Ingredients
Scale
Seasonings
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon: cumin
- 1 pinch EACH: cinnamon, cayenne pepper
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (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 breasts)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar)
Instructions
- Prepare the Ingredients: Combine all the seasonings in a small bowl and set aside. Soften the cream cheese by leaving it out at room temperature. Shred the cheddar and Monterey Jack cheeses and set them aside.
- Cook the Vegetables: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeño pepper. Sauté for about 4 minutes until they soften. Add the minced garlic and cook for another minute.
- Cook the Chicken: Pat the chicken breast dry with paper towels and season both sides with salt and pepper. Place the chicken into the pot along with the prepared seasonings, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
- Simmer the Soup: Bring the soup to a gentle boil. Allow the chicken to cook slowly for about 15-20 minutes or until it reaches an internal temperature of 165°F (74°C). A slow simmer is key to keeping the chicken tender.
- Shred the Chicken: Remove the cooked chicken from the pot and use two forks to shred it. Return the shredded chicken to the soup.
- Add Creaminess: Reduce the heat to low and stir in the softened cream cheese until fully incorporated. Then, add the shredded cheddar and Monterey Jack cheese, stirring continuously until melted and creamy.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasonings as needed. Serve hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream.
Notes
Variations and Substitutions
- Vegetarian Option: Replace the chicken with extra black beans or a meat substitute, and use vegetable broth instead of chicken broth.
- Dairy-Free Option: Substitute the cream cheese with a dairy-free alternative and use vegan cheese.
- Add Extra Veggies: You can add bell peppers, zucchini, or spinach for added nutrition and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner