Chicken Enchilada Soup
If you’re in search of a comforting meal that delivers both warmth and flavor, this Chicken Enchilada Soup is the perfect choice. This one-pot wonder combines tender chicken, zesty spices, and creamy cheese for a delightful experience that’s ready in under an hour. Ideal for busy weeknights or family gatherings, each bowl promises to be a crowd-pleaser. Whether you stick to the classic recipe or customize it with your favorite veggies and proteins, this soup will quickly become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 large boneless skinless chicken breast
- 10 oz. red enchilada sauce
- 4 cups chicken broth
- 15 oz. black beans
- 15 oz. canned corn
- 4 oz. cream cheese
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 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 jalapeño pepper (diced with seeds removed)
- 3 cloves garlic (minced)
- 10 oz. diced tomatoes with green chilies (undrained)
- 1 teaspoon hot sauce (optional)
Instructions
- Combine spices in a small bowl and set aside.
- In a large pot over medium heat, melt butter and olive oil. Sauté diced onion and jalapeño until softened, about four minutes. Add minced garlic and cook for an additional minute.
- Season chicken with salt and pepper; add to the pot with the enchilada sauce, diced tomatoes, beans, corn, hot sauce (if using), and chicken broth. Bring to a gentle boil.
- Simmer for 15-20 minutes until chicken is cooked through; remove and shred.
- Stir shredded chicken back into the pot along with softened cream cheese and both cheeses until melted.
- Taste and adjust seasonings before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 930mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://kitchensecretstips.com/chicken-enchilada-soup/