Can I use rotisserie or leftover chicken?

Absolutely! Use about 2 cups of cooked, shredded chicken and add it in when the recipe calls for the chicken breast—just simmer for 15 minutes to meld the flavors. This is a great shortcut for busy nights.

The soup has a gentle warmth, thanks to jalapeño and cayenne, but it’s not fiery. Use less jalapeño (or skip the hot sauce) for a milder soup, or add extra if you love a good kick.

Can I make this in a slow cooker?

Definitely! Place everything except the cheese, cream cheese, black beans, and corn in the slow cooker and cook on low for 6 hours. Add the beans, corn, cream cheese, and shredded cheese at the end, stir until melted, and serve.

What if I don’t have enchilada sauce?

An 8 oz. can of plain tomato sauce can be swapped in (but opt for enchilada sauce when possible—it adds unbeatable flavor). Or try homemade enchilada sauce for even more depth.

Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1/2 teaspoon chili powder; 1/2 teaspoon mustard powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cumin; 1 pinch cinnamon; 1 pinch cayenne pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 yellow onion, diced; 1 jalapeno pepper, diced, seeds removed; 3 cloves garlic, minced; 10 oz. red enchilada sauce; 10 oz. diced tomatoes with green chilies, undrained; 4 cups chicken broth; 1 large boneless skinless chicken breast (or 2 small); 1 teaspoon hot sauce (optional); 15 oz. black beans, drained and rinsed; 15 oz. canned whole kernel corn, drained; 4 oz. cream cheese, cubed and softened; 1 cup cheddar cheese, shredded; 1/2 cup Monterey Jack cheese, shredded (or additional cheddar)

Description

Chicken Enchilada Soup is a rich, flavorful, and hearty Tex-Mex-inspired soup, brimming with tender shredded chicken, black beans, corn, enchilada sauce, cheeses, and a unique blend of spices. This comforting meal is perfect for busy weeknights and is customizable for different heat levels and dietary needs. Serve it with your favorite toppings for a delicious one-pot dinner.

Ingredients

Units Scale

Seasonings

1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 pinch cinnamon
1 pinch cayenne pepper

Soup Base

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced, seeds removed
3 cloves garlic, minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies, undrained
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)
1 teaspoon hot sauce (optional)

Add-Ins

15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained

Cheeses

4 oz. cream cheese, cubed and softened
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded (or additional cheddar)

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Instructions

Prep Seasonings and Cheese: In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside. Remove cream cheese from the fridge to soften or use microwave quick-soften tip below. Shred cheddar and Monterey Jack cheese from a block and set aside.
Sauté Aromatics: In a large soup pot, heat butter and olive oil over medium heat. Add diced onion and jalapeno, cooking for about 4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
Build the Soup Base: Pat chicken dry and season each side with salt and pepper. Add chicken to the pot along with prepared seasonings, enchilada sauce, diced tomatoes with green chilies, chicken broth, hot sauce (if using), black beans, and corn (if not simmering longer—see notes for timing alternatives with longer simmering).
Simmer and Cook Chicken: Bring mixture to a gentle boil, then reduce heat to a simmer. Allow chicken to cook through gently for 15–20 minutes (avoid rapid boiling to keep chicken tender). When chicken is cooked, remove it from the soup and shred using two forks. Return shredded chicken to the pot.
Add Cream Cheese and Shredded Cheese: Reduce heat to low. Stir in softened cream cheese until fully melted and incorporated. Add shredded cheddar and Monterey Jack cheeses, stirring until melted and the soup is smooth and creamy.
Finish and Serve: Taste the soup, adjusting seasoning as needed. Ladle into bowls and serve with your favorite toppings such as tortilla strips, cilantro, extra cheese, or lime wedges.

Notes

Quickly soften cream cheese by microwaving 2 cups of water, then letting the cubed cream cheese sit in the steamy microwave for 5 minutes.
For extra flavor, use bone-in chicken thighs or a mix of bone-in and boneless chicken.
Shred cheese from a block for the best texture and flavor—pre-shredded cheese does not melt as smoothly.
If simmering chicken longer for more flavor, add black beans and corn after you shred the chicken and return it to the soup.
For added heat, substitute Monterey Jack with a spicy cheese like Cabot Hot Habanero.
Do not add cheese when soup is boiling hot, or it may curdle or turn grainy.
2 cups of cooked rotisserie or leftover chicken can replace raw chicken breast; add at the same point and simmer to blend flavors without boiling.
Substitute 8 oz. tomato sauce for enchilada sauce in a pinch but enchilada sauce delivers deeper flavor.
Crock Pot Method: Add all but beans, corn, cheeses and garnishes to slow cooker and cook on low 6 hours, then shred chicken, stir back in with beans, corn, and cheeses just before serving.

Nutrition

Serving Size: 1 cup
Calories: 255
Sugar: 3g
Sodium: 850mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 16g
Cholesterol: 40mg