Description

This Chicken Enchilada Soup is a comforting and flavorful dish that brings the essence of enchiladas into a hearty soup form. Perfect for busy weeknights or cozy get-togethers, this recipe is not only quick to prepare but also highly versatile. You can use fresh chicken breast, chicken thighs, or even leftover rotisserie chicken, making it an adaptable choice for any occasion. With its creamy texture, zesty spices, and a delightful blend of cheeses, every bowl promises to satisfy even the pickiest eaters. Serve it as a main dish or pair it with delicious toppings and sides for an enhanced dining experience.

Ingredients

Scale

1 large chicken breast or thighs
1 tablespoon olive oil
1 yellow onion (diced)
1 jalapeno pepper (diced)
3 cloves garlic (minced)
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies
15 oz. black beans
15 oz. whole kernel corn
4 oz. cream cheese
1 cup cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded)

Cook Mode Prevent your screen from going dark

Instructions

Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne in a bowl.
Heat olive oil in a large pot over medium heat. Sauté onions and jalapenos until softened; add garlic and cook until fragrant.
Season chicken with salt and pepper; add to the pot along with other ingredients except cream cheese and shredded cheese.
Bring to a gentle boil; cook chicken through for 15-20 minutes. Shred chicken and return to the pot.
Lower heat; stir in cream cheese until smooth, then add cheddar and Monterey Jack until melted.
Taste and adjust seasoning if necessary before serving hot.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 370
Sugar: 6g
Sodium: 850mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 8g
Protein: 27g
Cholesterol: 80mg