Chicken Enchilada Soup Recipe

Chicken Enchilada Soup combines bold Mexican-inspired flavors with a creamy, comforting broth packed with shredded chicken, black beans, corn, and melted cheese. This easy-to-make soup is perfect for weeknight dinners or meal prep and can be customized with your preferred spice level. Featuring simple ingredients like enchilada sauce, diced tomatoes with green chilies, and fresh jalapeño, it’s a hearty and flavorful option that pairs well with tortilla chips or fresh toppings like avocado and cilantro.

Ingredients

Seasonings:

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

Soup:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeño pepper, diced (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 pre-cooked chicken)
• 4 oz. cream cheese, cubed and softened
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese (can substitute with more cheddar)

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Instructions

1. Prep Work:
   Combine all seasonings in a small bowl and set aside. Allow the cream cheese to soften (see notes for quick softening methods). Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
2. Cook the Base:
   Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño pepper, cooking until softened, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3. Add Main Ingredients:
   Pat the chicken breast dry and season both sides with salt and pepper. Place the chicken in the pot along with enchilada sauce, diced tomatoes with chilies, black beans, corn, hot sauce (if using), chicken broth, and the seasoning mix.
4. Simmer and Shred:
   Bring the soup to a gentle boil, then reduce heat to a low simmer. Cook the chicken slowly for 15-20 minutes until fully cooked (avoid rapid boiling to keep chicken tender). Remove the chicken and shred it with two forks, then return the shredded chicken to the pot.
5. Add Creamy Cheeses:
   Reduce heat to low. Stir in the softened cream cheese until fully melted and combined. Next, stir in shredded cheddar and Monterey Jack cheeses until smooth and melted.
6. Adjust Seasonings and Serve:
   Taste the soup and add more seasoning if needed. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Comforting and hearty: Combines classic enchilada flavors in a warm, creamy soup.
• Easy to make: Simple steps and one-pot cooking for minimal cleanup.
• Flexible: Adjust spice levels and ingredients to your preference.

Tips

• Use fresh shredded cheese for better melting and creaminess.
• Soften cream cheese quickly by microwaving it for 15-20 seconds if short on time.
• Cook chicken gently to avoid toughness.

Variations and Substitutions

• Use rotisserie or leftover cooked chicken to save time.
• Substitute black beans with pinto or kidney beans.
• For a dairy-free version, omit cream cheese and use a dairy-free cheese alternative or coconut milk.
• Add diced bell peppers or zucchini for extra veggies.

FAQs

Can I make this soup ahead of time?
Yes, the soup can be made in advance and refrigerated for up to 3 days. Reheat gently before serving.

Can I freeze leftovers?
Yes, freeze the soup in airtight containers for up to 3 months. Add cheese when reheating for best texture.

Can I make this vegetarian?
Replace chicken broth with vegetable broth and omit the chicken. Add extra beans or veggies to keep it filling.

Serving Suggestions

• Serve with warm tortilla chips or crusty bread.
• Top with sliced avocado, sour cream, chopped cilantro, or jalapeños.
• Pair with a fresh salad or Mexican rice for a complete meal.