Warm up your dinner table with this incredibly comforting Chicken Enchilada Soup! It’s packed with vibrant flavors and a wonderfully creamy, cheesy texture that everyone adores. This recipe is super flexible, easily made on your stovetop for a quick meal or simmered in a slow cooker for an effortless hands-off approach. It’s truly perfect for a cozy weeknight meal, bringing all the deliciousness of enchiladas into a hearty bowl of soup.
Why You’ll Love This Chicken Enchilada Soup
This creamy Chicken Enchilada Soup is about to become your new favorite for so many reasons. It delivers maximum flavor with minimal effort, making dinner stress-free and delicious.
- Deliciously Creamy and Cheesy: Every spoonful offers a rich, satisfying texture thanks to cream cheese and shredded cheddar.
- Quick Stovetop or Effortless Slow Cooker: Choose your preferred method to fit your schedule, making dinner easy any night of the week.
- Adaptable for Various Chicken Types: Use raw chicken breasts or thighs, or even pre-cooked rotisserie chicken to save time.
- Made with Simple Pantry Staples: You likely have most of these ingredients on hand, making this a go-to recipe.
- Great for Meal Prep and Freezing: This soup tastes even better the next day and freezes beautifully for future quick meals.
Ingredients for Chicken Enchilada Soup
Gathering your ingredients is the first step to making this amazing Chicken Enchilada Soup. We use a blend of spices and fresh components to create its deep, comforting flavor.
Seasonings:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder; ¼ teaspoon cumin; 1 pinch EACH: cinnamon, cayenne pepper
Fat:
- 1 tablespoon butter, 1 tablespoon olive oil
Aromatics:
- 1 yellow onion, diced; 1 jalapeño pepper, diced with seeds removed; 3 cloves garlic, minced
Liquids & Canned Goods:
- 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
Chicken:
- 1 large boneless skinless chicken breast (or 2 small), see notes if using cooked chicken
Dairy:
- 4 oz. cream cheese, cubed and softened; 1 cup cheddar cheese, shredded; ½ cup Monterey Jack cheese, shredded (Can also use more cheddar.)
Notes & Smart Substitutions
Making this Chicken Enchilada Soup is super forgiving, and these tips will help you customize it perfectly.
- Chicken: For ultimate ease, use pre-cooked rotisserie chicken; shred and add it in step 4 or the last 30 minutes for slow cooker. If using raw, boneless chicken breasts or thighs work best.
- Enchilada Sauce: Store-bought red enchilada sauce is a time-saver. If you’re feeling ambitious, a homemade version can add an extra layer of flavor.
- Cheese: Understanding the science behind cheese, sites like Chowhound explain why pre-shredded cheese can hinder a smooth, creamy texture in dishes like soup. Always shred cheese from a block yourself. Pre-shredded cheese contains anti-caking agents that can make your soup grainy instead of smooth and creamy.
- Spice Level: Adjust the heat to your preference! Remove more or less of the jalapeño seeds and ribs, increase the cayenne pepper, or add extra hot sauce.
- Beans/Corn: Ensure your canned black beans and corn are thoroughly drained and rinsed before adding them to the soup.
Essential Equipment
You’ll need just a few basic kitchen tools to whip up this delicious Chicken Enchilada Soup.
- Large Soup Pot or Dutch Oven: Perfect for the stovetop method, ensuring even heating and enough space.
- Slow Cooker: If you choose the hands-off slow cooker method for convenience.
- Box Grater: Essential for shredding cheese from a block for the best melt.
- Cutting Board and Sharp Knife: For prepping your onion, jalapeño, and garlic.
Step-by-Step Instructions for Chicken Enchilada Soup
Follow these simple steps for a truly delightful Chicken Enchilada Soup, whether you prefer the quick stovetop method or the easy slow cooker approach.
Stovetop Method
This method gets a delicious bowl of Chicken Enchilada Soup on your table in under an hour.
- Prep Work: Combine your chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl; set aside. Take out your cream cheese and allow it to soften; you can microwave it for 15-20 seconds if you’re in a hurry. Shred cheddar and Monterey Jack cheese from a block and set them aside.
- Sauté Aromatics: Heat butter and olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and jalapeño pepper. Cook, stirring occasionally, for about 4 minutes until they begin to soften. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Combine Ingredients: Pat the chicken breast dry with a paper towel and season each side with a pinch of salt and pepper. Add the seasoned chicken to the soup pot. Then, pour in the red enchilada sauce, diced tomatoes with green chilies (undrained), drained black beans, drained corn, optional hot sauce, and chicken broth. Stir everything together gently.
- Simmer Chicken: Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow the chicken to cook slowly through, uncovered, for about 15-20 minutes. A gentle simmer is key to keeping the chicken tender; a rapid boil can make it tough. For optimal food safety, the USDA provides guidelines on ensuring chicken is cooked to the correct internal temperature. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).
- Shred & Return Chicken: Carefully remove the cooked chicken breast from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup pot.
- Add Dairy & Serve: Reduce the heat to low. Stir in the softened cubed cream cheese until it is fully melted and smoothly combined into the soup. Then, gradually stir in the shredded cheddar and Monterey Jack cheeses until they are completely melted and the soup is wonderfully creamy.
- Taste & Adjust: Taste the soup and add any additional seasonings like salt, pepper, or a bit more hot sauce if desired. Serve your amazing Chicken Enchilada Soup immediately with your favorite toppings.
Slow Cooker Method
Let your slow cooker do the work for this easy Chicken Enchilada Soup!
- Add Ingredients: Place the raw chicken breast(s) at the bottom of your slow cooker. Add the combined seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, cayenne pepper), red enchilada sauce, diced tomatoes with green chilies (undrained), black beans (drained and rinsed), corn (drained), optional hot sauce, and chicken broth. Stir gently to combine.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreddable.
- Shred & Return Chicken: Carefully remove the cooked chicken from the slow cooker. Shred it using two forks, then return the shredded chicken to the pot.
- Stir in Dairy: Add the softened, cubed cream cheese and stir until completely melted and smooth. Then, gradually add the shredded cheddar and Monterey Jack cheeses, stirring until they are fully melted and incorporated, creating that signature creamy texture.
- Serve: Give your Chicken Enchilada Soup a final taste and adjust seasonings if needed. Serve warm with your preferred toppings.
Pro Tips for the Perfect Enchilada Soup
These helpful tips will ensure your Chicken Enchilada Soup turns out perfectly every time. Simple adjustments make a big difference!
Achieving Optimal Texture & Flavor
- Simmer Chicken Gently: When cooking chicken directly in the soup, always maintain a gentle simmer. A rapid boil can seize the chicken fibers, making it tough and rubbery.
- Add Dairy Off Direct Heat: Stir in cream cheese and shredded cheese after removing the pot from high heat or reducing to low. High heat can cause dairy to separate, leading to a grainy texture.
- Always Shred Cheese from a Block: Pre-shredded cheeses contain cellulose and other additives that prevent clumping but also hinder smooth melting, resulting in a less creamy soup.
Customizing Your Spice Level
- Adjust Jalapeño Seeds/Ribs: Most of the heat in a jalapeño resides in the seeds and white ribs. For less spice, remove all of them; for more heat, leave some in.
- Increase Cayenne or Hot Sauce: If you love a fiery kick, simply add more cayenne pepper or your favorite hot sauce to taste.
- Experiment with Spicy Cheeses: Try incorporating a bit of pepper jack cheese in place of some Monterey Jack for an extra layer of heat and flavor in your Chicken Enchilada Soup.
Serving Suggestions & Toppings
This Chicken Enchilada Soup is fantastic on its own, but a few simple toppings and sides elevate it to a restaurant-quality meal. Get creative!
- Popular Toppings: A dollop of sour cream or plain Greek yogurt adds a cool, tangy contrast. Fresh cilantro, chopped green onions, or a squeeze of lime juice brighten the flavors beautifully.
- Crunchy Options: Crushed tortilla chips, crispy tortilla strips, or even cornbread croutons provide a delightful texture. A sprinkle of extra shredded cheese is always a good idea!
- Complementary Side Dishes: Serve your soup with a fresh green salad with a light vinaigrette. Crusty bread or warm cornbread are perfect for soaking up every last bit of this delicious soup.
Storage & Freezing Instructions
Making a big batch of Chicken Enchilada Soup is always a great idea because it stores so well. Enjoy leftovers for days or freeze for future quick meals.
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
- Freezer: This soup freezes beautifully for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe bags or containers, leaving some headspace for expansion.
- Thawing and Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until piping hot. You may need to add a splash of broth or milk to achieve the desired consistency when reheating.
Nutritional Information (Estimate)
Here’s an estimated nutritional breakdown for one serving of this creamy Chicken Enchilada Soup. Please remember these are approximate values and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 242 kcal |
| Carbohydrates | 23 g |
| Protein | 13 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Trans Fat | 1 g |
| Cholesterol | 36 mg |
| Sodium | 697 mg |
| Fiber | 5 g |
| Sugar | 5 g |
| Unsaturated Fat | 5 g |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
Can I make this soup vegetarian?
Yes, absolutely! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, corn, or diced bell peppers for more texture.
How to thicken or thin the soup?
To thicken, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until desired consistency. To thin, add a splash more chicken broth or milk until it reaches your preference.
What if I don’t have enchilada sauce?
You can make a quick homemade version by combining tomato sauce, chili powder, cumin, garlic powder, onion powder, and a pinch of oregano. Adjust the spices to your liking. This is key for a delicious Chicken Enchilada Soup.
Can I use pre-cooked chicken?
Yes, using pre-cooked rotisserie chicken is a fantastic time-saver. Shred it and add it to the soup during the last 15-20 minutes of cooking for the stovetop method, or the final 30 minutes for the slow cooker method.
Conclusion
This creamy Chicken Enchilada Soup offers all the rich, comforting flavors you love in an easy, satisfying bowl. Whether you choose the quick stovetop method or the effortless slow cooker, you’ll love how simple it is to prepare. It’s truly a perfect, adaptable meal for any night of the week, designed to bring warmth and deliciousness to your table. We encourage you to try this amazing recipe and make it a new family favorite. Don’t forget to share your creations and tell us what you think!
The Best Creamy Chicken Enchilada Soup (Stovetop & Slow Cooker)
Ingredients
Equipment
Method
- Combine all seasonings, take out and soften cream cheese, and shred both cheddar and Monterey Jack cheeses, setting everything aside.
- Heat butter and olive oil in a large soup pot over medium heat; add diced onions and jalapeno, softening for 4 minutes before stirring in minced garlic for 1 additional minute.
- Pat the chicken dry, season with salt and pepper, then add it to the soup pot with all remaining ingredients, except the cream cheese and shredded cheese, bringing to a gentle boil for 15-20 minutes until the chicken is cooked through.
- Remove the cooked chicken from the pot, use two forks to shred it, and then return the shredded chicken to the soup.
- Reduce the heat to low, stir in the softened cream cheese until fully combined, then add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted.
- Taste the soup and add any additional seasonings as needed before serving.