If you’re craving a comforting bowl that hits all the right notes of smoky spice, creamy texture, and lively zest, this Chicken Enchilada Soup Recipe is about to become your new go-to. It brings together tender shredded chicken, bold spices, and a luscious cream cheese swirl, transforming humble pantry staples into a vibrant, soul-warming meal. Whether you need a satisfying weeknight dinner or a crowd-pleasing dish for friends, this soup delivers on flavor and coziness in every spoonful.
Ingredients You’ll Need
Each ingredient in this Chicken Enchilada Soup Recipe is simple yet essential, working together to build layers of flavor, texture, and color that make the soup so irresistible. From aromatic spices to creamy cheese, these components create the perfect harmony you’ll love.
- Vegetable oil: Used for sautéing the veggies and developing a flavorful base.
- Yellow onion, diced: Adds sweetness and depth when softened.
- Jalapeño pepper, seeded and diced: Brings a gentle heat without overpowering.
- Garlic cloves, minced: Elevates the soup with its signature pungent aroma.
- Ground cumin: Adds earthiness and a hint of warmth.
- Chili powder: Essential for that classic enchilada-inspired spice.
- Smoked paprika: Lends a subtle smoky note to the broth.
- Garlic powder: Enhances the garlic flavor with an extra punch.
- Kosher salt: Balances and elevates all the flavors.
- Low-sodium chicken broth: Provides a flavorful, savory liquid base without excess salt.
- Fire-roasted diced tomatoes: Adds bright acidity and a hint of smoky char.
- Black beans, drained and rinsed: Brings a hearty texture and fiber.
- Frozen corn: Offers sweet bursts of freshness and color.
- Boneless, skinless chicken breasts: The star protein that becomes tender and shreddable.
- Cream cheese, cubed: Creates the soup’s signature creamy, luscious consistency.
- Tortilla strips: For crispy garnish adding delightful crunch.
- Fresh cilantro: Introduces a fresh, herbal brightness.
- Lime wedges: Provide a zesty finish that brightens each bite.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté Aromatics
Start by heating the vegetable oil in a large Dutch oven over medium heat. Once it’s shimmering, toss in the diced onion and jalapeño. Cook these together for about 5 to 7 minutes until the onion turns translucent and soft, building the flavorful foundation that will elevate the whole soup.
Step 2: Add Spices
Next, stir in the minced garlic along with the ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Let these spices cook with the veggies for 1 to 2 minutes until you can smell their wonderful aromas—this step unlocks the complex flavor profile that makes this Chicken Enchilada Soup Recipe stand out.
Step 3: Combine Base Ingredients
Pour in the low-sodium chicken broth, fire-roasted diced tomatoes, drained black beans, and frozen corn. Mix everything well so that the colorful ingredients are evenly distributed, setting the stage for the chicken to cook beautifully in this rich broth.
Step 4: Cook Chicken
Gently place the chicken breasts right into the pot. Bring the soup to a gentle boil, then cover and reduce the heat to let it simmer. Give it about 20 minutes until the chicken is cooked through and wonderfully tender, soaking up all those spicy, smoky flavors.
Step 5: Shred Chicken
Remove the chicken from the pot and allow it to cool just enough so you can handle it. Use two forks to shred it into bite-sized pieces—the shredded chicken adds texture and loads of protein to this hearty soup.
Step 6: Add Cream Cheese
Return the shredded chicken to the pot and toss in the cream cheese cubes. Cover the pot for 5 minutes to let the cream cheese melt completely. Stir well once uncovered, creating a velvety, creamy consistency that truly makes this Chicken Enchilada Soup Recipe feel indulgent and satisfying.
Step 7: Serve
Ladle the soup into bowls and prepare for the best part: garnishing. The toppings bring fresh, crunchy, and zesty notes that perfectly complement the rich, creamy soup base.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
The perfect garnishes make all the difference. Sprinkle crispy tortilla strips on top to add a delightful crunch. A handful of fresh cilantro introduces herbal brightness, and a wedge of lime squeezed on just before eating injects irresistible zing that wakes up the flavors.
Side Dishes
This soup pairs beautifully with simple Mexican-style sides. Think warm, soft corn tortillas for dipping, a light avocado salad for a creamy contrast, or even a side of cilantro-lime rice to round out the meal and soak up every delicious drop.
Creative Ways to Present
For a fun twist at your next gathering, serve this Chicken Enchilada Soup Recipe in mini bread bowls or hollowed-out bell peppers for a colorful presentation. You could even turn it into a decadent casserole by layering the soup with cheese and tortilla chips and baking until bubbly!
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to four days. The flavors actually deepen as it sits, making your next bowl even more delicious.
Freezing
This soup freezes wonderfully. Transfer cooled soup into freezer-safe containers or bags, leaving room for expansion. It can be frozen for up to three months, making it a fantastic option for future quick meals.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. Avoid high heat to keep the cream cheese smooth and prevent curdling. Add a splash of broth or water if the soup thickens too much during reheating.
FAQs
Can I use shredded rotisserie chicken instead of cooking the breasts?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut. Just stir it in during the last step with the cream cheese to warm through.
How spicy is this Chicken Enchilada Soup Recipe?
The dish has a mild to moderate heat thanks to the jalapeño and spices, but you can easily adjust the spice level by adding more jalapeño or a pinch of cayenne pepper if you like it hotter.
Can I make this soup dairy-free?
Yes! Swap the cream cheese for a dairy-free alternative like vegan cream cheese or coconut cream to maintain the creamy texture without dairy.
Is it possible to make this soup in a slow cooker?
Definitely! Sauté the onions and spices first, then add everything to the slow cooker except the cream cheese. Cook on low for 6-7 hours or high for 3-4 hours, then stir in cream cheese at the end until melted.
What can I use instead of tortilla strips for garnish?
If you’re out of tortilla strips, crushed tortilla chips, crispy fried onions, or even toasted pepitas make excellent crunchy toppings that complement the soup’s texture.
Final Thoughts
This Chicken Enchilada Soup Recipe is a true crowd-pleaser that brings comfort and bold flavor to the table with minimal fuss. Once you try it, you’ll understand why it becomes a staple in your dinner rotation—warm, creamy, and packed with personality, it’s the kind of dish that feels like a warm hug in a bowl. Give it a go and share the joy with your friends and family!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This comforting Chicken Enchilada Soup combines tender shredded chicken, fire-roasted tomatoes, black beans, and creamy cheese in a flavorful spiced broth. Perfect for a cozy meal, this soup is garnished with crunchy tortilla strips, fresh cilantro, and lime wedges for a vibrant finish.
Ingredients
Sauté Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
Spices
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
Soup Base
- 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 Garnishes
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Sauté Aromatics: Heat vegetable oil in a large Dutch oven over medium heat. Add diced onion and jalapeño, cooking for 5-7 minutes until the onion is softened and translucent.
- Add Spices: Stir in minced garlic, ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Cook for 1-2 minutes until the spices are fragrant to enhance the soup’s flavor.
- Combine Base Ingredients: Pour in chicken broth, fire-roasted diced tomatoes, black beans, and frozen corn. Stir well to evenly distribute all ingredients.
- Cook Chicken: Nestle chicken breasts into the soup mixture. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes until chicken is fully cooked and tender.
- Shred Chicken: Remove chicken breasts and let cool until easy to handle. Use two forks to shred the chicken into bite-sized pieces.
- Add Cream Cheese: Return shredded chicken to the pot and add cream cheese cubes. Stir to combine, cover, and simmer for 5 minutes. Stir again until cream cheese is fully melted and incorporated, creating a creamy texture.
- Serve: Ladle soup into bowls and garnish with tortilla strips, fresh cilantro, and lime wedges for an extra burst of flavor.
Notes
- For a spicier soup, leave the jalapeño seeds in or add an extra jalapeño.
- You can substitute rotisserie chicken for a quicker version.
- Use low-fat cream cheese for a lighter option.
- Add extra toppings like sliced avocado or shredded cheese for more texture.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Freeze soup without cream cheese and add it fresh when reheating to maintain creaminess.
