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Chicken Enchilada Soup Recipe

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★★★★★

4.8 from 533 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Shred Chicken: Remove the cooked chicken breast from the soup and shred it using two forks. Return the shredded chicken to the pot.
  5. 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.
  6. 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

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