Creamy Chicken Enchilada Soup Recipe
Introduction
This Chicken Enchilada Soup is a comforting and flavorful dish that combines the warmth of classic enchilada spices with the heartiness of a rich, cheesy broth. Perfect for a cozy night in, it’s easy to make and sure to satisfy your cravings for Mexican-inspired comfort food.
Ingredients
- 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
- 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; see notes for using cooked chicken)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or use more cheddar as preferred)
Instructions
- Step 1: Combine all the dry seasonings in a small bowl and set aside. Allow the cream cheese to soften at room temperature. Shred the cheddar and Monterey Jack cheeses and set them aside.
- Step 2: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeño peppers, cooking until softened, about 4 minutes. Add the minced garlic and cook another minute.
- Step 3: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the pre-mixed seasonings.
- Step 4: Bring the soup to a gentle boil, then reduce heat to maintain a slow simmer. Cook until the chicken is fully cooked through, about 15-20 minutes. Remove the chicken and shred it with two forks, then return the shredded chicken to the soup.
- Step 5: Reduce the heat to low. Stir in the softened cream cheese until fully combined, then add the shredded cheddar and Monterey Jack cheeses. Stir until the cheeses are melted and the soup is creamy.
- Step 6: Taste the soup and adjust seasoning as needed. Serve warm and enjoy your hearty, cheesy chicken enchilada soup!
Tips & Variations
- For quicker prep, soften cream cheese by microwaving it in short bursts of 10 seconds until spreadable.
- Use cooked rotisserie chicken instead of raw chicken breast to save time; add it during the last 5 minutes of cooking just to warm through.
- Add a squeeze of fresh lime juice before serving to brighten the flavors.
- Top with fresh cilantro, sliced avocado, or tortilla strips for extra texture and flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables like zucchini or bell peppers for added texture and nutrition.
How can I make this soup spicier?
Increase the amount of jalapeño or cayenne pepper, or add extra hot sauce to taste. You can also leave the jalapeño seeds in for more heat, but proceed cautiously if you’re sensitive to spice.
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Creamy Chicken Enchilada Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken Enchilada Soup is a flavorful and hearty Mexican-inspired dish, combining tender chicken breast, black beans, corn, and a blend of warm spices in a creamy, cheesy broth. Perfect for a comforting meal, it features a balance of spicy, savory, and creamy elements that will satisfy soup lovers and enchilada fans alike.
Ingredients
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)
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 jalapeno pepper, diced (seeds removed)
- 3 cloves garlic, minced
- 15 oz canned whole kernel corn, drained
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz black beans, drained and rinsed
Proteins and Dairy
- 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 extra cheddar)
Fats and Liquids
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cups chicken broth
Instructions
- Prep Work: Combine all the dry seasonings—chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper—and set aside. Take the cream cheese out of the fridge to soften, or soften quickly by microwaving it in short bursts. Shred the cheddar and Monterey Jack cheese from blocks and set aside.
- Sauté Vegetables: Heat the butter and olive oil together in a large soup pot over medium heat. Add the diced yellow onion and jalapeno pepper and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Chicken and Build Soup: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the soup pot along with the prepared seasoning mix, enchilada sauce, diced tomatoes with green chilies (including their juices), black beans, corn, hot sauce if using, and chicken broth. Stir gently to combine.
- Simmer Chicken: Bring the soup to a gentle boil, then reduce heat to maintain a simmer. Cook the chicken slowly in the soup for 15 to 20 minutes until fully cooked through, allowing the flavors to meld. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.
- Add Cream Cheese and Cheeses: Lower the heat to low and stir in the softened cream cheese until fully combined and the soup is creamy. Then add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth throughout the soup.
- Final Seasoning and Serve: Taste the soup and adjust seasonings with salt, pepper, or additional hot sauce as desired. Serve hot, optionally garnished with fresh cilantro, sour cream, or tortilla chips for extra texture and flavor.
Notes
- To soften cream cheese quickly, cut it into cubes and microwave in 10-15 second bursts, stirring in between until soft but not melted.
- If using cooked chicken, shred it and add it during the last 5 minutes of simmering to heat through without overcooking.
- For a spicier soup, keep jalapeno seeds or add extra cayenne pepper.
- This soup can be thickened by simmering longer or thinned by adding more chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken enchilada soup, Mexican soup, hearty chicken soup, creamy chicken soup, spicy chicken soup, black beans, corn, enchilada sauce
