Description
Indulge in the ultimate comfort food with this Chicken Enchilada Soup, a creamy and cheesy delight that warms your soul. Perfect for cozy nights or casual get-togethers, this easy-to-make soup combines tender chicken with rich spices and a medley of pantry staples, creating a flavor-packed dish that’s both satisfying and quick to prepare. Whether you use the stove top or slow cooker, you’ll have a delicious meal ready in no time. Add your favorite toppings like avocado and cilantro for an extra burst of flavor, making it a crowd-pleaser for family and friends alike.
Ingredients
- Chicken breast or thighs
- Red enchilada sauce
- Black beans
- Diced tomatoes with green chilies
- Cream cheese
- Cheddar and Monterey Jack cheese
- Spices: chili powder, garlic powder, onion powder, cumin
Instructions
- Combine all spices in a bowl and set aside.
- In a large pot over medium heat, sauté diced onions and jalapeños in butter and olive oil for 4 minutes; add minced garlic for another minute.
- Season chicken with salt and pepper; add to the pot along with remaining ingredients (except cheeses).
- Bring to a boil; simmer for 15-20 minutes until chicken is cooked through. Shred chicken before returning it to the pot.
- Reduce heat and stir in softened cream cheese; gradually mix in shredded cheeses until melted.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 85mg