Chicken Enchilada Soup Easy Hearty (Print Version)
# Ingredients:
→ Seasonings
01 -
2.5 ml chili powder
02 -
2.5 ml mustard powder
03 -
2.5 ml garlic powder
04 -
2.5 ml onion powder
05 -
1.25 ml ground cumin
06 -
1 small pinch cinnamon
07 -
1 small pinch cayenne pepper
→ Soup Base
08 -
15 ml unsalted butter
09 -
15 ml olive oil
10 -
1 yellow onion, diced
11 -
1 jalapeno pepper, deseeded and diced
12 -
3 garlic cloves, minced
13 -
285 g red enchilada sauce
14 -
285 g canned diced tomatoes with green chilies, undrained
15 -
425 g canned black beans, drained and rinsed
16 -
425 g canned whole kernel corn, drained
17 -
5 ml hot sauce (optional)
18 -
950 ml chicken broth
19 -
1 large boneless skinless chicken breast (alternatively, 2 small breasts or 2 cups cooked chicken)
20 -
115 g cream cheese, cubed and softened
21 -
120 g cheddar cheese, shredded
22 -
60 g Monterey Jack cheese, shredded (or additional cheddar cheese)
# Instructions:
01 -
Combine all seasoning ingredients in a small bowl. Set aside. Allow cream cheese to reach room temperature. Shred cheddar and Monterey Jack cheese from a block and reserve.
02 -
Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeno and cook for 4 minutes until softened. Incorporate minced garlic and sauté for 1 additional minute.
03 -
Pat chicken breast dry; season both sides with salt and pepper. Place chicken into the pot along with prepared seasonings, enchilada sauce, diced tomatoes with chilies, black beans, corn, hot sauce (if using), and chicken broth. Reserve cream cheese and shredded cheeses for later.
04 -
Bring contents to a gentle boil, then reduce heat to maintain a gentle simmer. Cook until chicken is fully cooked and tender, about 15-20 minutes. Remove chicken, shred with two forks, and return to the soup.
05 -
Lower heat to low. Stir in softened cream cheese until fully melted and integrated. Follow with shredded cheddar and Monterey Jack and stir until cheeses are melted and soup is creamy.
06 -
Taste and correct seasonings as desired. Ladle soup into bowls and serve hot.
# Notes:
01 -
Shred cheese from a block for optimal melting and flavor; pre-grated cheeses may yield grainy texture.
02 -
Ensure soup base is not too hot before adding dairy to prevent splitting and achieve smooth consistency.
03 -
For extra depth, simmer chicken slowly over very low heat; bone-in pieces will intensify the broth.
04 -
Leftover or rotisserie chicken can be substituted for cooked poultry; add during simmer and omit boiling.
05 -
This soup freezes well in airtight containers for up to 3 months.