Chicken Enchilada Soup Recipe

Introduction

Chicken Enchilada Soup is a cozy, flavorful blend of tender chicken, black beans, corn, and cheeses simmered in a spiced enchilada sauce base. This comforting soup brings the best of Mexican-inspired flavors to your bowl, perfect for a satisfying meal any day.

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 jalapeño pepper, diced, 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

1. Step 1: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl. Set aside. Soften cream cheese by letting it sit at room temperature or use a quick method by placing cubed cream cheese in the microwave with 2 cups of hot water nearby for 5 minutes.
2. Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeño pepper; cook, stirring occasionally, until softened, about 4 minutes. Add minced garlic and cook for 1 more minute.
3. Step 3: Pat chicken dry and season both sides with salt and pepper. Add chicken breast to the pot along with the spice mixture, enchilada sauce, diced tomatoes with chilies, black beans, corn, hot sauce (if using), and chicken broth.
4. Step 4: Bring soup to a gentle boil, then reduce heat to maintain a simmer. Cook until chicken is cooked through, about 15-20 minutes. Remove chicken from the pot and shred with two forks, then return shredded chicken to the soup.
5. Step 5: Lower heat to low. Stir in softened cream cheese until smooth, then add shredded cheddar and Monterey Jack cheese, stirring until melted and fully combined.
6. Step 6: Taste and adjust seasonings if needed. Serve hot, garnished with your favorite toppings.

Tips & Variations

• Shred cheese from blocks instead of using pre-shredded cheese to enhance melting and flavor.
• For extra heat, substitute Monterey Jack with spicy cheeses like Cabot Hot Habanero.
• Use bone-in chicken thighs for a richer broth and more tender meat.
• Leftover or rotisserie chicken can be added during the simmer to save time, no need to boil.
• If cooking longer, add black beans and corn after shredding the chicken to prevent overcooking them.
• Enchilada sauce adds depth, but tomato sauce can be used as an alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. When reheating, warm gently over low heat and stir occasionally until heated through to prevent separation of the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken breast?

Yes, you can use about 2 cups of shredded cooked chicken. Add it to the soup and simmer for 15 minutes to let the flavors blend, without needing to boil.

What can I do if I don’t have enchilada sauce?

You can substitute with an 8 oz can of tomato sauce, though the flavor will be less complex. To boost flavor, consider stirring in additional chili powder and cumin.

Chicken Enchilada Soup Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

Chicken Enchilada Soup is a comforting and flavorful Mexican-inspired soup featuring tender shredded chicken simmered in a rich enchilada sauce broth with black beans, corn, and a blend of spices. Cream cheese and shredded cheddar and Monterey Jack cheeses add a creamy, cheesy finish that makes this soup irresistibly satisfying and perfect for any day.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 11 cups (about 5–6 servings) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American, Mexican

Ingredients

Scale 1x2x3x

Seasonings

• 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

Soup

• 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

Instructions

1. Prep Work: Combine all seasonings in a small bowl and set aside. Remove cream cheese from the refrigerator to soften at room temperature or use the quick softening method by placing cubed cream cheese in the microwave alongside a cup of hot water in the microwave for 5 minutes. Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
2. Sauté Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeno peppers and soften for about 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
3. Cook Chicken and Assemble Soup: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the soup pot along with red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, chicken broth, and the prepared seasoning blend. Bring soup to a gentle boil and then reduce heat to maintain a gentle simmer, cooking the chicken through for 15-20 minutes. Avoid rapid boiling to prevent tough chicken.
4. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
5. Add Cream Cheese and Cheeses: Turn the heat to low. Stir in the softened cream cheese until fully combined into the soup. Then add the shredded cheddar and Monterey Jack cheeses, stirring continuously until melted and incorporated, creating a creamy texture.
6. Adjust Seasonings and Serve: Taste the soup and add any additional salt, pepper, or seasonings as desired. Serve warm, optionally garnished with preferred toppings such as extra cheese, cilantro, or sour cream.

Notes

• To soften cream cheese quickly, heat 2 cups of water in the microwave, then place cubed cream cheese in the microwave and close the door for 5 minutes.
• For a spicier kick, substitute Monterey Jack cheese with ½ cup Cabot Hot Habanero Cheese or another spicy cheese.
• Shredding cheese from a block improves flavor and melting quality compared to pre-shredded packaged cheese.
• Avoid adding cheese to boiling soup to prevent dairy separation and grainy texture; always add at low heat.
• For juicier chicken and richer broth, simmer chicken over very low heat longer or use bone-in chicken thighs.
• If using rotisserie or leftover cooked chicken, add it when you would add the raw chicken and simmer 15 minutes to blend flavors; no need to boil.
• An 8 oz. can of tomato sauce can substitute enchilada sauce, though enchilada sauce adds more depth of flavor.
• For a slow cooker version, place all ingredients except shredded cheese, cream cheese, corn, black beans, and garnishes in the slow cooker. Cook on low for 6 hours, shred chicken after removing, then add corn, beans, cream cheese, and shredded cheese before serving.
• Store leftovers in airtight containers and refrigerate up to 3 days or freeze up to 3 months; soup freezes well.

Keywords: Chicken Enchilada Soup, Mexican Soup, Chicken Soup, Comfort Food, Cheesy Soup, Slow Cooker Soup Option, Easy Dinner