If you’re craving a hearty and flavorful soup that warms your soul, this Authentic Chicken Enchilada Soup is the recipe for you. Bursting with bold spices, tender chicken, and creamy cheese, it’s a dish that delivers restaurant-quality flavor in the comfort of your home.
This recipe also offers flexibility—you can prepare it on the stovetop or in a crock pot, making it perfect for busy weeknights or leisurely weekends. Here’s how to make this delicious soup for 10 servings.
1. Authentic Chicken Enchilada Soup Recipe
Ingredients
Seasonings
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, diced with 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, for extra heat)
- 4 cups chicken broth
Chicken & Cheese
- 1 large boneless, skinless chicken breast (or 2 small ones). See notes below for using cooked chicken.
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or use more cheddar cheese if preferred)
Instructions
Stovetop Method
Sauté the Aromatics
Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and jalapeño, cooking for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the Flavor Base
Stir in the enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Add the seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper) and mix well.
Add the Chicken and Broth
Pour in the chicken broth and add the chicken breast. Bring the soup to a simmer. Cover and cook for 20–25 minutes, or until the chicken is fully cooked.
Shred the Chicken
Remove the cooked chicken breast from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the Creamy Goodness
Reduce the heat to low. Stir in the softened cream cheese, shredded cheddar, and Monterey Jack cheese. Stir until the cheeses are fully melted and the soup is creamy.
Serve and Enjoy
Ladle the soup into bowls and garnish with your favorite toppings such as sour cream, tortilla strips, avocado slices, or fresh cilantro.
Crock Pot Method
Add all ingredients except for the cream cheese and shredded cheese into the crock pot.
Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked.
Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese and shredded cheeses until melted.
Serve hot with your favorite toppings.
2. Tips to Perfect Your Chicken Enchilada Soup
Adjust Spices to Taste: If you prefer a milder flavor, reduce the cayenne pepper or omit the hot sauce. For extra heat, add more jalapeños or chili powder.
Use Cooked Chicken: If you have leftover rotisserie chicken or pre-cooked shredded chicken, add it during the final 5–10 minutes of cooking. This saves time without compromising flavor.
Cream Cheese Tip: Soften the cream cheese before adding it to the soup. This ensures it melts smoothly and avoids clumps.
Cheese Substitutions: Feel free to mix and match cheeses based on what you have. Pepper Jack, Colby, or even Gouda can add unique flavors.
Toppings Make a Difference: Enhance the soup with fresh toppings like diced avocado, a dollop of sour cream, tortilla chips, or a sprinkle of cilantro.
3. What to Eat with Chicken Enchilada Soup
This soup is hearty enough to stand on its own but pairs wonderfully with complementary sides. Here are a few ideas:
Tortilla Chips: Perfect for dipping and adding crunch.
Cornbread: A slightly sweet cornbread balances the spicy, savory flavors of the soup.
Mexican Rice: Serve a small bowl of rice on the side or spoon some directly into the soup for added texture.
Salad: A fresh green salad with avocado and lime vinaigrette makes a refreshing side dish.
Quesadillas: Cheese quesadillas are a kid-friendly option that pairs well with the soup.
4. How to Store & Reheat Leftovers
Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: This soup freezes beautifully. Place it in a freezer-safe container, leaving some room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, or microwave it in 1-minute intervals until heated through. Add a splash of chicken broth if the soup thickened too much during storage.
This Authentic Chicken Enchilada Soup is a crowd-pleaser that’s easy to customize and even easier to devour. Whether you’re cozying up on a chilly evening or hosting a casual dinner party, this recipe is destined to become a household favorite. Enjoy every rich and zesty spoonful!
