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Creamy Chicken Enchilada Soup Recipe

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4.4 from 15 reviews

This Chicken Enchilada Soup is a flavorful and comforting dish that combines seasoned chicken, black beans, corn, and a rich blend of cheeses in a mildly spiced enchilada sauce base. Perfect for an easy weeknight meal, it comes together quickly using simple ingredients and results in a creamy, hearty soup that captures the essence of Mexican cuisine.

Ingredients

Spices and 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
  • Salt and pepper to taste
  • 1 teaspoon hot sauce (optional)

Fats and Oils

  • 1 tablespoon butter
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced (seeds removed)
  • 3 cloves garlic, minced

Other Ingredients

  • 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
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast (or 2 small breasts)
  • 4 oz cream cheese, cubed and softened
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese (or additional cheddar)

Instructions

  1. Prep Work: Combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Remove the cream cheese from the refrigerator to soften. Shred the cheddar and Monterey Jack cheese from blocks and set aside.
  2. Sauté Aromatics: Heat butter and olive oil together in a large soup pot over medium heat. Add the diced onion and jalapeno pepper and cook for about 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Season and Add Chicken: Pat the chicken breast dry with paper towels and season both sides with salt and pepper. Place the chicken into the soup pot along with all the remaining ingredients except for the cream cheese and shredded cheeses: red enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, and the pre-mixed seasonings.
  4. Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to maintain a slow simmer to cook the chicken thoroughly without toughening it. Let it simmer for about 15 to 20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot and shred it finely using two forks, then return the shredded chicken to the soup.
  5. Add Cream Cheese and Cheeses: Lower the heat to low and stir in the softened cream cheese until it is completely incorporated into the soup, creating a creamy texture. Then add the shredded cheddar and Monterey Jack cheeses, stirring constantly until they melt smoothly into the soup.
  6. Final Seasoning and Serve: Taste the soup and adjust seasonings as necessary, adding extra salt, pepper, or hot sauce to your preference. Serve hot with optional garnishes such as tortilla chips, sour cream, or cilantro if desired.

Notes

  • To soften cream cheese quickly, cut it into small cubes and let it sit at room temperature for 30 minutes or microwave in 10-second intervals until soft but not melted.
  • If using cooked chicken, add it in step 5 after the cream cheese has been stirred in to avoid overcooking.
  • For milder soup, omit the cayenne pepper and jalapeno seeds.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.

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