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Chicken Enchilada Soup Recipe
Ben Carraoli

Chicken Enchilada Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.