Print

Chicken Enchilada Soup Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

A flavorful and comforting Chicken Enchilada Soup packed with classic Mexican-inspired spices, tender shredded chicken, creamy cheeses, and hearty black beans and corn. Perfect for cozy dinners, this soup combines the rich taste of enchilada sauce with a creamy broth for a satisfying meal.

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 additional cheddar)

Instructions

  1. Prep Work: Combine all the seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper) in a small bowl and set aside. Take out the cream cheese and let it soften at room temperature, or soften quickly by microwaving in short bursts. Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
  2. Sauté Aromatics: Heat butter and olive oil in a large soup pot over medium heat. Add the diced yellow onions and jalapeno peppers. Cook and soften for about 4 minutes until fragrant and translucent. Add the minced garlic and cook for another 1 minute to develop flavor.
  3. Cook Chicken and Combine Ingredients: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the soup pot along with the combined seasonings, red enchilada sauce, diced tomatoes with green chilies (with juices), black beans, corn, optional hot sauce, and chicken broth. Stir gently to combine all ingredients.
  4. Simmer the Soup: Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer. Cook slowly for 15-20 minutes, until the chicken is cooked through but not tough. Avoid rapid boiling to keep the chicken tender.
  5. Shred Chicken: Remove the cooked chicken breast from the soup pot and place it on a cutting board. Use two forks to shred the chicken finely, then return the shredded chicken to the soup pot.
  6. Add Cream Cheese and Cheeses: Lower the heat to low. Stir in the softened cream cheese until fully melted and incorporated into the soup, creating a creamy base. Then add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheeses melt smoothly into the soup.
  7. Final Taste and Serve: Taste the soup and adjust seasonings as needed with salt, pepper, or additional hot sauce. Serve hot with your favorite garnishes such as fresh cilantro, sour cream, or tortilla chips if desired.

Notes

  • To quickly soften cream cheese, microwave it in short 10-second intervals until soft but not melted.
  • If using pre-cooked chicken, skip cooking the chicken in the soup; add shredded cooked chicken during the cheese melting step.
  • This soup can be made spicier by adding more jalapeno seeds or hot sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: Chicken Enchilada Soup, Mexican Soup, Creamy Chicken Soup, Enchilada Sauce Soup, Comfort Food, Easy Chicken Soup

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