Description

Discover the comforting warmth of Chicken Enchilada Soup, a delightful blend of tender chicken, robust spices, and creamy cheeses that will satisfy your cravings any day of the week. Perfect for chilly evenings or family gatherings, this easy recipe can be prepared on the stovetop or in your slow cooker, making it a versatile option for busy weeknights. With simple pantry ingredients and customizable flavors, you can create a delicious meal that everyone will love.

Ingredients

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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
15 oz black beans (drained)
15 oz canned corn (drained)
4 cups chicken broth
1 large boneless skinless chicken breast
4 oz cream cheese (softened)
1 cup cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded)

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Instructions

In a small bowl, combine spices: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
In a large soup pot over medium heat, melt butter and olive oil. Add onions and jalapenos; sauté for about 4 minutes until softened. Stir in garlic and cook for another minute.
Season chicken with salt and pepper; add to the pot along with reserved spices and all remaining ingredients except cream cheese and shredded cheese.
Bring to a gentle boil; simmer for about 15-20 minutes until chicken is cooked through. Remove chicken to shred it before returning to the pot.
Lower heat; stir in softened cream cheese until blended then gradually add shredded cheese until melted.
Taste and adjust seasonings as desired before serving hot.

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

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 5g
Sodium: 850mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 27g
Cholesterol: 70mg