Description
Chicken Enchilada Soup is a warm, comforting dish that combines rich flavors with a creamy texture, making it perfect for cozy nights and gatherings. This easy recipe can be prepared on the stovetop or in a slow cooker, allowing you to enjoy its deliciousness any day of the week. With versatile ingredients like chicken breast, thighs, or even rotisserie leftovers, this soup is adaptable to whatever you have on hand. Packed with beans and veggies, it’s not just satisfying; it’s also a wholesome meal for the whole family.
Ingredients
Scale
- 1 large boneless skinless chicken breast (or 2 small)
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies (undrained)
- 15 oz black beans (drained and rinsed)
- 15 oz canned corn (drained)
- 4 oz cream cheese (cubed)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded)
- 4 cups chicken broth
- Seasonings: chili powder, cumin, garlic powder, onion powder
Instructions
- Prep seasonings and allow cream cheese to soften.
- In a large pot, heat butter and olive oil over medium heat. Sauté diced onions and jalapeño until softened, then add minced garlic.
- Season chicken with salt and pepper; add it along with all other ingredients except cream cheese and shredded cheeses.
- Bring to a gentle boil; cook chicken for about 15-20 minutes until done. Shred the chicken and return it to the pot.
- Reduce heat; stir in cream cheese until melted, followed by the shredded cheeses.
- Adjust seasonings as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg