Chicken Enchilada Soup Bowl

Nothing kicks off comfort season like a big bowl of chicken enchilada soup brimming with tender chicken two cheeses and all the bold Tex-Mex flavors you crave. This recipe is my weeknight trick for turning leftover chicken and pantry odds into a creamy soul-warming dinner. Every spoonful is rich a little smoky and just the right amount of spicy.

Has become my go to soup whenever my family starts asking for something cozy and hearty that does not take all afternoon. It first came together after a busy day and now we always keep the fixings on hand.

Ingredients

• Chili powder: brings smoky warmth and depth choose a blend with rich color
• Cumin: deepens the Tex Mex flavor signature earthy note
• Butter and olive oil: give a full savory backbone to the base
• Fresh jalapeno: for gentle heat pick one that is bright green and firm
• Enchilada sauce: creates an instant flavor base look for one that is slightly thick not too watery
• Diced tomatoes with green chilies: offer both tang and gentle spice opt for quality brands
• Tender chicken breast: protein packed and soaks up all those spices highest quality is plump and moist
• Cream cheese: goes in at the end for luscious body allow it to soften for easy melting
• Shredded cheddar and Monterey Jack: both melt beautifully shred your own for best results

Instructions

Prep the Flavor Base:

Combine chili powder mustard garlic onion cumin cinnamon and cayenne powder in a small bowl. Let cream cheese soften. Shred cheddar and Monterey Jack from blocks for best melting.

Sauté the Aromatics:

Heat butter with olive oil in a large soup pot over medium. Add diced onion with jalapeno and cook around four minutes until softened but not browned. Add minced garlic and cook until aromatic.

Build the Soup:

Pat chicken dry and season with salt and pepper. Add chicken into the pot plus spice mix enchilada sauce tomatoes with chilies broth black beans and corn. Add hot sauce if using.

Simmer and Shred Chicken:

Bring pot just to a gentle boil then lower heat to simmer uncovered. Let chicken cook through about fifteen to twenty minutes so it stays moist. Remove and shred with two forks then return chicken to the pot.

Melt in Cheeses:

Reduce heat to low. Stir in softened cream cheese until fully processed and smooth. Sprinkle in cheddar and Monterey Jack cheeses stir to melt into the broth.

Finish and Taste:

Taste the soup and adjust salt or spices. Serve hot with favorite toppings such as tortilla strips cilantro or a squeeze of lime.

Cream cheese is my absolute favorite part in this soup I love how it transforms the broth into something totally silky and comforting My kids always sneak a little extra shredded cheese on top laughs all around every time we serve this at the table

Storage and Leftover Tips

Leftovers can go in the fridge in airtight containers and should stay good for three or four days. The flavors actually seem to get even better the next day. For freezing let the soup cool completely ladle into freezer bags or containers and freeze up to two months. Thaw overnight in the fridge for best results. Reheat gently on the stovetop adding a splash of chicken broth if it has thickened too much.

Easy Ingredient Swaps

Swap in shredded rotisserie or cooked chicken as a shortcut. If you prefer a meatless version try canned chickpeas or extra black beans. For different cheeses use pepper jack or mozzarella for a mild stretch. Any canned beans work if you do not have black beans on hand.

Perfect Ways to Serve This

Set out toppings like tortilla chips diced avocado extra cheese and chopped cilantro for each bowl. Squeeze of fresh lime adds nice brightness. Pair with a crisp green salad or cheesy quesadillas for a full meal. Sometimes I even make mini verde chicken tacos as a side.

The Story Behind This Recipe

This recipe started as a last minute dinner idea years ago when the weather turned chilly suddenly. My family had a love for enchiladas but little time for rolling tortillas After a little experimenting with different cheeses and seasonings this creamy soup version became a family tradition. Whenever we have a fall movie marathon this is on the table.

With a few swaps this soup adapts to every season and every crowd. You will love how easy and comforting it is — perfect for busy nights or cozy weekends.

Recipe Q&A

→ What kind of chicken works best?

Boneless, skinless chicken breast is recommended, but thighs can be used for extra richness and tenderness.

→ How do you get a creamy texture?

Cream cheese and shredded cheddar are melted in at the end, creating a smooth, velvety soup base.

→ Can I make it spicier?

Increase jalapeno, add more cayenne, or extra hot sauce to adjust the heat to your taste.

→ Are there topping suggestions?

Try tortilla strips, chopped cilantro, extra cheese, sliced jalapeno, or a squeeze of lime over each serving.

→ Can this be made ahead?

Yes, the soup reheats well; store covered in the fridge for up to three days and gently warm before serving.