Chicken Enchilada Soup

 


Ingredients

Seasonings

  • ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
  • ¼ teaspoon cumin
  • 1 pinch EACH: cinnamon, cayenne pepper

  • Soup

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 1 jalapeno pepper, diced with seeds removed
    • 3 cloves garlic, minced
    • 10 oz. red enchilada sauce
    • 10 oz. diced tomatoes with green chilies, undrained
    • 15 oz. black beans, drained and rinsed
    • 15 oz. canned whole kernel corn, drained
    • 1 teaspoon hot sauce, optional
    • 4 cups chicken broth
    • 1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken
    • 4 oz. cream cheese, cubed and softened
    • 1 cup cheddar cheese, shredded
    • ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)

    • Instructions

      • Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
      • 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.
      • Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with 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. Remove the chicken and use two forks to shred. Return it to the soup.
      • 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!

Notes

Cheese:
  • To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
  • Feel free to spice it up with 1/2 cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat. (This would be in place of the Monterey jack.)
  • Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
  • Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
Chicken:
  • Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. Bone-in chicken thighs may also be used. Any variety of bone-in chicken creates a very flavorful broth as well.
  • If you plan on simmering for an extended period of time, add the black beans and corn when you remove the chicken from the soup to shred it.
  • Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.










SOURCE: the cozy cook

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