Go Back
Print

Chicken Enchilada Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 11 cups
Calories 245
This Chicken Enchilada Soup is a bold, cheesy, one-pot wonder loaded with tender chicken, black beans, and a creamy enchilada-spiced broth. Quick to make, slow cooker-friendly, and perfect for cozy meals or meal prep!

Ingredients

Seasonings

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

Soup

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 jalapeño, 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. canned corn, drained
  • 1 tsp 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)

Instructions 

Prep:

  • Combine the seasonings and set aside.
  • Take out the cream cheese to soften.
  • Shred the cheddar and Monterey Jack cheese from a block.

Sauté Aromatics:

  • Heat butter and olive oil in a large soup pot over medium heat.
  • Add onions and jalapeño; cook for 4 minutes.
  • Stir in garlic and cook for 1 minute.

Cook Chicken & Soup:

  • Pat chicken dry, season with salt and pepper.
  • Add chicken to the pot along with all remaining ingredients except cream cheese and shredded cheese.
  • Bring to a gentle boil and cook for 15-20 minutes until chicken is fully cooked.

Shred Chicken:

  • Remove the chicken, shred it with two forks, then return it to the pot.

Add Dairy & Finish:

  • Reduce heat to low. Stir in softened cream cheese until melted.
  • Gradually mix in shredded cheese until fully combined.
  • Taste and adjust seasoning if needed.

Serve & Enjoy!

    Slow Cooker (Crock Pot) Instructions

    • Place all ingredients except shredded cheese, cream cheese, corn, and black beans into the slow cooker.
    • Cook on low for 6 hours.
    • Turn off the heat, remove chicken, shred it, and return it to the pot along with corn and black beans.
    • Stir in softened cream cheese and shredded cheese until incorporated.
      Tip: If using rotisserie or leftover chicken, add it at the beginning and remove bones at the end for extra flavor.
    Calories: 245kcal
    Course: Main Course, Soup
    Cuisine: Mexican-inspired / Tex-Mex
    Keyword: Chicken Enchilada Soup