Dive into the comforting embrace of our Chicken Enchilada Soup, a perfect blend of creaminess and cheesiness that promises to warm you up from the inside out. Crafted with the convenience of your kitchen’s stove top or crock pot, this soup recipe showcases the versatility of chicken, making it an excellent choice for using up leftovers.
Featuring a harmonious mix of spices and simple ingredients, this soup is your go-to choice for those chilly days when you crave something cozy yet easy to prepare. Let’s embark on this flavorful journey together!
How to Prepare Chicken Enchilada Soup
- Seasoning Prep: Begin by mixing together the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and optional cayenne in a small bowl. Set this blend aside for later use. Next, allow the cream cheese to soften at room temperature, and grate your cheddar and Monterey Jack cheese.
- Sauté Base: In a large soup pot, heat butter and olive oil over medium heat. Add diced yellow onions and jalapeño, cooking until they’re softened, about 4 minutes. Follow by stirring in the minced garlic and cook for an additional minute, infusing the base with aromatic flavors.
- Combine Ingredients: Season the chicken breast with salt and pepper, then add it to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth. Mix in the previously prepared seasoning blend.
- Cook Chicken: Bring the mixture to a gentle boil, letting the chicken cook thoroughly for about 15-20 minutes to ensure it’s tender. Avoid boiling too vigorously to keep the chicken from becoming tough.
- Shred and Return: Once the chicken is cooked, remove it from the pot to shred with two forks. Then, return the shredded chicken back to the soup.
- Cheese and Cream: Lower the heat to a simmer and stir in the softened cream cheese until it’s fully incorporated. Gradually add in the shredded cheddar and Monterey Jack cheese, stirring until the cheese has completely melted into the soup.
- Final Touches: Taste the soup and adjust the seasoning if necessary. Once everything is perfectly seasoned, your Chicken Enchilada Soup is ready to serve. Enjoy this creamy, cheesy delight!
Chicken Enchilada Soup
Ingredients
Seasonings
- 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
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeno pepper
- 3 cloves garlic minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies
- 15 oz. black beans
- 15 oz. canned whole kernel corn
- 1 teaspoon hot sauce
- 4 cups chicken broth
- 1 large boneless skinless chicken breast
- 4 oz. cream cheese
- 1 cup cheddar cheese
- ½ cup Monterey Jack cheese
Instructions
- Mix Spices: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and optional cayenne in a small bowl. Set aside. Allow cream cheese to soften and shred your cheddar and Monterey Jack cheese.
- Cook Onions and Peppers: Heat butter and olive oil in a soup pot over medium heat. Add onions and jalapeño, cook until softened (about 4 minutes), then add garlic and cook for another minute.
- Add Chicken and Ingredients: Season chicken with salt and pepper and add to the pot along with the enchilada sauce, diced tomatoes with chilies, black beans, corn, optional hot sauce, chicken broth, and prepared spices.
- Simmer Chicken: Bring to a low boil, cooking the chicken until tender, about 15-20 minutes. Avoid high heat to prevent the chicken from toughening.
- Shred Chicken: Remove chicken, shred it, then add it back to the pot.
- Incorporate Cheeses: Reduce heat to low, mix in the cream cheese until smooth, then gradually add shredded cheeses, stirring until melted and well-combined.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed before serving the creamy and cheesy Chicken Enchilada Soup.
How to Store Chicken Enchilada Soup
To maintain the freshness and flavors of your Chicken Enchilada Soup, allow it to cool completely before transferring it into airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating. When ready to enjoy again, gently reheat the soup on the stove over low heat, stirring occasionally, to bring back its creamy consistency and warm comfort.
