Chicken Enchilada Soup Recipe – Creamy, Spicy & Easy

Looking for a bowl of bold, comforting flavor? This chicken enchilada soup is the ultimate cozy meal — creamy, cheesy, slightly spicy, and packed with Tex-Mex goodness. It combines tender chicken, enchilada sauce, beans, corn, and melty cheese into one easy, one-pot wonder. Whether you’re meal prepping, feeding a family, or craving a weeknight dinner with personality, this soup delivers every time. Plus, it’s freezer-friendly, customizable, and made with simple pantry staples. If you love enchiladas but want the ease of a hearty soup, this recipe brings the best of both worlds into one comforting bow

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Ingredients for Chicken Enchilada Soup

The beauty of chicken enchilada soup is that it uses simple, everyday ingredients you probably already have in your pantry or fridge. Each one plays a role in building that bold, creamy Tex-Mex flavor we all crave.

Chicken – The Protein Star

• 1 large boneless, skinless chicken breast (or 2 small)
• You can also use chicken thighs for extra richness or rotisserie chicken if you’re in a hurry.

Vegetables & Aromatics

• 1 yellow onion, diced
• 1 jalapeño pepper, diced (seeds removed for less heat)
• 3 cloves garlic, minced
• 15 oz. black beans, drained and rinsed
• 15 oz. corn kernels, drained

Liquids & Sauces

• 10 oz. red enchilada sauce (homemade or store-bought)
• 10 oz. diced tomatoes with green chilies (undrained)
• 4 cups chicken broth, low-sodium preferred

🔗 Want extra depth of flavor? Try making your own enchilada sauce from scratch.

Spices & Seasonings

• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• A pinch of cinnamon and cayenne pepper for warmth and kick
• Salt and black pepper, to taste

The Creamy, Cheesy Finish

• 4 oz. cream cheese, softened and cubed
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded

Optional Toppings

• Fresh cilantro
• Sour cream
• Avocado slices
• Tortilla strips or crushed chips
• Lime wedges

How to Make Chicken Enchilada Soup Step by Step

This chicken enchilada soup may taste like it simmered all day, but it comes together surprisingly fast. Follow these simple steps to create a creamy, cheesy, flavor-packed bowl.

Sauté the Aromatics

1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the diced onion and jalapeño pepper, cooking for about 4 minutes until softened.
3. Stir in the garlic and cook for 1 more minute until fragrant.

🍳 This step builds the flavor base — don’t rush it!

Add Seasonings and Liquids

1. Sprinkle in your spice mix: chili powder, cumin, garlic powder, onion powder, cinnamon, cayenne, plus a pinch of salt and pepper.
2. Stir well so the aromatics are coated with spices.
3. Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, black beans, and corn.

Cook the Chicken

1. Pat the chicken breast dry, season lightly with salt and pepper, then place it into the pot.
2. Bring the soup to a gentle boil, then reduce heat to low.
3. Let the chicken cook slowly for 15–20 minutes until tender.
4. Remove the chicken, shred it with two forks, and return it to the pot.

Make It Creamy and Cheesy

1. Reduce the heat to low.
2. Stir in the softened cream cheese, letting it melt completely.
3. Gradually add the shredded cheddar and Monterey Jack, stirring until the soup is smooth and creamy.

Adjust and Serve

1. Taste and adjust seasonings (add more chili powder or cayenne if you like it spicy).
2. Ladle the soup into bowls.
3. Top with your favorite garnishes — cilantro, sour cream, avocado, lime, or crispy tortilla strips.

And just like that, your cheesy chicken enchilada soup is ready to warm you up with every spoonful.

Tools You’ll Need

Making chicken enchilada soup doesn’t require fancy gadgets — just a few reliable kitchen basics:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

That’s it — simple tools for a flavorful, cozy soup!

FAQs About Chicken Enchilada Soup

Got questions? You’re not alone! Here are some quick answers to make your chicken enchilada soup turn out perfect every time.

Can I make chicken enchilada soup in a slow cooker?

Yes! Just add everything except the cheese and cream cheese into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Before serving, stir in the dairy until smooth and creamy.

Is chicken enchilada soup spicy?

It can be — but it doesn’t have to be. Keep it mild by skipping jalapeños and cayenne. Want more heat? Add diced chilies, hot sauce, or pepper jack cheese for a fiery kick.

What cheese works best in enchilada soup?

Cheddar and Monterey Jack melt beautifully and add rich flavor. For extra spice, swap in Pepper Jack. Always shred cheese from a block for the smoothest texture.