I’m a big fan of creamy soups, but this chicken enchilada soup really takes the cake! It’s smoky, a little spicy, and super rich and creamy thanks to melted cream cheese. I like to top mine with some crunchy tortilla strips for an easy weeknight meal!
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This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!
Chicken Enchilada Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion diced
- 1 jalapeño pepper seeded and diced
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted diced tomatoes (1 can)
- 15 ounces canned black beans drained and rinsed (1 can)
- 1 cup frozen corn
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese cut into cubes (1 brick)
Optional Toppings
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
- Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
- Stir in the chicken broth, fire roasted tomatoes, black beans and corn.2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
- Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.2 boneless, skinless chicken breasts
- Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
- Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.8 ounces cream cheese
- Serve with your favorite garnishes.Tortilla strips, Fresh cilantro, Lime wedges
Becky’s Tips
- Nutritional information does not include optional ingredients.
- I like to use vegetable oil because it has a neutral flavor and a high smoke point.
- To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
- To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Enchilada Soup Step by Step
Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.
Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.
Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.
Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.
How to Store and Reheat
Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.
Serving Suggestions
I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!
