Description
A comforting and flavorful Chicken Enchilada Soup combining tender chicken, spicy enchilada sauce, black beans, and creamy cheeses, perfect for a hearty meal in just 45 minutes.
Ingredients
Scale
Proteins
- 1.5 lbs chicken breast or thighs
Vegetables & Aromatics
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
Liquids & Sauces
- 1 cup red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies
Beans
- 1 (15 oz) can black beans, drained and rinsed
Dairy
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon butter
Oils & Spices
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Spices for seasoning (such as cumin, chili powder, paprika – amount to taste)
Instructions
- Prepare Spices: In a small bowl, combine your chosen spices such as cumin, chili powder, and paprika. Set this spice mix aside for seasoning the soup.
- Sauté Vegetables: Heat butter and olive oil in a large pot over medium heat. Add the diced onion and jalapeño and sauté for about 4 minutes until they are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Chicken and Liquids: Season the chicken with salt and pepper. Add the chicken breasts or thighs to the pot along with the prepared spice mix, red enchilada sauce, diced tomatoes with green chilies, and black beans. Stir to combine all ingredients well.
- Simmer: Bring the mixture to a gentle boil, then reduce heat and simmer for 15 to 20 minutes or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the pot onto a cutting board or plate and shred it using two forks. Return the shredded chicken back into the soup pot.
- Add Cheeses: Stir in the softened cream cheese until the soup is smooth and creamy. Gradually add shredded cheddar cheese, stirring continuously until melted and fully incorporated.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust the jalapeño quantity according to your heat preference.
- Serve with tortilla chips, avocado slices, or fresh cilantro for extra flavor.
- Use low-sodium beans and enchilada sauce to control sodium levels.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
