Before we dive into the details of this cozy, flavor-packed recipe, let me just say—thank you for being here! I love sharing recipes that bring warmth and comfort to your kitchen, and this Chicken Enchilada Soup is exactly that. It’s hearty, full of bold Southwestern flavors, and tastes like your favorite enchiladas simmered into a creamy bowl of happiness. Perfect for chilly nights, busy weeknights, or any time you crave something satisfying and soul-warming!

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What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is a thick, creamy, and flavorful soup inspired by the classic Mexican dish—enchiladas. It combines shredded chicken, beans, corn, enchilada sauce, and spices into one delicious, simmering pot. The result is a comforting soup that delivers all the cheesy, spicy, and tangy flavors of enchiladas—without the extra work of rolling tortillas.

Why You’ll Love This Chicken Enchilada Soup

🌶️ Full of flavor: Every spoonful bursts with smoky, zesty enchilada taste.
🧀 Creamy and cheesy: Melted cheese gives it that luscious, rich texture.
🍗 Protein-packed: Loaded with chicken and beans for a hearty meal.
⏱️ Quick and easy: Perfect for busy weeknights—ready in under 40 minutes!
❄️ Freezer-friendly: Make a big batch and freeze for future comfort meals.

The Taste of Chicken Enchilada Soup

Imagine everything you love about chicken enchiladas—the tender chicken, melty cheese, savory sauce, and spices—all spooned into a steaming bowl. It’s slightly spicy, incredibly creamy, and wonderfully filling. Each bite feels like a hug in a bowl, with just the right kick of flavor to keep things exciting!

Benefits of This Recipe

One-pot meal—less cleanup!
Easy to adapt for slow cooker or Instant Pot.
Naturally gluten-free (just use gluten-free enchilada sauce).
Great for meal prep and make-ahead dinners.

Ingredients for Chicken Enchilada Soup

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts (or thighs)
3 cups chicken broth
1 (15-ounce) can red enchilada sauce
1 (14.5-ounce) can black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper, to taste
½ cup heavy cream or half-and-half (optional for creaminess)
1 cup shredded cheddar or Mexican blend cheese

Optional toppings:

Chopped cilantro
Crushed tortilla chips
Sour cream
Avocado slices
Jalapeño slices
Lime wedges

Tools You’ll Need

Large soup pot or Dutch oven
Cutting board and knife
Wooden spoon or spatula
Measuring cups and spoons
Ladle for serving

Ingredient Additions and Substitutions

Swap chicken for shredded rotisserie chicken to save time.
Add rice or quinoa for an even heartier version.
Use pinto or kidney beans instead of black beans if preferred.
Make it dairy-free by omitting the cream and cheese—still delicious!
Boost the veggies with bell peppers, zucchini, or spinach.

How to Make Chicken Enchilada Soup

Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 30 seconds, until fragrant.

Step 2: Add Chicken and Base Ingredients

Add chicken breasts, chicken broth, enchilada sauce, beans, corn, tomatoes, and all spices. Stir well to combine.

Step 3: Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until the chicken is cooked through and tender.

Step 4: Shred the Chicken

Remove the chicken and shred it using two forks. Return it to the pot and stir to combine.

Step 5: Make It Creamy

Stir in cream (if using) and cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.

Step 6: Serve and Enjoy!

Ladle the soup into bowls and top with your favorite garnishes—cilantro, tortilla strips, avocado, or a squeeze of lime for extra brightness.

What to Serve with Chicken Enchilada Soup

Pair this cozy soup with:

Warm cornbread or cheesy quesadillas
Simple green salad with lime vinaigrette
Mexican rice for a filling meal
Homemade guacamole and tortilla chips on the side

Tips for Perfect Chicken Enchilada Soup

Use homemade enchilada sauce if possible—it gives the soup incredible depth.
Adjust spice level by adding more chili powder or a dash of cayenne.
Add toppings generously! The crunch and creaminess make it even better.
Make it thicker by simmering uncovered for an extra 10 minutes.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled soup in freezer-safe bags or containers for up to 3 months. Reheat gently on the stove, adding a splash of broth or cream if needed.

General Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowls

Frequently Asked Questions

Can I make Chicken Enchilada Soup in the slow cooker?

Yes! Add all ingredients except the cream and cheese to your slow cooker. Cook on low for 6 hours or high for 3 hours. Shred chicken, stir in cream and cheese, and serve.

How do I make it spicier?

Add extra diced green chilies, a chipotle pepper in adobo sauce, or a pinch of cayenne pepper.

Can I use leftover chicken or turkey?

Absolutely! Stir in cooked shredded chicken or turkey during the last 10 minutes of cooking.

How can I make it thicker?

Use less broth, add a tablespoon of masa harina or cornstarch slurry, or simmer uncovered longer.

Conclusion

This Chicken Enchilada Soup is everything you love about enchiladas—packed into one easy, comforting bowl. It’s hearty, flavorful, and perfect for busy weeknights or slow weekends when you want something cozy and satisfying.