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Close-up of a hearty, creamy chicken enchilada soup in a rustic bowl, garnished with cilantro.

This hearty and creamy chicken enchilada soup is packed with bold Tex-Mex flavors. Made in just one pot, it’s the perfect comforting weeknight dinner that's easy to customize and even better as leftovers.
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Course: Soup
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 jalapeño pepper, diced (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 whole kernel corn, drained
  • 1 tsp hot sauce (optional)
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast (or 2 small)
  • 1/2 tsp chili powder
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • 4 oz cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • Salt and pepper, to taste

Equipment

  • Large soup pot or Dutch oven
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • two forks (for shredding)

Method
 

  1. Mix together chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne in a small bowl. Set aside. Let cream cheese soften and shred cheeses from block.
  2. In a large soup pot, heat butter and olive oil over medium heat. Sauté diced onions and jalapeños for 4 minutes. Add minced garlic and cook 1 minute more.
  3. Season chicken with salt and pepper. Add chicken, enchilada sauce, tomatoes, black beans, corn, hot sauce (if using), and broth to the pot. Stir in the prepared seasoning mix.
  4. Bring soup to a gentle boil. Reduce heat to low, cover, and cook chicken for 15-20 minutes until it reaches 165°F (74°C).
  5. Remove chicken, shred with two forks, and return it to the soup.
  6. Reduce heat to low. Stir in softened cream cheese until melted. Gradually add cheddar and Monterey Jack cheeses, stirring until fully melted and combined.
  7. Taste and adjust seasoning with more salt, pepper, or cayenne if desired. Serve hot with toppings like avocado, tortilla strips, or sour cream.

Notes

Use cooked shredded chicken to speed things up—add it when stirring in the cream cheese. Swap Monterey Jack with cheddar, or use a Mexican blend. For milder spice, omit jalapeño and cayenne. Fire-roasted tomatoes or cannellini beans make great variations.