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Chicken Enchilada Soup – Hearty, Cheesy, and Ready Fast

Chicken Enchilada Soup in rustic bowl
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This EASY Chicken Enchilada Soup can be made on the stove top or in the Crock Pot! It’s creamy, cheesy, and packed with chicken, beans, corn, and zesty enchilada flavor.

Ingredients

Scale

Seasonings:

  • ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
  • ¼ teaspoon cumin
  • 1 pinch EACH: cinnamon, cayenne pepper

Soup:

  • 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)
  • 4 oz. cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded (or use more cheddar)

Instructions

1. Combine the seasonings in a small bowl and set aside. Allow the cream cheese to soften and shred the cheddar and Monterey Jack cheeses from a block.

2. Heat butter and olive oil in a large soup pot over medium heat. Add the onions and peppers, soften for 4 minutes, then add the garlic and cook for 1 more minute.

3. Pat the chicken dry and season with salt and pepper. Add it to the pot along with all remaining ingredients except cream cheese and shredded cheese.

4. Bring the soup to a gentle boil and allow the chicken to cook through for 15-20 minutes. Remove the chicken, shred it with two forks, and return it to the pot.

5. Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheeses until melted.

6. Taste and adjust seasonings as needed, then serve hot.

Notes

Pro Tips:

• To soften cream cheese quickly: Place cubed cream cheese in the microwave with a bowl of hot water and let it sit for 5 minutes.

• Shred cheese from a block for best melting and flavor. Avoid adding dairy when the soup is too hot to prevent curdling.

• Use bone-in chicken thighs or rotisserie chicken for extra flavor.

• An 8 oz. can of tomato sauce may replace enchilada sauce, though enchilada sauce adds more depth.

 

Crock Pot Method:

• Add all ingredients except cheese, cream cheese, corn, and black beans. Cook on low for 6 hours.

• Shred chicken, then stir in corn, beans, softened cream cheese, and shredded cheese.

 

Storage:

Refrigerate up to 3 days or freeze for up to 3 months.

 

Author: Stephanie

Find it online: https://cookingwithramsay.com/chicken-enchilada-soup/