Why You’ll Love This Recipe

This soup is everything you love about chicken enchiladas but in a warm, hearty bowl. The combination of spices, enchilada sauce, and tomatoes gives it a rich flavor, while the addition of cream cheese and shredded cheddar and Monterey Jack cheeses creates a creamy, indulgent base. The black beans and corn add texture and sweetness, making each spoonful satisfying. It’s a deliciously filling soup that’s perfect for a weeknight dinner or a cozy weekend meal.

Ingredients

For the Seasonings:

½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon cumin
1 pinch each: cinnamon, cayenne pepper

For the Soup:

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 cheese)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the seasonings: In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
Sauté the vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced yellow onion and jalapeño pepper. Sauté for 5-7 minutes, or until the onions are softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the liquids and beans: Stir in the red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce (if using), and chicken broth. Add the prepared seasonings and stir to combine.
Cook the chicken: Add the boneless, skinless chicken breast to the pot. Bring the soup to a simmer and cook for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
Shred the chicken: Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.
Make it creamy: Stir in the cubed cream cheese and let it melt into the soup. Once melted, stir in the shredded cheddar and Monterey Jack cheeses until smooth and fully incorporated.
Serve: Taste the soup and adjust the seasoning with salt, pepper, or more hot sauce if desired. Ladle the soup into bowls and garnish with additional cheese, cilantro, or sour cream if desired. Serve hot!

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes

Variations

Use cooked chicken: If you’re using cooked chicken (e.g., rotisserie chicken), shred it and add it to the soup after the vegetables are sautéed. Just skip the step of cooking the raw chicken in the broth.
Add more veggies: You can add more vegetables like bell peppers, zucchini, or spinach for added nutrition and flavor.
Spicy version: For extra heat, increase the amount of cayenne pepper, add diced jalapeños, or use a spicier hot sauce.
Creamy dairy-free version: Replace the cream cheese with cashew cream or coconut cream, and use a dairy-free cheese alternative for a dairy-free version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over medium heat, adding more broth if needed to reach your desired consistency. You can also reheat individual servings in the microwave.

FAQs

Can I use ground turkey or beef instead of chicken?

Yes, you can substitute ground turkey, beef, for the chicken. Just cook the meat in the pot and follow the same steps to make the soup.

Can I use a different type of cheese?

Yes! While cheddar and Monterey Jack are traditional, you can swap them out for other cheeses like pepper jack for a spicy kick, or gouda for a smokier flavor.

Can I make this soup in a slow cooker?

Yes, to make this in a slow cooker, sauté the onions, jalapeños, and garlic in a pan first. Then add them to the slow cooker with the rest of the ingredients, including the chicken. Cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken and stir in the cream cheese and cheeses 15-20 minutes before serving.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop.

Can I make this soup spicier?

Yes, you can make this soup spicier by adding more cayenne pepper, hot sauce, or even a diced serrano pepper. You can also increase the amount of jalapeños for more heat.

Conclusion

This Chicken Enchilada Soup is a rich, creamy, and flavorful dish that combines the best parts of chicken enchiladas in a hearty soup form. With tender chicken, melty cheese, and a deliciously spiced broth, it’s a meal that will leave you feeling cozy and satisfied. Whether you’re serving it for dinner or meal prepping for the week, this soup is sure to be a hit!

Chicken Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This Chicken Enchilada Soup combines all the flavors of traditional chicken enchiladas in a creamy, comforting soup. Packed with tender chicken, melty cheese, and a flavorful broth, it’s perfect for a cozy meal. The addition of spices, enchilada sauce, and cheese makes it a rich and satisfying dish that everyone will love.

Instructions

Prepare the seasonings: In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
Sauté the vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeño pepper. Sauté for 5-7 minutes, until softened. Add minced garlic and cook for 1 minute.
Add the liquids and beans: Stir in the enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Stir in the seasonings and combine.
Cook the chicken: Add the chicken breast to the pot. Bring to a simmer and cook for 20-25 minutes, or until the chicken is fully cooked (165°F/75°C internal temperature).
Shred the chicken: Remove the chicken from the soup and shred using two forks. Return the shredded chicken to the pot.
Make it creamy: Stir in cubed cream cheese, allowing it to melt into the soup. Once melted, stir in the shredded cheddar and Monterey Jack cheeses until fully incorporated.
Serve: Taste and adjust the seasoning with salt, pepper, or more hot sauce if desired. Garnish with extra cheese, cilantro, or sour cream. Serve hot!

Notes

Use cooked chicken: Use rotisserie chicken to speed up the recipe. Add it after the vegetables are sautéed.

Add more veggies: Bell peppers, zucchini, or spinach work well in this soup.

Spicy version: Add more heat with extra cayenne pepper or diced jalapeños.

Creamy dairy-free version: Replace cream cheese with cashew or coconut cream for a dairy-free option.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American