This Chicken Enchilada Soup is creamy, cheesy, and full of bold, comforting flavor. You can make it on the stovetop or in the slow cooker using chicken breasts, thighs, or even leftover rotisserie chicken. It’s made with simple pantry ingredients and perfect for cozy soup season.
Customize the spice level to your taste—add spicy cheese or cayenne for extra heat, or keep it mild for a family-friendly version. However you make it, this soup always hits the spot during chilly fall and winter days. Don’t forget the toppings like avocado, tortilla strips, or sour cream!
Chicken Enchilada Soup
This Chicken Enchilada Soup is creamy, cheesy, and full of bold, comforting flavor. You can make it on the stovetop or in the slow cooker using chicken breasts, thighs, or even leftover rotisserie chicken. It’s made with simple pantry ingredients and perfect for cozy soup season.
Ingredients
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 jalapeno pepper, diced with 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 whole kernel corn, drained
- 1 teaspoon hot sauce, optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)
Instructions
Step-By-Step Instructions
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