Pin it
When I want something rich and comforting without any fuss, this dreamy chicken enchilada soup saves the day. No matter if you’ve got leftover chicken to toss in or you’re starting fresh, you only need one pot. Soon you’ll be digging into a cozy bowl that’ll remind you of your favorite spot for Mexican comfort food.
Tasty Ingredients
- Chicken breast or thighs: your main protein, grab already cooked leftovers or just use boneless, skinless pieces for no hassle
- Monterey Jack cheese: smooth and gentle flavor, but you can just add more cheddar if you’re out
- Cream cheese and cheddar cheese: makes everything creamy, always grate cheese yourself for the meltiest result
- Chicken broth: ties everything together—pick a low salt kind so you can adjust the flavor as you go
- Black beans and corn: turn it into a warm, filling meal with extra protein and sweetness, no salt cans if you can find them
- Diced tomatoes with green chilies: keep these undrained for tangy flavor and the right texture
- Red enchilada sauce: this brings all the taste, pick your favorite jar or make it homemade for extra flair
- Garlic: rounds out the other flavors, fresh cloves are the way to go
- Yellow onion and jalapeno pepper: for big flavor at the base of the soup, pick onions that feel heavy and jalapenos that are shiny and firm
- Cinnamon and cayenne pepper: just a dash of each for extra depth and a hint of spice, not too much!
- Cumin: this savory spice brings a soft earthiness, grind it fresh if you’re able
- Chili powder: gives the soup warmth and smoky flavor, a rusty colored one that smells strong is perfect
Step-by-Step Directions
- Check and Serve:
- Scoop up a spoonful and taste, then add a bit more salt or spice if you’re after stronger flavors. Dish up while it’s nice and hot. Top with extra jalapenos, more cheese, or crunchy chips—totally your call.
- Melt in the Goodies:
- Turn the heat way down. Toss in the soft cream cheese, stirring until it’s blended and smooth. Slowly sprinkle in grated cheese—do it one handful at a time—stirring each round until it’s creamy and thick.
- Let It Simmer with Chicken:
- Bring the soup to just bubbling, then turn it down to simmer gently. Cook chicken for 15–20 minutes until it’s tender. Lift it out, pull it apart with a couple of forks, and stir all those shreds back into the pot.
- Layer in Chicken and Everything Else:
- Season the chicken with pepper and salt, drop it into the pot, then pile in all those goodies except for the dairy (cream cheese and grated cheeses). This is your beans, corn, tomatoes, enchilada sauce, chicken broth, and hot sauce if you're up for it. Mix until everything’s swimming in flavor.
- Sizzle Aromatics:
- Warm some butter with a splash of olive oil in a soup pot over medium. Add in diced onions and jalapeno, stirring around until they’re soft and really fragrant, about four minutes. Drop in garlic and keep going for one more minute just till you can smell it bloom.
- Prep Cheese and Spices:
- Stir together all your spices first so they’re ready—a real time saver! Leave the cream cheese out so it softens, and grate your cheddar and Monterey Jack just before using. It makes them melt into the soup better.
Pin it
It’s wild how a pinch of cinnamon totally transforms the taste and gives this soup something special. My youngest always wants their bowl smothered in cheese, and honestly I do too. Every time it’s simmering, the house seriously smells like a Tex Mex party and it just brings back all those fun family taco nights.
How to Keep It Fresh
Pop your soup into a tight-lid container in the fridge for up to three days—easy! Want to save it long term? Freeze it in single servings for up to three months and when you reheat, it’s somehow even richer. I love grabbing a quick lunch or dinner without having to thaw a whole pot.
Swap Options
No enchilada sauce? No sweat—use canned tomato sauce with a bit of extra chili powder and cumin thrown in. Chicken thighs or even leftover rotisserie give it a speedy twist. For dairy-free, swap in your favorite non-dairy cream cheese and sprinkle on some nutritional yeast for that cheesy vibe.
How to Serve It Up
You can totally eat this as is, but if you want to jazz it up, add a handful of chopped cilantro, a squeeze of lime, or some tortilla chips for crunch. Sometimes we just make a toppings spread and everyone customizes their bowl their own way. It's a lot of fun!
Pin it
History and Inspiration
This soup blends the crowd-pleasing flavors of enchiladas with the cozy goodness of chicken soup. Inspired by Tex Mex favorites, it’s a staple in a ton of American kitchens. The creamy touch is more of an American twist, but the core flavors come from the heart of authentic Mexican home cooking.
Frequently Asked Questions
- → Can I use cooked chicken instead of raw?
Totally! Just toss in cooked chicken or rotisserie with the broth and let it hang out so flavors mix. No boiling needed.
- → What cheeses work best in this soup?
Cheddar and Monterey Jack melt right in. Want some kick? Try out spicy cheese like habanero.
- → How do I prevent cheese from separating?
Drop the cheese in when the soup's barely warm so it melts nice and smooth and doesn't get weirdly gritty.
- → Is this dish freezer-friendly?
Yep! Cool it down, stash in airtight containers, and freeze for up to three months. Thaw then warm up gently.
- → Can I make this in a slow cooker?
Sure thing. Toss everything (skip the cheese, corn, beans for now) in, cook on low, then add the rest later.
- → How do I adjust the spice level?
Crank the heat with more chili powder, jalapeños, or hot sauce. Want it milder? Switch to less spicy enchilada sauce.