Description

Chicken Enchilada Soup is a hearty, flavorful dish that delivers comfort in every spoonful. This easy-to-make soup features tender chicken simmered in a zesty broth enriched with cheese and spices, offering a perfect balance of creaminess and warmth. Ideal for busy weeknights or festive gatherings, you can prepare it on the stove or in a Crock Pot, making it versatile for any cooking style. With its rich flavors and customizable toppings, this Chicken Enchilada Soup is sure to become a family favorite.

Ingredients

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1 tablespoon butter
1 tablespoon olive oil
1 yellow onion (diced)
1 jalapeño pepper (diced)
3 cloves garlic (minced)
4 cups chicken broth
1 large boneless, skinless chicken breast
10 oz red enchilada sauce
10 oz diced tomatoes with green chilies
15 oz black beans (drained)
15 oz canned corn (drained)
4 oz cream cheese (cubed)
1 cup cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded)

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Instructions

Combine spices in a bowl; set aside. Allow cream cheese to soften.
In a large soup pot, heat butter and olive oil over medium heat. Sauté onions and jalapeño for about 4 minutes; add garlic and cook for another minute.
Season chicken with salt and pepper; add to pot with remaining ingredients except cheeses.
Bring to a gentle boil; cook the chicken for about 15-20 minutes until done. Shred the chicken using two forks.
Reduce heat, stir in cream cheese until melted; gradually add cheddar and Monterey Jack until fully combined.
Taste and adjust seasonings if necessary before serving hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop/Crock Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 850mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 22g
Cholesterol: 80mg