Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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 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); 1 teaspoon hot sauce (optional); 4 cups chicken broth; 1 large boneless skinless chicken breast (or 2 small); 4 oz. cream cheese, cubed and softened; 1 cup cheddar cheese, shredded; ½ cup Monterey Jack cheese, shredded (can substitute with more cheddar)

Jump to Recipe

If you are craving something rich, comforting, and packed full of vibrant Southwestern flavors, then this Chicken Enchilada Soup is your new best friend. This soup masterfully combines tender shredded chicken, creamy cheeses, bold spices, and the perfect balance of zest and warmth. It’s like having your favorite chicken enchilada in a cozy, spoonable form that’s ready to warm you up any day. The harmony of black beans, corn, enchilada sauce, and just a hint of heat makes every bite irresistible and deeply satisfying. Trust me, once you try this Chicken Enchilada Soup, it will become a go-to in your kitchen.

Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

Getting this Chicken Enchilada Soup just right starts with simple, pantry-friendly ingredients that each bring their own magic — from the smoky spices to the creamy cheeses. These essentials work together to create layers of flavor, texture, and color that will impress without fuss.

Chili powder (½ teaspoon): Adds a mild smoky heat that’s foundational to enchilada flavors.

Mustard powder (½ teaspoon): Provides subtle tang and depth to the spice mix.
Garlic powder (½ teaspoon): Boosts savory flavor throughout the soup.

Onion powder (½ teaspoon): Enhances the sweetness and complexity of the soup base.
Cumin (¼ teaspoon): Brings warmth and an earthy, slightly nutty aroma.

Cinnamon (a pinch): Surprises the palate with a gentle sweet note.
Cayenne pepper (a pinch): Adds a subtle kick without overpowering.
Butter (1 tablespoon): Creates a rich, silky mouthfeel when sautéing veggies.

Olive oil (1 tablespoon): Balances the butter, perfect for softening onions and peppers.
Yellow onion (1, diced): Adds sweetness and soft texture.
Jalapeno pepper (1, diced, seeds removed): Offers gentle heat and bright flavor.

Garlic (3 cloves, minced): Fresh punch that complements the spices.
Red enchilada sauce (10 oz.): The heart of the soup, delivering bold, tangy flavor.
Diced tomatoes with green chilies (10 oz., undrained): Lends body, acidity, and a mild chili warmth.

Black beans (15 oz., drained and rinsed): Adds protein, texture, and earthiness.
Canned whole kernel corn (15 oz., drained): Sweet pops of color and texture.
Hot sauce (1 teaspoon, optional): For an extra layer of heat to suit your taste.

Chicken broth (4 cups): The flavorful liquid base that ties everything together.
Boneless skinless chicken breast (1 large or 2 small): Tender protein that takes on all the flavors.
Cream cheese (4 oz., cubed and softened): Makes the soup irresistibly creamy.

Cheddar cheese (1 cup shredded): Sharpness and richness that melts perfectly.
Monterey Jack cheese (½ cup shredded): Smooth and mild, balances the cheddar perfectly.

How to Make Chicken Enchilada Soup

Step 1: Prep Your Seasonings and Cheese

Start by combining all the dry spices — chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper — in one small bowl. This pre-mixed blend ensures every spoonful bursts with balanced flavor. Then, get your cream cheese softened either by leaving it out at room temperature for a bit or briefly microwaving it in short bursts. While you’re at it, shred your cheddar and Monterey Jack cheese so they’re ready for melting later.

Step 2: Sauté the Aromatics

Heat butter and olive oil together in a large soup pot over medium heat. Toss in your diced yellow onion and jalapeno pepper, cooking gently until they soften and swell with sweetness — about 4 minutes. Then add the minced garlic and cook it for one more minute, just until fragrant. This step is the foundation for building that deep, inviting flavor in your Chicken Enchilada Soup.

Step 3: Cook the Chicken and Build the Soup Base

Pat your chicken dry and season it with salt and pepper on both sides to bring out the best texture and taste. Add it to your pot, then pour in the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, the prepared seasoning mix, optional hot sauce, and chicken broth. Stir everything together gently and bring it up to a gentle boil. Avoid a rolling boil here to keep the chicken tender.

Step 4: Simmer and Shred the Chicken

Let the soup simmer softly for 15 to 20 minutes, allowing the chicken to cook through completely while soaking up all those wonderful flavors. Once cooked, remove the chicken breast and shred it finely using two forks—this is the comforting, hearty protein that makes the soup shine. Return the shredded chicken back into the pot, stirring it evenly throughout.

Step 5: Stir in Creamy Cheeses

Turn the heat down to low and fold in the softened cream cheese until it melts seamlessly, giving the soup a luscious, silky texture. Then, sprinkle in the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheeses have melted fully. This cheese blend adds remarkable richness and smoothness that is classic in Chicken Enchilada Soup.

Step 6: Taste and Adjust

Give your soup a careful taste test and tweak the seasoning if needed — a pinch more salt, a dash of hot sauce, or a sprinkle of extra chili powder can make it just right. Once everything sings in harmony, ladle it into bowls and get ready to enjoy!

How to Serve Chicken Enchilada Soup

Garnishes

Enhance your Chicken Enchilada Soup with fresh, bright garnishes like chopped cilantro for herbal brightness, a dollop of sour cream to cool the heat, or sliced avocado for creamy contrast. Crisp tortilla strips or crushed tortilla chips add delightful crunch, while a squeeze of fresh lime juice brightens every bite beautifully.

Side Dishes

This soup pairs wonderfully with simple sides that complement its bold flavors. Think warm cornbread dripping with honey butter, a crisp green salad with a tangy vinaigrette, or a side of Mexican rice to soak up every last drop. Light and fresh sides balance the soup’s richness perfectly.

Creative Ways to Present

If you want to impress guests, serve the soup in mini bread bowls or hollowed-out bell peppers for a colorful touch. Layering the toppings in a “build-your-own” serving station lets everyone customize their own bowl with all their favorite fixings. These little touches make the experience fun and memorable.

Make Ahead and Storage

Storing Leftovers

Chicken Enchilada Soup keeps beautifully in the fridge for up to 3 days in an airtight container. The flavors deepen over time, so leftovers often taste even better. Just make sure to cool the soup completely before refrigerating to preserve freshness.

Freezing

You can freeze Chicken Enchilada Soup for up to 3 months. Use freezer-safe airtight containers or heavy-duty freezer bags, leaving some space at the top for expansion. For best results, omit the shredded cheese and cream cheese when freezing, then add them fresh when reheating.

Reheating

Reheat the soup slowly over low to medium heat on the stovetop to prevent the cheese from separating. Stir frequently to ensure it heats evenly and regains that silky texture. If frozen, thaw overnight in the fridge before reheating.

FAQs

Can I use cooked chicken instead of raw chicken breast?

Absolutely! If using cooked chicken, add it to the soup during the last 5 minutes of cooking to heat it through without overcooking, as it’s already tender and ready to eat.

How spicy is the Chicken Enchilada Soup?

This soup has a mild to moderate heat level, thanks to the jalapeno, chili powder, and cayenne. You can adjust the spice by adding more hot sauce or increasing the cayenne if you like it fiery.

Can I make this soup vegetarian?

Yes, just omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables like zucchini or bell peppers to keep it hearty and flavorful.

What’s the best way to soften cream cheese quickly?

Cut the cream cheese into small cubes and microwave them in short 10-15 second bursts, stirring between intervals until soft but not melted. This method gets it ready fast without compromising texture.

Can I substitute other cheeses for cheddar and Monterey Jack?

Definitely! Pepper Jack adds a nice spicy kick, while a mild mozzarella can keep it creamy without overpowering. Feel free to use your favorites or whatever you have on hand.

Final Thoughts

This Chicken Enchilada Soup is a soul-satisfying meal that brings together the very best of comforting flavors and simple cooking. Whether for a family dinner or feeding friends, it’s always a crowd-pleaser that feels like a warm hug in a bowl. I can’t wait for you to try it and make it a staple in your recipe collection too!

Chicken Enchilada Soup Recipe

★★★★★

5 from 30 reviews

Author: lina
Total Time: 40 minutes

Yield: 6 servings 1x
Diet: Gluten Free

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Description

This comforting Chicken Enchilada Soup combines bold southwestern flavors with creamy textures and tender shredded chicken, making it the perfect hearty meal for any day. Packed with spices, beans, corn, and rich cheeses, it offers a delightful balance of spice and creaminess that enchants the palate.

Instructions

Prep Work: Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Soften the cream cheese by leaving it at room temperature or microwaving in short bursts. Shred the cheddar and Monterey Jack cheeses and set aside.
Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onions and jalapeno peppers and cook for about 4 minutes until softened. Then, add the minced garlic and sauté for an additional 1 minute until fragrant.

Cook Chicken and Combine Ingredients: Pat the chicken breast dry and season with salt and pepper on both sides. Add the chicken to the pot along with the spice mixture, enchilada sauce, diced tomatoes with green chilies, black beans, canned corn, hot sauce (if using), and chicken broth. Stir to combine.
Simmer and Shred Chicken: Bring the soup to a gentle boil, then reduce heat to a low simmer. Cook the chicken slowly in the soup for 15-20 minutes until cooked through. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add Cream Cheese and Cheeses: Reduce heat to low. Stir in the softened cream cheese until fully incorporated into the soup. Then, add the shredded cheddar and Monterey Jack cheeses, stirring until melted and the soup is creamy.

Season and Serve: Taste the soup and adjust seasonings as needed with additional salt, pepper, or hot sauce. Serve warm, garnished as desired.

Notes

To soften cream cheese quickly, microwave it at 10-15 second intervals or soak the unopened cream cheese package in warm water for a few minutes.
You can use cooked shredded chicken to speed up preparation by adding it during the last few minutes of soup cooking instead of raw chicken.

For a spicier soup, keep the jalapeno seeds or add more cayenne pepper or hot sauce.
This soup pairs well with tortilla chips, sour cream, and fresh cilantro as garnishes.

Prep Time: 10 minutes

Cook Time: 30 minutes
Category: Soup
Method: Simmering, Sautéing

Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 320

Sugar: 5g
Sodium: 700mg
Fat: 18g

Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g

Carbohydrates: 22g
Fiber: 6g
Protein: 25g

Cholesterol: 75mg

Keywords: Chicken Enchilada Soup, Enchilada Soup, Mexican Soup, Creamy Chicken Soup, Southwestern Soup, Spicy Chicken Soup