Description

Chicken Enchilada Soup is a delightful fusion of creamy texture and zesty flavors, making it the perfect meal for any occasion. This hearty soup combines tender chicken with a medley of spices, enchilada sauce, and fresh vegetables, topped off with melted cheese for an indulgent finish. Whether you whip it up on the stovetop in under an hour or let it simmer in your slow cooker throughout the day, this recipe is designed for busy households without sacrificing flavor or comfort. Ideal for cozy dinners or meal prepping for the week ahead, Chicken Enchilada Soup is sure to become a family favorite.

Ingredients

Scale

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno 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)
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese

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Instructions

In a large soup pot, heat butter and olive oil over medium heat. Add onions and jalapeno; sauté for about 4 minutes until softened. Stir in minced garlic and cook for another minute.
Season chicken with salt and pepper. Add chicken to the pot along with enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.
Bring mixture to a gentle boil and simmer for 15-20 minutes until the chicken is cooked through. Remove chicken, shred it, and return it to the pot.
Reduce heat to low; stir in cream cheese followed by shredded cheeses until melted and creamy.
Adjust seasonings as needed before serving hot.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 720mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 24g
Cholesterol: 70mg