1-First, combine the seasonings and set them aside for quick access. Then, soften the cream cheese and shred the cheeses from a block to ensure they melt smoothly later. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot over medium heat to build a flavorful base.

2-Next, add 1 diced yellow onion and 1 diced jalapeno pepper with seeds removed, cooking for 4 minutes before stirring in 3 cloves minced garlic for another minute. Pat the chicken dry, season it with salt and pepper, and add it to the pot along with the enchilada sauce, diced tomatoes, black beans, corn, hot sauce if using, and chicken broth hold off on the cream cheese and shredded cheeses for now.

3-Bringing It All Together: Bring the mixture to a gentle boil and simmer for 15-20 minutes until the chicken is cooked through. Once done, remove the chicken, shred it with two forks, and return it to the soup. Reduce the heat to low, stir in the 4 oz softened cream cheese until it’s fully combined, then add the 1 cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese, stirring until melted.

4-Taste and adjust seasoning as needed before serving. For a similar twist, check out our easy chicken spaghetti recipe for another quick meal idea. This step-by-step approach makes your chicken enchilada soup with bold flavors turn out perfect every time.