Description
Chicken Enchilada Soup is a rich, flavorful, and hearty Tex-Mex-inspired soup, brimming with tender shredded chicken, black beans, corn, enchilada sauce, cheeses, and a unique blend of spices. This comforting meal is perfect for busy weeknights and customizable for different heat levels.
Ingredients
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
Soup Base:
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced, seeds removed
3 cloves garlic, minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies, undrained
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)
1 teaspoon hot sauce (optional)
Add-Ins:
15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained
Cheeses:
4 oz. cream cheese, cubed and softened
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded (or additional cheddar)
Instructions
1. In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
2. Remove cream cheese from fridge to soften or use microwave softening method. Shred cheddar and Monterey Jack cheese and set aside.
3. In a large soup pot, heat butter and olive oil over medium heat. Add diced onion and jalapeno, cooking for about 4 minutes until softened. Add minced garlic and cook for 1 more minute.
4. Pat chicken dry and season with salt and pepper. Add chicken to the pot along with prepared seasonings, enchilada sauce, diced tomatoes with green chilies, chicken broth, hot sauce (if using), black beans, and corn.
5. Bring mixture to a gentle boil, then reduce heat to simmer. Cook chicken gently for 15–20 minutes. Remove chicken and shred with two forks, then return to the soup.
6. Reduce heat to low. Stir in softened cream cheese until melted. Add shredded cheddar and Monterey Jack cheeses, stirring until soup is smooth and creamy.
7. Taste the soup and adjust seasoning as needed. Serve hot with toppings like tortilla strips, cilantro, cheese, or lime wedges.
Notes
Quickly soften cream cheese by microwaving water and letting cream cheese sit in the steam.
Use bone-in chicken for more flavor, or rotisserie chicken for convenience.
Always shred cheese from a block for best melt and flavor.
If simmering chicken longer, add black beans and corn after shredding the chicken.
Do not add cheese to boiling soup or it may curdle.
For added heat, use spicy cheese like Hot Habanero in place of Monterey Jack.
In a pinch, 8 oz. tomato sauce can sub for enchilada sauce, though flavor will be lighter.
Crock Pot Method: Add all but beans, corn, and cheese to slow cooker. Cook on low 6 hours, shred chicken, stir back in with beans, corn, and cheeses before serving.