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