This cozy Chicken Enchilada Soup is a protein‑packed, easy weeknight dinner that’s also great when you’re under the weather or meal‑prepping for busy days. It blends creamy cheese, enchilada flavors, and wholesome ingredients into a simple, satisfying soup the whole family will love. I discovered this one night when my kids were craving something warm and comforting , I threw it together, and they declared it “the best soup ever!” It’s now on constant rotation for School Night Supper Ideas and even as Healthy Freezer Soups for hectic days ahead.
Prep Time: 10 min • Cook Time: 30 min • Total Time: 40 min
Ingredients You’ll Need
Here’s what I whisk together for this Enchilada Soup Easy gem:
- Seasonings
- ½ tsp chili powder
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- Pinch of cinnamon
- Pinch of cayenne pepper
- Soup Base
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chiles, undrained
- 15 oz black beans, drained & rinsed
- 15 oz whole kernel corn, drained
- Optional: 1 tsp hot sauce
- 4 cups chicken broth
- 1 large boneless, skinless chicken breast (or 2 small)
- 4 oz cream cheese, cubed & softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Step‑by‑Step Guide to Soup Bliss
Here’s how you bring it all together , friendly and foolproof:
- Combine your spices in a small bowl and set aside.
- Soften the cream cheese ahead of time for smooth melting.
- Heat butter and oil over medium, then sauté onion and jalapeño for about 4 minutes. Add garlic and cook 1 more minute , the aroma is the first “yes!”
- Season the chicken with salt and pepper, then tuck it into the pot with all the remaining soup ingredients except the cheese.
- Bring the liquid to a gentle boil (important , don’t rush it, or the chicken gets tough). Simmer for 15–20 minutes until the chicken is cooked through.
- Remove chicken, shred with forks, and return it to the pot.
- Turn heat down to low. Stir in cream cheese until silky, then melt in the shredded cheeses.
- Taste and adjust seasoning , maybe a dash more hot sauce if you’re leaning into that spicy love.
Family‑Tested Tips
- Quick‑soften cream cheese: Microwave a bowl of water, then place cubed cream cheese in , closes the door, let sit 5 minutes, and it’s soft and ready!
- Avoid grainy dairy: Make sure your soup isn’t too hot before stirring in cheese.
- Alternate cooking methods: Use rotisserie chicken or bone‑in thighs in a slow cooker for a richer broth , perfect for when you want to prep ahead.
Nutrition Snapshot (per cup)
- Calories: 242 kcal
- Carbs: 23 g • Protein: 13 g • Fat: 12 g (Sat: 6 g)
- Fiber: 5 g • Sodium: 697 mg • Calcium: 154 mg
Flavor Twists to Try
- Swap in spicy Cabot Hot Habanero Cheese instead of Monterey Jack for a fiery kick.
- Add a squeeze of lime and a sprinkle of fresh cilantro before serving.
- Serve with tortilla chips or warm corn tortillas on the side.
Storing & Freezing Tips
Cool completely, then store in an airtight container. Keeps in the fridge for 3 days. For Healthy Freezer Soups, freeze in portions for up to 3 months , reheat gently on the stove so the cheese stays creamy.
Kitchen Lessons Learned
Once, I overheated the soup before melting the cheese , blech! It turned grainy. Now I always resist the urge to blast the heat. Also, I found shredded cheese sold in bags just doesn’t melt the same , fresh cheese from a block? Game-changer.
Your Next Bowl Awaits
I can’t wait for you to cozy up with a bowl of this Chicken Enchilada Soup. It’s perfect for Recipes To Eat When Sick, Dinner For Families, or to stash in the freezer for savor‑later. Let me know how your family loves it!