Do Share Recipe

Chicken Enchilada Soup Recipe | Spicy, Creamy & Comfort Food

I just made this Chicken Enchilada Soup and oh, how cozy it feels to curl up with a bowl of it. The flavors swirl between creamy, cheesy, and gently spicy, and it warms me from the inside out. I couldn’t wait to share it, because every time I cook this, my family hurries into the kitchen.

After making it, I found tweaks and tricks that make it even better. Read on and I’ll guide you step by step so you can enjoy it too. You can also enjoy similar comfort food recipes like Chicken with Garlic Parmesan Rice Recipe for another cozy meal idea.

Ingredients

Here’s what you’ll need (for roughly 11 cups of soup):

Seasonings

½ teaspoon chili powder — gives that classic enchilada spice edge
½ teaspoon mustard powder — adds a subtle tang and depth
½ teaspoon garlic powder — rounds out the garlic note (alongside fresh garlic)
½ teaspoon onion powder — boosts the savory base
¼ teaspoon cumin — lends warmth and earthiness
Pinch cinnamon — surprising but lovely to sharpen flavor
Pinch cayenne pepper — optional, for a touch of heat

Soup components

1 tablespoon butter — helps sauté and enrich flavor
1 tablespoon olive oil — prevents butter from burning
1 yellow onion, diced — foundational aromatic
1 jalapeño, diced (seeds removed) — for gentle heat (adjust to taste)
3 cloves garlic, minced — fresh garlic gives better flavor than powders alone
10 oz red enchilada sauce — core flavor driver
10 oz diced tomatoes with green chilies, undrained — brings acidity and texture
15 oz black beans, drained and rinsed — protein and body
15 oz whole kernel corn, drained — sweet contrast
1 teaspoon hot sauce (optional) — for extra kick
4 cups chicken broth — the soup’s liquid base
1 large boneless skinless chicken breast (or two small ones) — main protein
4 oz cream cheese, cubed and softened — gives creamy richness
1 cup cheddar cheese, shredded — use freshly shredded for best melt
½ cup Monterey Jack cheese, shredded (or more cheddar) — adds a milder, melty cheese balance

Note: yields approximately 11 cups (several servings)

Pro tip: Always shred cheese from a block (not pre-shredded) — it melts more smoothly and tastes fresher. Also, use a good-quality enchilada sauce (or homemade) rather than plain tomato sauce for deeper flavor.

Variations

Here are some alternate options and add-ins you can try:

Dairy-free version: Swap the cream cheese for a dairy-free cream cheese alternative and use vegan cheddar/Monterey Jack shreds. Use coconut milk if you want extra creaminess.
Lower sodium / lighter: Use low-sodium chicken broth and reduce or omit the hot sauce.
Extra spicy: Add diced green chiles, a bit more cayenne, or a splash of hot salsa.
Vegetable-packed: Stir in diced bell peppers, zucchini, or spinach (fresh, not frozen) at the end for extra nutrition.
Tortilla touch: Serve with crisp tortilla strips or crush a tortilla chip layer on top for crunch.
Rotisserie chicken / leftover chicken: Use about 2 cups of cooked, shredded chicken instead of cooking raw breast — add it later so it doesn’t overcook.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Equipment You Need

Dutch oven or large soup pot — to cook ingredients and simmer the soup
Cheese grater or box grater — to shred your cheese from blocks
Measuring spoons & cups — for precise seasoning
Ladle — to serve the soup
Two forks — for shredding the cooked chicken
Airtight storage containers — for storing leftovers or freezing

How to Make Chicken Enchilada Soup Recipe 2?

Prep the aromatics

Warm the butter and olive oil in your pot over medium heat, then add the diced onion and jalapeño. Let them soften for about 4 minutes, then stir in minced garlic and cook another minute until fragrant.

Combine soup ingredients

Season the chicken lightly with salt and pepper, then place it in the pot. Pour in enchilada sauce, diced tomatoes (with juices), black beans, corn, hot sauce (if using), chicken broth, and the seasoning mix you prepared. Bring to a gentle boil, then reduce to a simmer.

Shred chicken and mix in dairy

After simmering about 15–20 minutes (or until the chicken is cooked through), remove the chicken and shred it using two forks. Return it to the soup. Lower heat, stir in softened cream cheese until smooth, then melt in the shredded cheddar and Monterey Jack until fully incorporated. Adjust seasoning and serve.

Chicken Enchilada Soup Recipe — Credit IG: saltandlavender

Additional Tips for Making This Recipe Better

Here are some tricks I discovered after making this a few times:

Use bone-in chicken thighs occasionally — they produce richer broth, though you’ll need to remove bones before shredding.
Don’t rush the simmer — slow cooking helps flavors meld better and keeps the chicken juicy.
Ensure your soup base isn’t piping hot when adding dairy — too much heat can make the cheese separate or become grainy.
I like to microwave two cups of water and place the cubed cream cheese in it (closed) for 5 minutes — it softens quickly and evenly.
Taste toward the end — you might want a squeeze of lime juice or a dash more hot sauce for brightness.

If you enjoy creamy, hearty dishes, you might also love the Beef Pot Pie Soup Recipe for another cozy, flavor-packed dinner idea.

How to Serve Chicken Enchilada Soup Recipe 2?

Serve this soup piping hot in deep bowls. For visual appeal and texture, top each portion with garnishes such as:

Fresh cilantro leaves
A dollop of sour cream or Greek yogurt
Crumbled tortilla chips, strips, or crushed corn chips
Extra shredded cheese
Sliced avocado or a squeeze of lime

I like arranging the garnishes in separate bowls so each person can personalize their bowl. A swirl of crema or drizzle of salsa brightens the presentation beautifully.

Nutritional Information

Here’s a rough estimate per cup (based on 11 cups total):

Calories: ~ 242 kcal
Protein: ~ 13 g
Carbohydrates: ~ 23 g
Fat: ~ 12 g

Make Ahead and Storage

Storage

Let the soup cool, then store it in an airtight container in the refrigerator. It stays fresh for up to 3 days.

Freezing

You can freeze this soup for up to 3 months. Leave a little headspace in the container so it can expand as it freezes.

Reheating / Restoring

Thaw overnight in the fridge if frozen. Reheat gently on stove over medium-low heat, stirring occasionally to prevent sticking. If it’s thickened too much, add a splash of broth or water to loosen it.

Why You’ll Love This Recipe

I’ve found so many reasons to make this often:

Simplicity: It uses pantry staples and comes together in about 45 minutes total.
Flexibility: Use breast, thighs, leftover chicken, or even slow-cook it.
Flavor depth: The blend of enchilada sauce, spices, cheese, and tomato-chili gives layers of taste.
Customizable heat: You can go mild or spicy, depending on your preference.
Comfort factor: It’s creamy, hearty, and perfect on cool nights or when you just want something soothing.

Ben Carraoli