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Chicken Enchilada Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/chicken-enchilada-soup-recipe/