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Chicken Enchilada Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Mix the chili powder, mustard, garlic and onion powders, cumin, cinnamon, and cayenne in a small bowl. Soften the cream cheese on the counter while you prep the vegetables.
- 2
Melt the butter with the olive oil in a soup pot over medium heat. Cook the onion and seeded jalapeño for about 4 minutes, until soft, then add the garlic for 1 minute.
- 3
Add the enchilada sauce, tomatoes, beans, corn, hot sauce, broth, and seasoned chicken. Bring the pot to a gentle boil, lower the heat, and cook 15–20 minutes, turning the chicken once, until it reaches 165°F.
- 4
Lift out the chicken and shred it with two forks, then return it to the pot. Turn the heat to low and stir in the softened cream cheese until smooth. Add the cheddar and Monterey Jack by handfuls, stirring until melted. Do not let the soup boil after the dairy goes in.