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.

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)

Cook Mode Prevent your screen from going dark

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