Ingredients
Equipment
Method
Phase 1: Prep Work
- Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
- Take out the cream cheese and allow it to soften at room temperature. If you're short on time, you can quickly soften cubed cream cheese by microwaving it in a bowl with a tablespoon or two of water for 15-30 seconds, then draining the water.
- Shred the cheddar cheese and Monterey Jack cheese from a block and set aside. This ensures the best melt and flavor for your soup.
Phase 2: Building the Flavor Base
- Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced yellow onion and jalapeno pepper (with seeds removed for milder heat). Sauté them for about 4 minutes until they begin to soften and become fragrant.
- Add the minced garlic and cook for 1 more minute, until aromatic.
- Now, for the flavor secret! Add the combined dry seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper) to the pot. Stir constantly for 30-60 seconds, allowing the spices to "bloom" in the hot fat. You’ll notice them darken slightly and release an incredible, rich aroma – this is the key to a deeply flavorful soup!
Phase 3: Simmering & Cooking the Chicken
- Pat the chicken breast dry and season each side generously with salt and pepper.
- Add the seasoned chicken breast to the soup pot along with the red enchilada sauce, diced tomatoes with green chilies (undrained), black beans (drained and rinsed), canned whole kernel corn (drained), optional hot sauce, and chicken broth. All remaining ingredients except for the cream cheese and shredded cheese go in at this stage.
- Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow the chicken to slowly cook through, uncovered, for about 15-20 minutes. A rapid boil can make the chicken tough, so a gentle simmer is crucial for tender, juicy chicken.
- Once the chicken is cooked, remove it from the pot and use two forks to easily shred it into bite-sized pieces. Return the shredded chicken to the soup.
Phase 4: Finishing Touches
- Reduce the heat to low. This is important to prevent dairy separation and a grainy consistency.
- Stir in the softened cream cheese until it’s completely melted and smoothly combined, creating a wonderfully creamy texture.
- Next, stir in the shredded cheddar cheese and Monterey Jack cheese until they are fully melted and incorporated.
- Taste the soup and add any additional seasonings like salt, pepper, or more hot sauce as needed. Serve immediately!
Nutrition
Notes
Chicken Options: Use boneless, skinless chicken breast or thighs. For a shortcut, pre-cooked rotisserie chicken can be shredded and added in step 9, skipping the raw chicken cooking time.
Enchilada Sauce: The quality of your red enchilada sauce significantly impacts flavor. Check labels for gluten-free options. An 8 oz. can of tomato sauce can be substituted, though it alters depth.
Cheese Quality: Always shred cheddar and Monterey Jack cheese from a block for the best melt and flavor; pre-shredded varieties can contain anti-caking agents.
Broth: A high-quality, low-sodium chicken broth is recommended to control salt content.
Spice Levels: For a milder soup, remove all jalapeño seeds and reduce or omit cayenne pepper and hot sauce. For extra spice, leave some jalapeño seeds or add more cayenne and hot sauce.
Vegetarian/Vegan Adaptations: Replace chicken with plant-based substitutes (jackfruit, tofu), use vegetable broth, and opt for dairy-free cream cheese and shredded cheese alternatives.
Thickening/Thinning: For a thicker soup, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) or simmer longer. For a thinner soup, add more chicken broth.
Pro Tips: Quickly soften cream cheese by microwaving cubed cheese with a tablespoon of water for 15-30 seconds. Always shred cheese from a block. Maintain a gentle simmer for tender chicken. The 30-60 second spice blooming step in hot oil is crucial for deep flavor.
Slow Cooker Method: Sauté aromatics and bloom spices on the stovetop first. Then, add all ingredients (except cream cheese and shredded cheese) to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Shred chicken, return to pot, then stir in softened cheeses.
Serving Suggestions: Serve with warm tortilla chips, guacamole, fresh cilantro, sour cream, sliced avocado, chopped chives, or lime wedges. Cornbread, crusty bread, or a light side salad also pair well.
Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stovetop (add broth if too thick) or in the microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.