Can I substitute the chicken?

Absolutely. Shredded rotisserie chicken works well and makes dinner even quicker. Just add it toward the end so it doesn't dry out.

Is Chicken Enchilada Soup freezer-friendly?

Yes—with one note. Freeze it before adding the cheeses. Dairy can turn grainy when frozen, so it’s best to stir in the cream cheese and shredded cheese after reheating.

Can I make this in a slow cooker?

Sure can! Add everything except the cream cheese and shredded cheeses. Cook on low for 6–7 hours or high for 3–4. Stir in the cheeses at the end.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 4 days. It reheats beautifully for lunches, which your future self will thank you for.

Can I make it spicier?

Yes! Add extra jalapeño, more cayenne, or a hotter enchilada sauce. The flavor is super adjustable.

10 Irresistible Chicken Enchilada Soup Tips You’ll Love

Description

This creamy Chicken Enchilada Soup is the perfect cozy comfort meal for busy nights. Loaded with tender shredded chicken, black beans, corn, tomatoes, and melty cheese, every spoonful is rich, flavorful, and satisfying. A true one-pot Tex-Mex favorite the whole family will love!

Ingredients

Scale

Seasonings

½ teaspoon chili powder
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
Pinch of cinnamon
Pinch of 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)
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

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, combine all seasoning ingredients and set aside.
Allow the cream cheese to soften and shred the cheddar and Monterey Jack cheeses.
Heat butter and olive oil in a large soup pot over medium heat.
Add diced onion and jalapeño; cook for 4 minutes. Add garlic and cook for 1 minute more.
Pat chicken dry, season lightly with salt and pepper, then add it to the pot along with the enchilada sauce, tomatoes, beans, corn, hot sauce, broth, and the seasoning blend.
Bring to a gentle boil. Simmer for 15–20 minutes until the chicken is cooked through.
Remove chicken, shred with two forks, then return it to the soup.
Reduce heat to low and stir in softened cream cheese until fully melted.
Add shredded cheddar and Monterey Jack cheeses, stirring until smooth and creamy.
Taste and adjust seasonings, then serve warm with your favorite toppings.

Notes

If using cooked or rotisserie chicken, add it during the cheese-melting stage so it doesn’t dry out.
For extra heat, keep some jalapeño seeds or add additional hot sauce.
Cream cheese blends best when fully softened — microwave in short 10-second bursts if needed.

Great toppings: avocado, sour cream, cilantro, lime, crushed tortilla chips.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 5 g
Sodium: 960 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 85 mg