Ah, the creamy embrace of a bowl of soup—there’s something about it that just feels like a warm hug on a chilly day. Creamy Chicken Enchilada Soup, though, isn’t just any soup; it’s a fiesta in a bowl, bursting with flavors that dance on your palate like a vibrant Mariachi band. And you know what? It reminds me of the last time I tried salsa dancing—awkward yet oddly satisfying.
Steps
- Heat a large soup pot over medium heat and add butter and olive oil. Sauté diced onions and jalapeño peppers for about 4 minutes until they start to soften, then add minced garlic and cook for an additional minute.
- Season a large chicken breast with salt and pepper, then add it to the pot. Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Bring to a gentle boil and let the chicken cook through for 15-20 minutes.
- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Reduce the heat to low and stir in softened cream cheese until it’s well combined.
- Gradually add shredded cheddar and Monterey Jack cheese to the soup, stirring until the cheese is completely melted. Taste the soup and adjust the seasonings if needed, then serve hot.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno 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 (or 2 small)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar, if preferred)
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Nutritional Values
Calories: 2662kcal | Carbohydrates: 253g | Protein: 143g | Fat: 132g | Saturated Fat: 66g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 11g | Cholesterol: 396mg | Sodium: 7667mg | Potassium: 4763mg | Fiber: 55g | Sugar: 55g | Vitamin A: 7370IU | Vitamin C: 154mg | Calcium: 1694mg | Iron: 22mg
FAQ
- Can I make this Chicken Enchilada Soup in a slow cooker?
- Yes, you can prepare this soup in a slow cooker. Simply add all ingredients except for the shredded cheese, cream cheese, corn, black beans, and garnishes into the slow cooker. Cook on low for 6 hours, then turn off the heat, shred the chicken, and add it back along with the corn and black beans. Gradually mix in the cream cheese and shredded cheese until incorporated.
- What type of chicken works best for this recipe?
- You can use chicken breast, chicken thighs, or even leftover or rotisserie chicken for this recipe. If using leftover chicken, add about 2 cups at the same point as the raw chicken breast is added, and let it simmer for 15 minutes to blend the flavors.
- How can I adjust the spice level of the soup?
- To increase the spice level, consider using spicy cheese such as Cabot Hot Habanero Cheese instead of Monterey Jack. You can also add extra cayenne pepper or hot sauce for more heat. If you prefer a milder taste, stick to the ingredients as listed and omit any additional spicy elements.
- Can I substitute enchilada sauce with something else?
- If you don’t have enchilada sauce, an 8 oz. can of tomato sauce can be used as an alternative. However, using enchilada sauce adds a richer depth of flavor to the soup. Consider trying homemade enchilada sauce for an even better taste.
- How should I store leftovers of this soup?
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. This soup freezes well, making it a convenient meal option for later.
Tips
- Cheese Preparation: Always shred cheese from a block instead of using pre-packaged shredded cheese. Freshly shredded cheese melts smoother and tastes better, enhancing the overall texture of the soup.
- Chicken Cooking Method: For extra juicy chicken and a more flavorful broth, simmer the chicken over low heat for a longer duration. You can also use bone-in chicken thighs for an even richer flavor profile.
- Cream Cheese Softening: To quickly soften cream cheese, heat two cups of water in the microwave, then place the cubed cream cheese inside and close the door. Let it sit for about five minutes to soften up efficiently.
- Enchilada Sauce Alternative: If enchilada sauce is not available, an 8 oz. can of tomato sauce can be used as a substitute. However, keep in mind that enchilada sauce generally provides a richer flavor to the soup.
Equipment
- 4.5-Quart Dutch Oven
- Box Cheese Grater
- Spice Rack
- Measuring Spoons (magnetic ones)
- Pinch Bowls
- Soup Ladle
- 16 oz. Storage Containers (stackable, leak-proof, dishwasher/microwave safe)
