Chicken Enchilada Soup

This creamy, comforting Chicken Enchilada Soup is packed with bold flavors from enchilada sauce, spices, corn, black beans, and tender shredded chicken. Perfect for weeknight dinners or meal prep, it’s easy to make on the stovetop or in a slow cooker and can be customized with your favorite toppings.

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Ingredients

Soup:

• 3 boneless, skinless chicken breasts (about 1 pound) or 3–4 cups cooked shredded chicken
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano
• 10 ounces (1 can) red enchilada sauce
• 15 ounces canned black beans, drained
• 15 ounces canned whole kernel corn, drained
• 10 ounces fire-roasted diced tomatoes with chilies (ROTEL)
• 4 cups chicken stock
• 4 ounces cream cheese, softened
• 1 ½ cups shredded cheddar cheese, divided
• 1 tablespoon cornstarch (optional, for thickening)

Toppings:

• Fresh cilantro
• Sour cream
• Tortilla chips

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Stovetop Instructions

1. Prepare Chicken:
   Season chicken with salt and pepper on both sides.
2. Brown Chicken:
   In a Dutch oven, heat vegetable oil. Brown the chicken for 2–3 minutes per side, then remove to a plate.
3. Cook Aromatics:
   Add onion to the pot and cook for 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 30 seconds. Stir in chili powder, smoked paprika, cumin, onion powder, and oregano for another 30 seconds.
4. Add Liquids and Veggies:
   Stir in enchilada sauce, scraping up any browned bits from the bottom of the pot. Add black beans, corn, diced tomatoes, and chicken stock. Return the chicken to the pot.
5. Simmer:
   Bring to a boil, then reduce heat and partially cover. Simmer for 10–15 minutes, until chicken reaches 165°F (74°C).
6. Shred Chicken:
   Remove chicken and shred with two forks.
7. Finish Soup:
   Stir in cream cheese and 1 cup cheddar until melted. Return shredded chicken to the soup. Optionally, thicken by adding a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
8. Serve:
   Ladle into bowls and top with remaining cheddar, sour cream, cilantro, and tortilla chips.

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Slow Cooker Instructions

1. Brown Chicken:
   Season chicken with salt and pepper. In a skillet, heat butter and olive oil, then brown chicken for 2–3 minutes per side. Transfer to slow cooker.
2. Add Ingredients:
   Add onions, garlic, spices, enchilada sauce, black beans, corn, diced tomatoes, and chicken stock to the slow cooker. Exclude cream cheese and cheddar.
3. Cook:
   Cook on low for 6–8 hours or on high for 3–4 hours until chicken is fully cooked.
4. Shred and Finish:
   Remove chicken, shred, and stir in cream cheese and cheddar until melted. Return chicken to the soup and serve with toppings.

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Why You’ll Love This Recipe

• Creamy, cheesy, and bursting with authentic enchilada flavor.
• Quick and easy to make on the stovetop or slow cooker.
• Customizable with your favorite toppings like cilantro, sour cream, and tortilla chips.
• Great for meal prep — leftovers reheat beautifully.
• Perfectly balanced with protein, veggies, and spices for a hearty meal.

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Tips

• Use rotisserie chicken to save time.
• Don’t skip browning the chicken — it adds extra depth of flavor.
• Simmer gently to prevent the cream cheese from curdling.
• Add more spice with chopped jalapeños or hot sauce.
• For a thicker soup, use the optional cornstarch slurry.

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Variations and Substitutions

• Cheese: Swap cheddar for pepper jack or a Mexican blend.
• Beans: Use pinto beans instead of black beans.
• Vegetables: Add bell peppers, zucchini, or spinach for extra nutrition.
• Dairy-Free: Use coconut cream instead of cream cheese and a dairy-free cheese alternative.
• Spice Level: Adjust chili powder and smoked paprika for milder or spicier soup.

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FAQs

Can I freeze this soup?
Yes, cool completely and store in an airtight container for up to 3 months. Reheat gently on the stovetop.

Can I make it vegetarian?
Yes, replace chicken with extra beans, lentils, or tofu and use vegetable stock.

Can I use pre-cooked chicken?
Absolutely! Add pre-cooked chicken in the last 5–10 minutes of cooking to heat through.

How long does it last in the fridge?
Store in an airtight container for 3–4 days.

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Serving and Suggestions

• Serve with tortilla chips for crunch and extra flavor.
• Add a dollop of sour cream and sprinkle of fresh cilantro for a creamy, fresh finish.
• Pair with Mexican rice or a side salad for a complete meal.
• Great for family dinners, meal prep, or game day gatherings.