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This creamy chicken enchilada soup is my go to when I want a flavorful dinner that hits all the comfort food notes with hardly any effort. Whether you are working with leftover chicken or starting from scratch it all comes together in one pot and the result is a hearty meal that tastes like something you’d get at a cozy Mexican restaurant.
Ingredients
- Chili powder: gives the base a warm smoky kick that reminds you of your favorite enchiladas look for deep rust colored powder with a strong aroma
- Cumin: adds subtle earthiness making every bite more savory use freshly ground if possible for best flavor
- Cinnamon and cayenne pepper: just a pinch of each to round out the flavors and give depth without overwhelming spice
- Yellow onion and jalapeno pepper: create the foundation of flavor be sure to pick firm onions and glossy jalapenos that feel heavy for their size
- Garlic: brings everything together use fresh cloves for the sharpest most aromatic note
- Red enchilada sauce: brings a layered taste with a hint of heat use your favorite store brand or make your own for a personal touch
- Diced tomatoes with green chilies: add extra tang and color choose undrained for the right consistency
- Black beans and corn: bulk up the soup and add sweetness and protein pick cans with no added salt if possible
- Chicken broth: ties it all together buy low sodium so you can control the saltiness
- Cream cheese and cheddar cheese: provide creaminess and body always shred cheese from the block for best texture and melt
- Monterey Jack cheese: lends a melty mild note use more cheddar if you prefer
- Chicken breast or thighs: make the protein heart of the dish choose skinless boneless pieces for convenience or leftover cooked chicken for speed
Step-by-Step Instructions
- Prep the Seasonings and Cheese:
- Combine all your seasonings and set them aside so you are not scrambling mid recipe. Bring your cream cheese out to soften and shred cheddar and Monterey Jack cheese fresh from the block which makes for easy melting.
- Sauté the Aromatics:
- Melt the butter and olive oil in a large soup pot over medium heat. Add your diced onion and jalapeno and stir constantly for about four minutes until soft and fragrant. Add the minced garlic and stir just until it releases its aroma which takes about one more minute.
- Add the Chicken and Building Ingredients:
- Pat your chicken dry and sprinkle with a bit of salt and pepper. Place it into the pot and add all other ingredients except the cream cheese and shredded cheeses. This includes enchilada sauce tomatoes with green chilies beans corn chicken broth and hot sauce if using. Stir so everything is well mixed.
- Simmer the Soup and Cook the Chicken:
- Bring the pot up to a gentle boil and then lower the heat so it just simmers. Let the chicken slowly cook through for fifteen to twenty minutes. Slow cooking keeps it tender. After it is cooked remove the chicken to a board and shred it with two forks then return it to the soup.
- Melt in the Dairy:
- Lower the pot heat to its lowest setting. Add your softened cream cheese in cubes and stir constantly so it fully blends. Once it is smooth slowly add the shredded cheeses one handful at a time stirring until everything is melted and your soup is creamy and thick.
- Final Taste and Serve:
- Taste your soup for seasoning and adjust if needed. Serve hot and garnish with extra cheese diced jalapenos or crushed tortilla chips if you wish.
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I love how adding a touch of cinnamon in the spice blend takes the soup from ordinary to memorable. My youngest always asks for extra cheese on top and I think that may be my favorite way to have it too. Every time I make this the kitchen smells like a Tex Mex fiesta and brings back memories of family taco nights.
Storage Tips
Chicken enchilada soup keeps beautifully in the refrigerator for three days. Just store it in a tightly sealed container. If you want to freeze it for later it holds up great for up to three months and actually tastes even richer when reheated. I use individual portions so I can grab lunch or dinner without thawing the whole batch.
Ingredient Substitutions
If you do not have red enchilada sauce use canned tomato sauce with a pinch of extra cumin and chili powder. You can use chicken thighs or leftover rotisserie chicken which makes things even faster. For a dairy free version swap cream cheese for dairy free spread and use nutritional yeast instead of cheddar and Monterey Jack.
Serving Suggestions
This soup is perfect on its own but it is even better with toppings like chopped cilantro a squeeze of fresh lime or crushed tortilla chips for crunch. Sometimes I put out a toppings bar and let everyone fix their own bowl just how they like it.
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Cultural Context
Chicken enchilada soup combines the beloved flavors of classic enchiladas with the ease and soul-warming comfort of a soup. While it is a popular Tex Mex inspired staple in many American households the flavors are rooted in classic Mexican home cooking traditions with a creamy twist for American kitchens.
Frequently Asked Questions
- → Can I use cooked chicken instead of raw?
Yes, rotisserie or leftover chicken can be stirred in with the broth and simmered to blend flavors, but no need to boil.
- → What cheeses work best in this soup?
Freshly shredded cheddar and Monterey Jack melt smoothly, but spicy varieties like habanero cheese add heat if preferred.
- → How do I prevent cheese from separating?
Stir cheese into the soup with the heat on low to ensure a creamy consistency and prevent graininess.
- → Is this dish freezer-friendly?
Yes, store cooled portions in airtight containers for up to 3 months. Thaw and reheat gently.
- → Can I make this in a slow cooker?
Absolutely. Combine ingredients (except cheeses, corn, and beans) in the slow cooker, cook on low, add remaining ingredients at the end.
- → How do I adjust the spice level?
Add more chili powder, diced jalapeño, or hot sauce for extra heat, or use milder enchilada sauce to tone it down.