Soup with chicken enchiladas

This is one of my favorite soups to make in the fall and winter when I want to feel cozy. It’s fun to mix and match different ingredients. Adding some spicy cheese and an extra pinch of cayenne makes it spicier, but you don’t have to if you don’t want to. You can keep it mild.

You can make this EASY Chicken Enchilada Soup on the stove or in the Crock Pot! You can use chicken breasts, thighs, or leftover chicken with just a few simple pantry items.

Ingredients

• 1/2 teaspoon chili powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• 1 pinch salt
• 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

1. 1. Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
   2. In a large soup pot, heat the butter and olive oil over medium heat. Put in the peppers and onions. Let it sit for four minutes, then add the garlic and cook for one more minute.

1. 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.
2. 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.
3. Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
4. Taste and add any additional seasonings as needed, then serve!

Cheese Tips

• To quickly soften the cream cheese: Put 2 cups of water in the microwave and heat it up. Put the cream cheese cubes in the microwave and close the door. Wait five minutes for it to get soft.
• If you like things hot, you can add 1/2 cup of Cabot Hot Habanero Cheese or another type of spicy cheese. (This would be instead of the Monterey jack.)
• If you shred cheese from a block, it will melt and taste better than cheese that comes in a package.
• When you add the cheese, make sure the base isn’t too hot. If it is, the dairy will separate and the texture will be grainy.

Chicken

Cooking the chicken: You can let it simmer on very low heat for a longer time. This makes the broth taste better and the chicken juicier. You can also use bone-in chicken thighs, which will make a very tasty broth. Add the black beans and corn when you take the chicken out of the soup to shred it if you plan to simmer it for a long time.

You can also use 2 cups of cooked chicken, either from a rotisserie or leftovers. You can add it at the same time as the chicken breast in the recipe and let it simmer for 15 minutes to let the flavors mix. There’s no need to bring it to a boil.

Sauce for Enchiladas

You can use an 8 oz. can of tomato sauce instead of enchilada sauce, but I like how enchilada sauce adds more flavor. This soup tastes great with my homemade enchilada sauce.

You could also make my Chicken Tortilla Soup or my Chicken Taco Soup, which uses salsa.

Keep in an airtight container in the fridge for up to three days or in the freezer for up to three months. (This soup freezes well!)