Chicken Enchilada Soup
User Reviews
5
Chicken Enchilada Soup
Description
Chicken Enchilada Soup features cooked chicken breast simmered in a flavorful broth containing red enchilada sauce, diced tomatoes with green chilies, black beans, and corn. A blend of spices including chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and a pinch of cayenne pepper creates a layered seasoning profile. The soup begins with sautéing onions, jalapeño, and garlic in butter and olive oil before adding the main ingredients and chicken.
After the chicken cooks through, it is shredded and returned to the soup along with softened cream cheese and shredded cheddar and Monterey Jack cheeses, which melt into the broth for creaminess. The combination results in a thick, hearty soup with a gentle heat and complex flavors.
This soup pairs well with tortilla chips or warm bread and can be adjusted for spiciness with added hot sauce or spicy cheese. It stores well refrigerated or frozen, maintaining its texture and richness for later servings.
Leftover cooked or rotisserie chicken can be used to simplify preparation, added early to meld flavors. To prevent grainy texture, ensure the cheese is added off high heat and softened before incorporation. The recipe also offers a slow cooker variation for hands-off cooking.
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 pepper
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 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. whole kernel corn drained, canned
- 1 teaspoon hot sauce optional
- 4 cups chicken broth
- 1 large chicken breast see notes if using cooked chicken, boneless skinless, or 2 small
- 4 oz. cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- ½ cup Monterey jack cheese shredded. (Can also use more cheddar.)
Instructions
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) 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
- Use rotisserie or cooked chicken by adding it at the start for ease and flavor. Leave meat on the bone during cooking if possible, then remove bones before serving.
- Soften cream cheese quickly by placing cubed cream cheese and a cup of hot water in a microwave-safe bowl and letting it sit for 5 minutes.
- Shredding cheese from a block improves melting and flavor over pre-shredded versions.
- Add cheese to a cool or low-temperature base to prevent separation and grainy texture.
- Chicken can simmer gently over low heat for longer cooking to increase juiciness and deepen broth flavor. Bone-in thighs work well for this.
- Store soup in airtight containers for up to 3 days refrigerated or freeze up to 3 months. The soup freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 697mg | 29% |
| Potassium | 433mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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