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Easy Chicken Enchilada Soup

Easy Chicken Enchilada Soup combines shredded chicken, red enchilada sauce, beans, corn, and melted cheese in one delicious, comforting pot. Perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 7
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Seasoning Blend:
  • ½  tsp chili powder
  • ½  tsp mustard powder
  • ½  tsp garlic powder
  • ½  tsp onion powder
  • ¼  tsp ground cumin
  • 1 pinch ground cinnamon
  • 1 pinch cayenne pepper optional, for heat
Soup Base:
  • 1  Tbsp butter
  • 1  Tbsp olive oil
  • 1 yellow onion diced
  • 1 jalapeño pepper seeded & diced (adjust seeds for heat)
  • 3 garlic cloves minced
  • 10  oz red enchilada sauce
  • 10  oz diced tomatoes with green chilies undrained
  • 15  oz canned black beans drained and rinsed
  • 15  oz canned whole kernel corn drained
  • 1  tsp hot sauce optional
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast (or 2 smaller)
  • 4  oz cream cheese cubed and softened
  • 1  cup sharp cheddar cheese freshly shredded
  • ½  cup Monterey Jack cheese shredded

Method
 

  1. Prepare the seasoning blend. Mix the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne in a small bowl.
  2. Sauté aromatics. In a large soup pot over medium heat, melt the butter and olive oil. Add diced onion and jalapeño, cook ~4 minutes until softened. Add minced garlic and cook 1 more minute.
  3. Build the soup base. Add the red enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, the chicken breast, and the seasoning blend. Stir well to combine.
  4. Cook the chicken. Bring to a gentle boil, then reduce heat to medium‑low and simmer for ~15–20 minutes until the chicken is cooked through. Avoid a rolling boil so the chicken stays tender.
  5. Shred the chicken. Remove the chicken breast, shred with two forks, then return the shredded chicken to the soup.
  6. Add creaminess and cheese. Lower heat to low. Stir in the softened cream cheese until fully incorporated. Then add the freshly shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
  7. Adjust and serve. Taste the soup and adjust salt, pepper, or heat as needed. Serve hot, with toppings like tortilla strips, cilantro, avocado, lime wedges, or extra cheese.

Notes

Use freshly shredded cheese instead of pre‑shredded—block cheese melts smoother and better.
Let the cream cheese soften before adding, and stir slowly on low heat to avoid clumping or grainy texture.
If you prefer a thicker soup, mash some beans gently in the pot; for thinner consistency, add extra broth or milk.
If using leftover cooked or rotisserie chicken, add it later once the base is hot—this prevents overcooking.