Ingredients

½ teaspoon chili powder

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cumin

1 pinch cinnamon

1 pinch cayenne pepper

1 tablespoon butter

1 tablespoon olive oil

1 yellow onion, diced

1 jalapeno pepper, diced with seeds removed

3 cloves garlic, minced

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

1 teaspoon hot sauce (optional)

4 cups chicken broth

1 large boneless skinless chicken breast (or 2 small)

4 oz. cream cheese, cubed and softened

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded (or more cheddar)

Instructions

Step 1: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Soften the cream cheese by leaving it at room temperature. Shred the cheddar and Monterey Jack cheese and set aside.

Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeno, cooking for about 4 minutes until softened. Add minced garlic and cook for an additional minute.

Step 3: Pat chicken dry and season with salt and pepper. Add chicken to the pot along with red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, chicken broth, and the prepared seasoning mix.

Step 4: Bring the soup to a gentle boil, then reduce heat and let the chicken cook slowly for 15-20 minutes until cooked through. Avoid a rapid boil to keep the chicken tender.

Step 5: Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the soup.

Step 6: Lower heat to low. Stir in the softened cream cheese until it melts and combines fully. Then stir in shredded cheddar and Monterey Jack cheese until melted and creamy.

Step 7: Taste and adjust seasonings if needed. Serve hot and enjoy!

Tips & Variations

For faster prep, soften cream cheese by microwaving it in short 10-second bursts until pliable.

Use cooked rotisserie chicken as a shortcut; add it at the end after heating the soup to combine.

Adjust spice levels by adding more or less cayenne pepper or jalapeno depending on your heat preference.

Serve with tortilla chips, sour cream, or fresh cilantro for added texture and flavor.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat gently before serving. The flavors often improve after resting overnight.

Can I substitute the chicken for another protein?

Absolutely. You can use cooked turkey, shredded beef, or even keep it vegetarian by omitting the chicken and adding extra beans or vegetables.