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Best Chicken Enchilada Soup

Best Chicken Enchilada Soup Recipe - Creamy High Protein Comfort Food
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This creamy, high-protein Chicken Enchilada Soup combines tender chicken, melty cheese, and warm spices for the ultimate comfort food.

Ingredients

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  • 1/2 teaspoon chili powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 jalapeño 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 canned whole kernel corn, drained
  • 1 teaspoon hot sauce (optional)
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast
  • Salt and pepper to taste
  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded

Instructions

  1. Combine all seasonings in a small bowl and set aside. Remove cream cheese from refrigerator to soften and shred cheeses from blocks.
  2. Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeño, cooking for 4-5 minutes until onions are translucent. Add garlic and cook 1 more minute.
  3. Pat chicken dry and season with salt and pepper. Add to pot with enchilada sauce, tomatoes, black beans, corn, hot sauce, chicken broth, and spice mixture.
  4. Bring to gentle boil and simmer 18-22 minutes until chicken reaches 165°F internal temperature. Remove chicken, shred with two forks, and return to soup.
  5. Reduce heat to low. Stir in softened cream cheese until smooth, then gradually add shredded cheeses, stirring until melted and creamy.
  6. Taste and adjust seasonings as needed. Serve hot with desired toppings.

Notes

  • Use rotisserie chicken for quicker prep – add 2-3 cups shredded chicken in the last 10 minutes of cooking.
  • Shred cheese from blocks for better melting. Keep heat low when adding dairy to prevent curdling.
  • For crock pot method: Add all ingredients except cheese and cream cheese, cook on low 6 hours, then stir in dairy ingredients.

Nutrition

Find it online: https://www.benefitiany.com/chicken-enchilada-soup/