Sandra This Joanna Gaines Enchilada Soup Recipe transforms the beloved Tex-Mex casserole into a velvety, spoonable feast. Packed with tender shredded chicken, hearty black beans, and sweet corn, the broth is luxuriously thickened with cream cheese and sharp cheddar for a warming dinner that feels like a hug in a bowl.
Joanna Gaines Enchilada Soup Ingredients
The Soup Base:
- 1 large boneless skinless chicken breast: Poached directly in the broth for maximum tenderness and flavor infusion.
- 10 oz Red Enchilada Sauce: Provides the foundational chili flavor and rich color.
- 10 oz Diced Tomatoes with Green Chilies: (Such as Rotel). Do not drain; the liquid adds zest.
- 4 cups Chicken Broth: The savory liquid base.
- Veggie Mix-ins: 15 oz Black Beans (rinsed) and 15 oz Whole Kernel Corn (drained) for texture and fiber.
The Aromatics & Spices:
- 1 Yellow Onion & 1 Jalapeño: Diced. Sautéed to build the flavor profile.
- 3 cloves Garlic: Minced.
- Spice Blend: A robust mix of chili powder, mustard powder, garlic powder, onion powder (1/2 tsp each), plus cumin, cinnamon, and cayenne.
- Fats: 1 tbsp Butter and 1 tbsp Olive Oil for sautéing.
The Creamy Finish:
- 4 oz Cream Cheese: Cubed and softened. This is the secret to the soup’s silky texture.
- 1 1/2 cups Shredded Cheese: A mix of Cheddar and Monterey Jack for that gooey, cheesy pull.
How To Make Joanna Gaines Enchilada Soup
- Prep the Spices: In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside. Ensure your cream cheese is cubed and soft.
- Sauté Aromatics: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and seeded jalapeño. Sauté for 4 minutes until soft. Stir in the minced garlic and cook for just 1 minute until fragrant.
- Build the Pot: Pat the raw chicken breast dry and season with salt and pepper. Place the whole breast into the pot. Pour in the chicken broth, enchilada sauce, undrained tomatoes, rinsed black beans, corn, and the spice blend. (Do not add the cheeses yet).
- Poach the Chicken: Bring the soup to a gentle boil. Crucial: Reduce the heat to maintain a simmer. If you boil the chicken rapidly, it will become tough. Cook for 15-20 minutes until the chicken is cooked through.
- Shred: Remove the cooked chicken from the pot to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Melt the Cheeses: Reduce the heat to low. Stir in the softened cream cheese cubes. Whisk or stir constantly until they dissolve completely into the hot broth. Finally, stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
- Serve: Taste and adjust salt and pepper if needed. Ladle into bowls and top with tortilla strips, avocado, or sour cream.
Recipe Tips
- Softening Cream Cheese: If your cream cheese is cold, it will stay in little distinct white lumps instead of melting into the broth. Cube it and microwave it for 15-20 seconds if you forgot to take it out of the fridge.
- Mustard Powder: Don’t skip the dried mustard powder; it provides a tangy depth that cuts through the richness of the cheese without making the soup taste like mustard.
- Rotisserie Option: If you are short on time, skip the poaching step. Sauté the veggies, add the liquids and spices, simmer for 10 minutes, and then stir in 2 cups of shredded rotisserie chicken before adding the cheese.
- Spice Control: The jalapeño seeds hold the heat. Remove them entirely for a mild soup, or keep a few in for a kick.
What To Serve With Enchilada Soup
- Tortilla Chips: A salty crunch is non-negotiable.
- Cornbread: Sweet cornbread complements the spicy, savory broth.
- Fresh Lime: A squeeze of lime juice at the table brightens the heavy dairy notes.
- Guacamole: A dollop of cool guac creates a temperature contrast.
How To Store Enchilada Soup
- Refrigerate: Store in an airtight container for up to 3 days. The soup will thicken into a dip-like consistency when cold.
- Reheat: Warm gently on the stovetop over medium-low heat. You may need to add a splash of chicken broth or water to thin it back out.
- Freeze: Freezing is not recommended. Soup with this much dairy (cream cheese and melting cheese) tends to separate and become grainy when thawed.
Enchilada Soup Nutrition Facts
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 25g
- Protein: 26g
- Calcium: 300mg
Nutrition information is estimated per serving.
FAQs
Is the cinnamon weird?
Not at all. A tiny pinch of cinnamon is a classic secret ingredient in many chili and enchilada sauces (like mole). It adds warmth and complexity without making the dish taste like dessert.
Can I use ground beef?
Yes. Brown the ground beef with the onions and garlic at the beginning, then proceed with the recipe (skipping the chicken poaching step).
Can I make this in a slow cooker?
Yes. Add everything except the cheeses to the slow cooker. Cook on low for 6-7 hours. Shred the chicken, return to pot, and stir in the cheeses 20 minutes before serving.
Joanna Gaines Enchilada Soup Recipe
Description
A creamy, cheesy chicken soup loaded with black beans, corn, and bold enchilada spices.
Ingredients
Instructions
- Combine spices in a small bowl.
- Heat butter and oil; sauté onion and jalapeño (4 mins). Add garlic (1 min).
- Add chicken broth, enchilada sauce, tomatoes, beans, corn, spices, and raw chicken.
- Bring to a gentle boil; simmer 15-20 minutes to poach chicken.
- Remove chicken, shred, and return to pot.
- Reduce heat to low. Stir in softened cream cheese until smooth.
- Stir in shredded cheeses until melted.
- Serve immediately with toppings.
Notes
- Poach chicken gently to keep it tender.
- Soften cream cheese completely to avoid lumps.
- Cinnamon adds a secret depth of flavor.
- Leftovers thicken significantly; add broth to reheat.
Joanna Gaines Enchilada Soup Recipe
