Description
A cozy and creamy chicken enchilada soup filled with black beans, corn, and spices that brings warmth and comfort, perfect for chilly days.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed for milder spice)
- 3 cloves garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chiles, 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
- 4 oz cream cheese, cubed and softened
- 1 cup sharp cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
- Fresh cilantro, for garnish
- Sour cream, for garnish
- Avocado slices, for garnish
- Tortilla strips, for garnish
- Lime wedges, for garnish
- Shredded cheese, for garnish
Instructions
- Prep your ingredients: Combine all the seasonings in a small bowl and set aside. Cube the cream cheese and leave it out to soften.
- Build the flavor base: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño pepper. Cook for about 4 minutes until softened. Add the minced garlic and cook for 1 additional minute.
- Season and add the chicken: Pat the chicken breast dry, season both sides with salt and pepper, and add it to the pot along with the seasoning blend, enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Stir everything together.
- Simmer the soup: Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cook for 15-20 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken to a cutting board and shred it into bite-sized pieces. Return the shredded chicken to the soup.
- Add the creamy finish: Reduce the heat to low. Add the softened cream cheese and stir continuously until melted and smooth. Add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted.
- Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, sour cream, avocado, tortilla strips, and lime wedges.
Notes
This soup freezes well for up to 3 months. Reheat gently over medium-low heat, adding broth for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican