There’s something comforting about a hearty, rich soup that brings together bold flavors and soul-warming satisfaction. This Chicken Enchilada Soup, inspired by traditional Mexican cooking, offers a unique spin with a perfect blend of spiced chicken, smoky chipotle, and a creamy base.
Chef tip: When making this soup, slow-simmering the chicken in the broth creates a depth of flavor that you just can’t rush. It’s a technique that draws from both traditional Mexican and Southern cooking, bringing out the full potential of simple ingredients.
For a touch of extra indulgence, this soup tastes amazing with Classic White Bread and crispy Panko Breaded Chicken. It’s the perfect pairing to balance the soup’s spice, adding both texture and flavor that will make your taste buds sing.
What Makes This Recipe Special?
- This soup has become my go-to for busy weeknights—it’s quick, easy, and satisfying, making it a perfect fit for my hectic lifestyle.
- Over the years, I’ve adjusted the level of heat, and it’s amazing how a little extra chipotle can completely change the flavor profile.
- It’s a versatile dish; sometimes I swap in other proteins like turkey or beef, and it always works, showing how adaptable this recipe really is.
- This dish is my comfort food for rainy days or family gatherings, offering both warmth and a touch of adventure to any occasion.
Chicken Enchilada Soup Recipe
This creamy, cheesy chicken enchilada soup is packed with tender chicken, bold spices, and melty cheeses for a comforting, flavorful dish. With vibrant peppers, savory onions, and a rich broth, it’s an easy one-pot meal perfect for warming up on busy weeknights.
Equipment
- Large soup pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups
- Measuring spoons
- Tongs
- Two forks
Ingredients
Soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 4 oz cream cheese, cubed and softened
- ½ cup Monterey Jack cheese, shredded
- 1 yellow onion, diced
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz Canned whole kernel corn, drained
- 4 cups chicken broth
- 1 tsp hot sauce, optional
- 1 large boneless skinless chicken breast
- 1 cup cheddar cheese, shredded
- 10 oz red enchilada sauce
Seasoning
- ¼ tsp cumin
- ½ tsp chili powder, mustard powder, garlic powder, onion powder each
- 1 cinnamon, cayenne pepper each
Instructions
Step 1: Combine the seasonings and set them aside.
Step 2: Take out the cream cheese and allow it to soften.
Step 3: Shred the cheddar and Monterey Jack cheese from a block and set them aside.
Step 4: Heat butter and olive oil in a large soup pot over medium heat.
Step 5: Add the onions and peppers and cook for about 4 minutes until softened, then add the garlic and cook for another minute.
Step 6: Pat the chicken dry and season both sides with salt and pepper.
Step 7: Place the chicken in the soup pot along with all the remaining ingredients except the cream cheese and shredded cheese.
Step 8: Bring the soup to a gentle boil and let the chicken slowly cook through for 15–20 minutes, avoiding a rapid boil to prevent toughness.
Step 9: Remove the chicken and shred it with two forks, then return it to the soup.
Step 10: Reduce the heat to low, stir in the softened cream cheese until fully combined, then stir in the shredded cheese until melted.
Step 11: Taste and adjust the seasonings if needed before serving.
Chicken Enchilada Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups
- Measuring spoons
- Tongs
- Two forks
Ingredients
Soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 4 oz cream cheese, cubed and softened
- ½ cup Monterey Jack cheese, shredded
- 1 yellow onion, diced
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz Canned whole kernel corn, drained
- 4 cups chicken broth
- 1 tsp hot sauce, optional
- 1 large boneless skinless chicken breast
- 1 cup cheddar cheese, shredded
- 10 oz red enchilada sauce
Seasoning
- ¼ tsp cumin
- ½ tsp chili powder, mustard powder, garlic powder, onion powder each
- 1 cinnamon, cayenne pepper each
Instructions
- Combine the seasonings and set them aside.
- Take out the cream cheese and allow it to soften.
- Shred the cheddar and Monterey Jack cheese from a block and set them aside.
- Heat butter and olive oil in a large soup pot over medium heat.
- Add the onions and peppers and cook for about 4 minutes until softened, then add the garlic and cook for another minute.
- Pat the chicken dry and season both sides with salt and pepper.
- Place the chicken in the soup pot along with all the remaining ingredients except the cream cheese and shredded cheese.
- Bring the soup to a gentle boil and let the chicken slowly cook through for 15-20 minutes, avoiding a rapid boil to prevent toughness.
- Remove the chicken and shred it with two forks, then return it to the soup.
- Reduce the heat to low, stir in the softened cream cheese until fully combined, then stir in the shredded cheese until melted.
- Taste and adjust the seasonings if needed before serving.
Notes
- To quickly soften cream cheese, microwave it (unwrapped) for 15-20 seconds.
- Use a rotisserie chicken to save time—just skip the boiling and shredding steps.
- For extra heat, add diced jalapeños or a pinch of cayenne when cooking the onions.
| Nutrition | Value |
| Calories | 242kcal |
| Carbohydrates | 23g |
| Fibre | 5g |
| Fat | 12g |
| Protein | 13g |
| Cholesterol | 36g |
Variations To Help You Customise This Dish!
- Cheese: Swap the Monterey Jack for ½ cup of Cabot Hot Habanero Cheese or any spicy cheese.
- Chicken: Simmer chicken gently over low heat for extra juicy meat and a richer broth. Bone-in chicken thighs work beautifully for deeper flavor.
- Enchilada Sauce: You can substitute an 8-oz. can of tomato sauce for enchilada sauce, but enchilada sauce adds deeper flavor.
- Crock Pot Method: Add all ingredients to the slow cooker except shredded cheese, cream cheese, corn, black beans, and garnishe,s and cook on 6 hours in low heat.
