Warning: file_get_contents(https://feastdesign.co/fp-autoupdate/validate.php?license=115421): Failed to open stream: HTTP request failed! HTTP/1.1 404 Not Found in /var/www/elianarecipes.com/wp-content/plugins/feast-plugin/inc/autoupdate.php on line 53
Chicken Enchilada Soup Recipe - elianarecipes.com Chicken Enchilada Soup Recipe - elianarecipes.com Print

Chicken Enchilada Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Enchilada Soup recipe is a comforting dish featuring a rich blend of enchilada sauce, black beans, and corn, topped with creamy cheddar and Monterey Jack cheese. Ideal for a cozy meal, this soup is a perfect mix of spice and creaminess.

Ingredients

Scale
  • Seasonings:
    • 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
  • 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
    • ½ cup Monterey Jack cheese, shredded (or more cheddar)

Instructions

  • Prepare Seasonings: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl.
  • Cook Aromatics: In a large pot, melt butter with olive oil over medium heat. Add diced onion, jalapeno, and garlic. Sauté until softened.
  • Add Liquid Ingredients: Stir in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, and the prepared seasonings.
  • Cook Chicken: Add the chicken breast to the pot. Simmer for 20 minutes or until chicken is fully cooked.
  • Shred Chicken: Remove the chicken, shred it, and return it to the pot.
  • Add Cheeses: Stir in the softened cream cheese, followed by the shredded cheddar and Monterey Jack cheeses until melted.
  • Serve: Ladle the soup into bowls and enjoy!

Notes

  • For a shortcut, use pre-cooked rotisserie chicken; add it in step 5.
  • Adjust the spice level by adding or omitting cayenne pepper and hot sauce.

Nutrition

Find it online: https://elianarecipes.com/chicken-enchilada-soup-recipe/