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Chicken Enchilada Soup

Chicken Enchilada Soup
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Indulge in the heartwarming comfort of Chicken Enchilada Soup, a delightful blend of tender chicken, vibrant vegetables, and a rich medley of spices. Each spoonful of this creamy concoction envelops you in warmth, making it an irresistible choice for cozy dinners or gatherings with family and friends. Imagine the aroma wafting through your kitchen as the soup simmers, transforming simple ingredients into a flavorful fiesta. Perfectly balanced with zesty enchilada sauce and topped with shredded cheese, this dish is sure to become a favorite in your home. Dive into a bowl and let the joyous flavors wrap around you like a warm hug!

Ingredients

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  • 1 large boneless skinless chicken breast (or 2 small)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 1 jalapeño pepper (diced with seeds removed)
  • 3 cloves garlic (minced)
  • 4 cups chicken broth
  • 10 oz. red enchilada sauce
  • 10 oz. diced tomatoes with green chilies (undrained)
  • 15 oz. black beans (drained and rinsed)
  • 15 oz. canned whole kernel corn (drained)
  • 4 oz. cream cheese (cubed and softened)
  • 1 cup cheddar cheese (shredded)
  • ½ cup Monterey Jack cheese (shredded)
  • ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
  • ¼ teaspoon cumin
  • 1 pinch EACH: cinnamon, cayenne pepper
  • 1 teaspoon hot sauce (optional)

Instructions

  1. In a large pot, melt butter and olive oil over medium heat. Sauté diced onions and jalapeños until translucent.
  2. Add minced garlic and sauté for another minute.
  3. Season chicken breast with salt and pepper, then place it into the pot along with chicken broth. Cover and simmer for 15-20 minutes until cooked through.
  4. Remove chicken, shred it with forks, and return it to the pot.
  5. Stir in cream cheese until melted, then add red enchilada sauce, diced tomatoes with green chilies, black beans, corn, and cheeses. Mix well and heat through.
  6. Adjust seasoning to taste before serving.

Nutrition

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