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Chicken Enchilada Soup

This easy Chicken Enchilada Soup is hearty, creamy, and loaded with bold Tex-Mex flavor. Made with chicken breast, beans, enchilada sauce, and cheese — it’s perfect for chilly nights or game day!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 11 cups
Course: Soup
Cuisine: American, Mexican
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon chili powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch 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)
  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded (or more cheddar)
  • Kosher salt and black pepper, to taste

Equipment

  • large soup pot
  • Measuring cups and spoons
  • cutting board and knife
  • wooden spoon or spatula

Method
 

  1. Mix all the seasoning ingredients in a small bowl and set aside. Cube and soften cream cheese. Shred both cheeses and set aside.
  2. Heat butter and olive oil in a large pot over medium. Add diced onion and jalapeño. Cook 4 minutes, add garlic, and cook 1 more minute.
  3. Pat chicken dry and season with salt and pepper. Add to the pot with enchilada sauce, tomatoes, black beans, corn, hot sauce (if using), chicken broth, and seasoning mix.
  4. Bring to a gentle boil and simmer for 15–20 minutes until chicken is cooked through. Remove and shred chicken with forks. Return to pot.
  5. Reduce heat to low. Stir in softened cream cheese until melted. Then add shredded cheddar and Monterey Jack cheese, stirring until creamy.
  6. Adjust seasoning with salt and pepper. Serve hot with toppings of choice (e.g., sour cream, tortilla strips, cilantro, lime).

Notes

Shred cheese from a block for best melt. Let cream cheese soften before stirring into soup. If using cooked chicken or rotisserie chicken, add it with the broth and simmer gently to blend flavors. This soup freezes well!