Chicken Enchilada Soup

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If you love enchiladas and you love soup, then this Chicken Enchilada Soup is going to be your new favorite comfort food. It’s loaded with tender chicken, black beans, corn, jalapeños, and two kinds of cheese—all swimming in a bold, zesty enchilada-flavored broth. Whether you make it on the stovetop or in your slow cooker, this soup is easy, hearty, and ready to warm you up from the inside out.

This recipe came together during a busy week when I had leftover chicken and pantry staples staring at me. I tossed everything into a pot, added a block of cream cheese, and—boom—instant favorite. It’s now a must-make in our house every time cooler weather hits or we need a quick weeknight dinner with leftovers to spare.

Why You’ll Love This Recipe

• Cheesy, creamy comfort in every bite
• Great for meal prep—leftovers taste even better
• Customizable heat level with jalapeños and hot sauce
• Stovetop or Crock Pot—your choice
• Freezer-friendly for grab-and-go lunches

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Ingredients

Seasonings

• ½ tsp chili powder
• ½ tsp mustard powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cumin
• Pinch of cinnamon
• Pinch of cayenne pepper

Soup Base

• 1 tbsp butter
• 1 tbsp 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 whole kernel corn, drained
• 1 tsp hot sauce (optional)
• 4 cups chicken broth
• 1 large boneless skinless chicken breast (or 2 small ones)
• 4 oz cream cheese, cubed and softened
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese (or more cheddar)

Instructions

Step 1: Prep the Flavor Base

Combine all seasonings in a small bowl and set aside.
Allow the cream cheese to soften at room temp.
Shred the cheddar and Monterey Jack cheese from a block for best melt.

Step 2: Sauté Veggies

In a large soup pot, heat butter and olive oil over medium heat.
Add the onion and jalapeño and cook for 4 minutes.
Add garlic and cook for 1 more minute, stirring frequently.

Step 3: Add the Chicken and Broth

Pat the chicken dry and season both sides with salt and pepper.
Add to the pot along with the enchilada sauce, tomatoes, black beans, corn, hot sauce (if using), chicken broth, and your seasoning mix.

Step 4: Simmer & Shred

Bring to a gentle boil (not a rapid one) and simmer for 15–20 minutes, or until chicken is cooked through.
Remove chicken, shred with two forks, then return to the pot.

Step 5: Finish with Cheese

Reduce heat to low. Stir in the softened cream cheese until fully melted and combined.
Add the shredded cheddar and Monterey Jack and stir until creamy and smooth.

Step 6: Taste & Serve

Adjust seasoning to taste.
Serve hot, topped with your favorite garnishes like crushed tortilla chips, sour cream, fresh cilantro, or diced avocado.

Tips for Success

• Soften cream cheese: Let it sit out or microwave in 15-second intervals
• Use leftover chicken: Great with rotisserie or meal-prepped chicken
• Freeze in portions: Perfect for future lunches or dinners
• Spice it up: Add chipotle powder, extra jalapeños, or hot sauce
• Creamier texture: Blend part of the soup before adding cheese

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months in sealed portions
• Reheat: Gently on the stovetop or microwave until hot and creamy

FAQs

Can I make this in the Crock Pot?
Yes! Add everything except cream cheese and shredded cheese to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred the chicken, then stir in the cheeses.

Can I use chicken thighs?
Absolutely! Thighs are even more flavorful and stay tender.

Is this soup spicy?
You control the heat. Use less jalapeño and skip the cayenne for a milder version.

Can I make it vegetarian?
Yes—skip the chicken and use veggie broth, and add extra beans or chopped zucchini.

Final Thoughts

This Chicken Enchilada Soup is a bowl of bold, cheesy comfort that’s perfect for any night of the week. It’s quick, satisfying, and filled with ingredients that make it feel like a full meal—not just a starter. Whether you serve it with tortilla chips, warm cornbread, or a side salad, it’s bound to become a repeat recipe in your kitchen.

I love that it’s flexible, freezer-friendly, and guaranteed to please even picky eaters. It’s cozy, it’s creamy, and it’s calling your name!

Share Your Bowl

Made this soup? Tag it with #EnchiladaSoupLove or #CheesyChickenSoup and show off your steamy bowl!