The aroma of spices simmering on the stove always takes me back to my childhood kitchen. Even then, I found comfort and joy in creating easy, flavorful meals. Now, as a busy mom myself, I know how precious time is. That’s why I’m so excited to share this Chicken Enchilada Soup recipe with you! It’s a family-friendly meal that’s ready in about 30 minutes and packed with flavor. If you are looking for a recipe that is easy and delicious, this Chicken Enchilada Soup is the perfect choice!
Table of Contents
Why You’ll Love This Chicken Enchilada Soup
I know you’re busy, so I’ve created this recipe to be as quick and delicious as possible. Here’s why you’ll love it:
- It’s a quick weeknight meal that the whole family will love.
- It’s loaded with flavor, thanks to the blend of spices and fresh ingredients.
- The spice level is completely customizable – make it mild for the kids or fiery for the adults!
The Secret to Amazing Chicken Enchilada Soup: The Ingredients
Each ingredient in this soup plays a crucial role in creating its rich, comforting flavor. I’ve made sure everything is easy to find and simple to prepare. Here’s what you’ll need:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 jalapeno 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)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small.) (see notes if using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded. (Can also use more cheddar.))
How to Make Chicken Enchilada Soup: Step-by-Step
I’m going to walk you through each step, just like I would if we were cooking together in my kitchen. Don’t worry; it’s easier than you think!
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
Clara’s Kitchen Tips for the BEST Chicken Enchilada Soup
Over the years, I’ve learned a few tricks that can really take this soup to the next level. One of my favorite tips is to use a combination of butter and olive oil for sautéing the vegetables. The butter adds richness, while the olive oil prevents it from burning. I usually prepare this soup on the stove top because that’s what I’m used to, but it can also be done in a slow cooker.
Variations for Chicken Enchilada Soup
I know that everyone has different dietary needs and preferences, so I’ve included a few variations to make this soup work for you.
| Diet | Original Ingredient | Substitution | Notes |
|---|---|---|---|
| Vegan | Chicken, Cream Cheese, Cheddar Cheese, Monterey Jack Cheese | Tofu, Vegan Cream Cheese, Vegan Cheddar Cheese, Vegan Monterey Jack Cheese | Adjust seasoning to taste |
| Vegetarian | Chicken | Black Beans, Veggie Crumbles | Add more beans or use a vegetarian meat substitute. |
| Dairy-Free | Cream Cheese, Cheddar Cheese, Monterey Jack Cheese | Dairy-Free Cream Cheese, Dairy-Free Cheddar Cheese, Dairy-Free Monterey Jack Cheese | Consider nutritional yeast for a cheesy flavor. |
| Low-Carb | Corn, Black Beans | Cauliflower Rice, Chopped Bell Peppers | Add healthy fats to increase satiety. |
What to Serve with Chicken Enchilada Soup
To make this soup a complete meal, I love serving it with a side of warm cornbread or crusty bread for dipping. Tortilla chips and a dollop of sour cream or guacamole also make great additions.
Make-Ahead and Storage Instructions
This soup is perfect for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months. When reheating, thaw it overnight in the refrigerator and then gently warm it on the stove or in the microwave. These meal prep and cooking tips can help you create healthy meals at home.
How to Thicken Chicken Enchilada Soup
If you prefer a thicker soup, there are a few easy ways to achieve this. You can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the simmering soup until it thickens. Alternatively, you can puree one cup of the soup with an immersion blender or in a regular blender and then stir it back into the pot. This will add body without altering the flavor.
Frequently Asked Questions
Here are some common questions I get about this recipe:
- Can I cook raw chicken directly in the soup? Yes, this recipe is designed to cook the chicken directly in the soup for maximum flavor.
- How do I control the heat for kids vs. spice lovers? Reduce or omit the jalapeno pepper and hot sauce for a milder version. Serve hot sauce on the side for those who like extra spice.
- How do I make homemade enchilada sauce? While store-bought enchilada sauce works great in this recipe, you can certainly make your own for an even more authentic flavor.
- Is this soup freezer-friendly? How to properly freeze and thaw it. Yes, this soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw it overnight in the refrigerator before reheating.
Recipe Card
Chicken Enchilada Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 6-8 servings
Amazing Chicken Enchilada Soup: 30-Minute Meal
Ingredients
Equipment
Method
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
Notes
Enjoyed This Soup? Leave a Comment!
I hope you and your family enjoy this Chicken Enchilada Soup as much as we do! If you try this recipe, please leave a comment below and let me know how it turned out. I love hearing your feedback and seeing your creations. Did you make any fun substitutions or additions? Don’t forget to rate the recipe too! Your comments help other busy moms find quick and delicious meals. Happy cooking!
