This Easy Chicken Enchilada Soup can be made on the stovetop or in a Crock Pot, making it a versatile and delicious meal option. With simple pantry ingredients, you can whip up this hearty soup using chicken breast, chicken thighs, or even leftover chicken!
Ingredients
Seasonings:
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed for less heat)
- 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; see notes for using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (or more cheddar)
Instructions
- Prep Work:
- In a small bowl, combine all the seasonings and set aside. Allow the cream cheese to soften at room temperature while you prepare the other ingredients. Shred cheddar and Monterey Jack cheese from a block for the best melt.
- Cook the Vegetables:
- In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeño, sautéing for about 4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Add Chicken and Broth:
- Pat the chicken dry and season both sides with salt and pepper. Add the chicken to the pot along with the combined seasonings, red enchilada sauce, diced tomatoes (with juices), black beans, corn, hot sauce (if using), and chicken broth.
- Simmer the Soup:
- Bring the soup to a gentle boil. Allow the chicken to cook through slowly for about 15-20 minutes (a rapid boil can make it tough). Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the soup.
- Incorporate Cream Cheese and Cheddar:
- Reduce the heat to low. Stir in the softened cream cheese until fully combined. Then, add the shredded cheddar and Monterey Jack cheese, stirring until melted and creamy.
- Adjust Seasonings:
- Taste the soup and adjust any seasonings as needed.
- Serve:
- Ladle the soup into bowls and enjoy this warm, comforting meal!
Notes:
- If using pre-cooked chicken, add it in step 4 and skip the cooking process, stirring until heated through before adding the cream cheese and cheeses.
- Top with your favorite garnishes like avocado, cilantro, or sour cream for extra flavor!
This Chicken Enchilada Soup is perfect for a cozy night in or a quick weeknight meal. Enjoy the bold flavors and creamy texture that everyone will love! 🌶️🍲