If you are craving a comforting, bold, and richly flavorful meal that warms you from the inside out, this Chicken Enchilada Soup Recipe is an absolute must-try. It takes the beloved flavors of classic enchiladas and transforms them into a cozy, hearty soup that’s perfect for any day of the week. With tender shredded chicken, creamy cheese, a spicy kick, and a medley of colorful vegetables, this dish is like a fiesta in a bowl, guaranteed to satisfy and delight everyone at your table.
Ingredients You’ll Need
The magic of this Chicken Enchilada Soup Recipe lies in its straightforward ingredients, each playing a vital role in creating layers of savory, spicy, and creamy goodness. These simple pantry staples come together seamlessly to create a soup that’s both rich in flavor and beautiful in color.
- Butter: Adds a luscious richness and helps soften the veggies.
- Olive oil: Provides a subtle fruity undertone and prevents sticking.
- Yellow onion, diced: Brings a sweet and savory base flavor.
- Jalapeno pepper, diced with seeds removed: Offers gentle heat without overwhelming the palate.
- Garlic, minced: Infuses the soup with aromatic depth.
- Red enchilada sauce (10 oz): The soul of the soup, rich in tangy, smoky flavor.
- Diced tomatoes with green chilies (10 oz, undrained): Adds juiciness and a touch of mild spice.
- Black beans (15 oz, drained and rinsed): Provides protein and a hearty texture.
- Whole kernel corn (15 oz, drained): Adds bursts of sweetness and vibrant color.
- Hot sauce (1 teaspoon, optional): Lets you control the heat level for your perfect spice balance.
- Chicken broth (4 cups): Builds the flavorful liquid base for the soup.
- Boneless skinless chicken breast: The tender protein that soaks up all those delicious flavors.
- Cream cheese (4 oz, softened and cubed): Creates an irresistibly creamy texture.
- Cheddar cheese (1 cup, shredded): Adds punchy, sharp flavor and melts beautifully.
- Monterey Jack cheese (1/2 cup, shredded): Brings a mild creaminess that balances the cheddar.
- Chili powder, mustard powder, garlic powder, onion powder (1/2 tsp each): Layered spices that elevate the soup’s complexity.
- Cumin (1/4 tsp): Evokes warm, earthy undertones essential to Mexican-inspired dishes.
- Cinnamon and cayenne pepper (a pinch each): Subtle hints of warmth and heat to round out the flavor profile.
How to Make Chicken Enchilada Soup Recipe
Step 1: Prepare Ingredients
Start by gathering all your ingredients and prepping them. Dice the onion and jalapeno, mince the garlic, and soften the cream cheese. Shred the cheddar and Monterey Jack cheeses so they’re ready to melt into that creamy soup. Take a moment to combine all the spices in a small bowl; this little mix is going to bring your soup to life with an exciting flavor punch.
Step 2: Cook the Vegetables
In a large soup pot, heat the butter and olive oil over medium heat until shimmering. Toss in the diced onion and jalapeno peppers, and sauté for about 4 minutes until the onions turn translucent and soft, releasing their natural sweetness. Add the minced garlic next and cook it for another minute, stirring frequently, to unlock its fragrant aroma. This step builds a savory foundation that sets the tone for the entire dish.
Step 3: Cook the Chicken and Combine Ingredients
Season your chicken breast generously with salt and pepper. Place it into the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, chicken broth, and that beautifully blended seasoning mix. Bring everything to a rolling boil, then let the chicken simmer and cook through for 15 to 20 minutes until tender and easy to shred. Once cooked, fish out the chicken, shred it finely with two forks, and return it to the pot to mingle with the other ingredients.
Step 4: Finish the Soup
Reduce the heat to low and gently fold in the softened cream cheese, stirring until it’s fully incorporated and smooth. Next, sprinkle in the shredded cheddar and Monterey Jack cheeses. Stir carefully until all the cheeses melt into the soup, giving it a luscious creamy consistency. Taste and adjust seasoning if needed, then serve immediately to enjoy all the fresh, spicy, and cheesy goodness.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Adding garnishes is like putting the cherry on top of this already incredible bowl. Try topping your Chicken Enchilada Soup Recipe with fresh cilantro leaves for a bright, herbal lift, a dollop of sour cream for tangy creaminess, and some crunchy tortilla strips or crushed tortilla chips to add that satisfying texture contrast. A squeeze of fresh lime juice over the top also enhances all the layered flavors wonderfully.
Side Dishes
This soup is a meal on its own but pairing it with the right sides can take your experience up a notch. Warm, fresh corn tortillas or crusty bread are perfect for dipping. A simple avocado and tomato salad provides a cool, fresh counterpoint to the spicy warmth of the soup. For heartier meals, consider a side of Mexican rice or a crisp green salad with lime vinaigrette.
Creative Ways to Present
Serving this soup in colorful bowls immediately brightens the table and your mood. For fun presentation, ladle the soup into small, individual bread bowls for each guest, turning the bread into an edible bowl to soak up every drop. You could also layer the soup in clear glass mugs or jars with the garnishes on top for an inviting visual that’s perfect for casual get-togethers or family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve the flavors and prevent the soup from absorbing other fridge odors. Give it a good stir before reheating, as some ingredients may settle.
Freezing
This soup freezes exceptionally well, making it an ideal dish for batch cooking. Cool the soup completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months without losing its delicious flavor and creamy texture.
Reheating
When you’re ready to enjoy the soup again, thaw it overnight in the fridge if frozen. Reheat gently on the stove over low to medium heat, stirring occasionally to ensure even warming. Avoid high heat as it may cause the cheeses to separate. If the soup thickens too much, add a splash of chicken broth to loosen it up for that perfect bowl again.
FAQs
Can I use rotisserie chicken instead of cooking the chicken breast?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor. Simply shred the cooked chicken and add it toward the end of cooking to warm through without overcooking.
Is this Chicken Enchilada Soup Recipe spicy? Can I adjust the heat?
The soup has a moderate level of heat from the jalapeno and spices, but you can easily adjust it by removing the jalapeno seeds, adding less hot sauce, or skipping the cayenne pepper altogether. Feel free to increase the heat if you’re a fan of spicy foods!
Can I make this soup vegetarian?
You sure can! Substitute the chicken with extra beans or diced vegetables like zucchini and bell peppers, and use vegetable broth instead of chicken broth. You’ll still get that enchilada-inspired flavor and wonderful creaminess from the cheeses.
What’s the best way to reheat this soup without curdling the cheese?
Reheat gently over low heat and stir frequently. Avoid boiling the soup once the cheese is added, as high heat can break down the cheese and cause it to separate. Adding a splash of broth or water helps maintain a creamy texture.
Can I make this soup in a slow cooker?
Definitely! Sauté the vegetables first, then add all ingredients except the cheeses and cream cheese to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cheeses and cream cheese at the very end to ensure they melt perfectly without curdling.
Final Thoughts
There is something so wonderfully satisfying about a hearty bowl of Chicken Enchilada Soup Recipe that brings comfort and excitement at the same time. It’s warm, cheesy, spicy, and packed full of vibrant flavors that turn any mealtime into a cozy celebration. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to become one of your all-time favorites. So go ahead, dive in, and savor every delicious spoonful!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 11 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty and flavorful Chicken Enchilada Soup combines tender shredded chicken with a medley of vegetables, beans, and cheeses simmered in a spicy enchilada sauce base. Perfect for warming up on a chilly day, this soup packs bold Mexican-inspired flavors with a creamy, cheesy finish.
Ingredients
Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
Canned and Jarred Ingredients
- 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
- 4 cups chicken broth
Proteins and Dairy
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Spices and Seasonings
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- Salt and pepper, to season chicken
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by dicing the onion and jalapeno (removing seeds), mincing the garlic, softening the cream cheese, and shredding the cheddar and Monterey Jack cheeses.
- Mix Seasonings: In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set this seasoning blend aside for later use.
- Cook Vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper and sauté for about 4 minutes until softened. Then add minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken: Season the chicken breast(s) 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 the prepared seasoning blend. Bring the mixture to a boil, then reduce heat and cook the chicken for 15 to 20 minutes until fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot.
- Finish Soup: Lower the heat to low. Stir in the softened cream cheese until fully combined and melted. Add the shredded cheddar and Monterey Jack cheeses and stir until melted and the soup is creamy and well blended.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting and flavorful meal.
Notes
- For extra heat, include the jalapeno seeds or add additional hot sauce.
- Use leftover rotisserie chicken to shorten cook time.
- Adjust the level of cheese or use dairy-free alternatives if desired.
- This soup freezes well; store in airtight containers and thaw before reheating.
- Serve with toppings such as sour cream, cilantro, or crushed tortilla chips for added texture.
