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Chicken Enchilada Soup (Easy, Creamy, & Packed with Bold Flavor)

Chicken Enchilada Soup (Easy, Creamy, & Packed with Bold Flavor)
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This Chicken Enchilada Soup is an easy, comforting, and flavor-packed meal that comes together in under an hour. Made with tender chicken, enchilada sauce, beans, corn, warm spices, and a creamy cheese finish, it has all the bold flavors of classic chicken enchiladas—without the extra work. Perfect for busy weeknights, meal prep, or cozy dinners, this soup can be made on the stovetop or adapted for the slow cooker.

Ingredients

Scale

Seasonings

  • ½ teaspoon chili powder

  • ½ teaspoon mustard powder

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon ground cumin

  • 1 pinch cinnamon

  • 1 pinch 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)

  • 4 oz cream cheese, softened and cubed

  • 1 cup cheddar cheese, shredded

  • ½ cup Monterey Jack cheese, shredded

Instructions

1. Prep

Combine all seasonings in a small bowl and set aside. Allow cream cheese to soften and shred the cheeses from a block for best melting.

2. Sauté the Vegetables

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

3. Simmer the Soup

Pat chicken dry and season lightly with salt and pepper. Add chicken to the pot along with the seasoning mix, enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), and chicken broth.
Bring to a gentle boil, then reduce heat slightly and simmer 15–20 minutes, until chicken is cooked through.

4. Shred the Chicken

Remove chicken, shred with two forks, and return it to the soup.

5. Make It Creamy

Reduce heat to low. Stir in softened cream cheese until smooth, then add shredded cheddar and Monterey Jack. Stir until melted and fully combined.

6. Serve

Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Notes

  • Use cooked chicken: Rotisserie or leftover chicken works—just add it after the soup simmers and skip the cooking step.

  • Make it spicier: Leave jalapeño seeds in or add extra cayenne or hot sauce.

  • Slow cooker option: Add everything except dairy and cheeses. Cook on LOW 6–7 hours or HIGH 3–4 hours, shred chicken, then stir in cheeses at the end.

  • Topping ideas: Tortilla strips, sour cream, avocado, cilantro, or extra cheese.

Find it online: https://chocotune.com/chicken-enchilada-soup-easy-creamy-packed-with-bold-flavor/