If you’re craving something that feels like a warm hug in a bowl, look no further than this Chicken Enchilada Soup Recipe. Combining the vibrant flavors of enchilada sauce, tender shredded chicken, gooey cheese, and a medley of hearty vegetables, this soup is perfect for cozy nights or feeding a hungry crowd. It’s both comforting and exciting, packing just the right amount of spice with a creamy finish that will keep you coming back for seconds and thirds.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create a rich, flavorful soup. Each one brings something special to the table, whether it’s a touch of smokiness, creaminess, or that satisfying bite of fresh veggies.
- Butter: Adds richness and helps sauté the vegetables to perfection.
- Olive oil: A heart-healthy fat that balances the butter and prevents sticking.
- Yellow onion, diced: Provides a sweet and savory base for the soup’s flavor.
- Jalapeno pepper, diced with seeds removed: Gives the soup its gentle kick without overwhelming heat.
- Garlic, minced: Brings aromatic depth that complements the spices perfectly.
- Red enchilada sauce (10 oz): The star ingredient for that unmistakable enchilada taste.
- Diced tomatoes with green chilies (10 oz, undrained): Adds freshness and a subtle tang with a mild spice.
- Black beans (15 oz, drained and rinsed): Boosts the texture and protein for a heartier soup.
- Whole kernel corn (15 oz, drained): Introduces sweet bursts that brighten every spoonful.
- Hot sauce (1 teaspoon, optional): For those who want to dial up the heat just a touch.
- Chicken broth (4 cups): The flavorful liquid that binds everything together.
- Boneless skinless chicken breast (1 large or 2 small): The tender protein centerpiece of the soup.
- Cream cheese (4 oz, cubed and softened): Creates that irresistibly creamy texture.
- Cheddar cheese (1 cup, shredded): Adds a sharp, tangy cheese flavor.
- Monterey Jack cheese (½ cup, shredded): Melts smoothly for a luscious finish.
- Chili powder (½ teaspoon): Provides smoky warmth to the seasoning blend.
- Mustard powder (½ teaspoon): Gives a subtle zing that lifts the flavors.
- Garlic powder (½ teaspoon): Enhances the garlic notes further.
- Onion powder (½ teaspoon): Rounds out the savory seasoning profile.
- Cumin (¼ teaspoon): Offers a distinct earthiness typical in Mexican-inspired dishes.
- Cinnamon (a pinch): Adds a surprising warm undertone.
- Cayenne pepper (a pinch): Brings a gentle background heat that complements the jalapeno.
How to Make Chicken Enchilada Soup Recipe
Step 1: Prepare Your Ingredients
Start by gathering and prepping everything. Dice the onions and jalapeno, mince the garlic, and soften the cream cheese so it’s ready to blend smoothly into the soup. Don’t forget to shred the cheddar and Monterey Jack cheeses, as they’ll melt in beautifully towards the end.
Step 2: Mix the Seasonings
Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne in a small bowl. This spice blend is your flavor powerhouse for the soup, delivering that classic enchilada vibe with subtle, layered warmth.
Step 3: Sauté the Vegetables
Heat the butter and olive oil in a large soup pot over medium heat. Toss in the diced onions and jalapenos, cooking them until softened—about 4 minutes. The sizzling aroma from this step will have your kitchen smelling irresistible. Follow this with the garlic and cook for an additional minute, just until fragrant, to avoid any bitterness.
Step 4: Cook the Chicken and Build the Soup
Season the chicken breast with salt and pepper before adding it to the pot. Pour in the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth. Bring the mixture to a boil, then reduce heat and let the chicken cook through for 15 to 20 minutes. Once cooked, remove the chicken, shred it using two forks, and return it to the pot—this step ensures the chicken soaks up all the rich flavors.
Step 5: Finish the Soup
Turn the heat down to low and stir in the softened cream cheese gently until it melts into a creamy base. Add the shredded cheddar and Monterey Jack cheeses, stirring until they blend into the soup, giving it that luscious, cheesy texture you just can’t resist. The soup should now be thick, flavorful, and ready to serve hot.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
For that final flourish, top your soup with fresh cilantro, sliced avocado, or a dollop of sour cream to add brightness and creaminess. Crispy tortilla strips or crushed tortilla chips lend a satisfying crunch that pairs perfectly with the silky soup.
Side Dishes
Pair this hearty Chicken Enchilada Soup Recipe with warm cornbread or a side of Mexican rice to round out the meal. A simple green salad with lime vinaigrette can add a fresh contrast to the rich, spicy soup flavors.
Creative Ways to Present
Serve the soup in hollowed-out mini bell peppers or small bread bowls for an eye-catching presentation that’s great for parties or special dinners. You can also offer a toppings bar with shredded cheese, jalapenos, diced onions, and cilantro so everyone customizes their bowl their own way.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent any absorption of other fridge odors. The flavors actually intensify after a day, making leftovers just as delightful as the first serving.
Freezing
If you want to enjoy this Chicken Enchilada Soup Recipe at a later date, it freezes beautifully. Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Frozen, it will stay delicious for up to 3 months.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring occasionally to prevent sticking. Avoid microwave reheating straight from the freezer; instead, thaw overnight in the fridge for best texture. Add a splash of broth or water if the soup becomes too thick after freezing.
FAQs
Can I use cooked chicken instead of raw chicken breast?
Absolutely! If you have leftover cooked chicken, simply add it to the soup toward the end of cooking just to warm through. This saves time and still gives you that delicious chicken flavor.
Is this soup spicy?
The heat level is mild to moderate, mainly from the jalapeno and optional hot sauce. You can easily adjust the spice by removing the seeds from the jalapeno or skipping the hot sauce for a gentler version.
What can I substitute for cream cheese?
If you don’t have cream cheese on hand, sour cream or a mild cream cheese alternative works well. They add creaminess but may alter the texture slightly, so add slowly and taste as you go.
Can I make this soup vegetarian?
Yes! Omit the chicken and use vegetable broth instead of chicken broth. You might want to increase the beans and corn to bulk it up and add some plant-based protein like tofu or tempeh for heartiness.
How do I thicken the soup if it’s too thin?
If the soup feels a bit watery after cooking, simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, stir in a spoonful of cornmeal or masa harina for a subtle thickening that enhances the southwestern flavor.
Final Thoughts
This Chicken Enchilada Soup Recipe is truly a winner in both flavor and comfort, perfect for any season but especially on those chilly evenings when you want something that feels like a warm embrace. It’s easy to make, endlessly satisfying, and sure to impress anyone you serve it to. Trust me, once you try it, it’ll become a fast favorite in your recipe rotation!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 11 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chicken Enchilada Soup combines tender shredded chicken with savory enchilada sauce, black beans, corn, and a blend of spices, finished with creamy cheeses for a comforting and flavorful Mexican-inspired meal perfect for any occasion.
Ingredients
Fats and Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Beans
- 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
Spices and Seasonings
- 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 taste
Proteins
- 1 large boneless skinless chicken breast (or 2 small)
Dairy
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Liquids
- 4 cups chicken broth
Instructions
- Prepare Ingredients: Gather and prepare all ingredients. Dice the onion, jalapeno (with seeds removed), and mince the garlic. Soften the cream cheese at room temperature and shred both the cheddar and Monterey Jack cheeses. Combine all the spices—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, heat the butter and olive oil over medium heat. Add the diced onions and jalapeno peppers. Sauté for about 4 minutes until the onions are translucent and the peppers softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Cook Chicken: Season the chicken breast(s) with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth. Bring the mixture to a boil, then reduce heat to maintain a simmer. Let the chicken cook for 15-20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken from the pot, shred it using two forks or by hand, then return the shredded chicken back into the soup pot.
- Finish Soup: Reduce heat to low and stir in the softened cream cheese until fully combined to add creaminess. Next, add the shredded cheddar and Monterey Jack cheeses to the pot and stir until all the cheeses melt smoothly into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying the rich and comforting flavors of this Chicken Enchilada Soup.
Notes
- For extra heat, keep the jalapeno seeds or add more hot sauce.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this soup lighter, reduce the amount of cream cheese or use a low-fat cream cheese alternative.
- Serve with tortilla chips, avocado slices, or a dollop of sour cream for added texture and flavor.
