Chicken Enchilada Soup

Introduction

Chicken Enchilada Soup is a rich, hearty, and flavorful meal that captures all the essence of a classic chicken enchilada in a comforting, warm bowl. Packed with tender chicken, black beans, corn, and a medley of spices, this soup is creamy, cheesy, and slightly tangy from enchilada sauce and diced tomatoes with green chilies.

It’s a perfect weeknight dinner, easy to prepare, and can be customized to your heat preference. The combination of cheeses—cheddar and Monterey Jack—melts into the soup, giving it a creamy texture while retaining a slight tang that balances the spices. Serve it with tortilla chips, avocado, or a dollop of sour cream for an extra-special touch.

Ingredients Overview

Seasonings

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

Soup Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno 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)
• 4 oz cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded (or more cheddar if preferred)

Preparation Method

Step 1: Prepare the Seasoned Base

In a small bowl, mix chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Set aside.

Step 2: Sauté Aromatics

In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add the diced onion and jalapeno. Sauté for 4–5 minutes until the onion becomes translucent. Stir in minced garlic and cook for 1 more minute until fragrant.

Step 3: Add Liquids and Main Ingredients

Pour in the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir in the seasoning mixture prepared earlier. If you like a spicier soup, add hot sauce to taste.

Step 4: Cook the Chicken

Add the raw chicken breast(s) to the pot. Bring the soup to a gentle simmer and cook for 20–25 minutes until the chicken is fully cooked. Remove the chicken and shred it using two forks, then return it to the pot.

Tip: If using cooked chicken, add it during the last 10 minutes of cooking to heat through without drying out.

Step 5: Add Cream Cheese and Cheese

Lower the heat to medium-low. Stir in cubed cream cheese until melted and incorporated, creating a creamy texture. Add shredded cheddar and Monterey Jack cheese gradually, stirring until fully melted and smooth.

Step 6: Simmer and Serve

Simmer the soup for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning with salt, pepper, or hot sauce as needed. Serve hot with optional garnishes like sour cream, sliced avocado, cilantro, or tortilla strips.

Tips for Best Results

• Use full-fat cream cheese for maximum creaminess.
• Shred the chicken finely so it blends well with the soup.
• Adjust the spice level by adding more or fewer jalapenos and hot sauce.
• For added flavor, toast the spices briefly in the pot before adding liquids.
• Let the soup rest for a few minutes after cooking to allow flavors to deepen.

Make-Ahead and Storage Instructions

This soup can be prepared a day ahead and stored in the refrigerator in an airtight container for up to three days. Reheat gently over medium-low heat, stirring occasionally. Cheese may thicken the soup slightly when cold—stir in a splash of chicken broth or water to loosen if needed.

Serving Suggestions

• Serve with tortilla chips, crispy taco strips, or cornbread for a Tex-Mex touch.
• Top with avocado slices, chopped cilantro, or a dollop of sour cream for added richness.
• Pair with a simple green salad for a balanced meal.

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Frequently Asked Questions

Can I use shredded rotisserie chicken?
Yes, add it during the last 10 minutes of cooking to heat through without overcooking.

Can this soup be frozen?
Yes, it can be frozen without cheese. Add the cream cheese and shredded cheeses after reheating for best texture.

Can I make it spicier?
Increase jalapeno amount, keep seeds, or add extra hot sauce to taste.

Can I substitute cream cheese?
You can use Greek yogurt or a soft cream cheese alternative, but add it at the end and stir gently to avoid curdling.

What sides go well with this soup?
Tortilla chips, cornbread, or a fresh salad complement this soup beautifully.