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Chicken Enchilada Soup Recipe

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★★★★★

4.9 from 150 reviews

This comforting Chicken Enchilada Soup blends the rich, spicy flavors of enchilada sauce with tender chicken, black beans, corn, and melty cheeses. It’s an easy stovetop recipe perfect for warming up on cooler days, delivering hearty Mexican-inspired flavors in a creamy, flavorful broth.

Ingredients

Scale

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

Soup

  • 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), dried and seasoned with salt and pepper
  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded (can substitute with more cheddar)

Instructions

  1. Prep Work: Combine all the seasonings—chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper—in a small bowl and set aside. Remove the cream cheese from the fridge ahead of time so it softens for easier melting. Shred the cheddar and Monterey Jack cheeses from blocks and set them aside.
  2. Sauté Vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced yellow onion and jalapeno pepper. Cook them until softened, about 4 minutes. Then add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
  3. Cook Chicken and Build Soup: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce if using, chicken broth, and the premixed seasonings. Stir to combine.
  4. Simmer and Shred Chicken: Bring the soup to a gentle boil, then reduce heat and let it simmer gently to cook the chicken through, about 15-20 minutes. Avoid a rapid boil to keep the chicken tender. Once cooked, remove the chicken from the pot and shred it using two forks, then return the shredded chicken back to the soup.
  5. Add Cheeses and Finish: Lower the heat to low. Stir in the softened cream cheese until fully combined and smooth. Then add the shredded cheddar and Monterey Jack cheeses and stir until melted. Taste the soup and adjust seasonings if needed. Serve hot.

Notes

  • To quickly soften cream cheese, cut into small cubes and microwave for 10-15 seconds.
  • If using cooked chicken, shred it first and add to the soup after step 3 without the need to simmer for cooking.
  • Adjust the amount of jalapeno or cayenne pepper to control spice level.
  • This soup pairs well with tortilla chips or warm cornbread.

Keywords: chicken enchilada soup, enchilada soup, Mexican chicken soup, creamy chicken soup, spicy chicken soup

Find it online: https://frommamamaya.com/chicken-enchilada-soup-recipe/