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Chicken Enchilada Soup

Chicken Enchilada Soup

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Indulge in a warm bowl of Chicken Enchilada Soup, the ultimate comfort food that combines rich flavors and satisfying ingredients. This easy-to-make soup is perfect for weeknight dinners or cozy gatherings, blending tender chicken with zesty spices and creamy cheeses. Whether you choose to whip it up on the stovetop or let it simmer in a slow cooker, this recipe promises a hearty meal ready in no time. Customize your bowl with fresh toppings like avocado, sour cream, or crunchy tortilla chips for an extra layer of flavor. Enjoy this delightful dish that’s sure to become a family favorite!

Ingredients

Scale
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 1 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)
  • ½ cup Monterey Jack cheese (shredded; can also use more cheddar)

Instructions

  1. In a bowl, combine chili powder, cumin, cinnamon, and cayenne pepper; set aside.
  2. In a large soup pot, heat butter and olive oil over medium heat. Sauté diced onions and jalapeños until softened; add minced garlic and cook until fragrant.
  3. Add seasoned chicken to the pot along with enchilada sauce, tomatoes, beans, corn, chicken broth, and other seasonings.
  4. Bring to a boil; cook chicken for about 15-20 minutes until fully cooked. Remove and shred before returning to the pot.
  5. Stir in cream cheese and shredded cheeses until melted and combined.
  6. Adjust seasoning as needed; serve hot with desired toppings.

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