Description
Discover the ultimate comfort food with this easy Chicken Enchilada Soup. Perfect for cozy weeknight dinners or festive gatherings, this savory dish features a rich blend of spices, creamy cheese, and tender chicken that will warm you up from the inside out. With just 10 minutes of prep time and a cooking method that allows for both stove top or Crock Pot preparation, this recipe is accessible for all skill levels. Customize it with your favorite toppings or enjoy it as is—either way, it’s a satisfying meal that leaves everyone asking for seconds!
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies
- 15 oz black beans
- 15 oz canned corn
- 4 cups chicken broth
- 1 large boneless skinless chicken breast
- 4 oz cream cheese
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
- In a large soup pot, heat butter and olive oil over medium heat. Add onions and jalapeno; sauté for about 4 minutes. Stir in garlic and cook for an additional minute.
- Season the chicken with salt and pepper; add to the pot along with red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.
- Bring to a gentle boil; cook for 15-20 minutes until the chicken is cooked through. Remove chicken to shred it before returning it to the pot.
- Lower heat and mix in softened cream cheese and shredded cheeses until melted and creamy.
- Taste and adjust seasonings as necessary before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg