Ingredients
Equipment
Method
Step 1: Prep Work & Seasoning Blend
- First, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set them aside. This ensures all your spices are ready to go.
- Next, take your cream cheese out of the fridge and allow it to soften on the counter. A quick tip: you can cube the cream cheese and place it in the microwave with the door closed for about 5 minutes without turning it on. The residual heat will soften it perfectly.
- Finally, shred your Cheddar cheese and Monterey Jack cheese from a block and set them aside. Freshly shredded cheese melts beautifully and tastes so much better.
Step 2: Sauté Aromatics & The Unique Flavor Boost
- In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat until shimmering. Add the diced yellow onion and jalapeño pepper to the pot. Cook them for about 4 minutes until they begin to soften and become fragrant.
- Then, add the minced garlic and cook for 1 more minute, stirring constantly until it is aromatic.
- Now for our unique twist: add 2 tablespoons of masa harina (corn flour) to the pot. Toast it with the aromatics for 1 to 2 minutes, stirring frequently, until it smells fragrant and turns a light golden color. This step develops a deeper, nutty corn flavor and will naturally thicken your soup.
Step 3: Add Chicken & Simmer Base
- Pat your chicken breast dry and season each side generously with salt and pepper. Add the seasoned chicken to the soup pot.
- Then, pour in the red enchilada sauce, undrained diced tomatoes with green chilies, drained and rinsed black beans, drained whole kernel corn, hot sauce (if you are using it), and chicken broth. Bring the soup to a gentle boil.
- Reduce the heat to a low simmer and let the chicken slowly cook through for about 15 to 20 minutes. A rapid boil can make the chicken tough, so keep it gentle. If you are using pre-cooked chicken, add it at this stage and simmer for 15 minutes to allow all the flavors to meld beautifully. If you choose bone-in chicken thighs or plan to simmer for an extended period, you can add the black beans and corn when the chicken is almost cooked through, just before you remove it for shredding.
Step 4: Shred Chicken & Incorporate Creaminess
- Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
- Reduce the heat to low. Stir in the softened cream cheese until it is fully melted and completely combined into the soup, creating a luscious base.
- Next, stir in the shredded Cheddar cheese and Monterey Jack cheese until they are melted and fully incorporated. It is crucial to keep the heat on low during this step; adding cheese to a soup that is too hot can cause dairy separation and a grainy consistency.
Step 5: Final Seasoning & Serve
- Taste the One-Pot Enchilada Soup and adjust the seasonings as needed. You might want a little more salt, pepper, or a pinch of your favorite spice.
- Serve the soup hot and get ready to enjoy a truly satisfying meal!
Nutrition
Notes
Store leftover soup in an airtight container in the refrigerator for 3-4 days. This soup is freezer-friendly for up to 3 months; thaw overnight and reheat gently. To restore consistency, add a splash of broth or milk.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.