Looking for a bowl of bold, comforting flavor? This chicken enchilada soup is the ultimate cozy meal — creamy, cheesy, slightly spicy, and packed with Tex-Mex goodness. It combines tender chicken, enchilada sauce, beans, corn, and melty cheese into one easy, one-pot wonder. Whether you’re meal prepping, feeding a family, or craving a weeknight dinner with personality, this soup delivers every time. Plus, it’s freezer-friendly, customizable, and made with simple pantry staples. If you love enchiladas but want the ease of a hearty soup, this recipe brings the best of both worlds into one comforting bow
Chicken Enchilada Soup Recipe – Creamy, Spicy & Easy
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Halal
Description
A warm and hearty soup packed with shredded chicken, beans, corn, tomatoes, and classic enchilada flavors, topped with your favorite Tex-Mex garnishes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream (optional for creamier texture)
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, sour cream, avocado, and tortilla strips for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
- Add black beans, pinto beans, corn, diced tomatoes, enchilada sauce, and chicken broth. Stir to combine.
- Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Bring to a simmer.
- Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
- If desired, stir in heavy cream for a creamier soup.
- Before serving, stir in shredded cheese until melted and creamy.
- Ladle into bowls and top with tortilla strips, cilantro, avocado, and sour cream.
Notes
- This soup freezes well—store in airtight containers for up to 3 months.
- Can be made in a slow cooker by cooking on low for 6 hours or high for 3 hours.
- Adjust spice level by adding more chili powder or diced jalapeños.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients for Chicken Enchilada Soup
The beauty of chicken enchilada soup is that it uses simple, everyday ingredients you probably already have in your pantry or fridge. Each one plays a role in building that bold, creamy Tex-Mex flavor we all crave.
Chicken – The Protein Star
- 1 large boneless, skinless chicken breast (or 2 small)
- You can also use chicken thighs for extra richness or rotisserie chicken if you’re in a hurry.
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed for less heat)
- 3 cloves garlic, minced
- 15 oz. black beans, drained and rinsed
- 15 oz. corn kernels, drained
Liquids & Sauces
- 10 oz. red enchilada sauce (homemade or store-bought)
- 10 oz. diced tomatoes with green chilies (undrained)
- 4 cups chicken broth, low-sodium preferred
🔗 Want extra depth of flavor? Try making your own enchilada sauce from scratch.
Spices & Seasonings
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- A pinch of cinnamon and cayenne pepper for warmth and kick
- Salt and black pepper, to taste
The Creamy, Cheesy Finish
- 4 oz. cream cheese, softened and cubed
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
Optional Toppings
- Fresh cilantro
- Sour cream
- Avocado slices
- Tortilla strips or crushed chips
- Lime wedges
How to Make Chicken Enchilada Soup Step by Step
This chicken enchilada soup may taste like it simmered all day, but it comes together surprisingly fast. Follow these simple steps to create a creamy, cheesy, flavor-packed bowl.
Sauté the Aromatics
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion and jalapeño pepper, cooking for about 4 minutes until softened.
- Stir in the garlic and cook for 1 more minute until fragrant.
🍳 This step builds the flavor base — don’t rush it!
Add Seasonings and Liquids
- Sprinkle in your spice mix: chili powder, cumin, garlic powder, onion powder, cinnamon, cayenne, plus a pinch of salt and pepper.
- Stir well so the aromatics are coated with spices.
- Pour in the enchilada sauce, diced tomatoes with green chilies, chicken broth, black beans, and corn.
Cook the Chicken
- Pat the chicken breast dry, season lightly with salt and pepper, then place it into the pot.
- Bring the soup to a gentle boil, then reduce heat to low.
- Let the chicken cook slowly for 15–20 minutes until tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
💡 Using rotisserie chicken instead? Just stir it in after the soup simmers — no need to boil again.
Make It Creamy and Cheesy
- Reduce the heat to low.
- Stir in the softened cream cheese, letting it melt completely.
- Gradually add the shredded cheddar and Monterey Jack, stirring until the soup is smooth and creamy.
Adjust and Serve
- Taste and adjust seasonings (add more chili powder or cayenne if you like it spicy).
- Ladle the soup into bowls.
- Top with your favorite garnishes — cilantro, sour cream, avocado, lime, or crispy tortilla strips.
And just like that, your cheesy chicken enchilada soup is ready to warm you up with every spoonful.
Tools You’ll Need
Making chicken enchilada soup doesn’t require fancy gadgets — just a few reliable kitchen basics:
- Large soup pot or Dutch oven for simmering everything in one pot
- Sharp knife and cutting board for prepping onions, peppers, and chicken
- Measuring cups and spoons to keep spices and liquids balanced
- Wooden spoon or spatula for stirring
- Two forks to shred the chicken
- Ladle for serving
That’s it — simple tools for a flavorful, cozy soup!
FAQs About Chicken Enchilada Soup
Got questions? You’re not alone! Here are some quick answers to make your chicken enchilada soup turn out perfect every time.
Can I make chicken enchilada soup in a slow cooker?
Yes! Just add everything except the cheese and cream cheese into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Before serving, stir in the dairy until smooth and creamy.
Is chicken enchilada soup spicy?
It can be — but it doesn’t have to be. Keep it mild by skipping jalapeños and cayenne. Want more heat? Add diced chilies, hot sauce, or pepper jack cheese for a fiery kick.
What cheese works best in enchilada soup?
Cheddar and Monterey Jack melt beautifully and add rich flavor. For extra spice, swap in Pepper Jack. Always shred cheese from a block for the smoothest texture.