Creamy Chicken Enchilada Soup Recipe
Introduction
This Chicken Enchilada Soup is a comforting and flavorful dish that brings the taste of Mexican enchiladas to a warm bowl of soup. Packed with spices, tender chicken, beans, and melty cheese, it’s perfect for cozy dinners or casual gatherings.
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; see notes if using cooked chicken)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (can substitute with more cheddar)
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. Shred cheddar and Monterey Jack cheese and set aside.
- Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeno peppers. Cook until softened, about 4 minutes. Add minced garlic and cook for an additional minute.
- Step 3: Pat chicken dry and season both sides with salt and pepper. Add chicken to the pot along with enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the prepared seasoning mix. Stir to combine.
- Step 4: Bring the soup to a gentle boil, then reduce heat and simmer until the chicken is cooked through, about 15–20 minutes. Remove chicken from pot and shred using two forks. Return shredded chicken to the soup.
- Step 5: Reduce heat to low. Stir in softened cream cheese until fully combined. Then add shredded cheddar and Monterey Jack cheese, stirring until melted and smooth.
- Step 6: Taste the soup and adjust seasoning if needed. Serve hot and enjoy!
Tips & Variations
- For faster prep, microwave cream cheese in short bursts until softened.
- Use cooked rotisserie chicken instead of raw chicken to save time—add it in step 5 instead of cooking raw chicken.
- Adjust the level of cayenne and hot sauce to control the spiciness to your preference.
- Serve with tortilla chips, sour cream, or chopped fresh cilantro for extra flavor and texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The soup may thicken when chilled; add a splash of chicken broth or water when reheating to reach the desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup actually tastes great the next day after the flavors have melded. Prepare it fully, cool it, and refrigerate. Reheat thoroughly before serving.
What can I substitute for cream cheese?
You can use Mexican crema, sour cream, or even Greek yogurt stirred in at the end for a similar creamy texture and tang.
PrintCreamy Chicken Enchilada Soup Recipe
This hearty Chicken Enchilada Soup is a flavorful, comforting dish combining classic Mexican-inspired spices with tender shredded chicken, black beans, corn, and creamy cheeses. Perfect for warming up on cooler days, it delivers the rich flavors of enchiladas in a satisfying soup form.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Spices and 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
- Salt and pepper, to taste
- 1 teaspoon hot sauce (optional)
Main Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced and 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
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small pieces)
- 4 oz. cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (or more cheddar as alternative)
Instructions
- Prep Work: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Take the cream cheese out of the fridge to soften at room temperature or microwave in short bursts for quick softening. Shred the cheddar and Monterey Jack cheeses and set them aside.
- Sauté Aromatics: Heat the butter and olive oil together in a large soup pot over medium heat. Add the diced onion and jalapeno pepper and cook for about 4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.
- Cook Chicken and Combine Ingredients: Pat the chicken breast dry and season both sides with salt and pepper. Place it in the pot, then add the red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, chicken broth, the prepared seasonings, and optional hot sauce. Stir to combine all ingredients.
- Simmer Chicken: Bring the soup to a gentle boil, then reduce heat to maintain a slow simmer. Cook for 15-20 minutes until the chicken is cooked through but not tough. Remove the chicken breast from the pot and shred it using two forks, then return the shredded chicken to the soup.
- Add Cheeses: Lower the heat to low. Stir in the softened cream cheese until it has melted and fully combined with the soup. Then gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until melted and smooth.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or hot sauce as desired. Serve hot, garnished with optional toppings like additional cheese, cilantro, or sour cream if desired.
Notes
- To quickly soften cream cheese, microwave it in 10-15 second bursts until pliable but not melted.
- You can use cooked chicken instead of raw. If so, add it during the last 10 minutes of simmering to heat through.
- For extra heat, leave jalapeno seeds in or add more cayenne pepper.
- This soup stores well and tastes great as leftovers after the flavors meld for a day.
Keywords: Chicken Enchilada Soup, Mexican Soup, Spicy Chicken Soup, Enchilada Sauce Soup, Healthy Soup Recipe
