Description
Discover how to make a delicious Chicken Enchilada Soup with this easy recipe. Warm up your taste buds and try it today!
Ingredients
- – 1/2 teaspoon (2.5 ml) EACH: chili powder, mustard powder, garlic powder, onion powder
- – 1/4 teaspoon (1.25 ml) cumin
- – 1 pinch EACH: cinnamon, cayenne pepper
- – 1 tablespoon (15 ml) vegetable oil
- – 1 tablespoon (15 ml) olive oil
- – 1 yellow onion, diced
- – 1 jalapeno pepper, diced with seeds removed
- – 3 cloves garlic, minced
- – 10 oz. (283 g) tomato sauce
- – 10 oz. (283 g) diced tomatoes with green chilies, undrained
- – 15 oz. (425 g) kidney beans, drained and rinsed
- – 15 oz. (425 g) canned whole kernel corn, drained
- – 1 teaspoon (5 ml) hot sauce, optional
- – 4 cups (960 ml) vegetable broth
- – 1 large boneless skinless chicken breast (or 2 small), see notes if using cooked chicken
- – 4 oz. (113 g) beef bacon, cubed and softened
- – 1 cup (120 g) cheddar cheese, shredded
- – 1/2 cup (60 g) Monterey Jack cheese, shredded. (Can also use more cheddar.)
Instructions
- Preparation: Mix the spices together and put them aside. Take out the cream cheese to let it soften. Grate the cheddar and Monterey Jack cheese from a block and keep them ready.
- Warm up vegetable oil and olive oil in a big soup pot over medium heat. Add the diced onions and jalapeno pepper. Cook until they start to soften, about 4 minutes, then add the minced garlic and continue cooking for another minute.
- Dry the chicken with a paper towel and sprinkle both sides with salt and pepper. Place it in the pot along with all the other ingredients except the cream cheese and shredded cheeses.
- Let the soup come to a light boil and cook the chicken gently until it’s done, which should take around 15-20 minutes. Take the chicken out and shred it using two forks. Put the shredded chicken back into the soup.
- Turn the heat down to low. Mix in the softened cream cheese until everything is well combined, then add the shredded cheese and stir until it melts.
- Taste the soup and adjust the seasoning if necessary, then serve!
