White Chicken Chili – Chicken Enchilada Soup
Easy White Chicken Chili Stove Top Recipes– This Chicken Enchilada Soup is a Warm and Flavorful Dish; It Makes a Great Easy and Nourishing Meal to Share with Friends or Family!
This Chicken Enchilada Soup is a satisfying soup whether you make in on the stove top or the slow cooker. It’s creamy, cheesy, and ideal for this time of the year. This soup combines shredded chicken breast, black beans, corn, enchilada sauce, garlic, onion, and different spices resulting in a delightful, hearty and comforting mixture. It has got simple ingredients, deep flavors, and bright colors.
Fill up your house with heartwarming feelings, tantalizing aromas and comforting flavors with this easy Chicken Enchilada Soup recipe.
What ingredients do I need for this Chicken Enchilada Soup recipe?
Seasoning Needed:
½ teaspoon of each of these ingredients (mustard powder, garlic powder, chili powder, onion powder)
¼ teaspoon cumin
1 pinch of cinnamon and 1 pinch cayenne pepper
Chicken Enchilada Soup Ingredients:
1 tablespoon butter, 1 tablespoon olive oil
1 yellow onion (diced), 1 jalapeno pepper (seeds removed)
3 garlic cloves (minced)
10 ounces red enchilada sauce
10 ounces diced tomatoes
15 ounces black beans
15 ounces canned whole kernel corn (drain before using)
1 teaspoon hot sauce (totally optional)
4 cups chicken broth
1 large chicken breast (no skin or bones)
4 ounces cream cheese
1 cup cheddar cheese (shredded)
½ cup Shredded Monterey Jack cheese (you can replace with more cheddar if you want)
How to make this Soup recipe?
Before you get ahead with the Chicken Enchilada Soup recipe, place the cream cheese on the counter in order to soften. Combine seasoning, shred cheese and put aside.
Add the olive oil and butter in a large soup pot over medium heat. Add the onion and peppers to lightly fry until they soften for about 4 minutes, then add the garlic to cook for an additional minute.
After wiping the chicken dry, sprinkle with salt and pepper on each side, then add it to the pot with the rest of the ingredients apart from the shredded cheese and cream cheese.
Raise the heat to reach a light boil to allow the chicken breast to cook through. After 15 to 20 minutes, get the chicken out of the pot, place on wooden board to shred to pieces, then put it back in the pot.
Lower the heat and stir in the softened cream cheese until combined, then add in the shredded cheese until melted.
Taste to refine if needed then serve right away! Enjoy you Chicken Enchilada Soup!
One-Pot White Chicken Chili Recipe– This Chicken Enchilada Soup is a Warm, Satisfying, and Delicious Autumnal Dinner for All Occasions!
Helpful Tips and Variations:
Can I use cooked chicken for this Soup recipe? Absolutely! This Chicken Enchilada Soup recipe is already easy as it is, but there’s nothing wrong with making it even easier by adding leftover chicken or rotisserie.
How can I swap the protein? To make a vegetarian soup recipe, keep only the black beans as your source of protein. But if you want to add meat, you use shredded beef or pork instead.
How about making it in a crockpot? Slow cookers are great for soups; they can make the flavors richer and more flavorful. To use it, put all the ingredients at first apart from the cheese, beans, or corn. After cooking on low for about 6 hours, take out the chicken shred it then put back along with the rest of the corn and beans. By the end, stir in the shredded cheese you chose to work with and the cream cheese.
What other add-ins work well? You can include other veggies like carrots, spinach, zucchini or peas.
How can I store this Chicken Enchilada Soup recipe? To keep it in the fridge, just place it in an airtight container for up to 3 days. If you need to store it for longer, don’t worry you can keep it for up to 3 months; this soup recipe keeps well in the freezer.
How can I serve this Savory Chicken Enchilada Soup?
Serve this hearty soup in individual bowls if you like with ramekins filled with extra shredded cheese, sliced avocado, cilantro, sliced jalapenos, or chili sauce. Let your family or guests garnish their bowls according to taste. You can pair this chicken enchilada soup with rice, tortilla chips, quesadillas, or corn bread. Or even with a big bowl of fresh and colorful green salad served in a large wooden bowl.
You can serve as a main dish for lunch or dinner during a casual family dinner or as an appetizer during a game day gathering, a party, or a Fall or Winter Sunday brunch.
White Chicken Chili – Chicken Enchilada Soup
Ingredients
- Seasoning Needed
- ½ teaspoon of each of these ingredients mustard powder, garlic powder, chili powder, onion powder
- ¼ teaspoon cumin
- 1 pinch of cinnamon and 1 pinch cayenne pepper
- Soup Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeno pepper seeds removed
- 3 garlic cloves minced
- 10 ounces red enchilada sauce
- 10 ounces diced tomatoes
- 15 ounces black beans
- 15 ounces canned whole kernel corn drain before using
- 1 teaspoon hot sauce totally optional
- 4 cups chicken broth
- 1 large chicken breast no skin or bones
- 4 ounces cream cheese
- 1 cup cheddar cheese shredded
- ½ cup Shredded Monterey Jack cheese you can replace with more cheddar if you want
Instructions
- Before you get ahead with the recipe, place the cream cheese on the counter in order to soften. Combine seasoning, shred cheese and put aside.
- Add the olive oil and butter in a large soup pot over medium heat. Add the onion and peppers to lightly fry until they soften for about 4 minutes, then add the garlic to cook for an additional minute.
- After wiping the chicken dry, sprinkle with salt and pepper on each side, then add it to the pot with the rest of the ingredients apart from the shredded cheese and cream cheese.
- Raise the heat to reach a light boil to allow the chicken breast to cook through. After 15 to 20 minutes, get the chicken out of the pot, place on wooden board to shred to pieces, then put it back in the pot.
- Lower the heat and stir in the softened cream cheese until combined, then add in the shredded cheese until melted.
- Taste to refine if needed then serve right away! Enjoy!
