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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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mexican
Servings 11 cups
Calories 242 kcal

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.