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Chicken Enchilada Soup Recipe

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★★★★★

4.9 from 698 reviews

Chicken Enchilada Soup is a hearty and comforting Mexican-inspired soup featuring tender chicken simmered in a flavorful blend of enchilada sauce, diced tomatoes, black beans, corn, and a blend of warming spices. Creamy softened cream cheese and melty cheddar and Monterey Jack cheeses enrich the broth, creating a rich and satisfying meal perfect for cozy nights.

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 (or more cheddar as alternative)

Instructions

  1. Prepare Seasonings and Ingredients: Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Remove the cream cheese from the fridge and allow it to soften at room temperature or use the microwave method described in notes. Shred the cheddar and Monterey Jack cheeses from blocks and set aside for later use.
  2. Sauté Aromatics: In a large soup pot, heat butter and olive oil over medium heat. Add the diced onion and jalapeno pepper and cook for about 4 minutes until softened. Add minced garlic and cook for an additional 1 minute, stirring frequently to release the aroma.
  3. Add Chicken and Remaining Soup Ingredients: Pat the chicken breast dry and season with salt and pepper on both sides. Place the chicken in the pot along with the red enchilada sauce, diced tomatoes with green chilies (undrained), drained black beans, drained corn, hot sauce (if using), chicken broth, and the prepared seasoning mix. Stir gently to combine all ingredients.
  4. Simmer the Soup and Cook Chicken: Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes uncovered. Avoid a rapid boil to keep the chicken tender. Once the chicken is fully cooked (no longer pink inside and reaches an internal temperature of 165°F), remove it from the soup and use two forks to shred it into bite-sized pieces.
  5. Incorporate Cheese and Finish Soup: Return the shredded chicken to the pot and reduce the heat to low. Stir in the softened cream cheese until fully melted and incorporated, then add the shredded cheddar and Monterey Jack cheeses, stirring until they melt completely. Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve hot and enjoy!

Notes

  • To soften cream cheese quickly, heat 2 cups of water in the microwave, place the cubed cream cheese in a microwave-safe container, close the microwave door, and let it sit for 5 minutes.
  • For extra heat and flavor, substitute Monterey Jack cheese with ½ cup Cabot Hot Habanero Cheese or another spicy cheese.
  • Always shred cheese from blocks for better melting and taste compared to pre-shredded packaged options.
  • Make sure the soup base is not too hot when adding the cheeses to avoid separation and grainy texture.
  • You can simmer the chicken for longer over very low heat to make it extra juicy and flavorful. Bone-in chicken thighs can be used as an alternative for richer broth.
  • For slow cooking using a Crock Pot, add all ingredients except shredded cheese, cream cheese, corn, black beans, and garnishes. Cook on low for 6 hours, then shred chicken and add corn, black beans, and cheeses before serving.
  • Using pre-cooked or rotisserie chicken is also convenient: add 2 cups cooked chicken at the same point in the recipe and simmer for 15 minutes without boiling.
  • If substituting enchilada sauce, tomato sauce can be used but the flavor will be less robust.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. This soup freezes well and reheats nicely.

Keywords: Chicken Enchilada Soup, Mexican Soup, Chicken Soup, Comfort Food, Easy Weeknight Dinner

Find it online: https://biteandenjoy.com/chicken-enchilada-soup-recipe-2/