Easy Hearty Chicken Enchilada (Print Version)
# Ingredients:
→ Seasonings
01 -
One pinch cayenne pepper
02 -
One pinch cinnamon
03 -
1.25 ml ground cumin
04 -
2.5 ml onion powder
05 -
2.5 ml garlic powder
06 -
2.5 ml mustard powder
07 -
2.5 ml chili powder
→ Soup Base
08 -
60 g shredded Monterey Jack cheese (cheddar works too)
09 -
120 g shredded cheddar cheese
10 -
115 g cream cheese, cut up and softened
11 -
1 large boneless and skinless chicken breast (or use 2 cups cooked chicken, or 2 smaller breasts)
12 -
950 ml chicken broth
13 -
5 ml hot sauce if you want it spicy
14 -
425 g canned whole corn, drained
15 -
425 g canned black beans, rinsed and drained
16 -
285 g canned diced tomatoes with green chilies, juices included
17 -
285 g red enchilada sauce
18 -
3 garlic cloves, minced up
19 -
1 jalapeno, seeds out and diced
20 -
1 yellow onion, chopped small
21 -
15 ml olive oil
22 -
15 ml unsalted butter
# Instructions:
01 -
Toss all your spices in a bowl and mix them up. Let the cream cheese sit out till it's soft. Shred both cheeses and set them aside until you need them.
02 -
Melt olive oil with butter in a big soup pot over medium heat. Toss in the chopped onion and jalapeno. Cook about 4 minutes. Stir in the minced garlic and cook another minute.
03 -
Dry off the chicken and sprinkle salt and pepper. Put it in the pot. Add the spice blend you made, enchilada sauce, tomatoes with their juice, black beans, corn, chicken broth, and hot sauce if using. You don't need the cheeses just yet.
04 -
Turn up the heat to get things bubbling, then lower so it just softly simmers. Let the chicken cook until done and easy to pull apart, about 15-20 minutes. Take it out, shred it with two forks, then put it right back in.
05 -
Drop in the cream cheese and stir while the soup is on low so it melts smoothly. Next, stir in the shredded cheeses till they're melted and everything gets super creamy.
06 -
Give it a taste. Adjust the salt and pepper if you want. Scoop into bowls and dig in while it's hot.
# Notes:
01 -
Shred blocks of cheese by hand so it melts better. Pre-shredded stuff doesn’t melt as nicely.
02 -
Let the soup cool a bit before adding dairy so it all stays creamy and doesn’t split.
03 -
Simmer the chicken on really low heat for lots of extra rich flavor, using bone-in pieces if you want a deeper taste.
04 -
You can swap in leftover chicken or rotisserie. Just add it during the simmer stage so it doesn’t overcook.
05 -
Pop leftovers in the freezer for up to three months, just use a container that seals tight.