Description
A creamy, comforting one-pot soup that captures all the bold, cheesy flavors of chicken enchiladas—ready in under 30 minutes and perfect for busy weeknights or freezer-friendly meal prep.
Ingredients
- Main Ingredients:
- 1 large boneless skinless chicken breast (or 2 small)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 yellow onion, diced
- 1 jalapeño, seeds removed, diced
- 3 garlic cloves, minced
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chiles (undrained)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- ¼ tsp cumin
- Pinch of ground cinnamon
- Pinch of cayenne (optional)
- 1 tsp hot sauce (optional)
- 4 oz cream cheese, cubed & softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Sauté veggies: Heat olive oil and butter in a large pot over medium heat. Cook onion and jalapeño 4 minutes. Add garlic; cook 1 more minute.
- Add base: Place chicken in pot. Add enchilada sauce, tomatoes, beans, corn, broth, and all seasonings. Simmer 15–20 minutes until chicken is cooked through.
- Shred chicken: Remove chicken, shred with forks, and return to soup.
- Add cream cheese: Reduce heat to low. Stir in softened cream cheese until fully melted.
- Melt in cheeses: Add cheddar and Monterey Jack. Stir until smooth. Taste and adjust seasoning.
- Serve: Top with sour cream, avocado, cilantro, lime, or tortilla strips.
Notes
- Use rotisserie chicken for a shortcut—add in last 10 minutes.
- Soften cream cheese first for smooth melting.
- Keep heat low after adding cheese to prevent separation.
- For dairy-free: use dairy-free cream cheese and shredded cheese alternatives.
- Freezes beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American