Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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 (or additional cheddar)

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 (or more cheddar)

Instructions

Step 1: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl. Set aside. Soften cream cheese by leaving it at room temperature or microwaving gently for 15 seconds. Shred the cheddar and Monterey Jack cheeses and set aside.

Step 2: In a large soup pot, heat butter and olive oil over medium heat. Add the diced onion and jalapeño pepper and cook 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. Add the chicken to the pot along with the combined seasonings, red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce if using, and chicken broth.

Step 4: Bring the soup to a gentle boil. Reduce heat to maintain a slow simmer and cook the chicken until fully 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: Lower heat to low and stir in the softened cream cheese until fully combined. Then add the shredded cheddar and Monterey Jack cheeses and stir until melted and the soup is creamy.

Step 7: Taste and adjust seasoning if needed. Serve hot and enjoy!

Tips & Variations

For a quicker version, use cooked shredded chicken and add it during the last 10 minutes of simmering.

If you prefer a spicier soup, keep some jalapeño seeds in or add extra cayenne pepper.

Serve with tortilla chips, sour cream, or fresh cilantro for added texture and flavor.

Substitute cream cheese with sour cream for a tangier taste.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great when made in advance. Prepare it fully and store in the fridge, then reheat before serving. The flavors often deepen overnight.

Can I freeze Chicken Enchilada Soup?

While you can freeze it, the cream cheese and shredded cheeses may change texture upon thawing. To reduce changes, freeze the soup before adding the cream and cheeses, then add them fresh when reheating.