Easy Creamy Chicken Enchilada Soup (One Pot, 30-Minute Recipe!)
Iโm telling you right now, this soup is something special! I love a good shortcut, but sometimes doing one little thing differently makes a recipe THAT much better. Instead of using rotisserie chicken, I decided to cook fresh chicken breasts right in the soup, and holy moly, what a difference!
The chicken cooks in a broth flavored with butter, onions, jalapeรฑos, garlic, Sazรณn, and taco seasoning. Then I shred it up and put it right back into the pot with corn, black beans, Rotel, and red enchilada sauce.
But hereโs where the magic happens. We add softened cream cheese, freshly shredded cheddar, and Monterey Jack. It transforms the whole pot into the creamiest, dreamiest chicken enchilada soup youโve ever tasted!
And donโt worry if you donโt love spicy food. You can easily adjust the heat depending on which Rotel you buy and whether you leave the jalapeรฑo seeds in. Plus, itโs all made in one pot, which means less cleanup. And you know I love that!
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If you love easy, cozy dinners like this one, donโt forget to check out my Mini Meatball Soup, Creamy Italian Sausage and Potato Soup, and Lasagna Soup. Theyโre some of my most-loved soup recipes for a reason!
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Add in your butter and olive oil. I like to use the La Espanola Extra Virgin Olive Oil.
Start by sautรฉing diced onion and jalapeรฑo in butter and extra virgin olive oil until fragrant and translucent.
ย Sprinkle Sazรณn right into the vegetables to build that delicious flavor from the very beginning.
Add freshly minced garlic and sautรฉ for another minute until fragrant.
Push the vegetables aside and place the raw chicken breasts directly into the pot. Sprinkle taco seasoning over the chicken (I used the Old El Paso Taco Seasoning).
Pour in low-sodium chicken broth and let the chicken gently cook right in that flavorful liquid.
I like to use Bush’s Seasoned Recipe Black Beans for my soup recipes!
Stir in drained corn and black beans for a hearty, delicious soup.
Next, add Rotel diced tomatoes with green chilies and red enchilada sauce for that classic enchilada flavor.
ย Add softened cream cheese over very low heat to create that creamy, dreamy broth.
Stir in freshly shredded cheddar and Monterey Jack until melted and smooth.
Finish with fresh parsley or cilantro and one more little handful of shredded cheese!
Creamy, cheesy, loaded with chicken, and topped with even more cheese. Serve with warm golden-browned flour tortillas for dipping!
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Melissaโs Tips!
- Choose your Rotel based on your spice preference.ย This makes a big difference! Use mild Rotel if you prefer less heat, original for a little kick, or hot if you really love spicy food.
- Remove the jalapeรฑo seeds for less heat.ย Thatโs exactly what I did, and I thought the soup had the perfect amount of spice.
- Use freshly shredded cheese.ย I highly recommend shredding your own cheddar and Monterey Jack. It melts beautifully and gives the soup that creamy, smooth consistency weโre looking for.
- Soften your cream cheese.ย Let it come closer to room temperature before adding it so it melts more easily into the soup. You can also cut it into small cubes.
- Donโt boil the soup after adding the cheese.ย Keep the heat very low or turn it off completely. This helps prevent the cheese from becoming grainy or separating.
- Donโt skip the chicken shredding tool!ย This little gadget makes shredding cooked chicken so easy, and it takes up hardly any space in your kitchen.
- Donโt add the flour tortillas to cold oil.ย Heat your skillet and oil first so the tortillas get those beautiful golden-brown spots.
- Use low-sodium chicken broth.ย The Sazรณn, taco seasoning, enchilada sauce, and cheeses already bring plenty of flavor and salt to the soup.
๐ค Common Questions
Absolutely! Use mild Rotel diced tomatoes with green chilies and remove the seeds and white ribs from your jalapeรฑo. You can also reduce the amount of jalapeรฑo if youโre especially sensitive to heat. The cream cheese, cheddar, and Monterey Jack also help mellow out the spice.
Yes, you can, but I really recommend trying this recipe with fresh chicken breasts!
Cooking the chicken right in the seasoned broth adds so much flavor. If youโre short on time, you can substitute approximately 3โ4 cups of cooked, shredded rotisserie chicken. Add it to the soup with the broth and remaining ingredients, simmer until heated through, and then finish with the cheeses.
Easy Creamy Chicken Enchilada Soup (One Pot, 30-Minute Recipe!)
Ingredients
Equipment
Method
- In a large pot over medium heat, melt 3 tablespoons of butter with 1 tablespoon of extra virgin olive oil. Add the diced onion and jalapeรฑo and sautรฉ until fragrant and translucent, about 3โ4 minutes.
- Stir in 1 packet of Sazรณn seasoning and sautรฉ briefly. Add 4 cloves of minced garlic and cook for another minute.
- Push the vegetables to one side of the pot. Add 1ยฝโ2 pounds of chicken breasts directly to the hot butter and oil. Sprinkle 1 packet of taco seasoning evenly over the chicken and let it sear for 3โ5 minutes over medium heat.
- Pour in 4 cups of low-sodium chicken broth. Cover and bring to a boil, then reduce to a gentle boil. Cook for approximately 15โ20 minutes, or until the chicken reaches an internal temperature of 165ยฐF.
- Remove the chicken breasts, shred using a chicken shredding tool or two forks, and return the shredded chicken to the pot.
- Add 1 (15-ounce) can of drained whole kernel corn, 1 (15-ounce) can of drained black beans, 1 (10-ounce) can of drained Rotel diced tomatoes with green chilies, and 1 (10-ounce) can of red enchilada sauce. Stir to combine, bring to a gentle boil, and cook for 5 minutes.
- Reduce the heat to the lowest setting. Stir in 4 ounces of softened cream cheese until melted. Slowly add 1 cup of freshly shredded cheddar cheese and ยฝ cup of freshly shredded Monterey Jack cheese, stirring until smooth and creamy. Do not boil.
- Turn off the heat and stir in freshly chopped parsley or cilantro, an additional ยผ cup of shredded cheddar cheese, and ยผ cup of shredded Monterey Jack cheese until melted.
- In a separate skillet, heat a little oil over medium heat. Once hot, add the flour tortillas and flip until golden brown on both sides.
- Ladle the soup into bowls, top with additional freshly shredded cheese, and serve with warm, golden-browned flour tortillas for dipping. Enjoy!
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Nutrition
Notes
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Refrigerator: Allow the soup to cool and transfer it to an airtight container. Refrigerate for up to 3โ4 days.
Reheating: Warm gently in a saucepan over low heat, stirring occasionally. If the soup thickens in the refrigerator, add a splash of chicken broth to loosen it up.
Freezer: For best texture, freeze the soup base before adding the dairy ingredients for up to 2โ3 months. Thaw overnight in the refrigerator, reheat thoroughly, and then add the cream cheese and shredded cheeses.
