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Chicken Enchilada Soup

Looking for a challenge, we set out to find the best chicken enchilada soup. I think we found it

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Best Season: Winter
Ingredients
    Seasoning
  • 1/4 tsp chili powder
  • 1/4 tsp mustard powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 pinches cinnamon
  • 1 pinches cayenne pepper
    • Soup
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 yellow onion (diced)
  • 1 jalapeno (diced with seeds removed)
  • 3 cloves garlic (minced)
  • 10 oz red enchilada sauce
  • 10 oz diced tomatoes with green chilis (undrained)
  • 15 oz canned whole kernel corn (drained)
  • 15 oz black beans (drained and rinsed)
  • 1 tsp hot sauce (optional)
  • 4 cups chicken broth
  • 2 cups rotisserie chicken
  • 4 oz cream cheese (cubed and softened)
  • 1 cups cheddar cheese (shredded)
  • 1/2 cups Monterey Jack cheese (shredded (or more cheddar)
Instructions
  1. 1
    Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften.
  2. 2
    Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
  3. 3
    Add all remaining ingredients except for the cream cheese and shredded cheese.
  4. 4
    Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes.
  5. 5
    Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
  6. 6
    Taste and add any additional seasonings as needed, then serve!
Read it online: https://culinaryheirloom.com/recipe/chicken-enchilada-soup/
Ryan Johnson
Hobby Culinaryist

Hello, I'm Ryan, a skilled and enthusiastic amateur cook! I find joy and fulfillment in the kitchen, and find delight in sharing my family creations with others. Keep it delicious!