Ingredients
Equipment
Method
Prep Work
- Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl; set aside.
- Take your cream cheese out of the fridge and allow it to soften on the counter. (Quick trick: unwrap and submerge in very hot water for 5-10 minutes).
- Shred your cheddar and Monterey Jack cheese from a block; set aside.
Sautéing Aromatics & The Masa Harina Twist
- Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat. Add the diced yellow onions and jalapeño pepper. Sauté for about 4 minutes until they begin to soften and become fragrant.
- Then, add the minced garlic and cook for 1 more minute, until you can smell its inviting aroma.
- Push the softened onions, peppers, and garlic to one side of the pot. To the cleared space, add 1-2 tablespoons of masa harina. Toast it for 1-2 minutes, stirring constantly, until it becomes fragrant and develops a light, nutty scent.
- Whisk in ¼ cup of the chicken broth to form a smooth slurry. Once fully incorporated, stir it into the sautéed aromatics.
Simmering the Soup Base & Chicken
- Pat your boneless skinless chicken breast dry with paper towels, then season each side generously with ½ teaspoon salt and ¼ teaspoon black pepper. Add the seasoned chicken to the soup pot, along with the red enchilada sauce, undrained diced tomatoes with green chilies, drained and rinsed black beans, drained canned corn, optional hot sauce, and the remaining chicken broth.
- Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Allow the chicken to slowly cook through for about 15-20 minutes. You'll know it's ready when the chicken is opaque throughout and easily shreds with two forks.
- Remove the chicken from the pot, shred it using two forks, and then return the shredded chicken to the soup.
Achieving Creaminess
- Reduce the heat to low. Stir in the softened cream cheese until it's completely melted and smoothly combined into the soup. The masa harina will help prevent any curdling here!
- Then, stir in the shredded cheddar and Monterey Jack cheese until they are fully melted and the soup is beautifully creamy. Avoid adding the dairy to a vigorously boiling soup.
Final Adjustments & Serving
- Taste the soup and add any additional seasonings as needed. You might want a pinch more salt, a grind of black pepper, a squeeze of fresh lime juice for brightness, or another dash of hot sauce if you like more spice.
- Once it tastes perfect, it's ready to serve!
Nutrition
Notes
Store leftover soup in an airtight container in the refrigerator for 3-4 days, or freeze for 2-3 months. Reheat gently on the stovetop over low heat or in the microwave. For best results, shred cheese from a block and ensure cream cheese is softened. Garnish with fresh cilantro, crispy tortilla strips, lime, avocado, or sour cream for added flavor and texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.