Description
Rich and creamy chicken enchilada soup loaded with tender shredded chicken, black beans, corn, and melted cheese in a flavorful enchilada sauce base.
Ingredients
Seasonings (pre-mixed):
- ½ tsp chili powder
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cumin
- A pinch of cinnamon
- A pinch of cayenne pepper (optional for heat)
Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chiles (undrained)
- 15 oz black beans, drained and rinsed
- 15 oz whole kernel corn, drained
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless, skinless chicken breast (or 2 small), or about 2 cups cooked shredded chicken
- 4 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
Dump all the seasoning stuff in a bowl now because once things start cooking you’ll be scrambling. Also pull your cream cheese out to soften or you’ll hate yourself later.
Melt butter and oil in your biggest pot over medium heat. Add onion and jalapeño, cook about 4 minutes until your kitchen smells amazing. Throw in garlic for another minute.
Pat chicken dry, season with salt and pepper, then add it with your spice mix, enchilada sauce, tomatoes, beans, corn, hot sauce if you want it, and broth. Let it bubble gently for 15-20 minutes. Don’t let it boil like crazy or your chicken turns into rubber.
Fish it out and shred with two forks. Should fall apart easily if it’s done right. Stir it back into the pot.
Turn heat down to low, then slowly mix in that cream cheese until it disappears. Add both cheeses and stir until melted and gorgeous.
Add more salt, pepper, whatever it needs. Serve immediately before anyone realizes how easy this was.
Sauté those onions, jalapeños, and garlic on the stove like above.
Add sautéed veggies and everything except cheeses, beans, and corn to your slow cooker. Cook on low 6 hours or high 3-4 hours.
Shred chicken, stir in beans, corn, cream cheese, and shredded cheeses until smooth.
Notes
Buy rotisserie chicken – why cook raw chicken when the grocery store already did it? Just add 2 cups shredded at the end and heat through.
Sauté those vegetables – I tried skipping this step once when I was being lazy. The soup tasted flat and boring. Those few minutes make a huge difference.
Real cheese only – pre-shredded cheese has weird anti-clumping stuff that makes your soup grainy. Shred it yourself, takes like 30 seconds.
Don’t boil anything – gentle simmer is your friend. Boiling makes chicken tough and breaks dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (stovetop) / 6 hours (slow cooker low)
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American