Description

Indulge in the comforting warmth of this Chicken Enchilada Soup, a delightful blend of savory chicken, zesty spices, and creamy ingredients. Perfect for busy weeknights or cozy gatherings, this recipe delivers bold flavors while being incredibly simple to prepare. Whether you opt for tender chicken breast or leftover rotisserie chicken, each bowl is filled with wholesome goodness. Enjoy it topped with fresh avocado slices, a dollop of sour cream, or crispy tortilla chips for added crunch. This versatile dish can easily be customized to suit your family’s taste preferences and is an excellent option for meal prep. With both stovetop and Crock Pot methods available, you’ll find it fits seamlessly into your routine.

Ingredients

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Chicken breast or thighs
Red enchilada sauce
Black beans
Diced tomatoes with green chilies
Corn
Cream cheese
Cheddar cheese
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
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion (diced)
1 jalapeno pepper (diced with seeds removed)
3 cloves garlic (minced)
4 cups chicken broth
1 teaspoon hot sauce (optional)

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Instructions

Combine seasonings in a bowl; set aside.
Sauté diced onions and jalapeños in butter and olive oil until softened.
Add seasoned chicken and remaining ingredients (except cream cheese and cheeses) to the pot; bring to a gentle boil.
Simmer for 15-20 minutes until chicken is fully cooked; shred chicken and return to the pot.
Stir in softened cream cheese and shredded cheeses until melted and creamy.
Taste and adjust seasoning before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 3g
Sodium: 850mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 27g
Cholesterol: 80mg