Chicken Enchilada Soup Recipe

There is nothing quite like a warm bowl of Chicken Enchilada Soup on a cozy day, bringing together all the vibrant flavors of a classic Mexican dinner in one hearty, comforting pot. This soup is a delightful blend of tender chicken, zesty enchilada sauce, creamy cheeses, and a medley of beans and corn that create a rich, satisfying texture with every spoonful. Whether you’re after a weeknight meal packed with flavor or a crowd-pleasing dish for friends, Chicken Enchilada Soup is a total game-changer that’s surprisingly simple to make but delivers big on taste. Let me take you through everything you need and how to make this soup your new favorite comfort food.

Ingredients You’ll Need

Ingredients You’ll Need

The magic behind this Chicken Enchilada Soup lies in its simple but essential ingredients, each bringing something special to the bowl—whether it’s warmth from spices, creaminess from cheeses, or freshness from veggies. Let’s break down what you’ll want to gather before you start cooking.

• Chili powder: Adds a subtle smoky heat that’s foundational to the soup’s flavor profile.
• Mustard powder: Offers a slight tang that enhances the overall complexity.
• Garlic powder: Brings a mellow, rich garlic essence without overpowering fresh garlic.
• Onion powder: Adds another layer of savory depth complementing the diced onion.
• Cumin: Delivers that earthy, warm note that perfectly suits Mexican-inspired dishes.
• Cinnamon pinch: Gives a hint of sweetness balancing the chili’s heat.
• Cayenne pepper pinch: For an optional extra kick of spice if you like it hot.
• Butter: Provides a rich base that helps cook the onions and spices smoothly.
• Olive oil: Adds a fresh fruitiness and helps keep ingredients from sticking.
• Yellow onion (diced): Gives a mild sweetness and body to the soup.
• Jalapeno pepper (diced, seeds removed): Injects freshness with a subtle heat that’s never overwhelming.
• Garlic cloves (minced): Fresh garlic for that unmistakable punch and aroma.
• Red enchilada sauce: The star ingredient that infuses the soup with bold, authentic flavor.
• Diced tomatoes with green chilies (undrained): Adds juiciness and layers of mild spice.
• Black beans (drained and rinsed): Provide hearty texture and protein.
• Canned whole kernel corn (drained): Sweet bursts that brighten up every bite.
• Hot sauce (optional): For those who love dialing up the heat.
• Chicken broth: The savory liquid base bringing everything together.
• Boneless skinless chicken breast: The tender meat star that makes this soup so filling.
• Cream cheese (cubed and softened): Creates a luscious creaminess that balances the spices.
• Cheddar cheese (shredded): Adds sharpness and gooey texture upon melting.
• Monterey Jack cheese (shredded): Offers a smooth, mild cheesy melt; more cheddar can be used as a substitute.

How to Make Chicken Enchilada Soup

Step 1: Sauté Your Aromatics

Start by heating the butter and olive oil in a large pot over medium heat. Toss in the diced yellow onions and jalapeno, cooking until they soften and become fragrant—about 5 minutes. Then add the minced garlic and continue sautéing for another minute. This base of onions, jalapeno, and garlic will set the flavor stage for the entire Chicken Enchilada Soup, infusing it with an irresistible aroma you’ll love.

Step 2: Add Spices and Sauces

Sprinkle in chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper, stirring constantly to toast these spices just a bit. Pour in the red enchilada sauce and diced tomatoes with green chilies (including their juices). This combination brings that signature enchilada tang and vibrant color, making your kitchen smell amazing and your soup visually inviting.

Step 3: Introduce Broth, Beans, and Corn

Pour in the chicken broth next, stirring everything together before adding the rinsed black beans and drained corn. The broth ties all elements together while the beans and corn contribute hearty texture and subtle sweetness. This is where the Chicken Enchilada Soup starts to thicken up and cozy up.

Step 4: Cook the Chicken

Gently add your chicken breast to the pot, making sure it’s submerged in the soup liquid. Bring everything to a simmer and cook for about 18 to 20 minutes, or until the chicken is cooked through. If you have cooked chicken handy, add it towards the end just long enough to warm through. Then take the chicken out, shred it with two forks, and stir it back into the soup.

Step 5: Finish with Cream Cheese and Cheeses

Lower the heat and stir in the softened cream cheese pieces until melted and creamy. Then add the shredded cheddar and Monterey Jack cheeses, stirring until the soup develops a smooth, rich texture that’s just perfect for spooning into bowls. This step is critical—those cheeses transform the soup into a decadent, comforting meal.

How to Serve Chicken Enchilada Soup

Garnishes

Think fresh toppings that add bursts of texture and contrast, like chopped cilantro, sliced green onions, or diced avocado. A spoonful of sour cream or a sprinkle of extra shredded cheese on top adds creaminess and visual appeal, while tortilla strips or crushed tortilla chips lend that signature crunch reminiscent of classic enchiladas.

Side Dishes

While this soup is a meal on its own, serving it alongside warm cornbread or a crispy side salad complements it beautifully. A light Mexican-style slaw with lime and cilantro can refresh the palate, and rice or warm flour tortillas turn the bowl into a full fiesta of flavors and textures.

Creative Ways to Present

For a fun twist, serve your Chicken Enchilada Soup in small bread bowls or mini cast iron skillets. Layering a bit of cheese and tortilla chips on top before broiling for a minute gives it an irresistible cheesy crust. For parties, mini soup shooters with a garnish of jalapeno slices are sure to wow guests while packing all the flavor in bite-sized portions.

Make Ahead and Storage

Storing Leftovers

This Chicken Enchilada Soup keeps wonderfully in the fridge for up to 3 days. Store it in airtight containers to maintain freshness, and be sure to keep the garnishes separate until ready to serve to preserve their texture and color.

Freezing

You can freeze Chicken Enchilada Soup, but for best results, freeze it before adding the cream cheese and shredded cheeses. When ready to eat, thaw overnight in the fridge and then gently reheat, stirring in the cheeses at the end for optimal creaminess and flavor.

Reheating

Reheat this soup slowly over low to medium heat on the stovetop, stirring occasionally to prevent sticking and ensure even warming. If the soup thickens too much, add a splash of chicken broth or water to get back to the desired consistency. Avoid microwaving cheese-heavy soup to keep the texture silky and smooth.

FAQs

Can I use cooked chicken instead of raw chicken breast?

Absolutely! If you have leftover cooked chicken, simply add it to the soup in Step 4 towards the end of cooking to warm through without overcooking. It’s a great way to save time and still enjoy all the rich flavors.

Is this Chicken Enchilada Soup spicy?

The soup has a gentle warmth from chili powder and jalapeno but is not overwhelmingly spicy. You can easily adjust the heat by adding more cayenne pepper or hot sauce, or keeping it mild for all palates.

Can I make this soup vegetarian?

You can swap the chicken broth for vegetable broth and leave out the chicken, adding extra beans and veggies like zucchini or bell peppers for heartiness. The enchilada sauce and spices still deliver plenty of flavor.

What is the best way to thicken the soup if it seems too thin?

If you want a thicker texture, simmer the soup uncovered for a little longer to reduce the liquid, or stir in a small slurry of cornstarch and water to reach your preferred consistency.

Can I use different cheeses?

Definitely! Cheddar and Monterey Jack provide a classic combo, but feel free to try pepper jack for a kick, or a bit of queso fresco for an authentic twist. Just make sure your cheeses melt well for that creamy soup texture.

Final Thoughts

If you’re craving something both flavorful and comforting, Chicken Enchilada Soup is the answer you’ve been looking for. It’s like a warm hug in a bowl that brings all the deliciousness of enchiladas into an easy, cozy soup form. Don’t hesitate to give this recipe a try—it’s sure to become a beloved favorite on chilly days or any time you want a meal that feels like a celebration of bold, satisfying flavors.

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