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Chicken Enchilada Soup recipe

Chicken Enchilada Soup

Rich, satisfying, and full of robust flavors, Chicken Enchilada Soup offers a comforting culinary experience perfect for elevating any mealtime. Brimming with tender chicken, hearty black beans, sweet corn, and a well-balanced blend of spices, this soup provides both nourishment and warmth.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Seasonings
  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • Pinch of cinnamon
  • Pinch of cayenne pepper
  • Soup
  • 1 large boneless skinless chicken breast (or 2 small; see notes for pre-cooked options)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion finely diced
  • 1 jalapeño pepper seeds removed and diced
  • 3 cloves garlic minced
  • 10 oz. red enchilada sauce
  • 10 oz. diced tomatoes with green chilies undrained
  • 15 oz. black beans rinsed and drained
  • 15 oz. whole kernel corn drained
  • 4 cups chicken broth
  • 4 oz. cream cheese cubed and softened
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese extra cheddar may be substituted
  • 1 teaspoon hot sauce optional

Equipment

  • Dutch oven or large soup pot

Method
 

  1. Prep Work
  2. In a small bowl, combine all the seasonings and set aside. Allow the cream cheese to soften to room temperature. Shred the cheddar and Monterey Jack cheeses and keep aside for later incorporation.
  3. Cooking the Soup
  4. In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeño, sautéing for approximately 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Pat the chicken dry and season both sides with salt and pepper. Place the chicken into the pot along with the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce, if desired. Stir to combine thoroughly.
  6. Bring the soup to a gentle boil, carefully controlling the heat to prevent rapid boiling, which can toughen the chicken. Simmer the chicken for 15–20 minutes, or until fully cooked. Remove the chicken and shred it using two forks, then return the shredded meat to the soup.
  7. Reduce the heat to a low simmer. Incorporate the softened cream cheese, stirring until fully melted and smooth. Follow with the shredded cheddar and Monterey Jack, blending the cheeses into the soup until completely melted and creamy.

Notes

Adjust seasoning to taste, adding additional spices if desired. Serve immediately for optimal flavor and enjoy the comforting richness of this classic dish.