Spicy Homemade Chicken Enchilada Soup Recipe for Cold Days

Comfort and warmth blend perfectly in this delectable chicken enchilada soup that promises to tantalize your taste buds.

Rich, creamy flavors dance through every spoonful of this hearty Mexican-inspired dish.

The aroma of spices and tender chicken will instantly draw you to the kitchen.

Layers of robust ingredients create a symphony of taste that speaks directly to your culinary senses.

Packed with protein and bursting with authentic southwestern flair, this soup delivers a satisfying meal in minutes.

Each carefully crafted bite connects you to traditional Mexican cooking techniques.

Creamy, zesty, and utterly irresistible, this soup transforms an ordinary evening into a delightful dining experience that you’ll want to savor again and again.

Why You’ll Love Chicken Enchilada Soup

• Soup that Saves the Day
• Minimal chopping and simple steps make this soup a breeze for cooks of all skill levels, from kitchen newbies to seasoned chefs.
• Packed with zesty enchilada sauce, tender chicken, and a creamy cheese blend that transforms ordinary ingredients into a mouthwatering meal everyone will love.
• Easily adjust heat levels and add personal touches like extra lime or hot sauce, turning this recipe into your signature dish with minimal effort.
• Minimal cleanup and maximum flavor combine in a single pot, making this soup a weeknight dinner hero that saves time and satisfies hunger.

Chicken Enchilada Soup Ingredients

• Chicken Breast: A lean protein that adds substance and flavor to the soup.

• Onion, Jalapeño, Garlic: A flavor-packed trio that creates a delicious aromatic base for the soup.

• Enchilada Sauce: Provides a rich, authentic Mexican-inspired flavor profile.
• Chicken Broth: Adds depth and creates the liquid foundation of the soup.
• Diced Tomatoes with Green Chilies: Introduces a tangy and slightly spicy element.

• Cream Cheese: Helps create a smooth, rich texture in the soup.
• Cheddar Cheese, Monterey Jack Cheese: Provide a melty, cheesy goodness that enhances the overall flavor.

• Black Beans, Corn: Add texture, nutrition, and a southwestern touch to the soup.

• Salt, Pepper: Essential for balancing and enhancing the overall taste.
• Hot Sauce: An optional ingredient for those who enjoy extra spiciness.

• Butter, Olive Oil: Help sauté the aromatics and add richness to the soup.

• Lime: Can be used to add a fresh, zesty note to the finished soup.

How to Make Chicken Enchilada Soup

Step 1: Warm Up the Pot

Heat butter and olive oil in a large soup pot over medium heat.

Be ready for some delicious aromas to fill your kitchen.

• Butter
• Olive oil
• Onion
• Jalapeño
• Garlic

Sauté the onion and jalapeño for about 4 minutes until they soften.

Add garlic and cook for another minute, being careful not to burn it.

Step 2: Build the Soup Base

• Chicken breast
• Salt
• Pepper
• Enchilada sauce
• Diced tomatoes with green chilies
• Chicken broth
• Black beans
• Corn
• Hot sauce (optional)

Season the chicken with salt and pepper, then place it in the pot.

Pour in all the ingredients and bring to a gentle simmer.

Keep the heat steady to ensure tender chicken.

Step 3: Cook and Shred

Let the soup simmer for 15-20 minutes until the chicken is fully cooked.

Remove the chicken and use two forks to shred it into bite-sized pieces.

The chicken should pull apart easily.

Step 4: Create Creamy Goodness

• Softened cream cheese
• Cheddar cheese
• Monterey Jack cheese

Stir in the softened cream cheese until it melts completely.

Gradually add the shredded cheeses, stirring constantly to create a smooth, luxurious texture.

Step 5: Personalize Your Soup

Taste and adjust the flavors.

• Extra chili powder
• Cayenne pepper
• Fresh lime juice

Make the soup your own by tweaking the seasonings to suit your taste buds.

Step 6: Serve and Enjoy

Ladle the soup into bowls.

Smart Tips for a Rich Enchilada Flavor

• Microwave cream cheese in short 10-second bursts to prevent overheating, ensuring a smooth texture for easy mixing into the soup.
• Cook garlic quickly for just one minute to maintain its sweet flavor and avoid burning, which can create an unpleasant bitter taste.
• Maintain a gentle, steady simmer when cooking chicken to keep the meat tender and prevent tough, dry texture.
• Add shredded cheese gradually and stir constantly to create a smooth, creamy consistency without clumping or separating.
• Personalize the soup's flavor by adjusting spice levels with extra chili powder or adding a splash of lime juice for a zesty kick.

How to Keep and Reheat Enchilada Soup

• Store soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Transfer cooled soup to freezer-safe containers or zip-lock bags. Freeze flat for maximum space efficiency. Keeps well for 2-3 months without losing texture.
• Pour soup into microwave-safe bowl. Heat in 1-minute intervals, stirring between each cycle to distribute warmth evenly. Add splash of chicken broth if soup seems thick.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add small amount of broth to restore original consistency. Heat until steaming and reaching 165°F internal temperature.

Pairing Picks for Chicken Enchilada Soup

• Elevate Flavor Pairing: Crisp Mexican Lager
• Match the rich, creamy soup with a light Mexican beer like Modelo Especial or Corona. The beer's crisp and clean profile cuts through the soup's heaviness, refreshing your palate between spoonfuls.
• Complementary Side Dish: Jalapeño Cornbread
• Bake a slightly spicy cornbread that echoes the soup's southwestern flavors. The bread's subtle heat and crumbly texture create a perfect companion, soaking up the soup's delicious broth.
• Zesty Garnish Trio: Fresh Toppings
• Sprinkle chopped cilantro, diced green onions, and a dollop of sour cream on top. These bright, cool garnishes add layers of flavor and texture, transforming the soup from good to extraordinary.
• Wine Companion: Unoaked Chardonnay
• Select a crisp, unoaked Chardonnay with balanced acidity. Its subtle fruit notes and clean finish complement the soup's creamy, spicy profile without overwhelming the delicate chicken and cheese flavors.

Tasty Ways to Remix Enchilada Soup

• Vegetarian Bean Swap: Replace chicken with black beans or extra firm tofu, maintaining the same cooking method and spice profile for a meat-free protein option.
• Dairy-Free Modification: Substitute dairy cheeses with nutritional yeast and coconut cream, creating a similar rich texture while eliminating animal products.
• Low-Carb Version: Skip beans and corn, replace with cauliflower rice and add extra bell peppers to maintain volume and nutrition while reducing carbohydrates.
• Instant Pot Quickie: Transfer all ingredients except cream cheese into pressure cooker, cook on high pressure for 10 minutes, quick release, then shred chicken and finish with cream cheese as original recipe suggests.

FAQs

• Is this soup spicy?

The spice level depends on your jalapeño and optional hot sauce. You can control the heat by using fewer jalapeño seeds or skipping the hot sauce entirely.

• Can I use pre-cooked chicken?

Absolutely! If you have rotisserie or leftover chicken, shred it and add it in the last 5 minutes of cooking to prevent overcooking. Just reduce the cooking time accordingly.

• What if I don't have enchilada sauce?

You can substitute with tomato sauce mixed with chili powder, cumin, and a bit of oregano to mimic enchilada sauce flavors. The taste will be slightly different but still delicious.

• How can I make this soup healthier?

Use low-fat cream cheese, reduce cheese quantity, add more vegetables like bell peppers or zucchini, and choose low-sodium chicken broth to cut down on calories and salt.

Chicken Enchilada Soup Recipe

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4.6 from 40 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Spicy chicken enchilada soup brings Mexican comfort straight to dinner tables with bold southwestern flavors. Hearty ingredients blend seamlessly, delivering warmth and zest you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Protein:

• 1 large boneless skinless chicken breast
• 4 oz cream cheese
• 1 cup cheddar cheese
• 0.5 cup monterey jack cheese

Vegetables and Aromatics:

• 1 yellow onion (diced)
• 1 jalapeno pepper (diced with seeds removed)
• 3 cloves garlic (minced)
• 15 oz black beans (drained and rinsed)
• 15 oz canned whole kernel corn (drained)
• 10 oz diced tomatoes with green chilies (undrained)

Liquids and Seasonings:

• 4 cups chicken broth
• 10 oz red enchilada sauce
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 teaspoon chili powder
• 0.5 teaspoon mustard powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon cumin
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• 1 teaspoon hot sauce (optional)

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Instructions

1. Prepare workstation by softening cream cheese in microwave at 10-second intervals and shredding cheddar and Monterey Jack cheeses for seamless cooking process.
2. Create flavor base by heating butter and olive oil in soup pot over medium temperature. Sauté diced onions and jalapeños for 4 minutes until translucent, then add minced garlic and cook for additional minute, avoiding burning.
3. Introduce protein and liquid components by seasoning chicken breast with salt and pepper. Place chicken in pot and pour enchilada sauce, diced tomatoes with green chilies, chicken broth, black beans, and corn. Include optional hot sauce for extra kick. Maintain gentle boil with steady simmer to ensure tender chicken.
4. Cook chicken for 15-20 minutes until fully done. Remove from pot and use two forks to shred into bite-sized pieces, creating uniform texture throughout soup.
5. Enhance creaminess by reducing heat and incorporating softened cream cheese, stirring until completely melted. Gradually add shredded cheeses while continuously mixing to prevent clumping and create smooth, rich consistency.
6. Personalize soup’s flavor profile by tasting and adjusting seasoning. Incorporate additional chili powder, cayenne for heat, or fresh lime juice for bright, tangy undertone. Ensure balanced and complex flavor experience.

Notes

• Microwave in short 10-second bursts to prevent overheating, ensuring smooth incorporation into the soup without lumps.
• Maintain a gentle simmer while cooking chicken to keep it tender and prevent tough, rubbery meat.
• Reduce heat before adding cheeses and stir continuously to create a smooth, creamy consistency without separation.
• Adjust spice levels by adding cayenne, chili powder, or a splash of lime juice to personalize the soup’s taste profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 6 g
• Protein: 19 g
• Cholesterol: 75 mg