Chicken Enchilada Soup
Warm, hearty, and bursting with bold flavors, Chicken Enchilada Soup is the perfect comfort food to elevate any meal. Packed with tender chicken, black beans, corn, and an irresistible blend of spices, this soup satisfies both the stomach and the soul.
The richness of melted cheddar and Monterey Jack cheese combined with the subtle heat from jalapeños and enchilada sauce creates a velvety texture that’s both creamy and satisfying. It’s a delicious option for those craving a homemade meal with a bit of spice.
Whether you’re warming up on a chilly evening or feeding a crowd, this Chicken Enchilada Soup delivers on taste, texture, and heartiness.
Chicken Enchilada Soup Ingredients
Chicken Breast
Tender and juicy, the chicken breast forms the hearty base of this soup, offering protein and richness that balances the bold flavors.
Red Enchilada Sauce
Bringing depth and authentic Mexican flair, the enchilada sauce infuses the soup with a perfect blend of smoky heat and tang.
Black Beans & Corn
These add texture and substance, creating a satisfying bite while complementing the soup’s savory profile with natural sweetness.
Cheddar & Monterey Jack Cheeses
Melting into the broth, these cheeses create a creamy, velvety texture, enhancing the soup’s richness while delivering a comforting, cheesy indulgence.
Jalapeño & Garlic
The jalapeño adds a hint of spice, while the garlic provides warmth and depth, working together to elevate the soup’s flavor profile.Recipe Tips
- Avoid Tough Chicken by Gentle Boiling
To ensure your chicken remains tender and juicy, avoid bringing the soup to a rapid boil. A gentle simmer allows the chicken to cook through evenly without becoming tough. This method ensures the chicken shreds easily and absorbs the rich flavors from the broth. When shredding, use two forks for a fine, even consistency that will distribute well in the soup. - Perfecting the Creamy Texture
Make sure your cream cheese is softened before adding it to the soup. Softening it allows it to melt evenly, creating a smooth, velvety base. To speed up this process, let the cream cheese sit at room temperature for about 30 minutes or microwave it in short bursts (10-second intervals) until soft. This step helps to avoid lumps, ensuring your soup has the perfect creamy consistency. - Seasoning Adjustments
This soup’s spice level can be easily adjusted to your preference. For those who enjoy extra heat, consider leaving the jalapeño seeds or adding a dash more cayenne or hot sauce. If you prefer a milder soup, omit the jalapeño and cayenne entirely. Always taste the soup before serving to ensure the seasoning is to your liking, as the cheese and cream can mellow the flavors.
What to Serve with Chicken Enchilada Soup
- Tortilla Chips
Crunchy tortilla chips are a classic pairing for this hearty soup. Serve them on the side for dipping or crumble them on top for added texture. Their crispiness complements the creamy, cheesy base of the soup, offering a delightful contrast. - Mexican Rice
For a more filling meal, serve the Chicken Enchilada Soup alongside Mexican rice. The slightly tangy and aromatic rice complements the rich and flavorful broth, making for a well-rounded dish that’s sure to satisfy. - Avocado and Lime Garnish
Add a refreshing twist by serving sliced avocado and lime wedges alongside the soup. The creamy avocado adds a cooling effect to balance out the spice, while the lime’s citrusy brightness enhances the overall flavors.
FAQ
1. Can I use cooked chicken instead of raw?
Yes, you can use cooked or rotisserie chicken. Add the shredded cooked chicken after the soup has simmered, just before stirring in the cream cheese and shredded cheese, to prevent overcooking.
2. Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully. Prepare it in advance and store it in the fridge for up to 3 days. When reheating, do so over low heat to avoid separating the cream cheese.
3. Can I freeze this soup?
Yes, Chicken Enchilada Soup can be frozen. Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.
4. Can I make it vegetarian?
To make this recipe vegetarian, simply replace the chicken with extra beans or vegetables, and use vegetable broth instead of chicken broth.
Chicken Enchilada Soup
Equipment
- Dutch Oven
Ingredients
- Seasonings
- ½ teaspoon each: chili powder mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch each: cinnamon cayenne pepper
- Soup
- 1 large boneless skinless chicken breast (or 2 small), see notes for cooked chicken
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeño pepper diced, seeds removed
- 3 cloves garlic minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies undrained
- 15 oz. black beans rinsed and drained
- 15 oz. whole kernel corn drained
- 4 cups chicken broth
- 4 oz. cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded (additional cheddar may be used as a substitute)
- 1 teaspoon hot sauce optional
Instructions
- Prep Work:
- Begin by combining the seasonings in a small bowl and set aside. Allow the cream cheese to soften at room temperature. Shred the cheddar and Monterey Jack cheese from a block and set aside for later use.
- Cooking the Soup:
- In a large soup pot, melt the butter and olive oil over medium heat. Add the diced onions and jalapeño peppers, sautéing for approximately 4 minutes until they soften. Stir in the minced garlic and cook for an additional minute.
- Pat the chicken dry, then season both sides with salt and pepper. Place the chicken into the pot along with the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce (if using). Stir well to combine.
- Bring the mixture to a gentle boil, ensuring the heat is controlled to avoid a rapid boil, which may toughen the chicken. Allow the chicken to cook slowly for about 15-20 minutes, or until fully cooked. Once done, remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup.
- Lower the heat to a simmer. Stir in the softened cream cheese, ensuring it fully melts into the broth. Once smooth, add the shredded cheddar and Monterey Jack cheese, stirring until the cheeses have melted and blended into the soup.
