This Chicken Enchilada Soup is a favorite cozy dish to make in the Fall and Winter months. It’s so versatile, and you can adjust the spice level to your liking! I like to kick things up with spicy cheese and a touch of cayenne, but you can keep it mild if you prefer. Whether you use chicken breasts, thighs, or leftover chicken, this soup is always a hit. Check out my Pro Tips below to make it even better!
How to Make It:
- Sauté the base: Start by sautéing onions, peppers, and garlic in olive oil or butter until softened.
- Add ingredients: Stir in your seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and chicken.
- Simmer: Let it gently boil for 15-20 minutes. Then, remove the chicken, shred it using two forks, and return it to the soup.
- Add cream cheese: Stir in softened cream cheese, letting it melt into the broth for a creamy finish.
- Add cheese: Stir in shredded cheese, and serve the soup hot!
Pro Tips for Success:
- Cheese: To quickly soften cream cheese, heat 2 cups of water in the microwave. Then, place the cream cheese in the microwave for 5 minutes. For extra heat, add spicy cheese like Cabot Hot Habanero in place of Monterey Jack. Shred cheese from a block for the best melt and flavor—pre-shredded cheese often doesn’t melt as well. Be sure the base isn’t too hot when adding cheese to avoid grainy textures.
- Chicken: For juicier chicken and a richer broth, simmer the chicken on low for longer. Bone-in chicken thighs are perfect for a flavorful broth. If using leftover or rotisserie chicken, just add 2 cups of it to the soup and let it simmer for 15 minutes to blend the flavors.
- Enchilada Sauce: If you don’t have enchilada sauce, you can substitute with tomato sauce, but the enchilada sauce adds a nice depth of flavor. You can also try my homemade enchilada sauce for an extra boost. If you like this, try my Chicken Taco Soup or Chicken Tortilla Soup!
Storage:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This soup freezes well for up to 3 months. Freeze it before adding pasta for the best texture when reheating.
Tools for This Recipe:
- 4.5-Quart Dutch Oven (great for soups)
- Box Cheese Grater (shredding your own cheese makes a big difference!)
- Measuring Spoons and Spice Rack (for easy seasoning)
- Soup Ladle (perfect for serving)
- Storage Containers (I love these stackable, leak-proof containers)
Enjoy this flavorful, cozy soup any time you’re craving a comforting meal!
This EASY Chicken Enchilada Soup is a flavorful and hearty dish that can be made on the stove top or in the Crock Pot. You can use chicken breasts, thighs, or even leftover chicken along with basic pantry ingredients for a comforting meal in no time.
Ingredients
Seasonings:
½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon cumin
A pinch each: cinnamon, cayenne pepper
Soup:
1 tablespoon butter
1 tablespoon 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 teaspoon hot sauce (optional)
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)
4 oz. cream cheese, cubed and softened
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese (or more cheddar, if preferred)
Directions
- Prep the Seasonings: Combine all the seasonings in a small bowl and set aside. Take the cream cheese out to soften. Shred the cheddar and Monterey Jack cheeses and set them aside.
- Sauté the Veggies: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño, sautéing until softened, about 4 minutes. Add the minced garlic and cook for another 1 minute.
- Cook the Chicken: Pat the chicken dry, season with salt and pepper, then add it to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth. Bring the soup to a gentle boil and let the chicken cook through, about 15-20 minutes. Avoid boiling rapidly to keep the chicken tender.
- Shred the Chicken: Remove the chicken from the soup, then shred it using two forks. Return the shredded chicken to the pot.
- Add Cream Cheese and Cheese: Reduce the heat to low. Stir in the softened cream cheese until well combined, followed by the shredded cheddar and Monterey Jack cheeses until fully melted.
- Season & Serve: Taste the soup and add any additional seasonings, if needed. Serve the soup hot and enjoy!
- Tips:
- Quick Cream Cheese Softening: Place cubed cream cheese in the microwave for 5 minutes with a cup of hot water nearby to speed up the softening process.
- Using Cooked Chicken: If using leftover or cooked chicken, add it when the recipe calls for the raw chicken, letting the flavors blend for about 15 minutes, but no need to bring it to a boil.
- This soup is perfect for a cozy meal, and it’s easy to customize depending on your spice preference!