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Creamy Chicken Enchilada Soup Recipe

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★★★★★

4.9 from 104 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.sanacooks.com/creamy-chicken-enchilada-soup-recipe/