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Chicken Enchilada Soup Recipe

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4 from 28 reviews

This hearty Chicken Enchilada Soup is a flavorful, comforting dish combining tender shredded chicken, black beans, corn, and enchilada sauce. Enhanced with a blend of spices, cream cheese, and melted cheddar and Monterey Jack cheeses, it’s perfect for a cozy meal that captures the essence of classic enchilada flavors in a warm, satisfying soup.

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

Soup

  • 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)
  • 4 oz. cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded (can substitute with more cheddar)

Instructions

  1. Prep Work: Combine all the seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne) in a small bowl and set aside. Remove the cream cheese from the fridge and allow it to soften at room temperature to make stirring easier. Shred the cheddar and Monterey Jack cheeses from a block and set them aside for later use.
  2. Sauté Vegetables: Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno pepper. Cook and soften for about 4 minutes, stirring occasionally. Then add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Cook Chicken and Soup Base: Pat the chicken breast dry with paper towels and season both sides with salt and pepper. Add the chicken breast to the soup pot along with the enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce if using, chicken broth, and the prepared seasoning mix. Stir everything gently to combine.
  4. Simmer the Soup: Bring the soup to a gentle boil over medium heat, then reduce to a simmer. Allow the chicken to cook slowly through the broth undisturbed for 15 to 20 minutes to avoid toughness. The gentle simmer will ensure the chicken stays tender and flavorful.
  5. Shred the Chicken: Remove the cooked chicken breast from the pot and place on a cutting board or plate. Use two forks to shred the chicken finely. Return the shredded chicken back into the soup pot and stir well.
  6. Add Cream Cheese and Cheeses: Lower the heat to low. Stir in the cubed, softened cream cheese until fully melted and incorporated into the soup. Next, add the shredded cheddar and Monterey Jack cheeses and stir continuously until the cheeses have melted completely, creating a creamy texture.
  7. Finish and Serve: Taste the soup and adjust seasoning as needed, adding more salt, pepper, or spices to your preference. Once ready, ladle into bowls and serve warm, optionally garnished with fresh cilantro, sliced avocado, or tortilla strips for extra texture.

Notes

  • To quickly soften cream cheese, microwave it in short 10-second bursts until soft but not melted.
  • If using pre-cooked chicken, add it towards the end just to warm through instead of simmering.
  • For a spicier soup, keep the jalapeno seeds or add extra cayenne pepper or hot sauce.
  • Cheddar and Monterey Jack can be substituted with Mexican blend cheese or pepper jack for different flavor profiles.
  • This soup tastes even better the next day as flavors meld overnight.

Find it online: https://flavorspath.com/chicken-enchilada-soup-recipe/