White Chicken Chili - Chicken Enchilada Soup
This Chicken Enchilada Soup is a Warm and Flavorful Dish; It Makes a Great Easy and Nourishing Meal to Share with Friends or Family!
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!