Description
Chicken Enchilada Soup is the ultimate comfort food that combines tender chicken, zesty spices, and creamy goodness into one delicious bowl. This easy recipe can be made on the stovetop or in a slow cooker, making it perfect for busy weeknights or cozy gatherings with friends. Each spoonful offers a rich flavor profile bursting with warmth and satisfaction, ideal for any occasion. Whether you’re serving it at a family dinner or bringing it to a potluck, this hearty enchilada soup is sure to impress everyone at the table!
Ingredients
Scale
- 1 large boneless skinless chicken breast (or 2 small)
- 10 oz. red enchilada sauce
- 15 oz. black beans (drained and rinsed)
- 10 oz. diced tomatoes with green chilies (undrained)
- 4 cups chicken broth
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded)
Instructions
- Combine spices in a small bowl; set aside.
- Heat butter and olive oil in a large pot over medium heat. Sauté onions and jalapeños until soft, then add garlic for an additional minute.
- Season chicken with salt and pepper; add to the pot along with all ingredients except cream cheese and shredded cheeses.
- Bring soup to a gentle boil; simmer for 15-20 minutes until chicken is cooked through. Shred chicken and return it to the pot.
- Stir in cream cheese until melted, followed by shredded cheeses until creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg