Best Chicken Enchilada Soup

I absolutely love making this Chicken Enchilada Soup because it brings all the cozy flavors of enchiladas into one satisfying bowl. This high-protein soup combines tender chicken, melty cheese, and warm spices for the ultimate comfort food experience.

There’s nothing quite like the aroma of sautéed onions and garlic filling my kitchen while this soup simmers away. This recipe has become my go-to when I want something hearty and warming without spending hours in the kitchen. The beauty of this chicken enchilada soup lies in its versatility – you can make it on the stovetop for a weeknight dinner or let your crock pot do the work while you’re busy. With simple pantry ingredients and the flexibility to use leftover rotisserie chicken, this creamy soup delivers maximum flavor with minimal effort.

Essential Ingredients for Perfect Results

I always recommend using freshly shredded cheese from a block rather than pre-shredded for the creamiest texture and best melting results. Pro tip: let your cream cheese come to room temperature while you prep the other ingredients for easier blending.

• 1/2 teaspoon chili powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeño 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)
• Salt and pepper to taste
• 4 oz cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded

Simple Cooking Method That Works Every Time

I recommend having all ingredients prepped before starting since this soup comes together quickly once you begin cooking.

Step 1: Combine all seasonings in a small bowl and set aside. Remove cream cheese from refrigerator to soften, and shred your cheeses from blocks for optimal melting.

Step 2: Heat butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeño peppers, cooking for 4-5 minutes until onions become translucent and vegetables soften. Add minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.

Step 3: Pat chicken breast completely dry with paper towels and season both sides generously with salt and pepper (about 1/2 teaspoon each side). Add seasoned chicken to the pot along with enchilada sauce, diced tomatoes with chilies, black beans, corn, hot sauce (if using), chicken broth, and your spice mixture.

Step 4: Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer. Allow chicken to cook slowly for 18-22 minutes until it reaches an internal temperature of 165°F and shreds easily with a fork. Remove chicken from pot and use two forks to shred into bite-sized pieces. Return shredded chicken to the soup.

Step 5: Reduce heat to low to prevent the dairy from curdling. Stir in softened cream cheese until completely smooth and incorporated. Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and creamy.

Step 6: Taste and adjust seasonings as needed. The soup should have a rich, creamy texture with tender vegetables throughout. Serve hot with your favorite toppings.

Delicious Serving Ideas to Complete Your Meal

This creamy soup pairs beautifully with crispy textures and fresh flavors that complement its rich profile.

Warm tortilla chips: The perfect vessel for scooping and adds satisfying crunch to balance the soup’s creaminess.

Fresh avocado slices: Cool, buttery avocado provides a refreshing contrast to the warm spices and helps mellow any heat.

Cilantro lime rice: Fluffy rice seasoned with bright citrus makes this soup more filling and adds authentic Mexican flavors.

Cornbread or dinner rolls: These hearty sides are ideal for soaking up every last drop of the flavorful broth.

Mexican street corn salad: The tangy, smoky flavors create an excellent side dish that echoes the soup’s Southwestern inspiration.

More Mexican-Inspired Soup Favorites

This chicken enchilada soup delivers authentic Mexican flavors in a comforting bowl that pairs beautifully with other Southwestern-inspired soups. For another spicy, satisfying option, the smoky Easy Chicken Poblano Soup offers similar Mexican comfort with roasted poblano peppers that complement these enchilada flavors perfectly for a complete Southwestern soup collection.

Expand your bold soup repertoire with the warming Anti-Inflammatory Turmeric Chicken Soup for healing spices, the hearty Crockpot Beef and Vegetable Soup for hands-off comfort, or the protein-rich Healthy Chicken Pot Pie Soup when you want classic American comfort to balance these south-of-the-border flavors.

Smart Storage and Reheating Tips

This chicken enchilada soup stores beautifully in the refrigerator for up to 3 days in airtight glass containers, making it perfect for meal prep or easy lunches.

For reheating, I recommend using gentle heat on the stovetop over medium-low heat, stirring frequently to prevent the cheese from separating. Add a splash of chicken broth if the soup has thickened too much during storage. You can also reheat individual portions in the microwave at 50% power, stirring every 30 seconds.

This soup freezes exceptionally well for up to 3 months in freezer-safe containers. The texture remains creamy when thawed and reheated properly, making it an excellent make-ahead option for busy weeks.

Frequently Asked Questions

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