Easy Chicken Enchilada Soup

Craving a warm, comforting bowl of flavorful soup that’s quick and easy to make? This Chicken Enchilada Soup delivers the perfect balance of creamy, spicy, and savory flavors, all in one hearty bowl.

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Course: Soup

Cuisine: American, Mexican

Keyword: Easy Chicken Enchilada Soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: cups

Calories: 242kcal

Ingredients

Seasonings

½ tsp each: chili powder, mustard powder, garlic powder, onion powder
¼ tsp cumin
1 pinch each: cinnamon, cayenne pepper

Soup

1 tbsp butter
1 tbsp olive oil
1 yellow onion, diced
1 jalapeño pepper, diced (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 tsp hot sauce (optional)
4 cups chicken broth
1 large boneless, skinless chicken breast (or 2 small; see notes if using cooked chicken)
4 oz cream cheese, cubed and softened
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese (or more cheddar if preferred)

Instructions

Prep Work:

Combine the seasonings and set aside. Let the cream cheese soften (see notes for a quick method). Shred the cheddar and Monterey Jack cheese from a block and set aside.

Cooking the Soup:

Heat butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeño, and cook for 4 minutes until softened. Add garlic and cook for an additional minute.

Add Chicken and Liquids:

Pat the chicken dry and season with salt and pepper. Add it to the pot along with all the remaining ingredients (except for the cream cheese and shredded cheese). Bring to a gentle boil and let the chicken cook through for 15-20 minutes (don’t let it boil rapidly to avoid tough chicken).

Shred the Chicken:

Remove the chicken, shred it using two forks, then return it to the soup.

Finish the Soup:

Reduce heat to low and stir in the softened cream cheese until fully incorporated. Add the shredded cheddar and Monterey Jack cheese and stir until melted and smooth.

Adjust Seasoning and Serve:

Taste the soup and adjust seasonings if needed. Serve hot!

Notes

Tips & Notes

For Cream Cheese: To quickly soften cream cheese, microwave 2 cups of water and place cubed cream cheese in the microwave. Let it sit for 5 minutes.
Cheese: Shred cheese from a block for the best melting and flavor. You can swap Monterey Jack with spicy cheese like Cabot Hot Habanero for extra heat.
Chicken: You can let the chicken simmer on low heat for longer for extra juicy chicken and flavorful broth. Bone-in chicken thighs are another great option. If using leftover or rotisserie chicken, just add 2 cups of cooked chicken, and simmer for 15 minutes to blend the flavors without boiling.
Enchilada Sauce: If you don’t have enchilada sauce, you can substitute with tomato sauce, but enchilada sauce adds deeper flavor.

Crock Pot Method

Place all ingredients in the slow cooker except for the shredded cheese, cream cheese, black beans, corn, and garnishes.
Cook on low for 6 hours.
Once cooked, remove the chicken, shred it, and return it to the soup. Add black beans, corn, cream cheese, and shredded cheese, and stir to combine.

If using rotisserie chicken, add it at the beginning for extra flavor, leaving the meat on the bone if possible.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. This soup freezes really well!

Nutrition

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