Description
This Chicken Enchilada Soup is a flavorful and hearty Mexican-inspired dish, combining tender chicken breast, black beans, corn, and a blend of warm spices in a creamy, cheesy broth. Perfect for a comforting meal, it features a balance of spicy, savory, and creamy elements that will satisfy soup lovers and enchilada fans alike.
Ingredients
Scale
Spices and 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
- Salt and pepper, to taste
- 1 teaspoon hot sauce (optional)
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (seeds removed)
- 3 cloves garlic, minced
- 15 oz canned whole kernel corn, drained
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz black beans, drained and rinsed
Proteins and Dairy
- 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 extra cheddar)
Fats and Liquids
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cups chicken broth
Instructions
- Prep Work: Combine all the dry seasonings—chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper—and set aside. Take the cream cheese out of the fridge to soften, or soften quickly by microwaving it in short bursts. Shred the cheddar and Monterey Jack cheese from blocks and set aside.
- Sauté Vegetables: Heat the butter and olive oil together in a large soup pot over medium heat. Add the diced yellow onion and jalapeno pepper and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Chicken and Build Soup: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the soup pot along with the prepared seasoning mix, enchilada sauce, diced tomatoes with green chilies (including their juices), black beans, corn, hot sauce if using, and chicken broth. Stir gently to combine.
- Simmer Chicken: Bring the soup to a gentle boil, then reduce heat to maintain a simmer. Cook the chicken slowly in the soup for 15 to 20 minutes until fully cooked through, allowing the flavors to meld. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.
- Add Cream Cheese and Cheeses: Lower the heat to low and stir in the softened cream cheese until fully combined and the soup is creamy. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth throughout the soup.
- Final Seasoning and Serve: Taste the soup and adjust seasonings with salt, pepper, or additional hot sauce as desired. Serve hot, optionally garnished with fresh cilantro, sour cream, or tortilla chips for extra texture and flavor.
Notes
- To soften cream cheese quickly, cut it into cubes and microwave in 10-15 second bursts, stirring in between until soft but not melted.
- If using cooked chicken, shred it and add it during the last 5 minutes of simmering to heat through without overcooking.
- For a spicier soup, keep jalapeno seeds or add extra cayenne pepper.
- This soup can be thickened by simmering longer or thinned by adding more chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken enchilada soup, Mexican soup, hearty chicken soup, creamy chicken soup, spicy chicken soup, black beans, corn, enchilada sauce
