Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is a cheesy and spiced recipe, which features tangy red enchilada sauce and creamy melted cheese. It’s a taco night twist, ready in about 40 minutes.

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Chicken Enchilada Soup Ingredients

For the Spice Blend

• ½ tsp chili powder
• ½ tsp mustard powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground cumin
• Pinch of ground cinnamon (adds depth)
• Pinch of cayenne pepper (optional, for heat)

For the Soup

• 1 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 jalapeño pepper, seeded and diced
• 3 cloves garlic, minced
• 10 oz can red enchilada sauce (mild or medium)
• 10 oz can diced tomatoes with green chilies (like Rotel), undrained
• 15 oz can black beans, drained and rinsed
• 15 oz can whole kernel corn, drained
• 1 tsp hot sauce (optional)
• 4 cups chicken broth
• 1 large boneless skinless chicken breast (or 2 small)
• 4 oz cream cheese, softened and cubed
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese

How To Make Chicken Enchilada Soup

1. Prep the spices and cheese: In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Set aside. Ensure your cream cheese is very soft (cubed at room temperature) and shred your cheddar and jack cheeses from a block.
2. Sauté the veggies: In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion and jalapeño. Sauté for 4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the liquids and meat: Pat the raw chicken breast dry and season lightly with salt and pepper. Place the whole chicken breast into the pot. Add the prepared spice blend, enchilada sauce, undrained diced tomatoes, black beans, corn, hot sauce, and chicken broth. Stir to combine.
4. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 15–20 minutes. Keep the boil gentle; a rapid boil will make the chicken tough.
5. Shred the chicken: Once the chicken is cooked through (internal temp 165°F), remove it from the pot to a cutting board. Use two forks to shred the meat. Return the shredded chicken to the soup.
6. Make it creamy: Reduce the heat to low (do not let it boil). Stir in the softened cream cheese cubes. Whisk or stir constantly until the cream cheese has completely melted into the broth (this may take a minute or two).
7. Melt the cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
8. Serve: Taste the soup and add salt or more spice if needed. Ladle into bowls and serve with your favorite toppings.

Recipe Tips

• Cream Cheese Melting: To prevent lumps of cream cheese, you can ladle a little hot broth into a separate bowl with the cream cheese and whisk it until smooth before adding it back to the main pot (tempering).
• The Cinnamon: Don’t skip the pinch of cinnamon. It is a secret ingredient in many authentic Mexican mole sauces and adds a subtle warmth that deepens the flavor profile without tasting like dessert.
• Cheese quality: Shred the cheddar and jack cheese yourself. Pre-shredded cheese is coated in cellulose which prevents it from melting into a silky soup base.
• Cooked Chicken: If using leftover rotisserie chicken, skip the poaching step. Sauté the veggies, add the liquids and spices, simmer for 10 minutes, then add the cooked chicken along with the cheeses to warm through.

What To Serve With Chicken Enchilada Soup

This soup is rich, so toppings add texture and freshness.

• Tortilla Strips: Or crushed tortilla chips for crunch.
• Avocado: Diced avocado adds cooling fat.
• Sour Cream: For extra richness.
• Cilantro: Fresh herbs brighten the heavy flavors.
• Lime Wedges: Essential for cutting the cheese.

How To Store Chicken Enchilada Soup

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The soup will thicken significantly as it cools; it may look like dip the next day.
• Reheat: Warm gently on the stove, adding a splash of chicken broth or water to loosen it up.
• Freeze: Freezing is possible but not ideal. The dairy may separate and become slightly grainy upon thawing, though the flavor remains good.

Chicken Enchilada Soup Nutrition Facts

• Calories: 420kcal
• Protein: 28g
• Carbohydrates: 26g
• Fat: 24g
• Saturates: 12g
• Sugar: 6g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 6 servings).

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