Chicken Enchilada Soup Recipe
There’s something deeply satisfying about a cozy, hearty soup, especially when it carries the bold, zesty flavors of Mexican cuisine. This Chicken Enchilada Soup recipe brings that same warmth to your kitchen, blending savory spices, tender chicken, and just the right kick of heat. I’ve made this recipe on countless chilly evenings, and it never fails to deliver that soul-soothing experience that only a big bowl of comforting soup can bring. Plus, it’s one of those meals that tastes even better the next day, which makes it perfect for meal prepping or hosting a crowd!
I’ll admit, the first time I made this, it was a complete experiment, thrown together from what I had in my pantry, but it ended up being one of those “happy accident” moments in the kitchen. If you’re looking for something that’s flavorful, filling, and has a little bit of a kick to it, you’re in the right place. Let’s dive into the details of what makes this Chicken Enchilada Soup so special.
A personal touch: My first enchilada soup adventure 🌶️
I remember the first time I made this soup; it was one of those “I need to use up some pantry ingredients” kind of nights. I had some leftover shredded chicken from the night before, a can of black beans, and this jar of enchilada sauce I’d been meaning to use. It was cold outside, the kind of evening where you just want to curl up with a big blanket, and a bowl of soup felt like the perfect answer.
I didn’t expect it to turn out so flavorful! The cream cheese added this unexpected creaminess, and the spices gave it just enough heat to warm you up without being overpowering. My husband, who usually isn’t a fan of soups, came back for seconds (and thirds, to be honest), and now it’s one of our go-tos every winter.
The origins: A Tex-Mex classic with a twist
Chicken Enchilada Soup takes its inspiration from traditional Tex-Mex enchiladas. Tex-Mex itself is a fusion of American and Mexican cuisines, blending robust Mexican flavors with some American comfort food favorites. Enchiladas, with their bold sauces and cheesy fillings, are a hallmark of this fusion, so it’s no wonder they make the perfect base for a soup. What makes this version so irresistible is its blend of hearty ingredients with that rich, tangy enchilada sauce, resulting in a dish that’s both filling and full of flavor.
While there are many variations of enchilada soup, this recipe stands out for its simplicity and versatility. Whether you like it extra spicy or more on the mild side, you can easily tweak the seasonings to your preference.
Let’s talk ingredients: flavor-packed basics
One of the best things about this Chicken Enchilada Soup is that it relies on simple, pantry-friendly ingredients that are easy to swap if needed.
- Chicken breast: This is the heart of the soup. I usually go with one large boneless, skinless breast, but if you have pre-cooked chicken (like leftovers or rotisserie), that works perfectly too. If you’re short on time, pre-cooked chicken is a great shortcut!
- Red enchilada sauce: This adds a ton of flavor without much effort. If you don’t have enchilada sauce on hand, you can make your own by mixing tomato sauce with chili powder, garlic, and cumin.
- Cheddar and Monterey Jack cheese: These cheeses melt beautifully and give the soup a creamy, rich texture. Feel free to use just cheddar if that’s what you have on hand or experiment with other cheeses like pepper jack for more heat.
- Cream cheese: This is the secret to a luscious, velvety broth. It mellows out the spices and makes the soup incredibly smooth.
- Black beans & corn: These add texture and heartiness, not to mention extra fiber. You can swap in pinto beans or even kidney beans if you prefer.
- Spices: The mix of chili powder, cumin, and a pinch of cayenne gives this soup its signature warmth. Don’t skip the cinnamon—it adds an unexpected depth of flavor that pairs perfectly with the savory ingredients.
Kitchen gear: What you need (and what you can totally skip)
The beauty of this soup is that you don’t need any fancy kitchen gadgets. Here’s what will come in handy:
- Large soup pot: You’ll need something big enough to hold all the ingredients while giving the chicken space to cook evenly. A Dutch oven works beautifully here.
- Wooden spoon: For stirring and making sure everything blends together smoothly.
- Tongs: These are handy for grabbing the chicken breast out of the soup to shred it.
- A cheese grater: Freshly grated cheese melts better than pre-shredded, so if you can, grab a block of cheddar and Monterey jack, and grate it yourself. It’s totally worth the effort!
Step-by-step: My foolproof method (with a few personal tips)
Let’s get cooking! Here’s how I make this Chicken Enchilada Soup:
- Prep the ingredients: Before you start, make sure your cream cheese is softened (a quick trick is to microwave it in 10-second intervals until it’s just soft). Shred your cheddar and Monterey Jack cheese and set them aside. This makes the assembly later super smooth.
- Sauté the aromatics: Heat the butter and olive oil in your soup pot over medium heat. Toss in your diced onion and jalapeño, and let them cook for about 4 minutes until softened. Then, add the garlic and cook for just another minute. (Careful not to burn the garlic, it can get bitter if it cooks too long.)
- Add the chicken and liquids: Season your chicken breast with salt and pepper, then place it in the pot. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, black beans, corn, and optional hot sauce. Bring everything to a gentle boil. It’s important to keep the heat at a steady simmer, not a rapid boil, so the chicken stays tender.
- Shred the chicken: After about 15-20 minutes, your chicken should be cooked through. Take it out and use two forks to shred it into bite-sized pieces. This part is oddly satisfying!
- Stir in the cream cheese and shredded cheese: Lower the heat and add in your softened cream cheese, stirring until it melts into the soup. Then, slowly sprinkle in the shredded cheeses, stirring constantly to avoid clumping. The soup should now be creamy and cheesy—basically, irresistible!
- Taste and adjust: This is where you make the soup your own. Add more chili powder or cayenne if you like heat, or maybe a squeeze of lime for brightness.
Variations and twists: Make it your own!
There’s a lot of room for personalization in this recipe. Here are some fun variations I’ve tried:
- Vegan version: Swap the chicken for jackfruit or tofu, and use a plant-based cream cheese and cheddar substitute. It’s just as satisfying, with that same spicy, creamy kick.
- Gluten-free: Luckily, this soup is already gluten-free, but just double-check your enchilada sauce and cream cheese for any hidden gluten.
- Spice it up: For a soup with serious heat, leave the seeds in the jalapeño, and add a little extra cayenne or even a diced chipotle pepper in adobo sauce.
- Seasonal twist: In summer, you can use fresh corn right off the cob, and maybe swap the black beans for pinto beans to change up the flavor a bit.
How to serve and present: Make it party-worthy
If you’re serving this at a gathering, ladle the soup into large bowls and top it with a little extra shredded cheese, a dollop of sour cream, and maybe a sprinkle of cilantro. I like to serve it with warm tortillas or tortilla chips on the side for dipping. If you’re feeling fancy, garnish each bowl with thinly sliced avocado and a wedge of lime—it adds a bright, fresh note that contrasts beautifully with the richness of the soup.
Drinks to pair: What to sip while you slurp
I love pairing this soup with a light, crisp beer like a Mexican lager. It’s refreshing and cuts through the richness of the cheese. If you prefer wine, a chilled glass of Sauvignon Blanc or a fruity Riesling works well. For non-alcoholic options, try a citrusy sparkling water or a homemade limeade—both enhance the zesty flavors in the soup.
Storing and reheating: Enjoy it all week long
This soup keeps wonderfully in the fridge for up to 4 days. When reheating, just warm it over low heat to avoid curdling the cheese. If it thickens up too much (which it might, thanks to all that creamy goodness), just add a splash of chicken broth to thin it out. You can also freeze this soup for up to 3 months—just leave out the cheese and cream cheese, and add them in once the soup is reheated for a fresher taste.
Scaling the recipe: Feeding a crowd or just yourself?
If you’re making this for a crowd, it doubles easily—just make sure your pot is big enough to handle it. When halving the recipe, you might want to keep the full amount of spices for that extra punch of flavor, but reduce the cheese slightly to keep things balanced.
Potential issues (and how to fix them)
- Soup too thin? Add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) to thicken it up.
- Cheese clumping? Make sure to add the cheese slowly over low heat and stir constantly.
- Too spicy? Stir in some extra cream cheese or a splash of milk to mellow out the heat.
Final thoughts: Why you should try this soup tonight
There’s just something about the combination of cheesy, spicy, and creamy that makes this Chicken Enchilada Soup such a hit. Whether you’re making it for a weeknight dinner, a cozy weekend lunch, or even meal prepping for the week, it’s guaranteed to satisfy. Don’t be afraid to experiment with the flavors, and most importantly, have fun in the kitchen! Happy cooking!
FAQ
1. Can I use pre-cooked chicken?
Absolutely! Just shred it and add it towards the end of the cooking process, along with the cheeses.
2. Can I freeze this soup?
Yes, but I recommend leaving out the cheese and cream cheese until you’re ready to reheat it.
3. What’s the best cheese substitute?
If you don’t have Monterey Jack, go for more cheddar, or try Colby Jack or even mozzarella for a milder flavor.
4. How do I make it spicier?
Keep the jalapeño seeds in, add extra cayenne, or toss in a diced chipotle pepper for a smoky heat.
5. Can I make this in a slow cooker?
Yes! Just add all ingredients (except cheeses) to the slow cooker, cook on low for 6-8 hours, and stir in the cheeses before serving.
Chicken Enchilada Soup Recipe
Warm up with this hearty, cheesy Chicken Enchilada Soup! Perfect for cold nights, meal prep, or a crowd-pleasing dinner.
- Total Time: 45 minutes
- Yield: 4-6
Ingredients
Seasonings
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, 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
- Prep the ingredients: Before you start, make sure your cream cheese is softened (a quick trick is to microwave it in 10-second intervals until it’s just soft). Shred your cheddar and Monterey Jack cheese and set them aside. This makes the assembly later super smooth.
- Sauté the aromatics: Heat the butter and olive oil in your soup pot over medium heat. Toss in your diced onion and jalapeño, and let them cook for about 4 minutes until softened. Then, add the garlic and cook for just another minute. (Careful not to burn the garlic, it can get bitter if it cooks too long.)
- Add the chicken and liquids: Season your chicken breast with salt and pepper, then place it in the pot. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, black beans, corn, and optional hot sauce. Bring everything to a gentle boil. It’s important to keep the heat at a steady simmer, not a rapid boil, so the chicken stays tender.
- Shred the chicken: After about 15-20 minutes, your chicken should be cooked through. Take it out and use two forks to shred it into bite-sized pieces. This part is oddly satisfying!
- Stir in the cream cheese and shredded cheese: Lower the heat and add in your softened cream cheese, stirring until it melts into the soup. Then, slowly sprinkle in the shredded cheeses, stirring constantly to avoid clumping. The soup should now be creamy and cheesy—basically, irresistible!
- Taste and adjust: This is where you make the soup your own. Add more chili powder or cayenne if you like heat, or maybe a squeeze of lime for brightness.
Notes
How to serve and present: Make it party-worthy
If you’re serving this at a gathering, ladle the soup into large bowls and top it with a little extra shredded cheese, a dollop of sour cream, and maybe a sprinkle of cilantro. I like to serve it with warm tortillas or tortilla chips on the side for dipping. If you’re feeling fancy, garnish each bowl with thinly sliced avocado and a wedge of lime—it adds a bright, fresh note that contrasts beautifully with the richness of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch