Chicken Enchilada Soup – Big Flavors, Minimal Effort!
Craving something bold, cheesy, and ultra-comforting? This Chicken Enchilada Soup has all the rich, Tex-Mex flavors of classic enchiladas—without the hassle! One pot, simple pantry ingredients, and boom—dinner is done in 45 minutes (or let your slow cooker do the work!).
Spiced just right with smoky chili powder, cumin, and a hint of cinnamon.
Creamy & cheesy with melted cheddar and Monterey Jack.
Juicy shredded chicken that soaks up all that enchilada goodness.
And the best part? It’s super versatile—use chicken breasts, thighs, or even rotisserie leftovers. Perfect for busy nights, meal prep, or freezing for later.
One bite, and you’ll wonder why you haven’t been making this on repeat. Ready to cozy up with a bowl? Let’s get cooking!
Chicken Enchilada Soup
Ingredients
Seasonings
- ½ tsp each: chili powder, mustard powder, garlic powder, onion powder
- ¼ tsp cumin
- 1 pinch each: cinnamon, cayenne pepper
Soup
- 1 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño, 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 corn, drained
- 1 tsp 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 (or more cheddar)
Instructions
Prep:
- Combine the seasonings and set aside.
- Take out the cream cheese to soften.
- Shred the cheddar and Monterey Jack cheese from a block.
Sauté Aromatics:
- Heat butter and olive oil in a large soup pot over medium heat.
- Add onions and jalapeño; cook for 4 minutes.
- Stir in garlic and cook for 1 minute.
Cook Chicken & Soup:
- Pat chicken dry, season with salt and pepper.
- Add chicken to the pot along with all remaining ingredients except cream cheese and shredded cheese.
- Bring to a gentle boil and cook for 15-20 minutes until chicken is fully cooked.
Shred Chicken:
- Remove the chicken, shred it with two forks, then return it to the pot.
Add Dairy & Finish:
- Reduce heat to low. Stir in softened cream cheese until melted.
- Gradually mix in shredded cheese until fully combined.
- Taste and adjust seasoning if needed.
Serve & Enjoy!
Slow Cooker (Crock Pot) Instructions
- Place all ingredients except shredded cheese, cream cheese, corn, and black beans into the slow cooker.
- Cook on low for 6 hours.
- Turn off the heat, remove chicken, shred it, and return it to the pot along with corn and black beans.
- Stir in softened cream cheese and shredded cheese until incorporated.Tip: If using rotisserie or leftover chicken, add it at the beginning and remove bones at the end for extra flavor.
Nutrition
Pro Tips & Variations
✔️ Cheese Tips:
- Use freshly shredded cheese for better melting and flavor.
- If adding heat, swap Monterey Jack for Cabot Hot Habanero Cheese or another spicy cheese.
- Ensure the soup is not too hot when adding cheese to prevent grainy texture.
✔️ Chicken Tips:
- For extra juicy chicken, simmer it over low heat for a longer time.
- Bone-in chicken thighs add even more flavor.
✔️ Enchilada Sauce Alternative:
- Substitute with 8 oz. tomato sauce, but enchilada sauce gives a richer flavor.
- Try homemade enchilada sauce for even better taste.