If you’re craving a comforting bowl of something rich, flavorful, and downright satisfying, this Creamy Chicken Enchilada Soup Recipe is your new best friend. Packed with tender shredded chicken, vibrant spices, melty cheeses, and hearty beans and corn, each spoonful bursts with that classic enchilada flavor in a cozy, creamy soup form. It’s perfect for a chilly day or whenever you want to impress family and friends with minimal fuss but maximum deliciousness.
Ingredients You’ll Need
Every ingredient in this soup plays a vital role in creating the perfect balance of taste, texture, and color. From the savory chicken broth to the spicy jalapeno and the creamy cheeses, each element is simple but comes together beautifully in this dish.
- Butter: Adds a silky richness that helps sauté the veggies just right.
- Olive oil: Combines with butter to create a perfect cooking fat with a mild flavor.
- Yellow onion: Provides a sweet base and depth of flavor when softened.
- Jalapeno pepper: Brings a gentle heat and fresh kick once seeds are removed.
- Garlic cloves: Minced fresh garlic is essential for that aromatic punch.
- Red enchilada sauce: The star ingredient that gives the soup its signature enchilada taste.
- Diced tomatoes with green chilies: Adds acidity, slight spice, and vibrant color.
- Black beans: Provide hearty texture and subtle earthiness.
- Canned whole kernel corn: Adds natural sweetness and visual brightness.
- Hot sauce (optional): For those who like an extra layer of heat.
- Chicken broth: The flavorful liquid base that ties everything together.
- Boneless skinless chicken breast: Cooks tender and shreds perfectly to absorb all flavors.
- Cream cheese: Gives the soup that luscious creamy texture.
- Cheddar cheese: Melts into a deliciously sharp and melty base.
- Monterey Jack cheese: Adds a smooth, mild creaminess to the mix.
- Chili powder, mustard powder, garlic powder, onion powder: A seasoning blend that wakes up every bite.
- Cumin: Brings a warm, smoky earthiness to the soup.
- Cinnamon and cayenne pepper (pinch each): Provide subtle warmth and a tiny hint of heat for complexity.
How to Make Creamy Chicken Enchilada Soup Recipe
Step 1: Prepare Your Ingredients
Before you dive in, it’s a great idea to measure out your spices and soften the cream cheese. Shred the cheddar and Monterey Jack cheeses, dice your onion and jalapeno, mince garlic, and have everything ready to go. This mise en place saves time and keeps the cooking flow smooth.
Step 2: Sauté the Aromatics
In a large soup pot, melt butter with olive oil over medium heat. Toss in the diced onion and jalapeno and gently cook for about 4 minutes until they soften and release their fragrances. Add minced garlic next and cook just one more minute so it doesn’t burn, but infuses the base wonderfully.
Step 3: Season and Add Liquids
Season your chicken with salt and pepper before adding it to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth. Bring everything up to a boil, then reduce the heat to a simmer for 15-20 minutes, allowing the chicken to cook through and the flavors to marry.
Step 4: Shred the Chicken
Once the chicken is cooked tender, remove it from the pot and shred it finely using two forks or your fingers. Return the shredded chicken to the pot—this ensures every bite is packed with juicy, tender protein.
Step 5: Finish with Cream Cheese and Cheeses
Lower the heat to low and stir in the softened cream cheese until it melts completely into the soup, creating a silky, creamy base. Add the shredded cheddar and Monterey Jack cheeses, stirring continuously to achieve a luscious, cheesy soup that clings perfectly to every spoonful.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
Garnishing your bowl elevates the soup experience. Try topping with fresh cilantro, a dollop of sour cream, sliced avocado, or crunchy tortilla strips for added texture and freshness. A squeeze of lime juice right before serving adds a lovely brightness that cuts through the richness.
Side Dishes
Pair this soup with warm, crusty bread or soft flour tortillas to scoop up every delightful drop. A crisp green salad or Mexican street corn salad makes for a well-rounded meal that balances creaminess with fresh elements.
Creative Ways to Present
For a fun twist, serve the soup in small mini skillets or colorful bowls to highlight its vibrant colors. You can also turn it into a filling for enchilada casserole or use some leftovers as a sauce base for nachos or burrito bowls. The versatility of this Creamy Chicken Enchilada Soup Recipe will wow your guests and keep dinner exciting.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the refrigerator for up to 3-4 days. It keeps its creamy texture well and often tastes even better the next day as the flavors meld even more.
Freezing
This soup freezes beautifully. Just cool it completely, then portion into freezer-safe containers or bags for up to 3 months. Keep in mind that cheese-based soups can sometimes separate upon thawing, so give it a good stir or gentle reheat to bring it back to creamy perfection.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from sticking to the bottom and to help the soup regain its creamy texture. You can also thaw frozen soup overnight in the fridge before reheating for best results.
FAQs
Can I use rotisserie chicken instead of cooking the chicken breast?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that saves time. Add it in after heating the other soup ingredients and allow it to warm through before adding the cheeses.
Is this Creamy Chicken Enchilada Soup spicy?
The heat level is moderate, largely thanks to the jalapeno, green chilies, and optional hot sauce. You can control the spice by adjusting or omitting these ingredients to your taste.
What can I use instead of cream cheese?
If you prefer, you can substitute cream cheese with sour cream or Greek yogurt for a slightly tangier but still creamy result. Add these off the heat to prevent curdling.
Can this recipe be made vegetarian?
Yes! Swap out the chicken broth for vegetable broth and omit the chicken. You might consider adding extra beans or some sautéed mushrooms for more substance without losing flavor.
How thick is the soup consistency?
This soup is moderately thick, creamy but still spoonable and not overly heavy. If you prefer it thinner, simply add more chicken broth or water while cooking.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe is such a satisfying and crowd-pleasing dish that it deserves a place in your comfort food rotation. Warm, cheesy, and bursting with flavor, it’s easy to make yet feels like a special treat. Whether for weeknight dinners or casual gatherings, I truly hope you give it a try and enjoy every delicious spoonful.
Print
Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 11 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chicken Enchilada Soup combines tender shredded chicken, creamy cheeses, and zesty Mexican-inspired flavors into a comforting, spicy soup perfect for weeknight dinners. A blend of enchilada sauce, tomatoes, black beans, and corn create a vibrant base enriched with cream cheese and two types of shredded cheese, delivering a rich and satisfying taste experience.
Ingredients
Produce
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
Dairy
- 1 tablespoon butter
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Canned Goods
- 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
- 4 cups chicken broth
Meat
- 1 large boneless skinless chicken breast (or 2 small)
Pantry & Spices
- 1 tablespoon olive oil
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- Salt and pepper, to season chicken
Instructions
- Prepare Ingredients: Dice the yellow onion and jalapeno pepper (removing the seeds), and mince the garlic cloves. Softened the cream cheese by letting it come to room temperature. Shred the cheddar and Monterey Jack cheeses. Combine all dry seasonings — chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper — in a small bowl and set aside.
- Cook Vegetables: In a large soup pot over medium heat, melt the butter with olive oil. Add the diced onion and jalapeno pepper and sauté for about 4 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Chicken: Season the chicken breast with salt and pepper. Add the seasoned chicken to the pot along with the red enchilada sauce, diced tomatoes with green chilies (with their juice), black beans, corn, optional hot sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer the chicken for 15 to 20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken breast from the pot and shred it using two forks. Return the shredded chicken to the soup pot and stir well to combine.
- Finish Soup: Lower the heat to low and stir in the softened cream cheese until it fully melts into the soup, creating a creamy texture. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until they melt and the soup is rich and smooth. Adjust seasoning with salt or additional hot sauce if desired. Serve the soup hot.
Notes
- For added garnish, consider topping with fresh cilantro, sliced avocado, sour cream, or crushed tortilla chips.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can substitute cooked rotisserie chicken for a shortcut.
- Adjust the amount of jalapeno and hot sauce based on your preferred spice level.
- To make this soup gluten free, ensure the enchilada sauce and chicken broth are gluten free labeled.
