Ingredients

Seasonings

• ½ tsp chili powder
• ½ tsp mustard powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cumin
• Pinch of cinnamon
• Pinch of cayenne pepper

Soup Base

• 1 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 jalapeño, 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 tsp 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, or use more cheddar)

Instructions

Stovetop Method:

1. Prep: Mix the seasonings and set aside. Take out the cream cheese to soften. Shred the cheddar and Monterey Jack cheese.
2. Sauté: Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeño, cooking for 4 minutes. Stir in garlic and cook for another minute.
3. Cook Chicken: Pat the chicken dry and season with salt and pepper. Add it to the pot along with all remaining ingredients except for the cheeses. Bring to a gentle boil and cook for 15-20 minutes until the chicken is fully cooked.
4. Shred Chicken: Remove the chicken from the pot and shred using two forks. Return it to the soup.
5. Add Cheese: Reduce heat to low, stir in softened cream cheese until combined, then add the shredded cheeses and mix until melted.
6. Serve: Taste and adjust seasoning as needed, then enjoy!

Slow Cooker Method:

1. Add all ingredients except the cheeses, corn, black beans, and garnishes to the slow cooker.
2. Cook on low for 6 hours.
3. Remove chicken, shred it, and return it to the pot. Add the black beans and corn.
4. Stir in softened cream cheese and shredded cheeses until fully incorporated.

Pro Tips

• Shred cheese from a block for better melting and texture.
• Avoid adding cheese when the soup is too hot to prevent curdling.
• Swap Monterey Jack for spicy cheese if you prefer extra heat.

• Simmering the chicken over low heat longer makes it more tender.
• Bone-in chicken thighs add extra flavor.
• If using rotisserie or leftover chicken, add 2 cups at the same stage as raw chicken but reduce cooking time to 15 minutes.

• Use an 8 oz can of tomato sauce instead, but enchilada sauce adds more depth of flavor.

Storage & Freezing

• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 3 months. This soup freezes well!

Nutrition