What ingredients do I need to make chicken enchilada soup?

To make chicken enchilada soup, you'll typically need cooked, shredded chicken breast or thighs, canned enchilada sauce, chicken broth, diced tomatoes, black beans, corn, diced onions, garlic, and a mix of spices like chili powder, cumin, and oregano. Optional toppings include shredded cheese, sour cream, tortilla strips, and chopped cilantro. These ingredients combine to deliver a flavorful, hearty soup inspired by classic enchilada flavors.

How can I make chicken enchilada soup thicker?

To thicken chicken enchilada soup, you can add a slurry made from cornstarch and cold water—stir it into the simmering soup and cook until it thickens. Alternatively, blend a portion of the soup and stir it back in to add body. Using less broth or adding creamed corn or cream cheese can also increase the soup’s creaminess and thickness without overpowering the enchilada flavor.

Can I make chicken enchilada soup in a slow cooker?

Yes, chicken enchilada soup can easily be made in a slow cooker. Combine all the ingredients, including cooked chicken, enchilada sauce, broth, beans, corn, and spices, in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cheese, sour cream, and tortilla strips just before serving for best texture and flavor.

How do I store and reheat leftover chicken enchilada soup?

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in short bursts, stirring between intervals. Avoid overheating to keep the chicken tender and the soup flavorful.

Is chicken enchilada soup healthy and what are some ways to make it lighter?

Chicken enchilada soup can be a balanced meal, rich in protein and fiber, especially when including beans and vegetables. To make it lighter, use reduced-sodium broth, lean chicken breast, and limit or skip high-fat toppings like cheese and sour cream. You can also add extra vegetables like bell peppers or zucchini to increase vitamins and lower calories while keeping it satisfying.

Chicken Enchilada Soup Recipe With Creamy Spicy Flavors

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: – ½ teaspoon chili powder Adds a warm, smoky heat that defines the enchilada flavor in this creamy chicken soup; – ½ teaspoon mustard powder Provides a subtle tang that enhances the overall depth without overwhelming other spices; – ½ teaspoon garlic powder Infuses a robust garlic essence that complements the aromatics in your chicken enchilada soup; – ½ teaspoon onion powder Boosts the savory base, making this enchilada soup recipe even more aromatic and flavorful; – ¼ teaspoon cumin Brings an earthy note that’s essential for that authentic Mexican chicken soup vibe; – a pinch cinnamon Adds a hint of warmth that balances the spices in this easy creamy spicy chicken enchilada soup; – a pinch cayenne pepper Kicks up the heat just right, perfect for those who love a bit of fire in their enchilada-style soup; – 1 tablespoon butter Helps sauté the veggies and adds a rich base for cooking the chicken; – 1 tablespoon olive oil Used for browning onions and peppers, ensuring everything cooks evenly in your chicken enchilada soup; – 1 yellow onion diced Builds the flavorful foundation with its sweet and pungent taste; – 1 jalapeno pepper diced without seeds Adds a fresh, mild spice that elevates the overall profile of this spicy chicken soup; – 3 minced garlic cloves Provides a punchy aroma that makes every spoonful of enchilada soup irresistible; – 10 oz. enchilada sauce The star ingredient that gives this chicken soup with enchilada flavors its signature sauce; – 10 oz. diced tomatoes with green chilies undrained Brings acidity and texture, enhancing the hearty nature of the soup; – 15 oz. black beans drained and rinsed Adds protein and fiber for a filling, nutritious boost; – 15 oz. canned whole kernel corn drained Contributes sweetness and crunch to balance the spices in your enchilada soup recipe; – 1 teaspoon hot sauce optional Lets you amp up the heat if you’re in the mood for extra spice; – 4 cups chicken broth Forms the liquid base, making this chicken enchilada stew comforting and soup-like; – 1 large boneless skinless chicken breast or two small, or cooked chicken The main protein that absorbs all those amazing flavors; – 4 oz. cubed softened cream cheese Creates the creamy element that makes this soup so luxurious; – 1 cup shredded cheddar cheese Melts beautifully for a cheesy finish in your Mexican chicken soup; – ½ cup shredded Monterey Jack cheese Adds extra creaminess and a mild flavor that complements the spices

Ingredients

– ½ teaspoon chili powder Adds a warm, smoky heat that defines the enchilada flavor in this creamy chicken soup

– ½ teaspoon mustard powder Provides a subtle tang that enhances the overall depth without overwhelming other spices

– ½ teaspoon garlic powder Infuses a robust garlic essence that complements the aromatics in your chicken enchilada soup

– ½ teaspoon onion powder Boosts the savory base, making this enchilada soup recipe even more aromatic and flavorful

– ¼ teaspoon cumin Brings an earthy note that’s essential for that authentic Mexican chicken soup vibe

– a pinch cinnamon Adds a hint of warmth that balances the spices in this easy creamy spicy chicken enchilada soup

– a pinch cayenne pepper Kicks up the heat just right, perfect for those who love a bit of fire in their enchilada-style soup

– 1 tablespoon butter Helps sauté the veggies and adds a rich base for cooking the chicken

– 1 tablespoon olive oil Used for browning onions and peppers, ensuring everything cooks evenly in your chicken enchilada soup

– 1 yellow onion diced Builds the flavorful foundation with its sweet and pungent taste

– 1 jalapeno pepper diced without seeds Adds a fresh, mild spice that elevates the overall profile of this spicy chicken soup

– 3 minced garlic cloves Provides a punchy aroma that makes every spoonful of enchilada soup irresistible

– 10 oz. enchilada sauce The star ingredient that gives this chicken soup with enchilada flavors its signature sauce

– 10 oz. diced tomatoes with green chilies undrained Brings acidity and texture, enhancing the hearty nature of the soup

– 15 oz. black beans drained and rinsed Adds protein and fiber for a filling, nutritious boost

– 15 oz. canned whole kernel corn drained Contributes sweetness and crunch to balance the spices in your enchilada soup recipe

– 1 teaspoon hot sauce optional Lets you amp up the heat if you’re in the mood for extra spice

– 4 cups chicken broth Forms the liquid base, making this chicken enchilada stew comforting and soup-like

– 1 large boneless skinless chicken breast or two small, or cooked chicken The main protein that absorbs all those amazing flavors

– 4 oz. cubed softened cream cheese Creates the creamy element that makes this soup so luxurious

– 1 cup shredded cheddar cheese Melts beautifully for a cheesy finish in your Mexican chicken soup

– ½ cup shredded Monterey Jack cheese Adds extra creaminess and a mild flavor that complements the spices

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Instructions

1-First Step: Gather and prepare all your ingredients to make this chicken enchilada soup a breeze. Combine the seasonings chili powder (½ teaspoon), mustard powder (½ teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), cumin (¼ teaspoon), cinnamon (a pinch), and cayenne pepper (a pinch) in a small bowl and set aside. Soften the cream cheese by cubing 4 oz. and letting it sit, or use the quick microwave tip. For vegan swaps, use plant-based cream cheese here to keep things dairy-free.

2-Second Step: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion (1) and diced jalapeno pepper without seeds (1); cook for about 4 minutes until they soften and become fragrant. This step builds the base flavor for your enchilada soup recipe, so stir occasionally to prevent burning.

3-Third Step: Stir in the minced garlic cloves (3) and cook for 1 more minute until aromatic. Pat the chicken breast dry, season with salt and pepper, and add it to the pot. Now, pour in the remaining ingredients except the cream cheese and shredded cheeses: enchilada sauce (10 oz.), diced tomatoes with green chilies (10 oz.) undrained, black beans (15 oz.) drained and rinsed, corn (15 oz.) drained, optional hot sauce (1 teaspoon), chicken broth (4 cups), and the combined seasonings. For low-calorie versions, use low-sodium broth to cut down on salt.

4-Fourth Step: Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook the chicken slowly for 15-20 minutes until it’s fully cooked through. This gentle simmer ensures juicy chicken in your chicken enchilada stew, and if you’re adapting for gluten-free, this step remains the same.

5-Fifth Step: Remove the chicken from the pot and shred it using two forks on a cutting board. Return the shredded chicken to the soup and give it a good stir. If using alternatives like rotisserie chicken, add it here and simmer for 15 minutes to blend flavors this works great for busy schedules!

6-Sixth Step: Lower the heat to low and add the cubed softened cream cheese (4 oz.), stirring until it’s fully melted and combined for that creamy texture. Gradually mix in the shredded cheddar cheese (1 cup) and shredded Monterey Jack cheese (½ cup), stirring constantly until everything melts smoothly. For dietary needs, swap in dairy-free cheese if making a vegan version, and adjust the heat to avoid graininess.

7-Final Step: Taste your chicken enchilada soup and adjust seasonings if needed, adding more spice or salt to suit your preference. Serve immediately with your favorite toppings, and enjoy the best chicken enchilada soup recipe you’ve ever made! For added inspiration, check out our Mexican chicken and rice for a complementary side dish that pairs perfectly.

Last Step:

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Notes

🧀 To soften cream cheese quickly, place cubed cream cheese in a separate bowl with 2 cups warm water in the microwave for 5 minutes.
🌶️ Use pepper jack cheese instead of Monterey Jack for extra heat.
🧀 Always shred cheese from a block for better melting and flavor.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering, Shredding
Cuisine: Mexican
Diet: Contains dairy and meat; not suitable for vegetarian or vegan diets

Nutrition

Serving Size: 1 cup
Calories: 242 kcal
Sugar: 5 g
Sodium: 697 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 23 g
Fiber: 5 g
Protein: 13 g
Cholesterol: 36 mg