Creamy Chicken Enchilada Soup
Rich, creamy one-pot chicken enchilada soup with all the flavors of traditional enchiladas but without the work. Ready in 45 minutes and even better the next day!
Ingredients
Spice Blend
- 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
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 jalapeño pepper seeded and diced
- 3 cloves garlic minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies undrained
- 15 oz black beans drained
- 15 oz corn kernels drained
- 1 teaspoon hot sauce optional
- 4 cups chicken broth low sodium preferred
- 1 large chicken breast boneless, skinless (or 2 small)
- salt and pepper to taste
Creamy Finish
- 4 oz cream cheese cubed and softened
- 1 cup cheddar cheese shredded from block, sharp preferred
- 1/2 cup Monterey Jack cheese shredded from block
Instructions
Prepare Ingredients
- Mix all spices (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne) together in a small bowl. Set aside.
- Cube cream cheese and let sit at room temperature to soften. Shred cheddar and Monterey Jack from blocks.
Build Flavor Base
- Heat butter and olive oil together in a large soup pot over medium heat.
- Add diced onions and jalapeños. Cook for about 4 minutes, stirring occasionally, until onions turn translucent.
- Add minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Cook the Soup
- Pat chicken breast dry with paper towels and season both sides generously with salt and pepper.
- Add seasoned chicken, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce, chicken broth, and the spice blend to the pot. Stir to combine.
- Bring to a gentle boil, then reduce to a gentle simmer. Cook for 15-20 minutes until chicken is cooked through.
Finish the Soup
- Remove chicken with tongs and place on a cutting board. Let rest for 2-3 minutes, then shred with two forks into bite-sized pieces. Return shredded chicken to the pot.
- Turn heat down to low. Add softened cream cheese and stir until completely melted and incorporated.
- Add shredded cheddar and Monterey Jack cheese. Stir constantly until cheeses melt smoothly into the soup.
- Taste and adjust seasonings as needed. Serve hot with desired toppings.
Notes
Storage: Store in airtight containers in the refrigerator for up to 3 days. Freezes well for up to 3 months. Thaw overnight in fridge before reheating.
Reheating: Reheat gently on stovetop over medium-low heat, stirring occasionally.
Variations: Use rotisserie chicken (2 cups shredded) for a shortcut. Substitute chicken thighs for more flavor. For dairy-free, use cashew cream instead of cheese.
Toppings: Sliced avocado, fresh cilantro, lime wedges, sour cream, crispy tortilla strips, diced red onions, sliced radishes, or pickled jalapeños.
Pro Tip: This soup tastes even better the next day as the flavors meld together!