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Chicken Enchilada Soup

A comforting and flavorful dish that combines the classic flavors of chicken enchiladas into a hearty soup, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Seasonings
  • 2 tbsp Chili Powder Provides warmth and depth of flavor.
  • 1 tsp Mustard Powder Adds a unique tanginess to the soup.
  • 1 tsp Garlic Powder Infuses a subtle garlic flavor into the dish.
  • 1 tsp Onion Powder Enhances the overall savory taste.
  • 1 tsp Cumin Offers an earthy undertone.
  • 1/2 tsp Cinnamon Adds a hint of sweetness and complexity.
  • 1/4 tsp Cayenne Pepper Gives the soup an extra kick of heat.
Vegetables
  • 2 tbsp Butter Used for sautéing onions and jalapenos.
  • 1 tbsp Olive Oil Helps in cooking the vegetables.
  • 1 medium Yellow Onion Adds sweetness and aroma.
  • 1 medium Jalapeno Pepper Provides freshness and heat.
  • 3 cloves Garlic Freshly minced adds a bold flavor.
Soup Base
  • 1 cup Red Enchilada Sauce The primary sauce for flavoring the soup.
  • 1 can Diced Tomatoes with Green Chilies Adds juicy texture and spice.
  • 1 can Black Beans A great source of protein and fiber.
  • 1 can Canned Whole Kernel Corn Adds sweetness and crunch.
  • 1 cup Chicken Broth The base of the soup for richness.
  • 1 lb Boneless Skinless Chicken Breast The main protein source, cooked until tender.
Creaminess
  • 4 oz Cream Cheese For creaminess and added flavor.
  • 1 cup Cheddar Cheese To melt and top the soup.
  • 1 cup Monterey Jack Cheese Offers creaminess and complements the cheddar.

Method
 

Preparation
  1. Combine seasonings in a bowl and set aside. Allow cream cheese to soften. Shred cheddar and Monterey Jack cheese from a block and set aside.
Cooking
  1. In a large soup pot, heat butter and olive oil over medium heat. Add onions and jalapeno, and cook for 4 minutes; then add garlic for an additional minute.
  2. Season chicken with salt and pepper, and add to the pot with remaining ingredients except for cream cheese and shredded cheese.
  3. Bring to a gentle boil and cook chicken through for about 15-20 minutes. Remove chicken, shred it, and return it to the soup.
Finishing Touches
  1. Reduce heat to low. Stir in softened cream cheese until well combined, then add shredded cheese until melted. Adjust seasoning if necessary and serve.
  2. For the Crock Pot method: Place all ingredients except for shredded cheese, cream cheese, corn, and black beans in the slow cooker, cooking on low for 6 hours. Shred chicken and return it to the soup, then incorporate cream cheese and shredded cheese before serving.

Notes

For best results, use fresh spices, adjust heat level as desired, and consider adding more vegetables or swapping proteins for variety. Store leftovers properly for meal prep.