Chicken Enchilada Soup

Why You’ll Love This Chicken Enchilada Soup

• Big Tex-Mex flavor: Red enchilada sauce, chili powder, cumin, jalapeño, and garlic create a savory, warmly spiced broth.

• Creamy and cheesy: Cream cheese, cheddar, and Monterey Jack give the soup a rich texture and a satisfying cheesy finish.

• A hearty one-pot meal: Chicken, black beans, and corn make every bowl filling without requiring a separate main dish.

• Two cooking methods: Choose the stovetop for a straightforward dinner or the slow cooker for a more hands-off approach.

• Easy to customize: Adjust the heat with the optional hot sauce, use your preferred chicken cut, or try a different cheese.

• Great for meal prep: The soup can be prepared ahead, making it a useful option for planned lunches and easy dinners.

   

Ingredient Notes & Easy Substitutions

The ingredients in chicken enchilada soup work together to create a flavorful broth with plenty of texture and a creamy finish. Here’s what to know about the main ingredients before you start cooking.

Chicken

A large boneless, skinless chicken breast is the main protein in this soup. It cooks in the seasoned broth, then gets shredded and returned to the pot so the tender pieces can mingle with the beans, corn, and creamy sauce.

Chicken thighs are another option, and leftover or rotisserie chicken can also work. If you’re using already-cooked chicken, pay attention to the cooking process so it doesn’t become unnecessarily dry. The original slow cooker instructions also include a tip for using rotisserie or leftover chicken.

Red Enchilada Sauce

Red enchilada sauce gives the soup its signature flavor and helps create the rich, savory broth. It brings together the tomato-based and chili flavors that make this dish reminiscent of traditional chicken enchiladas.

If you don’t have enchilada sauce, the recipe notes that tomato sauce can be used as an alternative. Keep in mind that the finished soup may taste different, since enchilada sauce contributes more of the characteristic flavor.

Tomatoes With Green Chilies

Canned diced tomatoes with green chilies add a little tang and a mild peppery flavor. Using the tomatoes undrained also keeps their juices in the soup, contributing to the overall broth.

Black Beans and Corn

Black beans add a hearty, earthy element, while corn provides a pleasant sweetness that balances the savory spices. Both ingredients help make the soup substantial enough to serve as a main course.

Drain and rinse the black beans before adding them. The canned corn should be drained as directed in the recipe.

Onion, Jalapeño, and Garlic

These aromatics build the flavor base of the soup. Onion adds savory sweetness, jalapeño brings a gentle pepper flavor, and garlic rounds everything out.

Removing the jalapeño seeds helps keep the heat more restrained. If you prefer a spicier bowl, you can adjust the heat with the optional hot sauce or experiment with a spicier cheese.

The Seasonings

Chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper give the broth its distinctive character. The cinnamon is used in a small pinch, adding another layer of warmth alongside the other spices.

Combining the seasonings before cooking makes them easy to add together when needed.

Cream Cheese

Cream cheese is what gives this soup much of its creamy consistency. Let it soften before adding it to the pot so it is easier to stir into the warm broth.

Cutting it into cubes, as directed, also helps it incorporate more easily.

Cheddar and Monterey Jack Cheese

Cheddar adds a familiar sharp, savory cheese flavor, while Monterey Jack provides another creamy, mild element. Together, they create a rich finish that complements the enchilada sauce and spices.

For the best melting results, shred the cheese from a block. The recipe also allows you to use additional cheddar in place of Monterey Jack.

Step-by-Step Guide to Making Chicken Enchilada Soup

Follow these stages to bring the soup together, from preparing the ingredients to stirring in the final layer of cheese.

Step 1: Prepare the Seasonings and Cheese

Start by combining the seasonings in a small bowl and setting them aside. Take the cream cheese out of the refrigerator so it has time to soften.

Shred the cheddar and Monterey Jack cheese from a block. Having everything ready before you begin cooking makes the process easier, especially when it’s time to finish the soup.

Step 2: Sauté the Onion and Jalapeño

Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño, cooking them for 4 minutes.

Next, stir in the minced garlic and cook for another minute. This first stage builds the savory foundation for the broth and distributes the flavor of the aromatics throughout the pot.

Step 3: Add the Chicken and Soup Ingredients

Pat the chicken dry and season it with salt and pepper. Add it to the pot along with the remaining soup ingredients, leaving out the cream cheese and shredded cheeses for later.

Bring the mixture to a gentle boil and cook for 15–20 minutes, until the chicken is fully cooked. The chicken simmers directly in the broth, giving it an opportunity to take on the flavors of the enchilada sauce, vegetables, and seasonings.

Step 4: Shred the Chicken

Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir it through the broth.

Shredding the chicken helps distribute it throughout the soup, making it easier to get a little chicken in each serving.

Step 5: Stir in the Cream Cheese and Shredded Cheese

Reduce the heat to low before adding the softened cream cheese. Stir until it melts into the soup.

Gradually mix in the shredded cheddar and Monterey Jack until the cheese is fully incorporated. Keeping the heat low during this stage helps you finish the soup without overheating the cheese.

Taste the soup and adjust the seasoning if needed. Once everything is combined, it’s ready to serve.

Step 6: Make It in the Slow Cooker Instead

If you’d rather use a slow cooker, add the ingredients according to the original slow cooker instructions, leaving out the shredded cheese, cream cheese, corn, and black beans.

Cook on low for 6 hours. Turn off the heat, remove and shred the chicken, then return it to the slow cooker with the corn and black beans.

Stir in the softened cream cheese and shredded cheese until incorporated. This method is a convenient alternative when you want a meal that requires less attention during cooking.

Tips for the Best Chicken Enchilada Soup

• Shred your own cheese: Freshly shredded cheddar and Monterey Jack melt more smoothly and provide a better texture than many pre-shredded options.

• Let the cream cheese soften: Starting with softened, cubed cream cheese makes it easier to blend into the broth.

• Keep the heat low when adding cheese: Avoid adding the dairy while the soup is too hot, as the cheese may develop a grainy texture.

• Prepare the seasonings in advance: Mixing the spices together before cooking makes the stovetop process more organized.

• Follow the chicken cooking stage carefully: Cook the chicken until it is fully cooked before removing and shredding it. Use a food thermometer to verify doneness if needed.

• Adjust the flavor at the end: Taste the soup after the cheese has melted and adjust the seasoning if necessary.

• Choose your preferred cooking method: The stovetop method offers a more direct cooking process, while the slow cooker provides a hands-off alternative.

Common Mistakes to Avoid

• Adding the cheese while the soup is too hot: Excessive heat can affect the texture of melted cheese. Reduce the heat to low before incorporating the cream cheese and shredded cheese.

• Using cream cheese straight from the refrigerator: Cold, firm cream cheese can be more difficult to incorporate. Let it soften and cut it into cubes before adding it.

• Adding the shredded cheese all at once: The recipe calls for gradually mixing in the shredded cheese. Follow that approach to help it incorporate evenly.

• Overlooking the chicken’s doneness: The chicken needs to be fully cooked before shredding. Check it before removing it from the pot.

• Forgetting to drain the canned corn: Excess liquid can change the balance of the soup. Drain the corn as directed.

• Adding black beans too early in the slow cooker: The slow cooker instructions specifically reserve the black beans and corn until after the chicken has cooked. Follow that sequence for the intended preparation.

• Skipping the final taste test: The cheese and broth bring together several flavors, so tasting the finished soup helps you determine whether any seasoning adjustment is needed.

Easy Ways to Change It Up

The original chicken enchilada soup has plenty of flavor on its own, but you can experiment with a few optional changes to suit your preferences.

• Use chicken thighs: Swap the chicken breast for boneless chicken thighs if you prefer a different cut. Cooking and shredding times may vary depending on the size and cut of the chicken.

• Try rotisserie chicken: Use leftover or rotisserie chicken for a convenient alternative. Adjust the cooking process to account for the fact that the chicken is already cooked.

• Make it spicier: Add the optional hot sauce or experiment with a spicier cheese. Cabot Hot Habanero Cheese is one option mentioned in the recipe’s tips.

• Change the cheese combination: Use additional cheddar instead of Monterey Jack, as allowed in the original recipe.

• Try a tomato sauce alternative: If red enchilada sauce isn’t available, the recipe notes that tomato sauce can be substituted, although the flavor will differ.

• Use homemade enchilada sauce: Homemade enchilada sauce is another option if you’d like to prepare that component yourself.

• Adjust the heat level: For a milder bowl, keep the jalapeño seeds removed and omit the optional hot sauce. For more heat, experiment with the hot sauce or a spicy cheese.

These are optional variations rather than changes to the original recipe. If you make several substitutions at once, the flavor and texture of the finished soup may differ.

How to Serve Chicken Enchilada Soup

Chicken enchilada soup is hearty enough to serve as a main course, with chicken, beans, corn, and cheese all in one bowl. Serve it warm for an easy family dinner or portion it into bowls for a relaxed weekend lunch.

For a little extra texture, pair the soup with tortilla chips or warm tortillas. The crunch of the chips contrasts nicely with the creamy broth, while tortillas are useful for scooping up the thicker parts of the soup.

You can also serve it alongside a simple green salad, sliced avocado, or rice if you’d like to round out the meal. These additions are optional and can be chosen according to what you have available.

For toppings, try a little extra shredded cheese, fresh cilantro, sliced jalapeño, or a squeeze of lime. These are serving suggestions rather than ingredients in the original recipe, so feel free to keep things simple.

A glass of iced tea, sparkling water with lime, or another favorite drink makes an easy accompaniment.

Make-Ahead and Storage Tips

Chicken enchilada soup is a useful option for planning meals ahead, especially if you want a filling lunch or an easy dinner waiting in the refrigerator.

Can You Make Chicken Enchilada Soup Ahead?

Yes, you can prepare the soup ahead of time. For the best texture, allow it to cool promptly and refrigerate it in a covered container. You can also prepare the seasonings and shred the cheeses ahead of cooking to make the preparation process easier.

If you’re planning to serve the soup later, reheat it gently and stir as it warms.

How to Store Leftover Soup

Transfer leftover soup to shallow, airtight containers and refrigerate promptly. As a general food-safety guideline, cooked chicken soup should be refrigerated within two hours and used within 3–4 days.

Keep the soup covered to help prevent it from absorbing odors from other foods in the refrigerator.

Can You Freeze Chicken Enchilada Soup?

The soup can be frozen, but its texture may change because it contains cream cheese and shredded cheese. Dairy-based soups can sometimes separate or become slightly grainy after freezing and thawing.

For the best result, cool the soup promptly and freeze it in airtight, freezer-safe containers. Leave a little room at the top for expansion and label each container with the date.

Thaw frozen soup in the refrigerator before reheating. Stir it well as it warms to help bring the texture back together.

How to Reheat Leftovers

Reheat the soup gently on the stovetop over low to medium-low heat, stirring regularly until it is heated throughout. Avoid bringing it to a vigorous boil, particularly because the soup contains melted cheese and cream cheese.

You can also reheat an individual portion in the microwave using a microwave-safe bowl. Heat in short intervals, stirring between intervals, until the soup is hot throughout.

If the soup has thickened during storage, stir it well first. Add a small amount of chicken broth if needed to loosen the consistency.

Frequently Asked Questions

Can I use rotisserie chicken in chicken enchilada soup?

Yes. Rotisserie or leftover chicken is a convenient alternative to raw chicken breast. Since the chicken is already cooked, adjust the cooking process accordingly rather than relying on the original raw-chicken cooking time. The recipe also provides a slow cooker tip for using rotisserie or leftover chicken.

Can I make chicken enchilada soup in a slow cooker?

Yes. The recipe includes a slow cooker method that cooks on low for 6 hours. The corn, black beans, cream cheese, and shredded cheese are added later, following the instructions, so the finishing ingredients are incorporated at the appropriate stage.

Can I use chicken thighs instead of chicken breast?

Yes. Chicken thighs are listed as an alternative in the recipe’s tips. Keep in mind that the cooking time can vary depending on the size and cut of the chicken, so always check that the chicken is fully cooked before shredding it.

What can I use instead of red enchilada sauce?

The recipe notes that 8 oz. tomato sauce can be used as an alternative. However, the soup will have a different flavor because tomato sauce does not provide exactly the same enchilada-seasoned taste. Homemade enchilada sauce is another option.

How can I make the soup less spicy?

Keep the jalapeño seeds removed and leave out the optional hot sauce. If you’re changing the cheese, choose a mild option rather than a spicy variety. The overall heat will depend on the ingredients and brands you use.

Why is my chicken enchilada soup grainy?

A grainy texture can develop when the cheese gets too hot or doesn’t incorporate smoothly. Follow the recipe’s instructions to reduce the heat to low before adding the softened cream cheese and gradually stirring in the shredded cheese.

Can I freeze creamy chicken enchilada soup?

Yes, although the dairy can change texture after freezing and thawing. Freeze the soup in airtight containers, thaw it in the refrigerator, and reheat it gently while stirring. The texture may not be quite as smooth as when freshly prepared.

What should I serve with chicken enchilada soup?

Tortilla chips, warm tortillas, a simple green salad, or rice all make suitable accompaniments. Optional toppings such as avocado, cilantro, extra cheese, and lime can also complement the soup’s savory Tex-Mex flavors.