Chicken Enchilada Soup

If you’ve been craving something warm, bold, and downright soul-hugging, this Chicken Enchilada Soup might just become your new weeknight hero. Trust me—if there’s one thing I’ve learned while running Chicken Magic Recipes, it’s that busy home cooks deserve meals that feel special without taking over your entire evening. And this one… oh, friend, it’s the culinary equivalent of slipping into your favorite fuzzy socks after a long day.

Packed with tender chicken, creamy cheese, and those zesty enchilada flavors we all adore, this soup checks every box for comfort food lovers. Whether you’re feeding picky eaters, rushing between errands, or simply trying to warm up on a chilly weeknight, Chicken Enchilada Soup swoops in like the hero we didn’t know we needed.

Why You’ll Love This Chicken Enchilada Soup

Let’s be real—there’s soup, and then there’s soup that tastes like a warm hug from the universe. This Chicken Enchilada Soup falls squarely in the second category.

• It’s a one-pot wonder, meaning fewer dishes (hallelujah!).
• The ingredients are pantry staples you probably already have.
• It’s hearty enough to count as a full meal—no side dishes required.
• And let’s not overlook the cream-cheese-and-cheddar combo that makes every bite velvety and addictive.

Plus, if you’ve ever stood in your kitchen thinking, What on earth do I make that pleases everyone?, this is your answer. My kids, my friends, and honestly even my pickiest taste-testing neighbors all love this one.

Ingredients You’ll Need

Before we dive in, take a second to gather everything. I always recommend doing a little prep—it keeps dinner stress-free and gives you that pro-chef feeling (even if you’re cooking in leggings and a messy bun… we’ve all been there).

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 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 canned whole kernel corn, drained
• 1 teaspoon hot sauce (optional but delicious)
• 4 cups chicken broth
• 1 large boneless skinless chicken breast (or 2 small)
• 4 oz cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded

How to Make Chicken Enchilada Soup (Step-by-Step)

Take a deep breath… this is about to be way easier than you think.

1. Prep Like a Pro

Mix those seasonings together in a little bowl. Set them aside like the flavorful treasure they are.
Take the cream cheese out to soften. (Forgot? No judgment. Microwave it in 10-second bursts until workable.)
Shred your cheddar and Monterey Jack from a block—trust me, freshly grated melts so much better.

2. Sauté the Veggies

Heat the butter and olive oil in a big soup pot over medium heat. Add your onions and jalapeño.
Let them soften for 4 minutes, then toss in the garlic. Cook just 1 minute—garlic burns fast, and we don’t want bitter drama today.

3. Add the Chicken and All the Good Stuff

Pat the chicken dry and season with salt and pepper.
Add it to the pot along with the enchilada sauce, tomatoes with green chilies, black beans, corn, hot sauce (if you’re feeling saucy), chicken broth, and that lovely seasoning blend.

It’s an aromatic fiesta in there already.

4. Simmer Until Perfect

Bring the pot to a gentle boil. Gentle is key here—rapid boiling makes chicken tough, and we’re going for fork-tender magic.
Cook 15–20 minutes until the chicken is done. Pull it out, shred with two forks, and return it to the pot.

5. Make It Creamy (AKA The Best Part)

Reduce the heat. Stir in the softened cream cheese until it melts into silky goodness.
Then add the cheddar and Monterey Jack. Stir until your soup becomes thick, creamy, and absolutely dreamy.

Taste and season as needed. And please, enjoy those chef’s-taste spoonfuls. You’ve earned them.

Taste Tips & Tricks

• Don’t stress over lumps. If your cream cheese looks a little clumpy at first, give it time. It melts smoothly as it warms—kind of like how we all function better after a cup of coffee.
• Use cooked chicken if you have leftovers. Rotisserie chicken works beautifully—just add it during the cheese step so it doesn’t overcook.
• Spice it your way. Love heat? Add more jalapeño or a splash of extra hot sauce. Prefer it mild? Cut the jalapeño in half or skip the cayenne.
• Make it heartier. A handful of cooked rice or crushed tortilla chips turns this into a Tex-Mex comfort masterpiece.

A Little Story from My Kitchen

The first time I made Chicken Enchilada Soup, it wasn’t even planned. I had what felt like seven minutes to get dinner started before my kids turned “Mom, what’s for dinner?” into an Olympic sport. I tossed ingredients into a pot, crossed my fingers, and hoped for the best.

When I tasted it, I actually laughed out loud—it was that good. Cozy, spicy, creamy… like someone bottled warmth and poured it straight into the bowl. My kids asked for seconds. My neighbors smelled it and wandered in like cartoon characters following a scent trail.
From that night on, this soup became one of my go-to “rescue recipes.” And now it gets to be yours, too.

Chicken Enchilada Soup FAQs

Bring the Magic to Your Dinner Table

There’s something special about a bowl of Chicken Enchilada Soup—it warms you up, fills you up, and somehow makes even the busiest days feel a little easier. When life gets hectic (and let’s be honest, it often does), having a one-pot meal that tastes this comforting is pure gold.

So grab your spoon, grab your pot, and let this cozy Chicken Enchilada Soup work its magic in your kitchen tonight. I can’t wait to hear how it turns out for you—don’t forget to share your creations with the Chicken Magic community!

More Cozy Recipes You’ll Love

If you enjoyed this warm, flavorful bowl of Chicken Enchilada Soup, I’ve got a few more delicious ideas you might want to explore next. These reader-favorite recipes bring the same comfort, bold flavor, and weeknight ease—perfect for when you’re craving something just as satisfying.

• Warm up with another Tex-Mex classic and try my Crockpot Chicken Tortilla Soup — it’s hearty, zesty, and practically cooks itself.
• If you’re in the mood for something cheesy and indulgent, my Philly Cheesesteak Soup is comfort food at its finest.
• Love enchilada flavors? You’ll adore my Chicken Enchilada Casserole — all the goodness of enchiladas layered into one irresistible bake.
• Or keep things lighter while still enjoying big flavor with my Chicken Orzo Tomato Soup, a fresh and cozy option for any night of the week.

If you make this recipe, I’d love to hear what you think. Drop a comment and leave a ⭐⭐⭐⭐⭐ rating — it helps others find the recipe and makes my day!

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