Chicken enchilada soup is a creamy, savory dish that’s incredibly easy to make. This comforting soup brings the bold flavors of classic enchiladas to your table, making it perfect for families or meal prep. You’ll love how quickly it comes together while offering a wholesome, hearty meal that everyone will enjoy!
Table of Contents
Chicken Enchilada Soup Recipe Overview
Flavor Profile and Texture
This chicken enchilada soup is a delightful mix of creamy and cheesy flavors, highlighted by spices that warm the soul. The texture is smooth yet hearty, with tender chicken, plump black beans, and sweet corn adding depth to every spoonful. A hint of jalapeño brings just the right amount of heat, making it a comforting choice for all ages.
Cooking Methods: Stove Top vs. Crock Pot
You can easily prepare this delicious soup on the stove or in a slow cooker. The stove method is perfect for a quick weeknight meal, while the Crock Pot method allows for a hands-off approach, simmering flavors to perfection over several hours. Both methods yield a satisfying soup that’s ready to warm you up!
Ingredients Needed for Chicken Enchilada Soup
Seasonings
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Pinch of cinnamon
- Pinch of cayenne pepper
Soup Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno 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 (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)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded, can substitute with more cheddar)
Optional Ingredients for Extra Flavor
For an extra kick, consider adding spicy cheese like Cabot Hot Habanero Cheese. You can also replace the enchilada sauce with an 8 oz. can of tomato sauce if you’re looking for a less intense flavor.
Step-by-Step Instructions
Preparing the Seasonings
Start by combining all the seasonings in a bowl. This blend creates a fantastic base for your soup, adding depth and flavor. Set it aside while you prepare the other ingredients.
Sautéing the Vegetables
In a large soup pot, heat butter and olive oil over medium heat. Add the diced onions and jalapeño, cooking for about four minutes until softened. The aroma will fill your kitchen, making it hard to resist tasting already! Then, add the minced garlic and cook for an additional minute.
Cooking the Chicken
Season the chicken with salt and pepper, then add it to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a gentle boil and cook for 15-20 minutes until the chicken is cooked through.
Shredding the Chicken
Remove the chicken from the pot and shred it using two forks. This step makes the chicken tender and easy to incorporate back into the soup. Return the shredded chicken to the pot, stirring everything together.
Incorporating Cream Cheese and Cheese
Lower the heat and stir in the softened cream cheese until it’s fully combined and creamy. Then, add the shredded cheddar and Monterey Jack cheese, stirring until melted. Taste your soup and adjust the seasoning as needed before serving. It’s time for a cozy meal!
Pro Tips for the Best Chicken Enchilada Soup
Softening Cream Cheese Quickly
If you forgot to soften the cream cheese, don’t worry! Simply heat 2 cups of water in the microwave, place the cubed cream cheese inside, and let it sit for 5 minutes. It’ll be perfect for mixing into your soup.
Choosing the Right Cheese
Shred cheese from a block rather than using pre-shredded cheese for better melting and flavor. A mix of cheddar and Monterey Jack offers a delicious combination that elevates the soup’s creaminess.
Enhancing Flavor with Seasonings
Don’t be afraid to play around with the seasonings! Adding a touch more cayenne or hot sauce can really amp up the flavor for those who enjoy a little spice. The balance of heat and creaminess is what makes this soup so irresistible.
Storage and Reheating Tips
Refrigerating Leftovers
Store any leftovers in an airtight container for up to 3 days in the refrigerator. This soup actually tastes even better the next day when the flavors have had time to meld!
Freezing for Future Meals
If you want to enjoy this soup later, you can freeze it for up to 3 months. Just make sure to omit the cream cheese and shredded cheese if you plan to freeze it, adding them only when you reheat the soup.
FAQs
What ingredients do I need for chicken enchilada soup?
You will need seasonings like chili powder, garlic powder, and onion powder, as well as chicken, black beans, corn, and cheeses.
Can I make chicken enchilada soup in a slow cooker?
Yes, you can cook all ingredients (except cream cheese and shredded cheese) in a slow cooker on low for 6 hours.
How long does it take to cook chicken enchilada soup?
Cooking on the stove takes about 15-20 minutes after bringing the soup to a boil.
Is chicken enchilada soup spicy?
The soup has a mild spice level, but you can adjust the heat with jalapeños or hot sauce to your preference.
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a great way to make this recipe even easier and save time.
Related Recipes to try
Conclusion
This chicken enchilada soup is a delightful blend of creamy, cheesy goodness and spice that warms you from the inside out. Whether you serve it on a chilly evening or pack it for lunch, it never disappoints. For more inspiration, check out my favorite recipes on Pinterest, including tips and tricks for meal prep!
Delicious Chicken Enchilada Soup
Equipment
- soup pot
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- pinch of cinnamon
- pinch of cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno 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 (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)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded, can substitute with more cheddar)
Instructions
- Combine the seasonings in a bowl and set aside, allowing the cream cheese to soften.
- In a large soup pot, heat butter and olive oil over medium heat, then add onions and jalapeno, cooking for 4 minutes.
- Add minced garlic and cook for an additional minute, then season and add the chicken along with the remaining ingredients except cream cheese and shredded cheese.
- Bring to a gentle boil and cook for 15-20 minutes until the chicken is cooked through, then shred the chicken and return it to the pot.
- Lower the heat, stir in the softened cream cheese until combined, then add shredded cheese and stir until melted.
