredded chicken simmered with enchilada sauce, diced tomatoes, black beans, corn, and a blend of cheeses, this soup is perfect for cozy dinners or meal prepping for the week.

Ingredients

Spices

  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper

Cooking Fats and Aromatics

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced (seeds removed)
  • 3 cloves garlic, minced

Core Soup Ingredients

  • 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)

Cheeses

  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded (can substitute additional cheddar)

Instructions

  1. Prep Work: Combine all the spices (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne pepper) in a small bowl and set aside. Allow the cream cheese to soften to room temperature for easier melting, or microwave for 15-20 seconds if pressed for time. Shred the cheddar and Monterey Jack cheeses from a block and set aside.
  2. Sauté Vegetables: In a large soup pot over medium heat, melt the butter with olive oil. Add the diced onion and jalapeno pepper and sauté until softened, about 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Cook Chicken and Add Ingredients: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the prepared spice mix, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, and chicken broth. Stir everything to combine.
  4. Simmer and Shred Chicken: Bring the soup to a gentle boil, then reduce heat to maintain a slow simmer. Allow the chicken to cook until fully cooked and tender, about 15-20 minutes. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup.
  5. Incorporate Cheeses: Lower the heat to low and stir in the softened cream cheese until fully incorporated and creamy. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and the soup is rich and smooth.
  6. Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce as desired. Serve immediately, garnished with your favorite toppings or alongside warm tortillas.

Notes

  • If you are using pre-cooked chicken, add it in step 5 after the soup has simmered and cream cheese has been incorporated, heating through until fully combined.
  • To quickly soften cream cheese, cut into small cubes and microwave for 15-20 seconds or let sit at room temperature for about 30 minutes before using.
  • Feel free to adjust the spice levels to your preference by adding more or less chili powder and cayenne pepper.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

Find it online: https://dishcooks.com/chicken-enchilada-soup-recipe/