This easy Chicken Enchilada Soup delivers bold flavor, creamy texture, and tender chicken with simple pantry ingredients.

Scale

Seasonings

½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder

¼ teaspoon cumin

1 pinch EACH: cinnamon, cayenne pepper

Soup

1 tablespoon butter

1 tablespoon olive oil

1 yellow onion, diced

1 jalapeno pepper, diced with 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. canned whole kernel corn, drained

1 teaspoon hot sauce, optional

4 cups chicken broth

1 large boneless skinless chicken breast

4 oz. cream cheese, cubed and softened

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

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1. Combine seasonings and set aside. Take out cream cheese to soften and shred cheeses.

2. Heat butter and olive oil in a large soup pot. Add onions and peppers. Soften for 4 minutes. Add garlic.

3. Season chicken with salt and pepper. Add it to pot with all remaining ingredients except cheeses.

4. Bring to gentle boil. Cook 15–20 minutes. Remove chicken, shred, return to pot.

5. Reduce heat to low. Stir in softened cream cheese. Add shredded cheeses until melted.

6. Taste and adjust seasonings, then serve.

Shred cheese from a block for best melting.

Keep heat low when adding dairy.

Use leftover or rotisserie chicken if desired.

Use spicy cheese for extra heat.

Simmer longer for deeper flavor.