Description
This EASY Chicken Enchilada Soup can be made on the stovetop or in the Crock Pot using chicken breast, thighs, or leftover chicken with simple pantry ingredients.
Ingredients
- Seasonings
- ½ tsp chili powder
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- Soup
- 1 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed)
- 3 garlic cloves, 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
- 1 tsp hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
- Combine seasonings and set aside. Soften cream cheese and shred cheeses.
- Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeño and cook for 4 minutes. Add garlic and cook 1 more minute.
- Season chicken with salt and pepper. Add to pot with all remaining ingredients except cream cheese and shredded cheese.
- Bring to a gentle boil and cook chicken for 15–20 minutes until cooked through. Remove chicken, shred, and return to soup.
- Reduce heat to low. Stir in cream cheese until smooth, then add shredded cheeses until melted.
- Taste, adjust seasoning, and serve.
Notes
- Use chicken thighs or cooked chicken if preferred.
- Avoid rapid boiling to keep chicken tender.
- Great for stovetop or slow cooker preparation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop / Slow Cooker
- Cuisine: Mexican-Inspired