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Creamy Chicken Enchilada Soup Recipe

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★★★★★

4.2 from 20 reviews

This hearty Chicken Enchilada Soup combines tender shredded chicken with flavorful enchilada sauce, black beans, corn, and a blend of cheeses for a comforting and delicious meal perfect for any day. It simmers on the stovetop, delivering rich Mexican-inspired flavors in under an hour.

Ingredients

Scale

Spices & Seasonings

  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • Salt (to taste)
  • Pepper (to taste)
  • 1 teaspoon hot sauce (optional)

Vegetables & Aromatics

  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced with seeds removed
  • 3 cloves garlic, minced

Cooking Fats

  • 1 tablespoon butter
  • 1 tablespoon olive oil

Proteins & Dairy

  • 1 large boneless skinless chicken breast (or 2 small)
  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded (or use more cheddar)

Other Ingredients

  • 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
  • 4 cups chicken broth

Instructions

  1. Prep Work: Combine all the dry seasonings including chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Take out the cream cheese and allow it to soften at room temperature or soften quickly by microwaving for 15-20 seconds. Shred the cheddar and Monterey Jack cheese from blocks and set aside.
  2. Sauté Aromatics: Heat butter and olive oil together in a large soup pot over medium heat. Add diced onions and jalapeno peppers and cook for about 4 minutes until softened. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not browned.
  3. Cook Chicken and Add Ingredients: Pat the chicken dry with paper towels and season both sides with salt and pepper. Place the chicken into the soup pot along with the combined seasonings, red enchilada sauce, diced tomatoes with green chilies (undrained), black beans, corn, hot sauce (if using), and chicken broth. Stir gently to combine.
  4. Simmer Chicken: Bring the soup to a gentle boil over medium heat, then reduce heat slightly to maintain a slow simmer. Allow the chicken to cook through gently for 15-20 minutes, avoiding a rapid boil to prevent toughening the meat. Once cooked, remove the chicken from the pot and use two forks to shred it finely. Return shredded chicken to the soup.
  5. Add Cream Cheese and Cheese: Lower the heat to low. Stir in the softened cream cheese until fully incorporated and the soup becomes creamy. Next, add the shredded cheddar and Monterey Jack cheeses, stirring continuously until melted and smooth.
  6. Final Seasoning and Serve: Taste the soup and adjust seasonings with additional salt, pepper, or hot sauce if desired. Serve hot immediately.

Notes

  • If using cooked chicken, add it at step 5 after shredding rather than cooking in the soup.
  • Quickly soften cream cheese by microwaving for 15-20 seconds if short on time.
  • For extra flavor, garnish with fresh cilantro, avocado slices, or tortilla chips.
  • Use reduced-fat cheeses for a lighter version.

Keywords: chicken enchilada soup, Mexican soup, enchilada sauce soup, chicken soup, cheesy chicken soup

Find it online: https://epicrecipebox.com/creamy-chicken-enchilada-soup-recipe/