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Creamy Chicken Enchilada Soup Recipe

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★★★★★

4.9 from 108 reviews

This hearty Chicken Enchilada Soup combines a flavorful blend of spices, tender chicken, beans, corn, and creamy cheese to create a comforting and delicious meal that’s perfect for any day. Featuring classic enchilada flavors in a rich, cheesy broth, it’s easy to prepare and sure to satisfy.

Ingredients

Scale

Spices and Seasonings

  • 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
  • Salt and pepper, to taste
  • 1 teaspoon hot sauce (optional)

Soup Base

  • 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
  • 4 cups chicken broth

Protein

  • 1 large boneless skinless chicken breast (or 2 small)

Cheese

  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded (or additional cheddar)

Instructions

  1. Prep Work: Combine all the dry spices (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne pepper) in a small bowl and set aside. Remove the cream cheese from the fridge and allow it to soften at room temperature for easy mixing. Shred the cheddar and Monterey Jack cheeses from blocks and set them aside.
  2. Sauté Aromatics: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeno pepper and cook for about 4 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
  3. Cook Chicken and Add Ingredients: Pat the chicken breast dry and season both sides with salt and pepper. Place the chicken into the pot with the aromatics, then add the reserved spice mix, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Stir to combine.
  4. Simmer Chicken: Bring the soup to a gentle boil, then reduce the heat to low to maintain a gentle simmer. Cook the chicken slowly in the soup for 15-20 minutes until it is fully cooked through. Avoid rapid boiling to keep the chicken tender. Once cooked, remove the chicken from the pot and shred it using two forks.
  5. Finish Soup: Return the shredded chicken to the pot. Reduce heat to low and stir in the softened cream cheese until fully combined and melted into the soup. Then, stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy throughout.
  6. Season and Serve: Taste the soup and adjust seasoning with salt, pepper, or additional hot sauce as desired. Serve hot, optionally garnished with fresh cilantro, sour cream, or tortilla chips.

Notes

  • To soften cream cheese quickly, cut it into small cubes and microwave in 10-second intervals until soft but not melted.
  • You can use cooked shredded chicken instead of raw; add it after step 4 and simmer just to warm through.
  • Remove jalapeno seeds for less heat or keep them for extra spice according to your preference.
  • This soup pairs well with cornbread or tortilla chips for added texture.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.

Keywords: chicken enchilada soup, enchilada soup, cheesy chicken soup, Mexican soup, easy chicken soup, comfort food

Find it online: https://ricoloranz.com/creamy-chicken-enchilada-soup-recipe/