Ingredients
Seasonings
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, 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.), see notes if using cooked chicken
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)
Instructions
- Sauté your aromatics: Start by heating up your butter and olive oil in a big soup pot over medium heat. Once it’s hot, add your diced onions and jalapeño. You want them to soften and become fragrant, which takes about 4 minutes. Then, toss in the minced garlic and cook for another minute. Trust me, you don’t want to skip this step—it builds the base of flavor for the whole soup.
- Cook the chicken: Pat your chicken breast dry, season it with salt and pepper, and add it to the pot. Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Bring it all to a gentle boil—don’t rush this part! If the soup boils too hard, the chicken can turn tough. Let the chicken cook for about 15-20 minutes until it’s tender and cooked through.
- Shred and stir: Once the chicken is cooked, pull it out of the pot and shred it with two forks. Return the shredded chicken to the soup and reduce the heat to low.
- Add the cheese: Here’s where things get really creamy and dreamy. Stir in the softened cream cheese until it’s fully melted and smooth, then sprinkle in the shredded cheddar and Monterey Jack. Stir until the cheese melts into the soup, making it rich and velvety.
- Taste test: Before serving, give the soup a taste. Need more salt? A pinch of cumin? Maybe an extra dash of hot sauce? Make it your own!
Notes
How to serve (and make it look Instagram-worthy)
When it comes to serving, I like to get a little fancy. Top each bowl with some crispy tortilla strips for crunch, a dollop of sour cream for creaminess, and fresh cilantro for that pop of color and flavor. You could even sprinkle some extra cheese on top because… why not?
For sides, I love serving this with a simple green salad or warm, buttery cornbread. The contrast of fresh greens or sweet corn bread is perfect against the rich, spicy soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch