Description
This Chicken Enchilada Soup is a rich and flavorful one-pot meal that combines tender chicken, creamy cheese, and bold enchilada flavors. Quick, easy, and perfect for busy weeknights, it’s a cozy dish that’s packed with protein, fiber, and warming spices.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed for less heat)
- 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)
- 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
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
- Sauté the aromatics: Heat butter and olive oil in a large pot over medium heat. Add diced onion and jalapeño, stirring until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken and liquids: Pat the chicken dry and season with salt and pepper. Place it into the pot along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth. Stir to combine.
- Simmer until the chicken is tender: Bring the soup to a gentle boil, then reduce the heat to low. Allow it to simmer uncovered for 15-20 minutes, until the chicken is fully cooked. Avoid a rapid boil to keep the chicken tender.
- Shred the chicken and return to the pot: Remove the chicken and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then stir it back into the soup.
- Incorporate the cheeses: Reduce the heat to low. Stir in the softened cream cheese until fully blended, then gradually add the shredded cheddar and Monterey Jack, stirring continuously until melted.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning if needed. Serve hot with optional toppings like chopped cilantro, avocado slices, or crushed tortilla chips.
Notes
- For a thicker consistency, blend a portion of the soup using an immersion blender before adding the cheese.
- Make it vegetarian by replacing the chicken with extra beans and using vegetable broth instead of chicken broth.
- Dairy-free alternative: Use coconut milk instead of cream cheese, and omit the shredded cheese or use a dairy-free substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 242 kcal
- Sugar: 5 g
- Sodium: 697 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 36 mg