Description
Chicken Enchilada Soup is a creamy, cheesy, and flavorful soup featuring tender chicken, black beans, corn, and classic Mexican seasonings, perfect for a comforting weeknight meal.
Ingredients
- ½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- Pinch each: cinnamon, cayenne pepper
- 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)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, jalapeno, and garlic; sauté until softened.
- Add chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne; stir until fragrant.
- Stir in enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Bring to a simmer.
- Add raw chicken breast; simmer 20–25 minutes until chicken is cooked through. Remove chicken, shred it, then return to pot.
- Stir in cream cheese until melted and smooth. Add shredded cheddar and Monterey Jack cheese; stir to combine.
- Serve hot, garnished with extra cheese or fresh cilantro if desired.
Notes
- Use cooked chicken to save time—add it during the last 5 minutes of simmering.
- Adjust spiciness by adding more or less cayenne or hot sauce.
- Leftovers store well in the fridge for up to 3 days; reheat gently to maintain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired