Description
A hearty and flavorful Chicken Enchilada Soup packed with tender chicken, spicy jalapeños, creamy cheeses, and classic Mexican ingredients. This comforting soup combines the zest of enchilada sauce and diced tomatoes with green chilies, black beans, and a smooth cheese blend for a delicious and satisfying meal.
Ingredients
Scale
Proteins
- 2 boneless skinless chicken breasts (or thighs)
Vegetables & Beans
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
Cheeses & Dairy
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Liquids & Oils
- 2 tbsp butter
- 1 tbsp olive oil
- 1 (10 oz) can red enchilada sauce
Seasonings
- 2 cloves garlic, minced
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare Spices: In a small bowl, combine your chosen spices (salt and pepper as indicated) and set aside to season the chicken later.
- Sauté Vegetables: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and jalapeño pepper, cooking them for about 4 minutes until they become softened and fragrant.
- Cook Garlic: Add the minced garlic to the pot and cook for an additional minute, stirring frequently to avoid burning and to release the garlic’s aroma.
- Add Chicken and Ingredients: Season the chicken breasts with salt and pepper. Add them to the pot along with the red enchilada sauce, diced tomatoes with green chilies, black beans, and any remaining seasoning. Stir to combine all ingredients well.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes, or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup pot, stirring to incorporate.
- Add Cream and Cheese: Stir in the softened cream cheese gradually until it melts smoothly into the soup. Then slowly add the shredded cheddar cheese, stirring continuously until fully melted and the soup is creamy and rich.
Notes
- You can use chicken thighs as a juicier alternative to breasts.
- For milder heat, remove the seeds from the jalapeño pepper before dicing.
- Use low-sodium canned beans and tomatoes to control sodium levels.
- Simmer the soup gently to avoid curdling the cream cheese.
- Serve with tortilla chips, fresh cilantro, or a squeeze of lime for added flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
