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)
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. Combine the seasonings and set aside. Allow the cream cheese to soften. Shred cheddar and Monterey Jack cheese and set aside.
2. Heat butter and olive oil in a large soup pot over medium heat. Add the onions and jalapeno. Soften for 4 minutes, then add garlic and cook for 1 more minute.
3. Pat the chicken dry and season with salt and pepper. Add it to the pot along with enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), chicken broth, and the seasonings.
4. Bring the soup to a gentle boil and let the chicken cook through, about 15-20 minutes.
5. Remove the chicken, shred it using two forks, and return it to the pot.
6. Reduce heat to low. Stir in softened cream cheese until fully combined, then mix in shredded cheese until melted.
7. Taste and adjust seasoning if needed, then serve hot.
Notes
For cooked chicken, use 2 cups shredded rotisserie or leftover chicken and simmer with the soup for 15 minutes to allow flavors to meld.
To make in a slow cooker, add all ingredients except cream cheese, corn, black beans, and shredded cheese. Cook on low for 6 hours, then add remaining ingredients and stir until creamy.
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop / Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 242kcal
- Sugar: 5g
- Sodium: 697mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 36mg