Chicken Enchilada Soup 

Craving a hearty, cheesy, and comforting meal on a busy weeknight? This Chicken Enchilada Soup is your go to solution. Packed with tender chicken, black beans, sweet corn, and a blend of creamy cheeses, it's a flavor-packed dish that's ready in under an hour. The combination of smoky spices and zesty enchilada sauce makes every spoonful irresistible.

Full Recipe:

Ingredients

Seasonings:

• ½ teaspoon chili powder

• ½ teaspoon mustard powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon ground cumin

• 1 pinch ground cinnamon

• 1 pinch cayenne pepper

Soup Base:

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 1 jalapeño pepper, diced (seeds removed)

• 3 cloves garlic, minced

• 10 oz red enchilada sauce

• 10 oz diced tomatoes with green chilies (undrained)

• 4 cups chicken broth

• 1 large boneless, skinless chicken breast (or 2 small)

• 1 teaspoon hot sauce (optional)

Add Ins:

• 15 oz black beans, drained and rinsed

• 15 oz canned whole kernel corn, drained

Cheeses:

• 4 oz cream cheese, cubed and softened

• 1 cup cheddar cheese, shredded

• ½ cup Monterey Jack cheese, shredded (or additional cheddar)

Directions

1. Prepare Seasonings and Cheese:

   • In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.

   • Cube the cream cheese and allow it to soften at room temperature.

   • Shred the cheddar and Monterey Jack cheeses from blocks for optimal meltability.

2. Sauté Aromatics:

   • In a large soup pot, heat butter and olive oil over medium heat.

   • Add diced onion and jalapeño; cook for about 4 minutes until softened.

   • Stir in minced garlic and cook for an additional minute until fragrant.

3. Build the Soup Base:

   • Pat the chicken dry and season both sides with salt and pepper.

   • Add the chicken to the pot, then pour in the enchilada sauce, diced tomatoes (with juices), chicken broth, hot sauce (if using), black beans, corn, and prepared seasonings.

4. Simmer and Shred Chicken:

   • Bring the mixture to a gentle boil, then reduce heat to a simmer.

   • Let the chicken cook for 15–20 minutes until fully cooked.

   • Remove the chicken, shred it using two forks, and return it to the pot.

5. Add Creaminess:

   • Reduce heat to low to prevent boiling.

   • Stir in softened cream cheese until fully melted and incorporated.

   • Add shredded cheddar and Monterey Jack cheeses, stirring until the soup is smooth and creamy.

6. Taste and Serve:

   • Taste the soup and adjust seasoning as needed.

   • Ladle into bowls and serve with desired toppings such as sour cream, chopped cilantro, sliced avocado, or crushed tortilla chips.

Nutritional Information (per 1-cup serving)

• Calories: 255 kcal

• Protein: 16g

• Carbohydrates: 20g

  • Fiber: 4g

  • Sugar: 3g

• Fat: 12g

  • Saturated Fat: 5g

  • Unsaturated Fat: 6g

  • Trans Fat: 0g

• Cholesterol: 40mg

• Sodium: 850mg