Description
Indulge in the warmth and comfort of this Chicken Enchilada Soup, a delightful dish that brings the vibrant flavors of Mexican cuisine to your table. Perfect for busy weeknights or cozy gatherings, this easy recipe can be prepared on the stovetop or in a Crock Pot. Featuring tender chicken, creamy textures, and a medley of spices, it’s a satisfying meal that everyone will love. With simple pantry ingredients and customizable spice levels, you can tailor this soup to suit your family’s taste preferences. Whether you’re serving it as a hearty main dish or pairing it with crispy tortilla chips, this Chicken Enchilada Soup is sure to become a favorite in your home.
Ingredients
- Chicken breast (or thighs)
- Red enchilada sauce
- Diced tomatoes with green chilies
- Black beans
- Cream cheese
- Cheddar cheese
- Onion
- Jalapeño pepper
Instructions
- In a large soup pot, heat butter and olive oil over medium heat. Sauté diced onion and jalapeño until softened.
- Add minced garlic and cook until fragrant.
- Pat the chicken dry, season with salt and pepper, then add to the pot along with all other ingredients except cheese.
- Bring to a gentle boil; cook chicken for 15-20 minutes, then shred and return to the soup.
- Reduce heat to low; stir in cream cheese until smooth, followed by cheddar and Monterey Jack until melted.
- Taste and adjust seasonings as needed before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg