Chicken Enchilada Soup Recipe

Warm, hearty, and packed with Tex-Mex flavors, this Chicken Enchilada Soup is a comforting one-pot meal that’s easy to make and perfect for any night of the week.

Ingredients

Seasonings:

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeño 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; see notes for cooked chicken options)
• 4 oz. cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded (or use more cheddar)

---

Instructions

Prep Work:

1. Combine the seasonings in a small bowl and set aside.
2. Take out the cream cheese and allow it to soften. (See tips for a quick method.)
3. Shred the cheddar and Monterey Jack cheese from a block for the best melt and set aside.

Cook the Soup:

1. Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño pepper. Cook for about 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 additional minute.
2. Pat the chicken dry with paper towels and season both sides with salt and pepper. Place the chicken in the pot along with the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce (if using).
3. Bring the soup to a gentle boil and reduce the heat to maintain a slow simmer. Let the chicken cook through gently for 15-20 minutes. Avoid a rapid boil to keep the chicken tender.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.

Finish the Soup:

1. Reduce the heat to low. Stir in the softened cream cheese, ensuring it melts and blends into the soup.
2. Gradually add the shredded cheese, stirring until fully melted and combined.
3. Taste and adjust seasonings as needed. Serve hot and enjoy!

---

Why You’ll Love This Recipe

• Bold Flavors: A mix of enchilada sauce, spices, and cheeses create a rich and satisfying soup.
• One-Pot Meal: Minimal cleanup and maximum flavor make this perfect for busy weeknights.
• Customizable: Easily adapt to suit your taste preferences or dietary needs.

---

Tips

• For quick softening, microwave cream cheese in 10-second intervals until pliable.
• Use freshly shredded cheese for the smoothest melting.
• Avoid boiling the soup rapidly; it can toughen the chicken.

---

Variations and Substitutions

• Protein: Use cooked rotisserie chicken or leftover turkey for a quicker version.
• Vegetarian: Replace chicken with extra beans or roasted vegetables and use vegetable broth.
• Heat Level: Adjust the cayenne and jalapeño to control spiciness.
• Cheese: Substitute with Pepper Jack for added spice or Colby Jack for a milder flavor.

---

FAQs

Can I make this soup ahead of time?
Yes! Prepare the soup up to the point of adding the cream and shredded cheese. Reheat gently and add the cheeses just before serving.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I freeze this soup?
The base freezes well, but for best texture, add the cream cheese and shredded cheese after reheating.

---

Serving Suggestions

• Top with crushed tortilla chips, fresh cilantro, sliced avocado, or a dollop of sour cream.
• Serve alongside warm cornbread, garlic bread, or a simple side salad.
• Pair with a refreshing drink like limeade or iced tea to balance the rich flavors.

---

Enjoy this flavorful Chicken Enchilada Soup for a cozy and satisfying meal that’s sure to be a crowd-pleaser!