Easy Chicken Enchilada Soup

snackonmeat

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This Easy Chicken Enchilada Soup is a comforting and flavorful dish that you can whip up on the stovetop or in a Crock Pot! Whether you use chicken breast, thighs, or even leftover chicken, this recipe combines simple pantry staples for a hearty meal.

Table of Contents

Ingredients

Seasonings

  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • Pinch of cinnamon
  • Pinch of cayenne pepper

Soup

  • 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)
  • 1 teaspoon hot sauce (optional)
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast (or 2 small)
  • 4 oz cream cheese (cubed and softened)
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese (more cheddar can be used)

Instructions

  1. Prep Work: In a bowl, combine all the seasonings and set aside. Allow the cream cheese to soften at room temperature. Grate the cheddar and Monterey Jack cheese from a block and set aside.
  2. Sauté Aromatics: In a large soup pot over medium heat, melt the butter and olive oil. Add the diced onion and jalapeño, cooking until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Cook Chicken: Season the chicken with salt and pepper. Add it to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Bring the mixture to a gentle boil and let the chicken cook through for about 15-20 minutes.
  4. Shred Chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  5. Add Cream Cheese and Cheddar: Lower the heat to low. Stir in the softened cream cheese until fully combined, then add the shredded cheddar and Monterey Jack cheese, stirring until melted.
  6. Taste and Adjust: Taste the soup and adjust seasonings as needed. Serve warm and enjoy your delicious Chicken Enchilada Soup!