Chicken Enchilada Soup Recipe
Introduction
Chicken Enchilada Soup is a comforting and flavorful meal that combines tender chicken, beans, corn, and melty cheese in a rich, mildly spiced broth. Easy to prepare and perfect for cozy nights, this soup brings all the delicious flavors of enchiladas in a warm bowl.
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 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 (can use more cheddar instead)
Instructions
- Step 1: Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Soften the cream cheese by leaving it at room temperature or using a quick microwave method.
- Step 2: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno and cook for about 4 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Step 3: Pat the chicken dry and season both sides with salt and pepper. Add the chicken to the pot along with the seasoning mix, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, and chicken broth.
- Step 4: Bring the soup to a gentle boil, then reduce to a simmer. Cook the chicken slowly until cooked through, about 15-20 minutes, avoiding a rapid boil to keep the chicken tender.
- Step 5: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Step 6: Reduce the heat to low and stir in the softened cream cheese until fully combined. Then stir in the shredded cheddar and Monterey Jack cheese until melted and smooth.
- Step 7: Taste and adjust seasoning as needed, then serve hot.
Tips & Variations
- To soften cream cheese quickly, place cubed cream cheese in the microwave while heating 2 cups of water inside, then let it sit for 5 minutes with the door closed.
- Try substituting Monterey Jack with a spicy cheese like Cabot Hot Habanero for extra heat and flavor.
- Use bone-in chicken thighs for richer broth and more tender meat.
- Leftover or rotisserie chicken can be used; add it after the initial simmer and warm for 15 minutes.
- If cooking slowly for longer, add black beans and corn after removing chicken to shred.
- For a milder option, reduce or omit cayenne and hot sauce.
- Shredding cheese from a block improves melting and taste over pre-shredded varieties.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, warm gently on the stovetop or in the microwave to prevent the dairy from separating. Stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover or rotisserie chicken in this soup?
Yes, you can substitute 2 cups of cooked chicken. Add it to the soup at the same point as the raw chicken would go and warm through for about 15 minutes to blend flavors.
What if I don’t have enchilada sauce?
You can use an 8 oz. can of tomato sauce as a substitute, though the soup will have a milder flavor. For a richer taste, try making your own enchilada sauce or use store-bought varieties for best results.
PrintChicken Enchilada Soup Recipe
This hearty and flavorful Chicken Enchilada Soup combines tender chicken breast, black beans, corn, and a blend of Mexican-inspired spices simmered in a rich enchilada sauce and chicken broth. Cream cheese and shredded cheddar and Monterey Jack cheeses melt into the soup to create a creamy, comforting dish perfect for cozy dinners or a satisfying meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 11 cups (about 6 servings) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mexican
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 (can substitute more cheddar)
Instructions
- Prep Work: Combine all the listed seasonings into one bowl and set aside. Remove the cream cheese from the fridge to soften at room temperature or use the quick softening method described in the notes. Shred the cheddar and Monterey Jack cheeses from blocks and have them ready.
- Sauté Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper, cooking for about 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken and Build Soup: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, chicken broth, and the previously mixed seasonings. Bring the soup to a gentle boil and simmer for 15 to 20 minutes until the chicken is fully cooked but avoid a rapid boil to keep the chicken tender.
- Shred Chicken: Remove the cooked chicken breast from the soup and shred it using two forks. Return the shredded chicken to the pot.
- Add Cheeses and Finish Soup: Reduce the heat to low. Stir in the softened cream cheese until fully melted and blended. Then stir in the shredded cheddar and Monterey Jack cheeses until melted and the soup is creamy. Taste and adjust seasonings if needed.
- Serve: Serve the Chicken Enchilada Soup hot, optionally garnished with additional cheese, tortilla chips, cilantro, or other favorite toppings.
Notes
- To soften cream cheese quickly: Heat 2 cups of water in the microwave, place cubed cream cheese inside the microwave with the door closed for 5 minutes.
- For a spicier soup, substitute Monterey Jack cheese with ½ cup Cabot Hot Habanero Cheese or another spicy cheese.
- Shredding cheese from a block improves melting quality and flavor compared to pre-shredded cheese.
- Ensure the soup base is not too hot when adding cheese to prevent dairy from separating and becoming grainy.
- Chicken can be simmered longer on low heat for extra juiciness and richer broth; using bone-in chicken thighs enhances flavor.
- If simmering longer, add black beans and corn after removing chicken to shred it and then put back in soup.
- Rotisserie or leftover cooked chicken (about 2 cups) can be used. Add it when broth simmers and skip the boiling step.
- An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce, but enchilada sauce provides more depth of flavor.
- This soup can be prepared in a slow cooker by adding all ingredients except the cheeses, cream cheese, corn, and black beans, cooking on low for 6 hours. Add chicken back shredded, then corn and beans, and finally cheeses stirred in.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months. The soup freezes well.
Keywords: Chicken Enchilada Soup, Mexican Soup, Creamy Enchilada Soup, Chicken Soup, Comfort Food
