Easy Chicken Enchilada Soup

This Chicken Enchilada Soup is a quick and flavorful dish that can be made on the stove top or in the Crock Pot! Packed with chicken, hearty beans, corn, and a delicious blend of spices, it’s creamy, comforting, and full of flavor. Serve it topped with melted cheese for the ultimate cozy meal. This recipe uses simple pantry ingredients, making it a perfect weeknight dinner or meal prep option.

Ingredients
Seasonings
▢½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder
▢¼ teaspoon cumin
▢1 pinch each: cinnamon, cayenne pepper

Soup
▢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 whole kernel corn, drained
▢1 teaspoon hot sauce (optional)
▢4 cups chicken broth
▢1 large boneless, skinless chicken breast (or 2 small)
▢4 oz cream cheese, cubed and softened
▢1 cup shredded cheddar cheese
▢½ cup shredded Monterey Jack cheese (can use more cheddar)

Instructions

1. Prep: Combine seasonings and set aside. Allow cream cheese to soften. Shred cheddar and Monterey Jack cheese from a block.
2. Cook Vegetables: Heat butter and olive oil in a large pot over medium heat. Add diced onion, jalapeno, and carrots. Sauté for 4 minutes, then add garlic and cook for 1 more minute.
3. Cook Chicken: Season chicken breast with salt and pepper. Add it to the pot along with the remaining ingredients (except cream cheese and shredded cheese). Bring to a gentle boil and cook for 15-20 minutes until chicken is cooked through.
4. Shred Chicken: Remove chicken from the soup, shred using two forks, and return it to the pot.
5. Finish Soup: Stir in softened cream cheese until melted, then add shredded cheddar and Monterey Jack cheese. Stir until the soup is creamy and smooth.
6. Taste & Serve: Taste and adjust seasonings as needed. Serve hot, garnished with additional cheese if desired.

Crock Pot Method:

• Place all ingredients (except for shredded cheese, cream cheese, corn, black beans, and garnishes) into a slow cooker.
• Cook on low for 6 hours.
• Shred the chicken, return it to the pot, and stir in corn, black beans, cream cheese, and shredded cheese. Stir until creamy and serve.

Storage:

• Refrigerate for up to 3 days in an airtight container.
• Freeze for up to 3 months. This soup freezes well!

Nutrition (per serving):
Calories: 242 | Carbohydrates: 23g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Fiber: 5g | Sugar: 5g | Sodium: 697mg