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Chicken Enchilada Soup Recipe

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★★★★★

4.5 from 130 reviews

This comforting Chicken Enchilada Soup combines tender shredded chicken with a flavorful blend of spices, enchilada sauce, beans, corn, and cheeses in a rich, creamy broth. Perfect for a cozy dinner, this soup offers the classic taste of enchiladas in an easy-to-make, hearty dish.

Ingredients

Scale

Spices and Seasonings

  • 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

Soup Base and Vegetables

  • 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

Protein and Cheese

  • 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)

Instructions

  1. Prep Work: Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Remove the cream cheese from the refrigerator to soften at room temperature. Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
  2. Sauté Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper, cooking until softened, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Add Chicken and Ingredients: Pat the chicken dry and season both sides with salt and pepper. Place the chicken in the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and all pre-mixed spices.
  4. Simmer Chicken: Bring the soup to a gentle boil, then reduce the heat to maintain a slow simmer. Cook the chicken until fully cooked and tender, about 15-20 minutes. Avoid rapid boiling to keep the chicken tender.
  5. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  6. Add Cream Cheese and Cheeses: Reduce the heat to low. Stir in the softened cream cheese until it melts into the soup and the mixture is creamy. Then add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and incorporated.
  7. Final Seasoning and Serve: Taste the soup and add more seasoning if desired. Serve hot, garnished or accompanied by your favorite toppings such as tortilla chips, sour cream, or fresh cilantro.

Notes

  • To soften cream cheese quickly, microwave it in a microwave-safe bowl on 10-20 second intervals until soft but not melted.
  • If using pre-cooked or leftover chicken, add it during the last 5 minutes of cooking just to heat through, since it won’t need to cook fully.
  • Adjust the heat level by adding more or less jalapeno and cayenne pepper depending on your spice preference.
  • This soup pairs wonderfully with tortilla chips, avocado slices, sour cream, and fresh chopped cilantro for garnish.

Keywords: chicken enchilada soup, enchilada recipe, creamy chicken soup, easy Mexican soup, comfort food, chicken recipes

Find it online: https://thedishspot.com/chicken-enchilada-soup-recipe/