Chicken Enchilada Soup
If you’re craving a warm and hearty dish that combines comforting flavors with ease of preparation, look no further than this delightful Chicken Enchilada Soup. This creamy and cheesy soup is packed with tender chicken, a medley of spices, and vibrant ingredients that create a deliciously satisfying meal. Perfect for busy weeknights or family gatherings, this recipe can be made in under an hour on the stovetop or slowly simmered in a Crock Pot for those cozy days. With its versatile ingredients, you can easily customize it to suit your taste. Serve it up with your favorite garnishes for a dish that will bring smiles around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop/Crock Pot
- Cuisine: Mexican
Ingredients
Scale
- 1 large boneless skinless chicken breast
- 10 oz. red enchilada sauce
- 15 oz. black beans (drained)
- 15 oz. canned whole kernel corn (drained)
- 4 cups chicken broth
- 4 oz. cream cheese
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded)
- 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
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 jalapeno pepper (diced with seeds removed)
- 3 cloves garlic (minced)
- 1 teaspoon hot sauce (optional)
Instructions
- In a bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne pepper, and set aside.
- In a large pot over medium heat, melt butter with olive oil. Add diced onions and jalapenos; sauté until soft. Stir in minced garlic for another minute.
- Season the chicken with salt and pepper; add to the pot along with the combined spices and remaining ingredients (except cream cheese and shredded cheeses). Bring to a gentle boil.
- Simmer for about 15-20 minutes until the chicken is cooked through. Remove the chicken, shred it, and return to the pot.
- Lower heat; stir in softened cream cheese and shredded cheeses until melted and creamy.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 3g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 79mg
Find it online: https://quickwithemma.com/chicken-enchilada-soup/