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Bowl of creamy chicken enchilada soup topped with cilantro and cheese

Chicken Enchilada Soup

A creamy, savory soup that captures the flavors of traditional enchiladas, perfect for cozy dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

Spices
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon mustard powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
Cooking Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium jalapeño 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 Shred from block for best flavor
  • 0.5 cup Monterey Jack cheese, shredded Shred from block for best flavor

Method
 

Prep Work
  1. Combine the seasonings of chili powder, cumin, mustard powder, garlic powder, onion powder, cinnamon, and cayenne pepper in a small bowl and set aside.
  2. Allow the cream cheese to soften at room temperature.
  3. Shred the cheddar and Monterey Jack cheeses from blocks and set aside.
Cooking the Base
  1. Heat the butter and olive oil in a large soup pot over medium heat.
  2. Add the diced yellow onion and jalapeño pepper and soften the vegetables for about four minutes.
  3. Add the minced garlic and sauté for another minute.
Adding the Chicken
  1. Pat the chicken breast dry with a paper towel and season with salt and pepper.
  2. Place the chicken breast into the pot along with all remaining ingredients except for the cream cheese and shredded cheeses.
Simmering the Soup
  1. Bring the soup to a gentle boil and let the chicken simmer for about 15-20 minutes.
Shredding the Chicken
  1. Once cooked, carefully remove the chicken from the pot and shred it into bite-sized pieces.
  2. Return the shredded chicken to the soup.
Finishing Touches
  1. Reduce the heat to low and stir in the softened cream cheese.
  2. Add the shredded cheeses, stirring until melted and the soup is rich and creamy.
  3. Adjust the flavor with any additional seasoning as desired.

Notes

Tips include using rotisserie chicken for quicker prep, experimenting with cheeses, and adding vegetables for nutrition.