This Chicken Enchilada Soup is a creamy, comforting bowl of goodness that brings all the flavors of your favorite Mexican casserole to a simple, one-pot meal. Packed with tender shredded chicken, hearty black beans, and sweet corn, it is simmered in a rich, cheesy broth that warms you up instantly.
With a velvety texture from melted cream cheese and a kick of spice from enchilada sauce, this soup is a 30-minute winner for busy weeknights.
Recipe Details
- Flavor Profile: It is savory and robust, featuring the tangy heat of red enchilada sauce and green chilies, balanced by the richness of cream cheese and cheddar.
- Texture: A thick and creamy soup loaded with chunks of chicken, beans, and crisp corn, offering a satisfying bite in every spoonful.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Easy. It involves sautéing vegetables and simmering ingredients in a single pot.
What You’ll Need
To make this recipe, you will need a large soup pot or Dutch oven to hold all the ingredients. Two forks are useful for shredding the chicken. The ingredients rely on pantry staples like canned beans, corn, and enchilada sauce, combined with fresh chicken breast and a trio of cheeses for maximum creaminess.
Ingredient Notes
- Seasoning Blend – A homemade mix of chili powder, mustard powder, garlic powder, onion powder, cumin, and a pinch of cinnamon creates a complex flavor base. The cinnamon adds a subtle warmth typical of authentic Mexican moles.
- Chicken Breast – You need 1 large raw boneless skinless breast. Cooking it directly in the broth infuses it with flavor and keeps it juicy.
- Enchilada Sauce – Red enchilada sauce provides the primary flavor profile. Choose mild or medium based on your heat preference.
- Diced Tomatoes with Green Chilies – Use a 10 oz can (like Rotel) and do not drain it. The liquid adds zest and spice.
- Cream Cheese – Softened, cubed cream cheese melts into the hot broth to create a luxurious, velvety texture without needing a heavy roux.
- Cheeses – A blend of sharp Cheddar and creamy Monterey Jack ensures the soup is gooey and rich. Shredding it from the block guarantees the smoothest melt.
- Black Beans & Corn – These add fiber, texture, and sweetness. Be sure to drain and rinse the beans to remove excess starch.
Add-ins and Substitutions
- Cooked Chicken – If you have leftover rotisserie chicken, you can skip the poaching step. Simply add the shredded cooked chicken in the last 5 minutes of simmering to warm through.
- Spice Level – Adjust the cayenne pepper, hot sauce, and jalapeno to control the heat.
- Vegetables – Diced bell peppers or zucchini can be sautéed with the onions for extra veggie volume.
How to Make Chicken Enchilada Soup
- Prep Work: Combine the seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne) in a small bowl and set aside. Take out the cream cheese and cut it into cubes to allow it to soften. Shred the cheddar and Monterey jack cheese from a block and set aside.
- Sauté Aromatics: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onions and the diced jalapeno peppers. Soften for 4 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute until fragrant.
- Simmer: Pat the raw chicken breast dry and season each side with salt and pepper. Add it to the soup pot. Pour in the enchilada sauce, undrained diced tomatoes with green chilies, drained black beans, drained corn, hot sauce (if using), chicken broth, and the prepared seasoning mix. (Add everything except the cheeses).
- Cook Chicken: Bring the soup to a gentle boil. Reduce the heat slightly and allow the chicken to slowly cook through in the liquid for about 15-20 minutes. A gentle simmer keeps the chicken tender; a rapid boil will make it tough.
- Shred: Remove the cooked chicken to a cutting board or plate. Use two forks to shred it into bite-sized pieces. Return the shredded meat to the soup.
- Melt Cheeses: Reduce the heat to low. Stir in the softened, cubed cream cheese. Whisk or stir constantly until it is fully combined and smooth. Then, stir in the shredded cheddar and Monterey Jack cheese until melted.
- Serve: Taste the soup and add any additional salt or seasonings as needed. Serve hot!
Pro Tip: Softening the cream cheese is non-negotiable. If you throw cold blocks of cream cheese into the hot soup, they will stay as little white flecks rather than melting into a smooth broth. To speed this up, you can microwave the unwrapped cream cheese cubes for 15-20 seconds.
Recipe Tips
- Don’t Boil the Cheese: Once you add the cheese, keep the heat on low. Boiling cheese can cause it to separate and become oily or grainy.
- Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents (like cellulose) that prevent it from melting smoothly. For a creamy soup, grate your own block.
- Thickness: The soup will thicken as it cools. If you want it thinner, add a splash more broth. If you want it thicker, let it simmer uncovered for a few extra minutes before adding the cheese.
FAQs
- Can I make this in a slow cooker? Yes! Add everything except the cheeses to the slow cooker. Cook on Low for 6-8 hours. Shred the chicken, then stir in the cheeses at the very end until melted.
- Is this spicy? It has a medium kick due to the jalapeno, green chilies, and cayenne. Remove the seeds from the jalapeno to reduce the heat, or omit the cayenne for a milder version.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; do not boil.
Serving Suggestions
- Toppings: Load it up with toppings like tortilla strips, diced avocado, sour cream, and fresh cilantro.
- Bread: A slice of cornbread or a warm flour tortilla is perfect for dipping.
- Rice: Serve a scoop of Mexican rice on the side or stirred in for a heartier meal.
Make This Recipe in Advance
- Prep: You can chop the vegetables and mix the spices a day or two in advance.
- Freezing: You can freeze the soup before adding the dairy (cream cheese and shredded cheese). Thaw, heat, and then stir in the cheeses fresh for the best texture.
Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Description
This Chicken Enchilada Soup is a creamy, comforting bowl of goodness that brings all the flavors of your favorite Mexican casserole to a simple, one-pot meal. Packed with tender shredded chicken, hearty black beans, and sweet corn, it is simmered in a rich, cheesy broth that warms you up instantly. With a velvety texture from melted cream cheese and a kick of spice from enchilada sauce, this soup is a 30-minute winner for busy weeknights.
Ingredients
The Seasoning Blend
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
The Soup Base
- 1 large boneless, skinless chicken breast (raw)
- 4 cups chicken broth
- 10 oz red enchilada sauce
- 10 oz can diced tomatoes with green chilies (e.g., Rotel), undrained
- 15 oz can black beans, drained and rinsed
- 15 oz can whole kernel corn, drained
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (optional)
The Creamy Finish
- 4 oz cream cheese, cubed and softened
- 1 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
Prep
Combine all the spices in a small bowl. Cube the cream cheese and let it sit at room temperature to soften. Shred the Cheddar and Monterey Jack cheeses from the block.
Sauté Aromatics
Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and jalapeño. Sauté for 4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Simmer
Pat the raw chicken breast dry and season lightly with salt and pepper. Add it to the pot. Pour in the enchilada sauce, undrained tomatoes, drained black beans, drained corn, hot sauce, chicken broth, and the prepared spice blend.
Cook Chicken
Bring the soup to a gentle boil, then reduce heat to a simmer. Let the chicken poach in the liquid for 15–20 minutes until fully cooked through. Tip: Keep it at a gentle simmer; a rapid boil can make the chicken tough.
Shred
Remove the cooked chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the meat to the soup.
Melt Cheeses
Reduce the heat to low. Stir in the softened cream cheese cubes. Whisk constantly until fully melted and smooth. Finally, stir in the shredded Cheddar and Monterey Jack until melted.
Serve
Taste and adjust salt if needed. Serve hot with your favorite toppings.
Notes
Softened Cream Cheese: This is crucial. If you add cold blocks of cream cheese to hot soup, they will not melt properly and will leave little white specks. If needed, microwave the unwrapped cubes for 15 seconds to soften them before adding.
Low Heat for Cheese: Once you add the cheeses, do not let the soup boil. High heat can cause the cheese to separate and the soup to become oily or grainy.
Grate Your Own: Pre-shredded cheese is coated in cellulose (anti-caking agent) which prevents a smooth melt. For a velvety soup, grate your own block cheese.
Using Cooked Chicken: If you have leftover rotisserie chicken, skip the poaching step. Just simmer the soup base for 10 minutes to blend flavors, then add the cooked chicken at the end to warm through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Dinner
- Method: One-Pot / Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 420
- Sugar: 6g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken enchilada soup, creamy chicken soup, easy mexican soup, keto friendly soup, one pot meals, 30 minute dinner, cheesy chicken soup
