Ingredients
Seasonings
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch 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 substitute more cheddar)
Instructions
- Prep Work: Combine all the seasonings in a small bowl and set aside. Take the cream cheese out of the fridge and allow it to soften at room temperature. Shred the cheddar and Monterey Jack cheese from blocks and set aside for later.
- Sauté Aromatics: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeno pepper, cooking until softened, about 4 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Season and Add Chicken: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the pre-measured seasonings, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, and chicken broth. Stir to combine.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to maintain a slow simmer. Let the chicken cook through gently for 15 to 20 minutes to keep it tender. Avoid rapid boiling to prevent tough meat.
- Shred Chicken: Remove the cooked chicken breast from the pot and shred it using two forks. Return the shredded chicken to the soup pot and stir well.
- Add Cream Cheese and Cheeses: Lower the heat to low. Stir in the softened cream cheese until fully incorporated and the soup turns creamy. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and combined.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished if desired with additional cheese, cilantro, or a dollop of sour cream.
Notes
- Use cooked, shredded chicken as a shortcut to save time—just add it at the end when stirring in the cream cheese.
- To quickly soften cream cheese, cut it into small cubes and microwave for 15-20 seconds.
- Adjust the heat by leaving in some jalapeno seeds or adding more cayenne pepper for extra spice.
- Can be made in a slow cooker by combining all ingredients except cheeses, cooking on low for 6 hours, then stirring in cheeses before serving.
- Leftovers store well in the fridge for up to 3 days and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
