Description
Chicken Enchilada Soup is a delightful blend of rich Mexican flavors, perfect for cozy family dinners or meal prep. This easy-to-make soup features tender chicken simmered in a creamy broth, infused with spices and topped with your favorite garnishes. Customize it with avocado, sour cream, or cilantro for a personal touch that enhances the comforting experience in every bowl. Enjoy this savory dish any night of the week!
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (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 corn (drained)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast
- 4 oz cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté onion and jalapeño for about 4 minutes until soft. Add garlic and cook for an additional minute.
- Season chicken with salt and pepper. Add to the pot along with the enchilada sauce, tomatoes, black beans, corn, and chicken broth. Bring to a gentle boil.
- Cook chicken for about 15-20 minutes until fully cooked. Remove chicken from the pot and shred it using two forks.
- Return shredded chicken to the pot. Lower heat and stir in cream cheese until melted; gradually add cheddar and Monterey Jack cheeses until smooth.
- Taste soup and adjust seasonings as necessary before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 80mg