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Easy Chicken Enchilada Soup

Chicken Enchilada Soup

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Experience the comforting warmth of this easy Chicken Enchilada Soup, the perfect solution for busy weeknights or a cozy weekend meal. This delicious dish combines tender chicken, creamy cheese, and zesty spices, creating a delightful experience for your taste buds. With minimal prep time and a handful of pantry staples, you can whip up a satisfying bowl of enchilada soup that will impress your family and friends. Customize it to your liking with fresh toppings and side dishes for a complete meal that’s sure to become a favorite!

Ingredients

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  • 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
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 1 jalapeno 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 (or two small)
  • 4 oz cream cheese (cubed and softened)
  • 1 cup cheddar cheese (shredded)
  • ½ cup Monterey Jack cheese (shredded)

Instructions

  1. Combine all seasonings in a bowl and set aside. Allow cream cheese to soften.
  2. In a large soup pot over medium heat, melt butter with olive oil. Sauté diced onions and jalapenos for about four minutes, then add minced garlic for an additional minute.
  3. Season the chicken with salt and pepper. Add it to the pot along with enchilada sauce, diced tomatoes, beans, corn, and chicken broth.
  4. Bring to a gentle boil for about 15–20 minutes until the chicken is cooked through. Remove the chicken and shred it before returning it to the pot.
  5. Lower the heat and stir in softened cream cheese followed by shredded cheeses until melted.

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