Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
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, 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; 1 large boneless skinless chicken breast (or two small breasts), seasoned with salt and pepper; 4 oz cream cheese, cubed and softened; 1 cup cheddar cheese, shredded; ½ cup Monterey Jack cheese, shredded

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Introduction

Chicken Enchilada Soup is a comforting, flavorful dish that combines the bold spices of enchiladas with the heartiness of a classic chicken soup. Perfect for cooler days, it’s creamy, cheesy, and easy to make in one pot.

A close-up of a creamy dip in a white bowl, filled with melted cheese that looks soft and gooey, topped with whole black beans scattered evenly across the surface, bright red tomato pieces adding color on top, and small bits of green herbs sprinkled all around. The dip has a smooth, thick texture with some melted yellow cheese strands melting over the sides. The white bowl sits on a white marbled surface. 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, 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
1 large boneless skinless chicken breast (or two small)
4 oz cream cheese, cubed and softened
1 cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded

Instructions

Step 1: Combine all the spices—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.
Step 2: In a large soup pot over medium heat, melt the butter with the olive oil. Add the diced onion and jalapeno pepper and sauté for about 4 minutes until softened, then stir in the minced garlic and cook for an additional minute.
Step 3: Season the chicken breast with salt and pepper, then add it to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, and chicken broth.
Step 4: Bring the mixture to a gentle boil and simmer for 15–20 minutes, or until the chicken is cooked through. Remove the chicken, shred it using two forks, and return it to the pot.
Step 5: Lower the heat and stir in the softened cream cheese until smooth. Add the shredded cheddar and Monterey Jack cheeses and stir until melted and fully incorporated.

Tips & Variations

For extra heat, leave the jalapeno seeds in or add a dash of hot sauce.
Substitute cooked rotisserie chicken to save time.
Use low-sodium chicken broth to control salt levels.
Serve with crispy tortilla strips, sour cream, or chopped cilantro for added texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken after refrigeration; add a splash of chicken broth or water when reheating to reach your desired consistency.

How to Serve

A close-up view of a creamy dip in a white ceramic pot, filled with melted cheese, black beans, and small pieces of tomato. The surface is rich and smooth with a golden orange color mixed with bits of green herbs and black beans, creating a colorful, chunky texture on top. The dish looks warm and thick, with gooey cheese strings pulling slightly from the top edges. It is placed on a white marbled texture background, and the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra beans, corn, or diced vegetables and use vegetable broth instead of chicken broth for a flavorful vegetarian version.

Can I freeze Chicken Enchilada Soup?

While you can freeze this soup, the dairy cheeses may separate slightly upon thawing. To maintain texture, freeze before adding the cream cheese and shredded cheeses, then stir them in after reheating.