Ingredients
Equipment
Method
Prepare Your Ingredients
- Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
- Cube your cream cheese and allow it to soften; refer to the quick softening tip in the Ingredient Notes if you need it.
- Finally, take a moment to shred your cheddar cheese and Monterey Jack cheese from a block. This prep work ensures a smooth cooking process and the best texture for your soup.
Bloom Spices & Sauté Aromatics
- Heat the butter and olive oil in a large soup pot or a Dutch oven over medium heat.
- Once shimmering, immediately add your combined dry spices and toast for 30-60 seconds, stirring constantly, until incredibly fragrant. The aroma will fill your kitchen!
- Then, add the diced yellow onion and jalapeno pepper; sauté them, stirring occasionally, until they begin to soften, about 4 minutes.
- Now, add the minced garlic and a tablespoon of tomato paste, and cook for 1 more minute, stirring until the garlic is fragrant and the tomato paste slightly darkens, creating a rich base.
Add Chicken & Liquids
- Pat the boneless skinless chicken breast dry with paper towels and season each side generously with salt and pepper.
- Carefully add the seasoned chicken to the soup pot.
- Then, pour in the red enchilada sauce, diced tomatoes with green chilies (undrained), black beans (drained and rinsed), canned whole kernel corn (drained), your optional hot sauce, and the chicken broth.
Simmer & Shred Chicken
- Bring the soup to a gentle boil over medium heat.
- Once it reaches a gentle simmer, reduce the heat to low, cover, and allow the chicken to slowly cook through, which usually takes about 15-20 minutes. Remember, a rapid boil will toughen and dry out your chicken, so keep it gentle!
- Once cooked, carefully remove the chicken breast from the pot, place it on a cutting board, and use two forks to easily shred it.
- Return the shredded chicken to the soup, stirring to combine.
Melt Cheeses for Creaminess
- Ensure the heat is reduced to low.
- Stir in the softened cream cheese until it is fully combined and melted into the soup, creating that luxurious, creamy base. It's crucial not to add the cheese when the soup is too hot, as this can cause the dairy to separate.
- Next, gradually stir in the shredded cheddar cheese and Monterey Jack cheese, a handful at a time, until completely melted and smooth. Resist the urge to dump it all in at once!
Taste & Serve
- Give your masterpiece a taste! Adjust any seasonings as needed – perhaps a little more salt, pepper, or a pinch of extra chili powder to brighten the flavors.
- Serve hot, garnished with your favorite toppings.
Nutrition
Notes
This soup is perfect for meal prep and freezing. For the best creamy texture, always shred cheese from a block and ensure the soup is on low heat before adding dairy to prevent separation. Blooming spices and adding tomato paste are key for deep flavor. If using cooked chicken, add it with the beans and corn and simmer for 10-15 minutes to warm through. Nutrition information is estimated based on common ingredients and serving sizes and may vary.