Hey y'all! If you're searching for a bowl of pure comfort that brings together zesty Tex-Mex flavors and rich, melty cheese, this Chicken Enchilada Soup with Cheese is about to become your new go-to. It's perfect for busy weeknights, family gatherings, or when you just need a piping hot pick-me-up. Creamy, cheesy, and loaded with shredded chicken and bold spices, every spoonful is a fiesta. Let’s get cooking!
Why You'll Love This Chicken Enchilada Soup with Cheese
- Quick and easy to make in under 40 minutes, perfect for busy days.
- Loaded with bold enchilada flavors and gooey melted cheese in every bite.
- Family-friendly and customizable for different spice preferences.
- Great for meal prep—tastes even better the next day!
- One-pot wonder means less clean-up and more time enjoying your meal.
Chicken Enchilada Soup with Cheese Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper (any color), diced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 4 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ¼ cup cream cheese, softened
- 1 ½ cups shredded cheddar cheese (plus extra for topping)
- Optional toppings: sour cream, sliced jalapeños, cilantro, tortilla strips
How to Make Chicken Enchilada Soup with Cheese
Step 1: Sauté the Veggies
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until soft and fragrant.
Step 2: Add Chicken & Simmer
Place the chicken breasts in the pot. Add enchilada sauce, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine. Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, until the chicken is cooked through.
Step 3: Shred Chicken & Stir in Cheese
Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup. Reduce heat to low and stir in cream cheese and shredded cheddar. Stir until the cheese is completely melted and the soup is creamy (about 3-5 minutes).
Step 4: Serve
Ladle the hot Chicken Enchilada Soup with Cheese into bowls. Top with extra cheese, a dollop of sour cream, fresh cilantro, and crunchy tortilla strips if desired.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Notes & Helpful Cooking Tips for Chicken Enchilada Soup with Cheese
- For extra creaminess, use a handheld blender to partially blend the soup before adding the cheese. Learn more about pureeing soups here.
- Substitute rotisserie chicken to save time—just add it at the end with the cheese.
- Don’t let the soup boil after adding the cheese, to avoid curdling.
Chicken Enchilada Soup with Cheese Variations
- Vegetarian: Skip the chicken and add extra beans or diced zucchini.
- Spicy: Add a diced jalapeño or a dash of hot sauce for extra heat.
- Low-Carb: Use cauliflower rice instead of corn and beans.
Required Equipment for Chicken Enchilada Soup with Cheese
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
How to Store Chicken Enchilada Soup with Cheese
Allow the soup to cool completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave, stirring in a splash of broth or milk if needed.
Serving Suggestions: What to Pair with Chicken Enchilada Soup with Cheese
- Serve with warm, crusty homemade bread for dunking.
- Pair with a crisp green salad with avocado and lime.
- Top with tortilla chips or strips for extra crunch.
Pro Tips for the Best Chicken Enchilada Soup with Cheese
- Shred cheese yourself for the smoothest, creamiest results—pre-shredded cheese contains anti-caking agents that don’t melt as well. Read more about shredding cheese here.
- Add the cream cheese a little at a time, stirring constantly to ensure a creamy texture.
- Adjust spice levels to your preference by tasting before serving and adding more chili powder if desired.
Chicken Enchilada Soup with Cheese FAQ
- Can I make Chicken Enchilada Soup with Cheese in a slow cooker?
Yes! Add all ingredients (except cream cheese and cheddar) to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred chicken, then stir in cheeses before serving. - Can I use rotisserie chicken?
Definitely! Stir in shredded rotisserie chicken during the last 5 minutes of simmering, right before adding the cheeses. - How spicy is this soup?
It has a mild kick, but you can adjust the heat by adding more chili powder or tossing in some diced jalapeños.
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup sour cream (for serving, optional)
- Chopped fresh cilantro (for garnish, optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
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2Stir in shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and black pepper. Mix well to combine.
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3Bring the soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes to allow flavors to meld.
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4Reduce heat to low. Stir in shredded cheddar and Monterey Jack cheese until melted and soup is creamy.
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5Ladle soup into bowls. Top with sour cream and chopped cilantro if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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