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Chicken Enchilada Soup (Creamy, One-Pot, Weeknight-Friendly)

Chicken Enchilada Soup (Creamy, One-Pot, Weeknight-Friendly)
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This Easy Chicken Enchilada Soup is rich, creamy, and full of bold Mexican-inspired flavors. Made with tender shredded chicken, enchilada sauce, beans, corn, and melted cheese, it’s a comforting one-pot meal perfect for busy weeknights. You can make it on the stovetop or adapt it easily for the slow cooker using simple pantry ingredients.

Ingredients

Scale

Seasonings

  • ½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder

  • ¼ teaspoon ground cumin

  • 1 pinch each: cinnamon, cayenne pepper

Soup

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 1 jalapeño pepper, diced (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 whole kernel corn, drained

  • 1 teaspoon hot sauce (optional)

  • 4 cups chicken broth

  • 1 large boneless, skinless chicken breast (or 2 small)

  • Salt and pepper, to taste

  • 4 oz cream cheese, softened and cubed

  • 1 cup cheddar cheese, shredded

  • ½ cup Monterey Jack cheese, shredded

Instructions

  1. Prep the Seasonings
    Combine all seasoning ingredients in a small bowl and set aside. Allow the cream cheese to soften and shred the cheeses.

  2. Sauté the Vegetables
    Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño and cook for about 4 minutes until softened. Add garlic and cook for 1 more minute.

  3. Build the Soup
    Pat the chicken dry and season both sides lightly with salt and pepper. Add the chicken to the pot along with the prepared seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth.

  4. Simmer
    Bring the soup to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, until the chicken is cooked through. Avoid boiling rapidly to keep the chicken tender.

  5. Shred the Chicken
    Remove the chicken from the pot, shred it using two forks, and return it to the soup.

  6. Make It Creamy
    Reduce heat to low. Stir in the softened cream cheese until fully blended, then add the shredded cheddar and Monterey Jack cheese. Stir until melted and smooth.

  7. Taste & Serve
    Adjust seasoning if needed and serve hot.

Notes

  • Chicken Options: You can use chicken thighs for extra richness or leftover cooked chicken—just add it during the last 10 minutes.

  • Cream Cheese Shortcut: Soften cream cheese quickly by microwaving it for 10–15 seconds.

  • Spice Level: Add extra cayenne or hot sauce for more heat, or leave it out for a milder soup.

  • Slow Cooker Method: Add everything except cream cheese and shredded cheese and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cheeses at the end.

Find it online: https://chocotune.com/chicken-enchilada-soup-creamy-one-pot-weeknight-friendly/