Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup recipe features tender chicken breast simmered in a zesty broth of enchilada sauce, tomatoes, and green chilies, with black beans and corn for extra heartiness. Topped with a blend of cheddar and Monterey Jack cheeses, it's the perfect one-pot meal for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
Scale
- Seasonings:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
- Soup Base:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (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 substitute with more cheddar if desired)
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add diced onion and jalapeno, sauté until soft.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Stir to combine.
- Pour in enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir well.
- Add the chicken breast(s) to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred, and return it to the soup.
- Add the cream cheese and shredded cheeses, stirring until melted and fully incorporated.
- Taste and adjust seasoning as needed. Add hot sauce for extra heat, if desired.
- Serve hot, garnished with your favorite toppings such as sour cream, cilantro, or tortilla strips.
Notes
- For a thicker soup, you can blend a portion of the soup before adding the cheeses.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 870mg
Find it online: https://emiliarecipes.com/chicken-enchilada-soup-recipe/