Chicken Enchilada Soup

Soups are one of my favorite things to eat during the fall and winter. My husband is okay with soups, but he’s not an avid fan like I am. Thankfully, there are a few soups that are big hits with both of us!

This Chicken Enchilada Soup is one of the hits. I made it for the first time last winter and have made it a few times since then. Each time we love it and eat up every bit of the leftovers!

Ingredients

(Inspired by this recipe.)

• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz.) red enchilada sauce
• 1 can (10 oz.) diced tomatoes with green chilies, undrained
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) whole kernel corn, drained
• 4 cups chicken broth
• 2 cups cooked, diced chicken
• ½ teaspoon each of chili powder, garlic powder, and onion powder
• ¼ teaspoon cumin
• 4 oz. cream cheese, cubed and softened
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese

Useful tools for this recipe

• Classic Stainless Steel Dutch Oven – I use one like this because it is a durable, easy-to-clean workhorse.
• Box Grater with Attachable Storage Container – Cheese shredded off the block tastes and melts better than prepackaged shredded cheese. This grater is sharp and includes an attachable 3-cup container to measure and store the shredded cheese.
• Silicone Soup Ladle – I prefer one like this that has a large capacity and a long, easy-to-grip handle.
• Glass Storage Bowls with Lids – I have over a dozen of these 2-cup storage bowls with lids. I use them daily because they are perfect for storing and reheating individual servings of leftovers.

Instructions

Remove the cream cheese from the fridge and allow to soften. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion. Cook for 4 minutes, then add the garlic and cook for 1 additional minute.

Add all the remaining ingredients except for the cream cheese and shredded cheese. Increase the heat slightly and simmer for 10-15 minutes. 

Reduce the heat to low. Stir in the softened cream cheese until fully combined, then repeat with the shredded cheese. If desired, top with crushed tortilla chips and a dollop of sour cream before serving. Yield: 6 servings.

Notes

The flavor of this soup is my favorite thing about it. However, I also love how easy it is to prepare—it’s conveniently prepared in a single pot and it doesn’t take a lot of time. Because my husband also likes it, it is something we’ll be consuming regularly through the fall and winter months.

It would be easy to dial up the spice (or dial it down), if you prefer. To make it spicy, use spicy diced tomatoes with peppers and/or spicy enchilada sauce. You can also dice a jalapeno and add it with the onion when you begin cooking the soup. To make it mild, use mild diced tomatoes with green chilies and/or mild enchilada sauce. You can also add additional cream cheese or a splash of heavy cream towards the end of cooking.

What soups have you been enjoying this fall?