Chicken Enchilada Soup
Looking for a challenge, we set out to find the best chicken enchilada soup. I think we found it
Dinner · Beginner · Ryan Johnson's Kitchen
Prep 20 min · Cook 35 min · Total 55 min · Serves 6
Ingredients
- 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
- 1 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion
- 1 jalapeno
- 3 cloves garlic
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilis
- 15 oz canned whole kernel corn
- 15 oz black beans
- 1 tsp hot sauce
- 4 cups chicken broth
- 2 cups rotisserie chicken
- 4 oz cream cheese
- 1 cups cheddar cheese
- 1/2 cups Monterey Jack cheese
Instructions
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften.
- 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.
- Add all remaining ingredients except for the cream cheese and shredded cheese.
- 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.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!