Description

Indulge in the comforting warmth of Chicken Enchilada Soup, a delightful blend of rich flavors and creamy textures that’s perfect for any occasion. This easy-to-make soup combines tender chicken, zesty enchilada sauce, and a medley of spices, making it a family favorite. Whether you choose to prepare it on the stovetop or in a slow cooker, this versatile recipe is ideal for busy weeknights or cozy gatherings. Garnish with your favorite toppings like avocado and sour cream for an added layer of flavor!

Ingredients

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1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeño pepper, diced (seeds removed)
3 cloves garlic, minced
10 oz red enchilada sauce
10 oz diced tomatoes with green chilies (undrained)
15 oz black beans (drained and rinsed)
15 oz canned whole kernel corn (drained)
4 cups chicken broth
1 large boneless skinless chicken breast
4 oz cream cheese (cubed)
1 cup cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded)

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Instructions

In a bowl, combine spices: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper.
Heat butter and olive oil in a large soup pot over medium heat. Sauté onions and jalapeño until soft; add garlic.
Season the chicken with salt and pepper, add to the pot along with all ingredients except cream cheese and shredded cheese.
Bring to a gentle boil; cook chicken for about 15-20 minutes until cooked through. Shred chicken and return to the pot.
Reduce heat to low; stir in cream cheese until smooth. Add shredded cheeses until melted.
Taste and adjust seasonings before serving warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop/Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 345
Sugar: 5g
Sodium: 820mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 24g
Cholesterol: 70mg