Heat 1 tablespoon neutral oil over high heat in a large, heavy-bottomed pot. Add the onion and jalapeños and cook for 2–3 minutes until they begin to char. Add the garlic, cut side down, for 1 minute until it begins to brown.

Place the chicken on top and pour over 8–10 cups of water, enough to completely submerge the chicken. Season with a teaspoon or two of salt. It will cook down and become quite salty, so there is no need to go too heavy with it.

Bring to a boil, reduce heat, cover, and simmer for 1 hour. Check the broth occasionally and skim off any foam or scum that floats to the top.

After 1 hour, remove the chicken from the pot and transfer it to a bowl.

Turn the heat to medium or medium-high. You want it hot enough to maintain a rapid simmer but not boil vigorously. Simmer rapidly for 20 minutes.

Strain the broth into a large bowl through a fine-mesh sieve. Discard solids.

Once the chicken is cool enough to handle, shred the meat from the bones and add it to the bowl of broth.

Carefully wipe out the pot with a damp cloth and return the pot to the stovetop.

Heat 1 tablespoon neutral oil over medium-high heat in the pot. Add the diced onion and peppers and cook, occasionally stirring, for 5–7 minutes. Season lightly with salt.

Melt the butter into the onion and peppers. Once bubbly, add the chili powder, cumin, cayenne powder, and paprika. Toss to coat and sizzle the spices in the butter for about 1 minute.

Pour in the reserved broth and shredded chicken. Next, pour in the diced tomatoes, black beans, and enchilada sauce cans. Bring to a boil and then reduce heat and simmer for 20 minutes. Taste and season to your preferences.

Stir in the softened cream cheese if using. Continue cooking until it’s completely melted into the broth.


Ladle the soup into bowls and garnish with your favorite toppings. Enjoy!