Description
Hearty chicken enchilada soup brings Mexican-inspired comfort straight to your kitchen, blending rich spices and tender chicken. Creamy, zesty flavors dance together, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 large boneless skinless chicken breast (or 2 small)
- 4 ounces (113 grams) cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded (or more cheddar)
Vegetables and Beans:
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 15 ounces (425 grams) black beans, drained and rinsed
- 15 ounces (425 grams) canned whole kernel corn, drained
- 10 ounces (283 grams) diced tomatoes with green chilies, undrained
Liquids and Seasonings:
- 4 cups chicken broth
- 10 ounces (283 grams) red enchilada sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Instructions
- Craft a zesty spice blend by whisking together chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a compact mixing vessel.
- Heat butter and olive oil in a substantial pot over medium temperature. Introduce diced onions, jalapeños, and minced garlic, sautéing until vegetables become translucent and fragrant, approximately 4-5 minutes.
- Pour enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth into the pot. Integrate the prepared spice mixture, stirring thoroughly to distribute flavors evenly.
- Gently submerge whole chicken breasts into the simmering liquid. Allow to cook for 18-22 minutes at a gentle bubble, ensuring chicken reaches an internal temperature of 165°F.
- Extract chicken from the liquid and utilize two forks to meticulously shred the meat into tender strands. Return shredded chicken to the pot.
- Incorporate softened cream cheese, stirring until completely melted and integrated. Gradually fold in shredded cheddar and Monterey Jack cheeses, continuing to stir until smooth and creamy.
- Ladle the steaming soup into serving bowls, creating a hearty and vibrant meal ready to be garnished with optional toppings like cilantro, sour cream, or tortilla strips.
Notes
- Adjust spice levels by reducing or increasing cayenne pepper to suit personal heat tolerance.
- Swap chicken breasts with rotisserie chicken for quicker preparation and deeper flavor.
- Use low-sodium chicken broth to control salt content and make the soup more diet-friendly.
- Enhance protein by adding extra beans or quinoa for vegetarian and gluten-free variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 291 kcal
- Sugar: 4 g
- Sodium: 695 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 75 mg