If you love the flavors of chicken enchiladas but want something a little easier to throw together, this chicken enchilada soup is just the thing! It’s warm, creamy, cheesy, and packed with tender chicken, black beans, corn, and plenty of Tex-Mex flavor. The best part? You can make it right on the stovetop with things you already have in your pantry, plus it’s also a great way to use up leftover cooked chicken, too. Grab your favorite toppings and get ready for a comforting bowl of soup the whole family will love.
Ingredients
Seasonings
- 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
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced and 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 breasts)
- 4 oz. cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (or use additional cheddar)
- Salt and pepper, to taste
Directions
Step 1: Get Everything Ready
To start, mix the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl, then set it aside. Next, take the cream cheese out of the refrigerator and let it soften at room temperature. While it softens, shred the cheddar and Monterey Jack cheeses from a block and set them aside.
Step 2: Sauté The Vegetables
Once everything is prepped, heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño, then cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften. After that, stir in the minced garlic and cook for another minute, just until fragrant.
Step 3: Add The Ingredients
Next, pat the chicken breast dry with a paper towel and season both sides with salt and pepper. Add the chicken to the pot, followed by the prepared seasoning mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce if using, and chicken broth. Then, give everything a good stir to combine the ingredients and all those delicious flavors.
Step 4: Simmer And Shred The Chicken
Once all the ingredients are in the pot, bring the soup to a gentle boil. Then, reduce the heat as needed to keep a gentle simmer and cook for about 15-20 minutes, or until the chicken is cooked through. Be sure to avoid a rapid boil, since cooking the chicken too aggressively can make it tough. When the chicken is ready, carefully remove it from the pot and shred it using two forks. If you’re looking for a quicker, easier way, you can actually grab an electric mixer and let it do the shredding for you! Finally, return the shredded chicken to the soup and stir it in.
Step 5: Make It Creamy And Cheesy
With the chicken shredded and back in the pot, reduce the heat to low. Slowly stir in the softened cream cheese until it melts and blends into the broth. Next, add the shredded cheddar and Monterey Jack cheeses, stirring until both cheeses are fully melted and the soup turns rich and creamy.
Step 6: Taste And Serve
Before serving, give the soup a taste and adjust the seasonings as needed. Once everything tastes just right, ladle the warm, cheesy soup into bowls and add your favorite toppings. For an extra special finishing touch, try crushed tortilla chips, sliced avocado, fresh cilantro, a squeeze of lime juice, diced jalapeños, or another sprinkle of shredded cheese. Serve alongside warm tortillas or cornbread for a comforting meal everyone can enjoy.
Tip: If you’re using leftover cooked chicken instead, simply skip the raw chicken cooking step. Add the cooked, shredded chicken along with the other soup ingredients, then let everything simmer until heated through before stirring in the cream cheese and shredded cheeses.
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