Chicken Enchilada Soup Recipe

Prep Time 10

Cook Time 35

Total Time 45

Imagine a bowl of Chicken Enchilada Soup. That warms you. From the inside out. This recipe brings a touch of Mexican flair. Into your kitchen. With its rich, creamy base. And a harmonious blend of spices, tender chicken, and melted cheese. It's a comforting, one-pot meal. That promises. To satisfy your cravings. And warm your soul. On any chilly evening.

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Servings

Ingredients

Seasoning Blend:

½ tsp each of chili powder mustard powder, garlic powder, and onion powder
¼ tsp of cumin
A dash each of cinnamon and cayenne pepper for a touch of warmth and spice

Soup Ingredients:

1 tbsp each of butter and olive oil for cooking
1 diced yellow onion
1 diced jalapeno pepper seeds removed for less heat
3 cloves of garlic minced
10 ounces of red enchilada sauce for a rich base
10 ounces of undrained diced tomatoes with green chilies adding a kick
15 ounces each of drained and rinsed black beans and drained whole-kernel corn for texture and filling
Optional 1 teaspoon of hot sauce for extra spice
4 c of chicken broth as the liquid foundation
1 large boneless skinless chicken breast (or two small ones) – refer to notes if using pre-cooked chicken
4 ounces of cubed and softened cream cheese for creaminess
1 c of shredded cheddar and ½ c Monterey Jack cheese both adding depth and melty goodness

Instructions

Prep Work:

Mix all the seasoning ingredients together. And set them aside. Place the cream cheese on the counter to soften. And grate your cheddar. And Monterey jack cheese. Set these aside as well.

Cooking Process:

In a large pot. Melt the butter. With olive oil. Over medium heat. Toss in the onions and peppers. And let them soften. For about 4 minutes. Then, stir in the garlic. And let it cook for an additional minute. To unleash its aroma.
Season the chicken with salt and pepper. Pat it dry. And add it to the pot. Avoiding the cream cheese. And shredded cheese for now. Let the soup come up to a gentle simmer. Not a full boil. To ensure the chicken cooks evenly. And stays tender. For about 15-20 minutes. Once cooked. Remove the chicken. Shred it with two forks. And then reintroduce it to the pot.
Lower the heat. And gently stir in the cream cheese. Until it's fully incorporated. Into the soup. Follow with the shredded cheeses. Stirring until completely melted. And the soup is smooth. Adjust the flavor. With extra seasoning if needed. Before serving up. This heartwarming dish!

Notes

To make this Chicken Enchilada Soup gluten-free. Simply swap the traditional ingredients. With gluten-free alternatives. Use a gluten-free chicken broth. And check your enchilada sauce and spices. To ensure they're certified gluten-free. For thickening. Opt for a gluten-free flour blend. Instead of regular flour. This way, you maintain the delicious flavors. While ensuring the soup is safe. For those with gluten sensitivities. Enjoy the same creamy texture. And rich taste. Without the worry!

Audrey