Chicken Enchilada Soup
This Chicken Enchilada Soup is a flavorful and easy recipe using pantry ingredients, perfect for cozy meals.
Equipment
- soup pot
- crock pot
- measuring spoons
- Knife
- cutting board
- Measuring cups
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 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
- 0.5 cup Monterey Jack cheese shredded, can also use more cheddar
Instructions
Preparation
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften.
- Shred the cheddar and Monterey Jack cheese from a block and set aside.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the 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 for 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
To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes. Feel free to spice it up with ½ cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat.
Nutrition
Serving: 1cupCalories: 242kcalCarbohydrates: 27gProtein: 16gFat: 8gSaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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