Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 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; Salt and pepper to taste; 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 more cheddar)

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Introduction

Chicken Enchilada Soup is a comforting and flavorful dish that combines the best of classic enchilada flavors in a warm, hearty soup. Perfect for a cozy dinner, it’s packed with tender chicken, beans, corn, and a creamy cheesy finish.

The image shows a large green pot filled with a creamy orange soup, with visible layers of shredded chicken, black beans, corn kernels, diced tomatoes, and chopped green herbs mixed throughout. The soup has a rich, slightly thick texture with a smooth surface, dotted with colorful ingredients. A silver spoon rests inside the pot on the right side. The pot is placed on a white marbled surface with some fresh green jalapeno slices nearby and green herb leaves in the background. photo taken with an iphone --ar 4:5 --v 7

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 (or more cheddar)

Instructions

Step 1: Combine 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 using a quick softening method. Shred the cheddar and Monterey Jack cheeses from a block and set aside.
Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeno pepper, cooking until softened, about 4 minutes. Add the minced garlic and cook for an additional minute.
Step 3: Pat the chicken breast dry and season both sides with salt and pepper. Add the chicken to the soup pot along with the spice mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, and chicken broth.
Step 4: Bring the soup to a gentle boil, then reduce heat to maintain a slow simmer. Cook the chicken slowly until it is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Step 5: Lower the heat and stir in the softened cream cheese until fully incorporated. Then add the shredded cheddar and Monterey Jack cheese, stirring until melted and smooth.
Step 6: Taste the soup and adjust seasonings if needed. Serve hot and enjoy the rich, cheesy flavors.

Tips & Variations

To soften cream cheese quickly, cut it into small cubes and microwave in 10-second intervals until soft but not melted.
Use cooked, shredded chicken instead of raw to save time; add it in step 5 instead of cooking in the broth.
For extra heat, leave some jalapeno seeds in or add additional cayenne pepper.
Serve with tortilla chips, sour cream, or fresh cilantro for added texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A round green pot filled with creamy orange chicken soup, showing visible strands of shredded chicken, black beans, corn kernels, and diced tomatoes mixed throughout. The soup is dotted with fresh green herbs and spices, which add texture and color contrast to the smooth broth. A silver ladle rests inside the pot on the right side, partially submerged, with the handle extending outwards. The pot sits on a white marbled surface with a light beige cloth and fresh green cilantro and sliced green chili peppers placed casually in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken breast?

Yes, you can use cooked shredded chicken. Add it in step 5 after the cream cheese, skipping the cooking step for raw chicken. This saves time and works well.

What can I substitute for cream cheese?

If you don’t have cream cheese, you can substitute with sour cream or Greek yogurt for a similar creamy texture, though the flavor will be slightly different.