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Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

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5 from 6 reviews

A comforting and flavorful Chicken Enchilada Soup that is perfect for cozy nights in. This easy-to-follow recipe combines tender chicken, beans, corn, and a blend of spices in a creamy, cheesy broth.

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), see notes if using cooked chicken
  • 4 oz. cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded (Can also use more cheddar)

Instructions

  1. Prep Work: Combine the seasonings and set aside. Allow cream cheese to soften. Shred cheddar and Monterey jack cheese and set aside.
  2. Heat butter and olive oil in a large soup pot over medium heat. Add onions and peppers. Cook until softened, then add garlic and cook for 1 more minute.
  3. Season chicken with salt and pepper. Add it to the pot with remaining ingredients except cream cheese and shredded cheese.
  4. Boil the soup gently until chicken is cooked through, about 15-20 minutes. Remove, shred chicken, and return to the pot.
  5. Reduce heat to low. Stir in softened cream cheese, then add shredded cheese and stir until melted.
  6. Taste and adjust seasonings as needed. Serve and enjoy!

Notes

  • If using cooked chicken, add it at the end and just heat through.
  • To quickly soften cream cheese, place in a microwave-safe bowl and microwave for 15-20 seconds, checking frequently.

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