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A bowl of creamy chicken enchilada soup topped with shredded cheese and fresh cilantro

Chicken Enchilada Soup

This easy Chicken Enchilada Soup can be made on the stovetop or in the Crock Pot using chicken breast, thighs, or leftover chicken. It is creamy, cheesy, and packed with bold Mexican-inspired flavors using simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 11 cups
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-American
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 tsp chili powder
  • 0.5 tsp mustard powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper optional
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 jalapeno 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 canned whole kernel corn drained
  • 1 tsp hot sauce optional
  • 2.5 cups chicken broth
  • 1 large boneless skinless chicken breast or 2 small
  • salt and pepper to taste
  • 4 oz cream cheese cubed and softened
  • 1 cup cheddar cheese, shredded from a block
  • 0.5 cup Monterey Jack cheese, shredded from a block

Equipment

  • Large soup pot or Dutch oven
  • Two forks for shredding chicken

Method
 

  1. Combine all seasonings in a small bowl and set aside. Take the cream cheese out of the refrigerator and allow it to soften at room temperature. Shred cheddar and Monterey Jack cheese from a block and set aside.
  2. Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeno and cook for 4 minutes until softened.
  3. Add the minced garlic and cook for 1 more minute, stirring constantly.
  4. Pat the chicken dry and season both sides with salt and pepper. Add it to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, hot sauce if using, and the seasoning blend.
  5. Bring to a gentle boil and cook for 15 to 20 minutes until the chicken is fully cooked through. Do not allow a rapid boil as this will make the chicken tough.
  6. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  7. Reduce heat to low. Stir in the softened cream cheese until fully combined, then stir in the shredded cheese until melted.
  8. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Notes

CROCK POT: Add all ingredients except corn, black beans, cream cheese, and shredded cheese. Cook on low for 6 hours. Shred chicken, return to pot. Stir in corn, black beans, then gradually mix in softened cream cheese and shredded cheese. TIPS: Always shred cheese from a block for best melting. Soften cream cheese fully before adding to prevent graininess. For rotisserie chicken, use 2 cups cooked shredded chicken added at the end.
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