Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can corn kernels, drained (or 1 ½ cups frozen corn); 1 (10 ounce) can diced tomatoes with green chiles (like Rotel); 2 cups chicken broth; 2 cups red enchilada sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon kosher salt (or to taste); ¼ teaspoon black pepper; 4 ounces cream cheese, cubed and softened; 1 cup shredded sharp cheddar cheese; Juice of ½ lime; Optional for serving: tortilla strips, sour cream, avocado, cilantro, jalapeño slices

Craving a bowl of something cozy, cheesy, and absolutely packed with bold Tex-Mex flavor? This Chicken Enchilada Soup is the ultimate comfort food for busy nights! It's luxuriously creamy, loaded with tender chicken, sweet corn, beans, and just the right kick of spice.

Best of all: it's a one-pot wonder. You'll love that it's quick to throw together and even easier to clean up. Whether you're warming up on a cold winter night or feeding a hungry crowd during game day, this soul-soothing soup is always a winner.

Inspired by restaurant classics but fine-tuned to be even better at home, this Chicken Enchilada Soup is sure to become a staple at your table. Gather your favorite toppings and get ready to dish up pure deliciousness!

Chicken Enchilada Soup in a bowl topped with tortilla strips and cheese

Why You'll Love This Recipe

Ready in 45 minutes-perfect for busy weeknights
Creamy, cheesy, and loaded with crave-worthy flavor
All the taste of enchiladas with half the effort
Customizable with your favorite toppings and spice level

Key Ingredients for Chicken Enchilada Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Shredded Chicken

Chicken is the hearty base of this soup, providing protein and that classic enchilada essence. Rotisserie chicken makes prep lightning-fast, but you can also poach or roast chicken breasts. Feel free to swap in leftover turkey or even cooked ground beef for a fun twist.

Red Enchilada Sauce

This is where the soup gets its deeply savory, signature Tex-Mex flavor! Choose your favorite store-bought enchilada sauce, or use homemade for an extra layer of freshness. Mild, medium, or hot all work, depending on your spice preference.

Black Beans

Black beans lend a delicious, creamy texture and boost the soup's fiber content. Rinse and drain canned beans before adding to reduce excess salt. Pinto beans or kidney beans also work beautifully if that's what you have on hand.

Corn

Sweet corn kernels add pops of crunch and natural sweetness. You can use frozen, canned (well drained), or fresh corn straight off the cob. If you're feeling adventurous, try fire-roasted corn for a slightly smoky depth.

Cream Cheese

Cream cheese melts into the broth and creates an ultra-creamy, decadent texture-no heavy cream needed! For a lighter option, use reduced-fat cream cheese or even Greek yogurt, though the result will be a bit tangier.

Instructions for Chicken Enchilada Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes, stirring often, until it's soft and translucent. Stir in the minced garlic and cook for just 30 seconds more, until fragrant-don't let it burn!

Add the Base Flavors

Mix in the black beans, corn, diced tomatoes with green chiles, and shredded chicken. Pour in the chicken broth and enchilada sauce, then sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer.

Simmer and Soften

Reduce the heat to low and let the soup simmer gently, uncovered, for 15 to 20 minutes. This helps the flavors meld together, and the soup will start to thicken slightly as it cooks.

Make It Creamy

Add the cubed cream cheese directly to the pot. Stir until it's fully melted and the soup becomes velvety and creamy. Then sprinkle in the shredded cheddar and stir until melted for extra richness.

Finish and Serve

Squeeze in fresh lime juice to brighten everything up, give a final taste, and adjust seasoning if needed. Ladle the soup into bowls and pile on your favorite toppings, like tortilla strips, sour cream, avocado, cilantro, or a squeeze more lime.

Recipe Variations

Make It Spicy

If you crave extra heat, add a diced jalapeño with the onion, use hot enchilada sauce, or toss in a pinch of cayenne pepper. For smoky spice, top with sliced chipotles in adobo.

Veggie-Loaded Version

Add diced bell peppers, zucchini, or spinach when you sauté the onions, or stir in a few handfuls of baby spinach right before serving for a pop of color and extra nutrients.

Dairy-Free Option

Omit the cream cheese and cheddar, and finish the soup with a splash of unsweetened plain almond milk or coconut milk for creaminess. Use your favorite vegan cheese shreds if you want that cheesy kick.

Swap the Protein

Short on chicken? Shredded rotisserie turkey or even ground beef or turkey work incredibly well. You can also use cooked lentils or crumbled tofu for a satisfying vegetarian twist.

Gluten-Free Friendly

Most enchilada sauces are gluten-free, but double-check the labels on all your sauces and broth to be sure. Otherwise, the soup is naturally gluten-free!

Serving Suggestions

Round out this Chicken Enchilada Soup with a side of warm, fluffy cornbread or soft flour tortillas for dipping. A simple green salad with lime vinaigrette balances the richness. Don't forget a generous sprinkle of fresh cilantro, crumbled queso fresco, and plenty of crunchy tortilla strips or chips for the perfect finishing touch.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently for an even, creamy consistency. Microwave reheating works too-just heat in 1-minute increments, stirring in between. For longer storage, freeze individual portions for up to 3 months. Thaw in the fridge before reheating; give a good stir before serving!

Frequently Asked Questions About Chicken Enchilada Soup (FAQ)

Q: Can I make this Chicken Enchilada Soup in a slow cooker?

A: Absolutely! Add all ingredients except the cream cheese and cheddar to your slow cooker and cook on low for 4-5 hours. Stir in the cream cheese and cheddar during the last 30 minutes until melted and creamy.

Q: What’s the best way to shred chicken for this soup?

A: The fastest way is to use two forks or shred warm, cooked chicken in a stand mixer with the paddle attachment. Rotisserie chicken also saves tons of time and adds extra flavor.

Q: Can I freeze Chicken Enchilada Soup?

A: Yes! This soup is great for meal prep. Let it cool completely, then freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator for best texture and flavor.

You are going to absolutely fall in love with the bold flavors and creamy comfort of this Chicken Enchilada Soup! It's easy, crowd-pleasing, and totally customizable. Give it a try, and if you enjoy it as much as we do, please leave a comment or rating below-your feedback makes my day!