Chicken Enchilada Soup

Chicken Enchilada Soup is the ultimate comfort food that brings bold Tex-Mex flavors straight to your dinner table with minimal effort. This easy, creamy soup is perfect for busy weeknights, cozy weekends, or feeding a crowd, thanks to its generous yield and simple pantry ingredients. Whether you make it on the stovetop or let it simmer away in the Crock Pot, this homemade Chicken Enchilada Soup delivers rich, savory flavor in every spoonful and tastes like it’s been cooking all day.

Why You’ll Love This Recipe

• Easy to make with simple pantry and fridge staples
• Rich, creamy, and packed with classic enchilada flavor
• Flexible: works with chicken breast, thighs, or leftover chicken
• Great for meal prep and reheats beautifully

Ingredients

Seasonings

• Chili powder: Adds mild heat and enchilada-style warmth
• Mustard powder: Enhances savory depth
• Garlic powder: Boosts overall flavor
• Onion powder: Adds sweetness and balance
• Cumin: Provides earthy, smoky notes
• Cinnamon (pinch): Adds subtle warmth and complexity
• Cayenne pepper (pinch): Optional heat for spice lovers

Soup Base

• Butter: Adds richness and flavor
• Olive oil: Prevents butter from burning and adds smoothness
• Yellow onion: Builds a savory foundation
• Jalapeño pepper: Adds gentle heat without overpowering
• Garlic: Deepens flavor and aroma
• Red enchilada sauce: The heart of the soup’s flavor
• Diced tomatoes with green chilies: Add acidity and mild heat
• Black beans: Make the soup hearty and filling
• Corn: Adds sweetness and texture
• Hot sauce (optional): Adjusts spice level
• Chicken broth: Creates a flavorful, balanced base
• Chicken breast: Lean protein that shreds beautifully
• Cream cheese: Makes the soup ultra-creamy
• Cheddar cheese: Adds sharp, melty richness
• Monterey Jack cheese: Creates a smooth, creamy finish

How to Make Chicken Enchilada Soup

Prep the Ingredients

Combine all seasonings in a small bowl and set aside. Take the cream cheese out of the fridge to soften. Shred the cheddar and Monterey Jack cheese from a block for the best melting texture.

Sauté the Aromatics

Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño and cook for about 4 minutes until softened. Stir in the garlic and cook for 1 additional minute until fragrant.

Build the Soup

Pat the chicken dry and season both sides with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and prepared seasonings.

Simmer and Shred

Bring the soup to a gentle boil, then reduce to a simmer. Let the chicken cook slowly for 15–20 minutes, avoiding a rapid boil to keep it tender. Remove the chicken, shred it with two forks, and return it to the pot.

Make It Creamy

Reduce the heat to low. Stir in the softened cream cheese until fully incorporated, then add the shredded cheeses and stir until melted and smooth. Taste and adjust seasoning as needed.

Tips for Success

Keep the soup at a gentle simmer to avoid tough chicken. Always shred cheese from a block for smoother melting. If the soup thickens too much, add a splash of chicken broth to loosen it up.

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula

Recipe Variations

• Crock Pot version: Add everything except dairy and cook on low for 6–7 hours, then stir in cream cheese and shredded cheese at the end
• Extra spicy: Add more cayenne, hot sauce, or diced jalapeños
• Lighter option: Use reduced-fat cream cheese and less shredded cheese

Serving Suggestions

Serve Chicken Enchilada Soup with tortilla chips, cornbread, or warm flour tortillas. Garnish with sour cream, sliced avocado, fresh cilantro, or a squeeze of lime for added freshness.

FAQs

Can I use cooked chicken? Yes, add shredded cooked chicken during the last 10 minutes of cooking.
How long does it last in the fridge? Store in an airtight container for up to 4 days.
Can I freeze this soup? Yes, freeze without toppings for up to 3 months.
Is this soup spicy? It’s mild to medium, but easily adjustable.
Can I substitute the cheese? Pepper Jack or all cheddar work well.

Final Thoughts

This easy Chicken Enchilada Soup is creamy, comforting, and packed with bold flavor, making it a go-to recipe for weeknight dinners and cozy meals. Try it once, and it’s sure to become a family favorite. If you make it, share your experience and favorite toppings—you might inspire someone else’s next dinner.

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