Chicken Enchilada Soup Bowl

This Chicken Enchilada Soup is my go-to when I crave bold flavors and a cozy meal without fuss. Whether you have leftover chicken or a fresh pack from the fridge, this recipe brings together pantry staples and tex-mex favorites in a single pot. It is pure comfort in a bowl perfect for busy weeknights or blustery weekends at home.

My family gets excited every time they smell this simmering I first made it for a Sunday football gathering and it quickly became everyone’s favorite winter soup It is now on regular rotation

Ingredients

• Chicken breast or thighs: Juicy and protein packed Use fresh or leftover for convenience Select skinless pieces with no blemishes
• Black beans: Creamy texture and hearty fiber Rinse canned beans well for best taste
• Enchilada sauce: Rich base with spices Choose a high-quality jar or try homemade for deeper flavors
• Canned diced tomatoes with green chilies: Bright acidity plus a little kick I always grab the fire-roasted kind
• Jalapeno pepper: Zesty depth without overpowering heat Remember to remove seeds for less spice
• Yellow onion: Sweetness and savoriness Select firm heavy onions for best flavor
• Garlic: Brings warmth and brings all flavors together Fresh cloves give the deepest taste
• Corn: Subtle natural sweetness Use canned or frozen for convenience Look for bright yellow kernels without excess liquid
• Butter and olive oil: Build the flavor foundation Use good olive oil for the best richness
• Cheddar cheese and Monterey Jack cheese: Creamy tangy melt factor Shred from a block for smoother results
• Cream cheese: Silky and tangy Softening it first prevents lumps
• Chicken broth: Deepens the overall savory base I prefer low sodium to control seasoning
• Mixed spices (chili powder, garlic powder, onion powder, cumin, mustard powder, cinnamon, and cayenne): Offer layers of smokiness and heat Fresh spices make a difference
• Hot sauce: Optional but makes the flavors pop
• Salt and pepper: To taste and balance everything

Step-by-Step Instructions

Prep Ingredients:

Set out cream cheese to soften Shred the cheddar and Monterey Jack from blocks and combine all seasonings in a bowl so they are ready

Cook the Aromatics:

In a large pot warm butter and olive oil over medium heat for about 1 minute Add diced onion and jalapeno Cook slowly for 4 minutes stirring constantly so they turn soft and translucent Add minced garlic and sauté for another minute until fragrant

Build the Soup Base:

Pat chicken dry and season with salt and pepper Nestle chicken into the pot Add enchilada sauce diced tomatoes beans corn hot sauce chicken broth and all spices except the cheeses Bring everything to a gentle boil then simmer gently so chicken cooks through about 15 to 20 minutes Do not let it boil rapidly to keep chicken tender

Shred the Chicken:

Remove chicken from the pot onto a plate Use two forks to shred it into bite-sized pieces Return shredded chicken to the pot to soak up all the flavors

Make it Creamy and Cheesy:

Turn heat down to low Stir in softened cream cheese and stir until completely melted and smooth Add shredded cheeses in batches Stir patiently until all is creamy Taste and adjust with salt pepper or more hot sauce as you like

Serve and Enjoy:

Ladle into bowls while piping hot Top with your favorite garnishes like sliced jalapenos avocado cilantro extra cheese or crushed tortilla chips

Save

Some nights I double the recipe just to stash extra in the freezer One time my sister and I spent the afternoon prepping this soup together and everyone agreed it tasted even better reheated the next day For me the best part is seeing how my kids light up when they find a cheesy strand in their spoonful

Storage Tips

Let the soup cool completely before storing Transfer to an airtight container and refrigerate for up to three days or freeze in freezer bags or containers for up to three months To reheat thaw in the fridge overnight if frozen then warm gently over low heat stirring often to keep the dairy smooth Add extra broth if it thickens too much

Ingredient Substitutions

Swap in rotisserie chicken or leftover turkey for a great way to use up protein
Bone in chicken thighs create an even more savory broth as they simmer Just remember to remove bones before serving
Vegetarian friends can use plant based chicken or swap canned pinto beans for a protein boost and use veggie broth

Serving Suggestions

Top each bowl with diced avocado crushed tortilla chips or a sprinkle of fresh cilantro A squeeze of lime adds brightness On fiesta nights I serve it with cornbread and a crisp green salad Sometimes I even add a dollop of sour cream for a creamy finish

Cultural Inspiration

This soup brings together American comfort cooking and classic Tex Mex flavors The layers of chili powder garlic cumin and corn are inspired by the bold hearty dishes my grandmother used to make on chilly evenings Every time I cook it I think of her kitchen and the aroma that would linger all day

Recipe FAQs

→ Can I use leftover chicken instead of raw chicken breast?

Yes, cooked or rotisserie chicken works well; just add during simmering to absorb flavors.

→ Is it possible to make this soup spicier?

Increase cayenne, add hot sauce, or use spicy cheese for more heat. Adjust to your taste preference.

→ Can I prepare this dish in a Crock Pot?

Yes, combine ingredients and cook on low, adding cheeses toward the end for a creamy texture.

→ How can I ensure the cheese melts smoothly?

Add cheese when the soup is not boiling, and shred from a block for best texture and taste.

→ How should leftovers be stored?

Keep in an airtight container refrigerated up to 3 days, or freeze for up to 3 months. Reheat gently.

→ Can other beans or corn be substituted?

Yes, swap black beans for pinto or other legumes and use white or fire-roasted corn as desired.