Can I make this in a slow cooker?

Absolutely! Add everything except the cream cheese and shredded cheese to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, then stir in the cream cheese and shredded cheese right before serving.

How do I store leftovers?

Keep your leftover Chicken Enchilada Soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave.

Yes! Freeze without the dairy for best texture. Add cream cheese and shredded cheese fresh when reheating.

What toppings go well with this soup?

Try tortilla strips, avocado slices, sour cream, cilantro, or even a squeeze of lime for a bright finish.

Chicken Enchilada Soup: 7 Irresistible Cozy Flavors

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: ½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder; ¼ teaspoon cumin; 1 pinch each: cinnamon, cayenne pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 yellow onion, diced; 1 jalapeño pepper, diced (seeds removed); 3 cloves garlic, minced; 10 oz red enchilada sauce; 10 oz diced tomatoes with green chilies, undrained; 15 oz black beans, drained and rinsed; 15 oz whole kernel corn, drained; 1 teaspoon hot sauce (optional); 4 cups chicken broth; 1 large boneless skinless chicken breast (or 2 small); 4 oz cream cheese, cubed and softened; 1 cup cheddar cheese, shredded; ½ cup Monterey Jack cheese, shredded (or more cheddar)

Description

This Chicken Enchilada Soup is the ultimate cozy comfort meal—rich, creamy, and bursting with Tex-Mex flavor. Loaded with tender shredded chicken, black beans, corn, and melted cheese, it’s a hearty one-pot dinner that’s perfect for busy weeknights or make-ahead meals.

Ingredients

Scale

Seasonings

½ teaspoon each: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon cumin
1 pinch each: cinnamon, cayenne pepper

Soup

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeño pepper, diced (seeds removed)
3 cloves garlic, minced
10 oz red enchilada sauce
10 oz diced tomatoes with green chilies, undrained
15 oz black beans, drained and rinsed
15 oz whole kernel corn, drained
1 teaspoon hot sauce (optional)
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)
4 oz cream cheese, cubed and softened
1 cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded (or more cheddar)

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Instructions

Prep Work: Combine all seasonings and set aside. Allow the cream cheese to soften and shred your cheese from a block for the best melt.
Sauté Aromatics: Heat butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño, sauté for 4 minutes until soft. Stir in the minced garlic and cook for another minute.
Cook the Soup: Pat the chicken dry and season both sides with salt and pepper. Add it to the pot along with enchilada sauce, tomatoes, beans, corn, hot sauce (if using), chicken broth, and the seasoning mix. Bring to a gentle boil and cook for 15–20 minutes, or until the chicken is cooked through.
Shred Chicken: Remove the chicken from the pot, shred with two forks, and return it to the soup.
Make It Creamy: Reduce heat to low. Stir in softened cream cheese until melted and smooth, then add the shredded cheeses. Stir until creamy and combined.
Serve: Taste and adjust seasoning as needed. Garnish with cilantro, jalapeño slices, sour cream, or tortilla strips. Enjoy warm!

Notes

Quick Tip: To soften cream cheese quickly, heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door (water inside). Let it sit for 5 minutes.
Cheese Tip: Always shred from a block for better melt and texture.
Spice Level: Add extra cayenne or use spicy cheese for more heat.
Using Cooked Chicken: Substitute with 2 cups of cooked shredded chicken (like rotisserie). Simmer for 15 minutes to blend flavors.
Slow Cooker Option: Add everything except the cream cheese and shredded cheese. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in the cheeses just before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 Serving
Calories: 365 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 90 mg