Easy Chicken Enchilada Soup

 

Easy Chicken Enchilada Soup

Ingredients

Seasoning Blend

½ teaspoon chili powder – adds gentle heat and smoky depth

½ teaspoon mustard powder – brings subtle tang and complexity

½ teaspoon garlic powder – layers in savory flavor

½ teaspoon onion powder – enhances the base aroma

¼ teaspoon ground cumin – warm, earthy undertone

1 pinch ground cinnamon – unexpected touch of warmth

1 pinch cayenne pepper (optional) – for a kick of spice

Soup Base

1 tablespoon butter – for richness and flavor

1 tablespoon olive oil – helps sauté the aromatics

1 yellow onion, diced – adds sweetness and depth

1 jalapeño pepper, seeded and diced – mild spice and freshness

3 garlic cloves, minced – bold, savory foundation

10 oz red enchilada sauce – tangy, smoky flavor boost

10 oz diced tomatoes with green chilies, undrained – adds texture and zest

15 oz canned black beans, drained and rinsed – hearty, protein-packed addition

15 oz canned whole kernel corn, drained – sweetness and crunch

1 teaspoon hot sauce (optional) – for extra heat

4 cups chicken broth – creates the flavorful base

1 large boneless, skinless chicken breast (or 2 small) – poaches directly in the soup

4 oz cream cheese, cubed and softened – for creamy body

1 cup sharp cheddar cheese, shredded – adds richness and tang

½ cup Monterey Jack cheese, shredded – melts smoothly; can substitute more cheddar

Instructions

Step 1: Prepare ingredients

In a small bowl, mix together all the seasonings and set aside. Cube the cream cheese and let it soften at room temperature. Shred the cheddar and Monterey Jack cheeses from a block and keep them ready.

Step 2: Sauté aromatics

Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño. Cook for about 4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute, just until fragrant.

Step 3: Build the soup base

Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the raw chicken breast(s). Stir in the seasoning mixture.

Step 4: Cook the chicken

Bring the soup to a gentle boil, then reduce the heat slightly and let the chicken cook through slowly for 15–20 minutes. Avoid a rapid boil, as it can make the chicken tough.

Step 5: Shred the chicken

Once the chicken is fully cooked, remove it from the pot. Shred it into bite-sized pieces using two forks, then return it to the soup.

Step 6: Add creaminess

Lower the heat to low. Stir in the softened cream cheese until smooth and well incorporated. Next, add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and creamy.

Step 7: Adjust and serve

Taste the soup and adjust the seasonings if needed. Serve hot with your favorite toppings—such as tortilla strips, cilantro, avocado, or a squeeze of lime.