Chicken Enchilada Soup Bowl (Print Version)
Creamy, zesty soup with chicken, beans, corn, and cheese—full of flavor, perfect for cozy nights.
# Ingredients:
→ Seasonings
01 -
½ teaspoon chili powder
02 -
½ teaspoon mustard powder
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
¼ teaspoon cumin
06 -
1 pinch cinnamon
07 -
1 pinch cayenne pepper
→ Soup Base
08 -
1 tablespoon butter
09 -
1 tablespoon olive oil
10 -
1 yellow onion, diced
11 -
1 jalapeno pepper, diced with seeds removed
12 -
3 cloves garlic, minced
13 -
10 oz. red enchilada sauce
14 -
10 oz. diced tomatoes with green chilies, undrained
15 -
15 oz. black beans, drained and rinsed
16 -
15 oz. canned whole kernel corn, drained
17 -
1 teaspoon hot sauce (optional)
18 -
4 cups chicken broth
19 -
1 large boneless skinless chicken breast or 2 small chicken breasts
20 -
4 oz. cream cheese, cubed and softened
21 -
1 cup cheddar cheese, shredded
22 -
½ cup Monterey Jack cheese, shredded
# Directions:
01 -
Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred the cheddar and Monterey Jack cheese and set aside.
02 -
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.
03 -
Pat the chicken dry and season with salt and pepper. Add to the soup pot along with all remaining ingredients except cream cheese and shredded cheese. Bring to a gentle boil and cook the chicken for about 15-20 minutes until fully cooked.
04 -
Remove the chicken and shred it using two forks. Return the shredded chicken to the soup.
05 -
Reduce the heat to low. Stir in the softened cream cheese until combined, then add the shredded cheese gradually until melted.
06 -
Taste and adjust the seasoning, adding more as needed. Serve immediately.
# Notes:
01 -
Shred cheese from a block for better texture and melting compared to pre-shredded cheese.
02 -
For a spicier soup, consider substituting ½ cup of habanero cheese for Monterey Jack cheese.
03 -
If using cooked chicken, add it to the soup when other ingredients are added, and simmer for 15 minutes to blend flavors.