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Chicken Enchilada Soup

Chicken Enchilada Soup

This Chicken Enchilada Soup is an easy recipe that can be made on the stove top or in the Crock Pot, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mexican
Servings 11 cups
Calories 242 kcal

Equipment

  • large soup pot
  • Crock Pot

Ingredients
  

Seasonings

  • 0.5 teaspoon chili powder
  • 0.5 teaspoon mustard powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper

Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 1 each jalapeno pepper diced with 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 cheddar cheese shredded
  • 0.5 cup Monterey Jack cheese shredded (can also use more cheddar)

Instructions
 

Preparation

  • Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
  • Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
  • Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
  • Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
  • Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
  • Taste and add any additional seasonings as needed, then serve!

Notes

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes well.

Nutrition

Serving: 1cupCalories: 242kcalCarbohydrates: 30gProtein: 16gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 600mgPotassium: 680mgFiber: 8gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg
Keyword Chicken Enchilada Soup, Crock Pot soup, easy soup, Mexican recipe, stovetop soup
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