Chicken Enchilada Soup

This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American, Mexican

Servings: cups

Calories: 242kcal

Author: Stephanie

Ingredients

Seasonings

½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon cumin
1 pinch EACH: cinnamon, cayenne pepper

Soup

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion diced
1 jalapeno pepper diced with 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.) see notes if using cooked chicken
4 oz. cream cheese cubed and softened
1 cup cheddar cheese shredded
½ cup Monterey Jack cheese shredded. (Can also use more cheddar.)

Instructions

Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
Taste and add any additional seasonings as needed, then serve!

Notes

Pro Tips:

Cheese:

To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
Feel free to spice it up with 1/2 cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat. (This would be in place of the Monterey jack.)
Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.

Chicken:

Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. Bone-in chicken thighs may also be used. Any variety of bone-in chicken creates a very flavorful broth as well.
If you plan on simmering for an extended period of time, add the black beans and corn when you remove the chicken from the soup to shred it.
Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.

Enchilada Sauce:

An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce tastes great in this soup.
You can also try my Chicken Taco Soup which uses salsa, or try my Chicken Tortilla Soup recipe!

Crock Pot Method

Place all ingredients in the slow cooker except for the shredded cheese, cream cheese, corn, black beans, and garnishes.
Cook on low for 6 hours.
Turn off heat. Remove the chicken, shred it, and add it back to the soup along with the corn and black beans.
Gradually mix in the softened cream cheese and shredded cheese and stir to incorporate.

**If using rotisserie/leftover chicken: Add it at the beginning. For even more flavor, leave the meat on the bone (if that’s an option), and then remove the bones at the end! 🙂

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This soup freezes well!)

📘 Find this recipe on page 18 of my 2nd cookbook, Let's Eat!

Nutritional information is an estimate and is per cup. This recipe makes approximately 11 cups.

Nutrition