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Chicken Enchilada Soup Recipe

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★★★★★

4.5 from 82 reviews

This Chicken Enchilada Soup is a flavorful and comforting dish combining classic Mexican spices, tender chicken, creamy cheeses, and hearty beans and corn in a rich, savory broth. It’s perfect for a cozy dinner and easy to prepare on the stovetop.

Ingredients

Scale

Spices

  • 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

Base 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
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast (or two small breasts), seasoned with salt and pepper

Cheeses

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

Instructions

  1. Prepare Seasonings and Cream Cheese: Combine all spices in a bowl and set aside. Allow the cream cheese to sit at room temperature to soften for easier melting later.
  2. Sauté Aromatics: In a large soup pot over medium heat, melt butter with olive oil. Add diced onions and jalapenos and sauté for about four minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  3. Add Chicken and Liquids: Season the chicken breast(s) with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, and chicken broth.
  4. Cook Chicken: Bring the mixture to a gentle boil and let it cook for 15 to 20 minutes or until the chicken is fully cooked and tender. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.
  5. Melt Cheeses: Lower the heat to a gentle simmer. Stir in the softened cream cheese until it melts completely, then add the shredded cheddar and Monterey Jack cheeses. Stir continuously until all the cheese is melted and the soup is creamy.

Notes

  • Remove jalapeno seeds to reduce heat if desired.
  • Use chicken thighs for a juicier texture instead of breasts, adjusting cooking time accordingly.
  • Serve with tortilla chips, sour cream, or fresh cilantro for added garnish.
  • For a spicier variation, add additional cayenne or chopped green chilies.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Chicken Enchilada Soup, Mexican Soup, Cheesy Chicken Soup, Enchilada Sauce Soup, Comfort Food, Easy Soup Recipe

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