This creamy and comforting Chicken Enchilada Soup combines tender shredded chicken, hearty beans, sweet corn, and bold enchilada flavors in a rich and cheesy broth. It’s a satisfying one-pot meal that delivers warmth and depth of flavor in every spoonful. Perfect for chilly evenings or when you want an easy but filling dinner, this soup balances creamy textures with savory spices for a delicious bowl the whole family will enjoy.
Why You’ll Love This Recipe
This soup is packed with flavor yet incredibly easy to make, making it ideal for both weeknight dinners and relaxed weekend meals. The blend of enchilada sauce, warm spices, and creamy cheeses creates a rich and comforting base that feels indulgent while still being simple to prepare.
It’s also a versatile recipe that works with different types of chicken, including chicken breast, chicken thighs, or even leftover cooked chicken. The addition of black beans and corn makes the soup hearty and satisfying, while the melted cheeses give it a smooth and creamy finish.
Another great reason to love this recipe is that it’s made in just one pot, which means fewer dishes and a faster cleanup. The flavors develop beautifully as the soup simmers, resulting in a meal that tastes like it took hours to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Seasonings
½ teaspoon chili powder
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
1 pinch ground cinnamon
1 pinch cayenne pepper
Soup Base
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 jalapeno pepper, diced with seeds removed
3 garlic cloves, minced
10 ounces red enchilada sauce
10 ounces diced tomatoes with green chilies, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) whole kernel corn, drained
1 teaspoon hot sauce, optional
4 cups chicken broth
1 large boneless skinless chicken breast (about 10–12 ounces)
4 ounces cream cheese, cubed and softened
1 cup cheddar cheese, freshly shredded
½ cup Monterey Jack cheese, freshly shredded
Directions
In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set the seasoning mixture aside.
Heat the butter and olive oil in a large soup pot over medium heat.
Add the diced onion and jalapeno pepper to the pot. Cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Season the chicken breast lightly with salt and pepper on both sides.
Add the chicken to the pot along with the seasoning mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
Bring the soup to a gentle boil, then reduce the heat slightly and allow it to simmer for 15–20 minutes until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the soup and reduce the heat to low.
Stir in the softened cream cheese until it melts completely into the soup.
Add the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheeses are melted and the soup becomes creamy.
Taste and adjust the seasoning if needed, then serve hot.
Servings and timing
Servings: about 11 cups (approximately 6–8 servings)
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
For a spicier version, add extra cayenne pepper or include diced green chilies or additional jalapeno peppers. You can also use a spicy shredded cheese blend instead of Monterey Jack.
If you prefer a thicker soup, reduce the chicken broth by about ½ cup or add an extra ounce or two of cream cheese for a richer consistency.
Leftover cooked chicken or shredded rotisserie chicken works well in this recipe. Simply add about 2 cups of cooked chicken during the simmering stage and cook for about 15 minutes to allow the flavors to blend.
For a lighter version, use reduced-fat cream cheese and decrease the amount of shredded cheese slightly while keeping the same seasoning blend.
Storage/Reheating
Allow the soup to cool completely before storing.
Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: This soup freezes very well. Place cooled soup in freezer-safe containers and freeze for up to 3 months.
Reheating: Warm the soup in a pot over medium-low heat, stirring occasionally until heated through. If reheating from frozen, thaw overnight in the refrigerator first and then heat on the stove. Add a splash of chicken broth if the soup becomes too thick.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work very well and often produce even more flavorful broth. Boneless or bone-in thighs can be used.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except the cheeses, corn, and beans to the slow cooker and cook on low for about 6 hours. Shred the chicken, then stir in the remaining ingredients at the end.
Can I use leftover cooked chicken?
Absolutely. Use about 2 cups of cooked shredded chicken and simmer the soup for about 15 minutes so the flavors combine.
Is this soup very spicy?
The spice level is moderate. Removing the jalapeno seeds and keeping the cayenne minimal will keep the soup mild.
Can I make this soup dairy-free?
You can omit the cream cheese and shredded cheeses, although the soup will be less creamy. Adding a small amount of blended beans can help create thickness.
What toppings go well with this soup?
Popular toppings include chopped cilantro, sliced avocado, tortilla strips, sour cream, or extra shredded cheese.
Can I use homemade enchilada sauce?
Yes, homemade enchilada sauce works perfectly and can enhance the flavor even more.
Why should I shred cheese from a block?
Freshly shredded cheese melts smoother and creates a better texture compared to packaged shredded cheese.
How do I thicken the soup if needed?
You can add extra cream cheese or allow the soup to simmer slightly longer to reduce the liquid.
Can I add more vegetables?
Yes. Bell peppers, zucchini, or extra corn can easily be added to increase the vegetable content.
Conclusion
Chicken Enchilada Soup is a comforting, flavorful dish that brings together bold spices, tender chicken, and creamy melted cheese in one satisfying bowl. With simple ingredients and a straightforward cooking process, it’s an easy recipe that delivers big flavor without requiring complicated steps. Whether you make it for a cozy dinner, meal prep for the week, or freeze portions for later, this hearty soup is sure to become a favorite in your kitchen.
A creamy and hearty chicken enchilada soup filled with shredded chicken, black beans, corn, and bold enchilada spices in a rich cheesy broth. This comforting one-pot meal is easy to prepare and perfect for weeknight dinners or cozy evenings.
Ingredients
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1 pinch ground cinnamon
1 pinch cayenne pepper
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 jalapeno pepper, diced with seeds removed
3 garlic cloves, minced
10 ounces red enchilada sauce
10 ounces diced tomatoes with green chilies, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) whole kernel corn, drained
1 teaspoon hot sauce (optional)
4 cups chicken broth
1 large boneless skinless chicken breast (10–12 ounces)
4 ounces cream cheese, softened and cubed
1 cup cheddar cheese, freshly shredded
1/2 cup Monterey Jack cheese, freshly shredded
Instructions
In a small bowl mix chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
Heat butter and olive oil in a large soup pot over medium heat.
Add diced onion and jalapeno and cook about 4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Season the chicken breast lightly with salt and pepper.
Add the chicken, seasoning mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, optional hot sauce, and chicken broth to the pot.
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the soup and reduce heat to low.
Stir in the softened cream cheese until fully melted.
Add cheddar and Monterey Jack cheese and stir until melted and the soup becomes creamy.
Taste and adjust seasoning as needed, then serve hot.
Notes
Rotisserie or leftover cooked chicken can be used instead of raw chicken.
Freshly shredded cheese melts smoother than pre-shredded cheese.
Add extra jalapeno or cayenne for a spicier version.
Reduce broth slightly for a thicker soup.
Extra vegetables such as bell peppers or zucchini can be added.
Popular toppings include cilantro, avocado, tortilla strips, or sour cream.
