Chicken Enchilada Soup Bowl (Printable Format)
Spiced chicken soup with enchilada sauce, beans, corn, and cheese for a comforting bowl.
# Needed Ingredients:
→ Seasonings
01 -
1/2 teaspoon chili powder
02 -
1/2 teaspoon mustard powder
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
1/4 teaspoon ground cumin
06 -
1 pinch ground cinnamon
07 -
1 pinch cayenne pepper
→ Soup Base
08 -
1 tablespoon unsalted butter
09 -
1 tablespoon olive oil
10 -
1 yellow onion, diced
11 -
1 jalapeno pepper, diced, seeds removed
12 -
3 cloves garlic, minced
13 -
10 ounces red enchilada sauce
14 -
10 ounces diced tomatoes with green chilies, undrained
15 -
4 cups chicken broth
16 -
1 large boneless skinless chicken breast or 2 small
17 -
1 teaspoon hot sauce, optional
→ Add-Ins
18 -
15 ounces canned black beans, drained and rinsed
19 -
15 ounces canned whole kernel corn, drained
→ Cheeses
20 -
4 ounces cream cheese, cubed and softened
21 -
1 cup cheddar cheese, shredded
22 -
1/2 cup Monterey Jack cheese, shredded (or additional cheddar cheese)
# Preparation Steps:
01 -
In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, ground cumin, cinnamon, and cayenne pepper. Set aside. Remove cream cheese from the refrigerator to soften, or soften it in the microwave if needed. Shred cheddar and Monterey Jack cheese and set aside.
02 -
Heat unsalted butter and olive oil in a large soup pot over medium heat. Add diced yellow onion and jalapeno pepper. Sauté for about 4 minutes until softened. Add minced garlic and cook 1 additional minute until fragrant.
03 -
Pat chicken breast dry and season each side with salt and pepper. Place chicken in the pot. Add prepared seasoning blend, enchilada sauce, diced tomatoes with green chilies, chicken broth, hot sauce if using, black beans, and corn.
04 -
Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cook chicken for 15 to 20 minutes until fully cooked and tender. Remove chicken and shred it using two forks. Return the shredded chicken to the pot.
05 -
Reduce heat to low. Stir in softened cream cheese until it is melted and incorporated. Add shredded cheddar and Monterey Jack cheeses, stirring until the soup is smooth and creamy.
06 -
Taste and adjust seasoning as desired. Ladle soup into bowls and serve hot. Garnish with preferred toppings such as tortilla strips, cilantro, extra cheese, or lime wedges.
# Supplementary Details:
01 -
Softening cream cheese to room temperature allows for smoother incorporation and prevents lumps.