Introduction

Chicken Enchilada Soup is a comforting and flavorful dish that combines classic Mexican spices with creamy cheese and tender chicken. It’s easy to prepare and perfect for a cozy dinner that feels both hearty and satisfying.

A close-up view of a thick, creamy orange soup inside a large white pot with a green exterior, showing shredded chicken pieces, black beans, yellow corn kernels, and small bits of red tomato scattered throughout. The soup has a smooth texture with specks of fresh green herbs sprinkled on top for garnish. A silver ladle rests inside the pot on the right side, partially submerged in the soup. The pot sits on a white marbled surface with a few green sliced jalapeño pieces nearby and some leafy green herbs in the soft-focus background. photo taken with an iphone --ar 4:5 --v 7

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 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
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 (can substitute with more cheddar)

Instructions

Step 1: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper 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 aside.
Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeno pepper, cooking until softened, about 4 minutes. Add the minced garlic and cook for another minute.
Step 3: Pat the chicken 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 prepared spice mixture.
Step 4: Bring the soup to a gentle boil, then reduce heat to allow the chicken to cook through slowly, about 15-20 minutes. Avoid a rapid boil to keep the chicken tender. Remove the chicken and shred it with two forks, then return the shredded chicken to the pot.
Step 5: Reduce the heat to low, then stir in the softened cream cheese until smooth and combined. Add the shredded cheddar and Monterey Jack cheeses, stirring until melted.
Step 6: Taste the soup and adjust seasoning if needed. Serve hot, garnished as you like.

Tips & Variations

For quicker prep, soften cream cheese in the microwave for 20 seconds before adding.
Use cooked shredded chicken if you prefer—add it in step 5 along with the cheeses to avoid overcooking.
Add crushed tortilla chips or a squeeze of lime for extra texture and brightness when serving.
Adjust the amount of cayenne and hot sauce to control spiciness according to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-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 refrigerator before reheating.

How to Serve

A large white pot with green handles is filled with a creamy orange soup that has shredded chicken spread throughout. The soup contains visible layers of yellow corn kernels, black beans, and diced red tomatoes, all mixed into the broth. Small green herbs are sprinkled on top, adding a fresh look. A shiny metal spoon rests inside the pot on the right side, partially submerged. The pot sits on a white marbled surface with a white cloth and fresh green cilantro and sliced green jalapeños nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breast?

Yes, you can use cooked rotisserie chicken. Add it in step 5 when you stir in the cream cheese and shredded cheeses to avoid overcooking the meat.

Is this soup spicy?

The soup has a mild to moderate spice level from the chili powder, cayenne, jalapeno, and optional hot sauce. You can adjust the heat by reducing or omitting the cayenne and jalapeno or skipping the hot sauce.