This Chicken Enchilada Soup became a cold-evening staple in my kitchen the first winter I learned how to coax bold flavor out of simple pantry staples. I discovered the combination while trying to use up a jar of enchilada sauce and a lone block of cream cheese — the result was unexpectedly comforting: savory, slightly smoky, lightly spiced, and creamy without feeling heavy. I remember my partner coming home to the smell of onions and garlic softening in a butter-olive oil base, and by the time the chicken was shredded, everyone had pulled up a chair. It’s the sort of dish that gets requested for casual dinners and for potlucks because it’s forgiving, feeds a crowd, and still tastes like you put in effort.

What makes this version special is the balance between bright tomato-chili flavors and the velvety finish from cream cheese and melting cheddar. The shredded chicken keeps the texture hearty, while black beans and corn add pleasant pops and fiber. The spice blend — a tiny pinch of cinnamon tucked into more familiar cumin and chili powder — gives the broth depth and aroma that turns heads at the table. I tweak proportions depending on how much heat the family will tolerate, but the core method stays the same: gentle simmer, careful melting, and quick shredding for tender chicken every time.

Ingredients

• Seasonings: Use 1/2 teaspoon each of chili powder, mustard powder, garlic powder, and onion powder; 1/4 teaspoon cumin; and a tiny pinch each of cinnamon and cayenne pepper. The mustard powder brightens the chili flavor while the cinnamon adds subtle warmth — I often reach for McCormick spices for consistent results.
• Fat for sautéing: 1 tablespoon unsalted butter and 1 tablespoon olive oil. The butter adds a nutty richness and the olive oil raises the smoke point so the aromatics soften without browning too quickly.
• Aromatics: 1 yellow onion (diced) and 3 cloves garlic (minced). Choose a firm yellow onion; its sweetness helps balance the acidic tomatoes.
• Fresh pepper: 1 jalapeño, seeds removed and finely diced. Removing the seeds keeps heat moderate; leave some seeds if you want a spicier finish.
• Canned tomatoes: One 10-ounce can of diced tomatoes with green chiles (such as Ro*Tel) — these add acidity and a mellow chile bite.
• Enchilada sauce: One 10-ounce can of red enchilada sauce (store-brand or Old El Paso work well) to build a seasoned tomato base quickly.
• Beans & corn: One 15-ounce can black beans (drained and rinsed) and one 15-ounce can whole kernel corn (drained) for texture and fiber.
• Broth & heat: 4 cups low-sodium chicken broth plus 1 teaspoon hot sauce (optional) to taste.
• Chicken: One large boneless, skinless chicken breast (about 8–10 ounces) or two small breasts; swap with 2 cups shredded cooked chicken if using leftovers or rotisserie.
• Cheese finish: 4 ounces cream cheese (cubed and softened), 1 cup shredded cheddar, and 1/2 cup shredded Monterey Jack. Use a block of cheese and shred by hand for best melt and texture.

Instructions

Prep Work: Combine all dry seasonings in a small bowl and set aside. Remove cream cheese from the fridge to allow it to soften; if short on time, microwave the block on 50% power in 10-second bursts until slightly yielding. Shred cheeses and set everything within arm’s reach before you start cooking. Sauté Aromatics: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño and cook until softened, about 4 minutes, stirring occasionally so the onion becomes translucent without browning. Add minced garlic and cook 1 more minute until fragrant. Season the Chicken: Pat the chicken dry with paper towels and season generously with salt and pepper on both sides. This basic seasoning prevents blandness and helps build a savory backbone as the chicken simmers in the broth and enchilada sauce. Build the Soup: Add the seasoned chicken to the pot along with the enchilada sauce, diced tomatoes with green chiles, black beans, corn, hot sauce (if using), chicken broth, and the pre-mixed dry seasonings. Stir to combine and bring the pot to a gentle simmer. Simmer and Shred: Maintain a gentle simmer — avoid a rolling boil that will toughen the chicken — and cook until the chicken is cooked through, about 15–20 minutes depending on breast size. Remove the chicken and shred with two forks or a pair of tongs; return shredded meat to the pot. Finish with Cheese: Reduce heat to low. Stir in the softened cream cheese, breaking it into pieces and whisking until it melts into the broth. Add the shredded cheddar and Monterey Jack and stir until melted and silky. Taste and adjust seasonings before serving.

Storage Tips

Cool the soup to room temperature then refrigerate in airtight containers for up to 4 days. For freezing, portion into meal-sized containers leaving 1 inch headspace and label with the date; the soup keeps well for up to 3 months. Reheat gently over low heat on the stove, stirring occasionally; if the soup has thickened in the fridge, add a splash of chicken broth or water to loosen it. Avoid microwave reheating at high power, which can make the dairy separate — use short bursts and stir between intervals.

Ingredient Substitutions

To make this vegetarian: replace the chicken with an extra 2 cups of mixed beans or cubed firm tofu and use vegetable broth. For a dairy-free version use a dairy-free cream cheese and a shredded vegan cheese or omit the shredded cheeses and finish with a swirl of full-fat coconut milk for creaminess. If you can’t find enchilada sauce, mix 1 can (10 oz) tomato sauce with 1–2 tablespoons chili powder and 1/2 teaspoon cumin to mimic the flavor profile.

Serving Suggestions

Serve the soup garnished with chopped cilantro, a squeeze of lime, diced avocado, and a scattering of tortilla strips or crushed tortilla chips for crunch. Offer sour cream or plain Greek yogurt, extra shredded cheese, and pickled red onions on the side so guests can customize bowls. This soup pairs well with a crisp green salad and warm corn tortillas for a complete weeknight meal.

Cultural Background

The flavors here draw on Tex‑Mex traditions, blending Mexican-inspired chiles, cumin, and corn with American comfort-soup techniques. Enchilada sauce itself is a convenience product inspired by classic red chiles and tomato-based sauces used in enchiladas; this soup borrows that concentrated flavor for quick depth. The end result is a hybrid comfort dish — familiar and approachable but grounded in bold southwestern flavors.

Seasonal Adaptations

In summer, abridge canned corn with fresh grilled corn kernels and add chopped roasted poblano for smokiness; in colder months, increase warming spices slightly (add 1/4 teaspoon smoked paprika) and serve with warm, buttered cornbread. For holiday gatherings, consider doubling the recipe and keeping it warm in a slow cooker for self-serve bowls with toppings on the side.

Meal Prep Tips

Make a double batch and freeze in individual portions for lunches. If prepping for the week, keep the shredded cheese separate and add it when reheating to preserve texture. Cook the chicken and shred it ahead of time, storing it in a sealed container for up to 3 days; this cuts final assembly time down to 10–15 minutes on a busy night.

This soup is one of those recipes that rewards small touches: a squeeze of lime, a quick toast of tortillas, or a sprinkle of fresh cilantro. It’s effortless to scale up for guests and forgiving when you need to improvise with what’s in your pantry. Invite friends, ladle it into bowls, and enjoy the simple comfort of a warming, cheesy bowl that feels like a hug from the inside out.