Description
Hearty Chicken Enchilada Soup delivers Mexican comfort with a spicy kick, blending rich flavors from tender chicken, zesty tomatoes, and warm spices. Creamy texture and bold seasonings promise a satisfying meal that warms you from the inside out.
Ingredients
Scale
Main Ingredients:
- 1 large boneless skinless chicken breast (or 2 small)
- 4 cups chicken broth
- 10 ounces (296 milliliters) red enchilada sauce
- 10 ounces (296 milliliters) diced tomatoes with green chilies, undrained
- 15 ounces (443 milliliters) black beans, drained and rinsed
- 15 ounces (443 milliliters) canned whole kernel corn, drained
- 4 ounces (113 grams) cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Vegetables and Aromatics:
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (seeds removed)
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
Seasonings:
- 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 teaspoon hot sauce (optional)
Instructions
- Heat a generous pot with butter and olive oil, gently sweating diced onions and jalapeños until they become translucent and tender.
- Introduce minced garlic, allowing its aromatic essence to bloom and release fragrant notes throughout the base.
- Sprinkle a vibrant blend of spices – chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne – creating a complex flavor profile that will infuse the entire soup.
- Stream in enchilada sauce, diced tomatoes with green chilies, hearty black beans, sweet corn kernels, and rich chicken broth, stirring to integrate all components harmoniously.
- Submerge whole chicken breasts into the liquid, bringing the mixture to a rolling boil before reducing to a gentle simmer, allowing the meat to cook thoroughly and absorb surrounding flavors.
- Extract the chicken, carefully shred using two forks, then reintroduce the tender meat back into the simmering liquid.
- Incorporate cream cheese and a medley of shredded cheeses, stirring continuously until they melt completely, creating a luxuriously creamy texture.
- Conduct a final taste assessment, calibrating seasonings and introducing optional hot sauce for those desiring an extra kick of heat.
- Ladle the steaming soup into bowls, embellishing with classic garnishes like cool sour cream, fresh cilantro, or crispy tortilla strips.
Notes
- Adjust spice levels by reducing or increasing cayenne and chili powder to suit personal heat tolerance.
- Swap chicken for plant-based protein like tofu or jackfruit to create a vegetarian version of the soup.
- Use low-fat cream cheese and reduced-fat shredded cheese for a lighter, healthier alternative without compromising flavor.
- Prep ingredients beforehand to streamline cooking process and ensure quick, stress-free meal preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 70 mg