If you’ve been craving something cozy, flavorful, and just downright comforting, you have to try this Chicken Enchilada Soup Recipe. This vibrant and hearty soup perfectly balances the smoky tang of enchilada sauce, tender shredded chicken, and a rich blend of cheeses, making every spoonful a celebration of classic Mexican-inspired flavors. It’s the kind of dish that brings warmth to your soul and excitement to your taste buds, with just the right kick from jalapenos and spices to keep things interesting. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this recipe is a total winner that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients might sound straightforward, but each one plays a starring role in creating a soup that’s bursting with flavor, texture, and color. From sautéed onions providing sweetness to the creamy cheeses that bring luscious richness, every component is important for crafting this mouthwatering dish.
- Butter and olive oil: A perfect combo for sautéing to develop a fragrant base for the soup.
- Yellow onion: Adds natural sweetness and depth.
- Jalapeno pepper: Brings a gentle heat without overpowering the soup; seeds removed for mild spice.
- Garlic: Infuses aromatic warmth.
- Red enchilada sauce: The heart of the soup’s enchilada flavor.
- Diced tomatoes with green chilies: Provide a fresh tang with a mild spicy kick.
- Black beans: Add protein and hearty texture.
- Whole kernel corn: Sweet bursts that balance the spices.
- Hot sauce (optional): For anyone wanting extra heat.
- Chicken broth: The flavorful liquid base.
- Boneless skinless chicken breast: Tender, protein-packed star of the soup.
- Cream cheese: Softens and enriches the soup with a velvety texture.
- Cheddar cheese: Sharp and melty for that classic enchilada taste.
- Monterey Jack cheese: Adds creamy mildness and melts perfectly.
- Spices (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne pepper): Layered to create a complex, well-rounded flavor profile.
How to Make Chicken Enchilada Soup Recipe
Step 1: Prepare Your Ingredients and Seasonings
Start by mixing together all your spices in a small bowl. Setting these aside now makes adding flavor to the soup a breeze later. While you’re at it, soften the cream cheese and shred your cheddar and Monterey Jack—these cheeses will melt seamlessly into the soup later, creating that signature creamy finish you’re after.
Step 2: Build the Flavor Base
Warm the butter and olive oil in your soup pot over medium heat. Toss in the diced onions and jalapenos, cooking them until the onions are translucent and slightly golden—about four minutes. This step is crucial because it really unlocks all those sweet and spicy notes. Then add minced garlic, cooking for just another minute to avoid burning it, which keeps the flavor bright and fresh.
Step 3: Cook the Chicken and Combine Ingredients
Season the chicken breast with salt and pepper, then nestle it right in the pot. Pour in your enchilada sauce, diced tomatoes, black beans, corn, optional hot sauce, and chicken broth. Bring everything to a lively boil, then let the chicken simmer until cooked through—about 15 to 20 minutes. Once cooked, remove the chicken and shred it well before returning it to the pot; shredding lets the flavors soak deep into every strand, making each bite satisfyingly tender and flavorful.
Step 4: Add the Cheeses and Finish the Soup
Turn the heat down to low and stir in the softened cream cheese until it’s completely melted into the broth. This will give the soup its rich and silky texture. Next, add your shredded cheddar and Monterey Jack cheeses, stirring gently until they melt and combine beautifully. The soup should now be thick, creamy, and bursting with the perfect blend of cheesy, spicy, and savory goodness.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
To elevate your bowl, consider topping the soup with fresh cilantro, a dollop of sour cream or Greek yogurt, diced avocado, or crunchy tortilla strips. These garnishes add layers of freshness, creaminess, and texture which make every bite even more delightful.
Side Dishes
This soup pairs wonderfully with warm, soft corn tortillas or a slice of crusty bread to soak up that delicious broth. A simple side salad with a tangy lime dressing can also brighten and balance the hearty richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup inside halved bread bowls or mini cast iron skillets. Layer the garnishes separately and let everyone customize their own bowl for a lively, interactive meal experience. You can even sprinkle some crushed tortilla chips on top for a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Soup Recipe keeps very well in the fridge for up to 4 days. Store it in airtight containers to maintain freshness and savor the flavors later without any hassle.
Freezing
This soup freezes beautifully. To freeze, cool it completely, then transfer to freezer-safe containers or bags. It will stay good for up to 3 months, making it a perfect option for quick dinners on busy days.
Reheating
When ready to enjoy again, thaw in the fridge overnight if frozen, then reheat gently on the stove over medium-low heat, stirring occasionally. Be patient to avoid curdling the cheese or separating the cream, and you’ll have soup that tastes just as amazing as day one.
FAQs
Can I use cooked chicken instead of raw chicken breast?
Absolutely! If you have leftover cooked chicken, you can add it later in the cooking process just to warm through, skipping the simmering step for raw chicken. Adjust the broth cooking time accordingly to prevent overcooking.
What can I substitute for cream cheese?
If you want a lighter option, Greek yogurt or sour cream can work well, added at the end off the heat to prevent curdling. However, cream cheese gives the best silky texture, so it’s highly recommended if you want that rich creaminess.
Is it possible to make this soup vegetarian?
Yes, you can replace the chicken broth with vegetable broth and omit the chicken. To keep it hearty, add extra beans or even some diced sweet potatoes for bulk and sweetness.
How spicy is this soup usually? Can I adjust it?
This soup has a moderate heat level thanks to the jalapeno and optional hot sauce. You can easily adjust by removing the jalapeno seeds for milder spice or adding more hot sauce or cayenne pepper if you like it hotter.
Can I use shredded cheese blends instead of separate cheddar and Monterey Jack?
Definitely! A Mexican cheese blend that combines cheddar, Monterey Jack, and others will work perfectly, making your prep quicker while still delivering fantastic flavor.
Final Thoughts
This Chicken Enchilada Soup Recipe is one of those dishes that feels like a warm hug in a bowl—easy to make, wildly comforting, and full of rich, layered flavors. It’s the perfect meal for cooler days, casual dinners, or anytime you want to treat yourself to something truly satisfying. I can’t wait for you to give it a try and fall in love with it as much as I have!
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Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 11 cups, serves 6-8
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and hearty Chicken Enchilada Soup combining tender shredded chicken, enchilada sauce, beans, corn, and a blend of cheeses and spices for a comforting meal perfect for any occasion.
Ingredients
Main Ingredients
- 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)
Dairy
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Spices and Seasonings
- 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 taste
Instructions
- Prepare Seasonings and Cheeses: 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 cubing it and letting it sit at room temperature. Shred the cheddar and Monterey Jack cheeses and set aside.
- Sauté Aromatics: Heat butter and olive oil in a large soup pot over medium heat. Add the diced yellow onion and diced jalapeno pepper (seeds removed) and cook for about 4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Cook Chicken and Add Liquids: Season the chicken breast with salt and pepper on both sides. Add the chicken to the pot along with red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce (if using), chicken broth, and the prepared seasoning mixture. Bring the soup to a boil and then reduce to a simmer. Cook the chicken for 15 to 20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken breast from the pot and shred it using two forks. Return the shredded chicken back into the pot to combine with the soup base.
- Finish Soup with Cheeses: Reduce stove heat to low. Stir in the softened cream cheese until fully melted and incorporated into the soup. Then add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheeses have melted and the soup is creamy and smooth. Serve hot.
Notes
- For added heat, keep the jalapeno seeds or add extra hot sauce according to taste.
- Use cooked rotisserie chicken as a shortcut to save time.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust the thickness by adding more chicken broth for a thinner soup or reduce broth for a thicker consistency.
- Serve with tortilla chips, sour cream, or fresh cilantro for garnish.
