Chicken Enchilada Soup

Chicken Enchilada Soup is a comforting, flavor‑packed dish that brings all the satisfying taste of classic enchiladas into a warm, hearty bowl of soup. With tender chicken, black beans, corn, enchilada sauce, and creamy melted cheeses, this recipe is perfect for a cozy night in. It’s simple to follow, uses accessible ingredients, and offers a delicious twist on a Mexican‑inspired favorite. Whether you’re feeding family or looking for a comforting solo dinner, this soup brings bold flavor and homey warmth in one pot.

Why You’ll Love This Chicken Enchilada Soup Recipe

You’ll love this Chicken Enchilada Soup because it combines bold Tex‑Mex flavors with the comfort of a warm, cheesy soup. The mélange of seasonings — chili powder, garlic, onion powder, a hint of cumin, cayenne and cinnamon — gives it depth and a bit of heat. Add in the enchilada sauce, black beans, corn, diced tomatoes with green chiles, and tender shredded chicken, then finish with cream cheese and shredded cheddar/Monterey Jack for richness. It’s satisfying, flavorful, easy to make (especially if you use leftover or rotisserie chicken), and great for leftovers or freezing. Plus, making it in a single pot cuts down cleanup.

Ingredients

Seasonings

• ½ teaspoon each of chili powder, mustard powder, garlic powder, and onion powder

• ¼ teaspoon cumin

• 1 pinch each: cinnamon, cayenne pepper

Soup Base

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 1 jalapeno pepper, diced (seeds removed for milder heat)

• 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, for extra heat)

• 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 shredded cheddar cheese

• ½ cup shredded Monterey Jack cheese (or substitute more cheddar)

Step‑by‑Step: How to Make Chicken Enchilada Soup

1. Prep the seasonings & cheese: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon and cayenne. Set aside. Remove cream cheese from fridge so it softens. Shred the cheddar and Monterey Jack cheeses from blocks (better melt and taste than pre‑shredded).

2. Sauté aromatics: In a large soup pot over medium heat, melt the butter and olive oil. Add the diced onion and jalapeno pepper, and cook about 4 minutes until softened. Add the garlic and cook for 1 more minute, stirring so it doesn’t burn.

3. Add main ingredients: Pat the chicken dry and season both sides lightly with salt and pepper. Into the pot add the chicken, red enchilada sauce, diced tomatoes with green chiles (with juice), black beans, corn, hot sauce (if using), chicken broth, and the seasonings you set aside. Stir to combine.

4. Cook the chicken: Bring the soup to a gentle boil, then reduce to a low simmer so the chicken cooks through without becoming tough (about 15‑20 minutes).

5. Shred the chicken: Remove the chicken breast, use two forks to shred it, then return the shredded chicken to the pot.

6. Add cheeses: Reduce heat to low. Stir in the softened cream cheese until fully combined and smooth. Then stir in the shredded cheddar and Monterey Jack cheeses until melted and integrated.

7. Finish & serve: Taste the soup and adjust with additional seasonings if needed (a bit more salt, pepper, hot sauce). Serve hot, garnished as desired.

Helpful Tips

• Using block cheese (instead of pre‑shredded) ensures better melt and smoother texture.

• Don’t add the cream cheese over high heat — too hot and the dairy can separate or become grainy. Lower the heat, stir gently.

• If you simmer the chicken longer (especially bone‑in thighs), you’ll get richer broth and more tender meat. If doing this, add the beans & corn after you shred the chicken to prevent over‑cooking.

• Using leftover rotisserie chicken? You can skip the raw chicken simmer. Add ~2 cups cooked chicken when you would add the freshly shredded chicken, and simmer about 15 minutes to allow flavors to meld.

• Want a quicker cream cheese soften? Place the cubed cream cheese in the microwave next to heated water (2 cups) in an open microwave — the residual heat helps soften the cheese in ~5 minutes.

• Spice adjusting: For less heat, skip the jalapeno seeds, reduce cayenne. For more heat, keep seeds, add extra hot sauce or use a spicy cheese like hot habanero cheddar.

Substitutions And Variations

• Cheese: If you don’t have Monterey Jack, you can use extra cheddar or a Mexican‑blend cheese. For more heat, consider a spicy flavored cheese (e.g., hot habanero cheddar).

• Chicken: Instead of a chicken breast, you can use bone‑in thighs (for more flavour) or cooked shredded chicken (as noted). Turkey can also be a substitute.

• Veggies: You could add diced bell pepper or even some chopped spinach/greens at the end for a green boost.

• Enchilada sauce substitute: If you don’t have enchilada sauce, you can use a regular tomato sauce + extra chili powder + cumin, but you’ll lose some of the characteristic depth.

• Make it slow cooker style: Place all ingredients (except cream cheese, shredded cheeses, corn and beans) into slow cooker on low for ~6 hours. Remove chicken, shred it, add back beans & corn, stir in cheeses at end.

• Make it vegetarian: Skip chicken, use vegetable broth and add extra beans or tofu, and perhaps some diced sweet potato for texture.

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well — freeze up to 3 months in a freezer‑safe container. When reheating from frozen, thaw overnight in the refrigerator if possible, then warm gently on the stove over medium‑low heat, stirring occasionally so the cheese stays smooth.

Serving Suggestions

• Serve the soup in bowls topped with chopped fresh cilantro, diced avocado, sliced jalapeños (for extra heat), a lime wedge, and extra shredded cheese.

• Crunchy garnish: crushed tortilla chips or baked tortilla strips add a nice texture contrast.

• Side dishes: Pair the soup with warm corn bread, garlic bread, or a simple green salad for a full meal.

• For a casual gathering: Serve with a toppings bar (cilantro, green onions, sour cream or Greek yogurt, lime wedges, jalapeños) so guests can customize.

• Leftover idea: Use the cooled soup as a filling for enchilada wraps or pour it over baked potatoes for a Tex‑Mex twist.

Frequently Asked Questions About Chicken Enchilada Soup

Can I use pre‑cooked or rotisserie chicken?
Yes. You absolutely can. If using pre‑cooked or rotisserie chicken, simply add about 2 cups of shredded cooked chicken at the point where the raw chicken would go (or once the soup base is nearly finished simmering), and simmer for about 15 minutes to let the flavors meld. You can skip the long simmer for raw chicken altogether. This is a great shortcut on busy nights.

Can I make this dairy‑free?
Yes. You can substitute the cream cheese with a dairy‑free alternative (e.g., cashew‑based cream cheese) or omit it. You could omit the shredded cheeses or use a dairy‑free shredded cheese alternative as well. Note: the soup will be a bit less creamy and rich, but still flavorful.

How can I reduce sodium?
Since many canned components (enchilada sauce, beans, corn, broth) contain sodium, use low‑sodium or no‑salt‑added versions where possible. Season only lightly with salt and taste before adding more. Use fresh or homemade broth if you have it. Avoid adding large amounts of salty toppings. You might also rinse the canned beans thoroughly to reduce sodium.

Can I freeze leftovers, and what’s the best way to reheat?
Yes — this soup freezes very well. Store in freezer‑safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge if possible, then gently reheat on the stovetop over medium‑low heat, stirring occasionally. If reheating from frozen directly, use a low‑heat setting so the dairy ingredients (cream cheese, shredded cheeses) don’t separate or get grainy.

Final Thoughts

Thank you so much for trying this Chicken Enchilada Soup. I absolutely love how effortless it is to pull together yet how deep and satisfying the flavor turns out — the bold spices, the creamy finish, the tender chicken, beans and corn all in one hearty bowl. I hope you find it as comforting and delicious as I do. Here’s to easy cooking, bold flavor, and many happy meals ahead. Enjoy every spoonful, and thanks for being part of a community that loves good food and shared kitchen moments. Happy cooking!

Join us on Pinterest for new mouthwatering recipes every day!

Chicken Enchilada Soup

---

• Author: lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This creamy Chicken Enchilada Soup is loaded with juicy chicken, black beans, corn, enchilada sauce, and melty cheeses for a hearty, one-pot Tex-Mex dinner.

---

Ingredients

Scale 1x2x3x

½ tsp each of chili powder, mustard powder, garlic powder, onion powder

¼ tsp cumin

Pinch of cinnamon and cayenne pepper

1 tbsp butter

1 tbsp 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

15 oz canned corn, drained

1 tsp hot sauce (optional)

4 cups chicken broth

1 large boneless skinless chicken breast

4 oz cream cheese, cubed and softened

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

---

Instructions

• Prep the seasonings & cheese: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon and cayenne. Set aside. Remove cream cheese from fridge so it softens. Shred the cheddar and Monterey Jack cheeses from blocks (better melt and taste than pre‑shredded).

• Sauté aromatics: In a large soup pot over medium heat, melt the butter and olive oil. Add the diced onion and jalapeno pepper, and cook about 4 minutes until softened. Add the garlic and cook for 1 more minute, stirring so it doesn’t burn.

• Add main ingredients: Pat the chicken dry and season both sides lightly with salt and pepper. Into the pot add the chicken, red enchilada sauce, diced tomatoes with green chiles (with juice), black beans, corn, hot sauce (if using), chicken broth, and the seasonings you set aside. Stir to combine.

• Cook the chicken: Bring the soup to a gentle boil, then reduce to a low simmer so the chicken cooks through without becoming tough (about 15‑20 minutes).

• Shred the chicken: Remove the chicken breast, use two forks to shred it, then return the shredded chicken to the pot.

• Add cheeses: Reduce heat to low. Stir in the softened cream cheese until fully combined and smooth. Then stir in the shredded cheddar and Monterey Jack cheeses until melted and integrated.

• Finish & serve: Taste the soup and adjust with additional seasonings if needed (a bit more salt, pepper, hot sauce). Serve hot, garnished as desired.

Notes

Use rotisserie chicken (2 cups) for faster prep

For extra heat, use spicy cheese or keep jalapeño seeds

Always use block cheese for the best texture

Let soup cool before freezing for storage

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup

Nutrition

• Serving Size: 1½ cups
• Calories: 320
• Carbohydrates: 28 g
• Protein: 27 g