Introduction

Chicken Enchilada Soup is a comforting and flavorful dish that combines tender chicken, beans, corn, and cheese in a spicy enchilada-inspired broth. It’s perfect for cozy nights and offers a delightful blend of Mexican-inspired ingredients in an easy-to-make soup.

The image shows a close-up of a creamy soup filled with shredded chicken, black beans, corn, diced tomatoes, and chopped green peppers, all floating in an orange broth. The soup is garnished with small bits of green herbs, adding a fresh touch. It is served in a white bowl, and a silver spoon rests inside it. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Allow the cream cheese to soften at room temperature.
Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño, cooking until softened, about 4 minutes. Add minced garlic and cook for 1 more minute.
Step 3: Pat the chicken breast dry and season both sides with salt and pepper. Place the chicken in 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 heat and simmer until the chicken is cooked through, about 15-20 minutes. Avoid rapid boiling 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 heat to low. Stir in the softened cream cheese until melted and combined. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
Step 7: Taste and adjust seasoning as needed. Serve hot, garnished if desired.

Tips & Variations

To quickly soften cream cheese, place it cubed in the microwave next to a cup of hot water and close the microwave door for 5 minutes.
For extra heat, substitute Monterey Jack with spicy cheeses like Cabot Hot Habanero.
Shredding cheese from a block helps it melt better and improves flavor compared to pre-shredded cheese.
Cook chicken slowly over low heat for juicier meat and a richer broth; bone-in chicken thighs can be used for more flavor.
For a quicker option, use 2 cups of cooked rotisserie or leftover chicken, adding it later in the cooking process.
If you prefer, replace enchilada sauce with tomato sauce, though it may change the flavor profile slightly.
Slow cooker method: cook most ingredients on low for 6 hours, then add cheese, cream cheese, corn, and black beans near the end.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes well and can be kept in the freezer for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally until heated through.

How to Serve

A close-up view of a creamy soup in a white pot, filled with shredded chicken, black beans, yellow corn, diced tomatoes, and small green vegetable pieces. The soup has a thick, orange-colored broth with visible herbs sprinkled on top. A silver spoon rests inside the pot, partially submerged in the soup. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 cooked chicken added toward the end of cooking to warm through. There’s no need to boil it again, just let it simmer briefly to blend flavors.

What can I substitute for enchilada sauce?

You can use an 8 oz. can of tomato sauce as a substitute, though the depth of flavor will be less intense. Homemade enchilada sauce adds the best flavor if you have the time to make it.