There’s something comforting about coming home to a simmering pot of soup after a long day. As the aroma fills the kitchen, you’re greeted with the warmth of spices mingling with the comforting richness of cheese. This chicken enchilada soup captures that feeling perfectly. It strikes a beautiful balance between creamy and hearty while delivering a delightful kick from the spices. This recipe is a reliable go-to for cozy evenings spent with family or friends.
Why This Chicken Enchilada Soup Works
The combination of spices—like chili powder and cumin—adds depth to the broth, while the enchilada sauce brings both flavor and a touch of sweetness. Using cream cheese and a blend of shredded cheeses results in a creamy texture that beautifully ties all the elements together. It’s a practical option since everything cooks in one pot, allowing the flavors to meld without significant fuss.
Kitchen Tools for Chicken Enchilada Soup
- Large soup pot
- Mixing spoon
- Cutting board
- Knife
- Measuring spoons
Ingredients
- 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
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno 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)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
How to Make Chicken Enchilada Soup
Step 1. Start by gathering your seasoning mix, combining chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl. This blend will enhance the soup’s overall flavor profile. Set it aside for later use. While you’re at it, take the cream cheese out of the fridge so it can soften as well—this will make it easier to incorporate later.
Step 2. Next, heat butter and olive oil in a large soup pot over medium heat. Once melted, add the diced onions and jalapeño pepper to the pot. Allow them to soften for about four minutes, stirring occasionally. Once the mixture is fragrant, add the minced garlic and continue to cook for one more minute. You want it to be aromatic but not browned.
Step 3. Pat the chicken dry and season both sides with salt and pepper. Place the seasoned chicken into the pot, followed by all remaining ingredients except the cream cheese and shredded cheese. This includes the red enchilada sauce, diced tomatoes, black beans, corn, hot sauce if you’re using it, and chicken broth. Stir gently to combine everything well.
Step 4. Bring the soup to a gentle boil. It’s important to let the chicken cook through slowly—this helps keep it tender—so avoid a rapid boil. Cook for about 15-20 minutes, keeping an eye on it. You’ll know it’s ready when the chicken is fully cooked and the flavors have mingled nicely.
Step 5. After the chicken is cooked, carefully remove it from the soup and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. This step adds heartiness back into the soup while allowing the chicken to soak up even more flavor.
Step 6. Reduce the heat to low. Stir in the softened cream cheese until it’s fully combined and incorporates into the broth, creating a silky texture. Next, sprinkle in the shredded cheddar and Monterey Jack cheese, stirring until melted and creamy. Taste the soup and adjust seasonings if needed.
Serving Ideas for Chicken Enchilada Soup
This soup is wonderfully filling on its own, but you can elevate it with simple sides. Consider serving it with warm tortillas or tortilla chips for dipping. A light side salad complements the meal nicely, providing a refreshing crunch. If you happen to have leftovers, they can easily be enjoyed the next day. Just reheat gently on the stove, adding a splash of chicken broth if it thickens too much.
Practical Tips for Chicken Enchilada Soup
- Ensure your chicken is seasoned well for the best flavor.
- Adjust the spice level by adding more or less cayenne and hot sauce.
- Shredding the chicken while it’s still warm makes it easier and helps it absorb more flavors.
- Always taste your soup before serving; a pinch of salt or additional spices can make a world of difference.
Common Mistakes to Avoid
- Overcooking the chicken. If you cook the chicken too quickly, it can become tough and dry. Prevent this by keeping the heat gentle throughout the cooking process.
- Not measuring the spices. Spices can dramatically alter the flavor of your soup. Use measuring spoons to ensure you’re adding the right amounts.
- Skipping the cream cheese. The cream cheese plays a vital role in creating that creamy texture. Leaving it out will make the soup less rich and flavorful.
- Letting the soup boil too hard. A vigorous boil can toughen the chicken. Maintain a gentle boil to keep everything tender and tasty.
- Neglecting to taste. Flavors develop as the soup cooks. Failing to taste and adjust can lead to a bland dish. Always check for seasoning before serving.
- Adding too many canned ingredients without draining. Not draining canned items like corn and beans can lead to excess liquid, making the soup too watery. Always drain as instructed.
Simple Variations
You could enhance the soup by incorporating additional toppings, like chopped fresh cilantro or avocado, which can elevate the flavor profile. If you enjoy a bit more heat, consider adding a few diced green chilies along with the other veggies. Lastly, swapping Monterey Jack for a pepper jack cheese can add an extra kick.
Storage & Reheating
Allow any leftovers to cool to room temperature before storing. You can keep this soup in the fridge for up to four days. If you want to freeze it, portion it into airtight containers, where it will keep for around three months. When reheating, warm it gently on the stove or in the microwave, adding a bit of broth if it has thickened too much.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare everything except for the cream cheese and shredded cheese in advance. Store it in the fridge for up to a day, and then finish the soup with the cheeses just before serving.
How long does it last in the fridge?
This soup will last in the refrigerator for about four days when stored in an airtight container. Just make sure to let it cool before sealing.
Can I freeze this recipe?
Absolutely! This soup freezes well. Just portion it out into airtight containers. You can store it for about three months and enjoy it on busy days.
What can I substitute for one ingredient?
If you don’t have red enchilada sauce, you could use a different style of enchilada sauce or even a mild salsa to achieve a similar flavor profile, though the taste will vary slightly.
Why didn’t my recipe turn out as expected?
Common issues include not allowing flavors to meld by rushing the cooking process or not seasoning properly. Always taste and adjust as needed to achieve a balanced flavor.
Final Thoughts
Cooking this chicken enchilada soup is more than just preparing a meal; it’s creating a comforting experience. The blend of spices, creamy texture, and warm ingredients invites you to relax and enjoy a bowlful of flavor. Whether you’re sharing with loved ones or savoring it alone, this soup brings warmth that is truly satisfying. Remember, every kitchen experience is an opportunity to adjust and perfect your approach, adding your own personal touch along the way.
Chicken Enchilada Soup
Ingredients
Seasoning Mix
- 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
Soup Ingredients
- 1 tablespoon butter For sautéing
- 1 tablespoon olive oil For sautéing
- 1 medium yellow onion, diced
- 1 medium jalapeno pepper, diced with seeds removed Adjust heat level as desired
- 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 breasts
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Instructions
Preparation
- Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
- Take the cream cheese out of the fridge to soften.
Cooking
- Heat butter and olive oil in a large soup pot over medium heat.
- Add the diced onions and jalapeño pepper, cooking for about 4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Season the chicken with salt and pepper, then add to the pot along with the red enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth.
- Bring the soup to a gentle boil, cooking for about 15-20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Reduce heat to low and stir in softened cream cheese until combined.
- Add shredded cheddar and Monterey Jack cheese, stirring until melted and creamy.
- Taste and adjust seasonings as needed.
