Chicken Enchilada Soup
"This Chicken Enchilada Soup can be made on the Stove Top or the Crock Pot and is easy to make with chicken breast, thighs, or leftover chicken! It's creamy, it's cheesy, and it's made with..."
INGREDIENTS
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½ teaspoon chili powder
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½ teaspoon mustard powder
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon cumin
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1 pinch cinnamon
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1 pinch cayenne (optional)
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1 tablespoon butter
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1 tablespoon olive oil
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1 yellow onion (diced)
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1 jalapeno pepper (diced with seeds removed)
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3 cloves garlic (minced)
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10 oz. red enchilada sauce
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10 oz. diced tomatoes with green chilies (undrained)
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15 oz. black beans (drained and rinsed)
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15 oz. canned whole kernel corn (drained)
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1 teaspoon hot sauce (optional)
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4 cups chicken broth
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1 large boneless skinless chicken breast (or 2 small.) (see notes if using cooked chicken)
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4 oz. cream cheese (cubed and softened)
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1 cup cheddar cheese (shredded)
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½ cup Monterey Jack cheese (shredded. (Can also use more cheddar.))
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