Chicken Enchilada Soup

Chicken Enchilada Soup is a hearty and flavorful dish that combines the rich, zesty flavors of enchiladas in a comforting, creamy soup.

Packed with tender chicken, bold spices, and cheesy goodness, this soup is perfect for busy weeknights or a cozy weekend dinner. It’s simple to prepare, can be made in one pot, and is an absolute crowd-pleaser. Top it with your favorite Tex-Mex garnishes for a meal everyone will love!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Mixing spoon
• Measuring cups and spoons
• Cutting board and knife

Ingredients Overview

• Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy meat.
• Chicken broth: Forms the flavorful base of the soup.
• Enchilada sauce: Adds the signature bold and zesty flavor.
• Black beans: For added protein and texture.
• Corn: Provides a sweet, crunchy contrast.
• Diced tomatoes with green chilies: Adds spice and tanginess.
• Cream cheese or heavy cream: Creates a creamy, rich consistency.
• Spices: Chili powder, cumin, garlic powder, and paprika bring depth to the soup.
• Cheese: Cheddar or Monterey Jack melts beautifully into the soup.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 boneless, skinless chicken breasts (about 1 lb)
• 4 cups chicken broth
• 1 1/2 cups red enchilada sauce
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 4 oz cream cheese, softened, or 1/2 cup heavy cream
• 1 cup shredded cheddar or Monterey Jack cheese
• Salt and pepper to taste

Directions

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3–4 minutes.
2. Cook the chicken:
   Add the chicken breasts to the pot. Pour in the chicken broth and enchilada sauce. Bring to a simmer and cook for 20 minutes, or until the chicken is fully cooked.
3. Shred the chicken:
   Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
4. Add the beans and corn:
   Stir in the black beans, corn, diced tomatoes with green chilies, and spices. Simmer for an additional 10 minutes to blend the flavors.
5. Make it creamy:
   Stir in the cream cheese or heavy cream until fully incorporated. Add the shredded cheese and stir until melted and smooth.
6. Season and serve:
   Taste the soup and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (per serving, 6 servings)

• Calories: 320
• Protein: 28g
• Fat: 15g
• Carbohydrates: 18g
• Fiber: 5g
• Sugar: 4g

Expert Tips

• Time saver: Use rotisserie chicken to cut down on cooking time.
• Spice level: Adjust the chili powder or use mild enchilada sauce if you prefer a milder flavor.
• Thickener: If you want a thicker soup, stir in a tablespoon of cornstarch mixed with water during the simmering step.

FAQs

Can I make this soup in a slow cooker?
Yes! Add all the ingredients except cream cheese, shredded cheese, and toppings to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheeses before serving.

Can I freeze this soup?
Absolutely. Let the soup cool completely, then transfer it to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

What toppings work best?
Top with tortilla strips, sour cream, avocado slices, cilantro, jalapeños, or shredded cheese for added flavor and texture.

Storing & Reheating

Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through.

Substitutions & Variations

• Vegetarian option: Replace chicken with additional black beans or chickpeas and use vegetable broth.
• Low-carb: Skip the beans and corn, and add diced zucchini or cauliflower instead.
• Cheese variety: Try pepper jack for a spicy kick or gouda for a smoky flavor.

Chicken Enchilada Soup

Chicken Enchilada Soup is a hearty and flavorful dish that combines the rich, zesty flavors of enchiladas in a comforting, creamy soup.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Mixing spoon
• Measuring cups and spoons
• - Cutting board and knife

Ingredients

  

• - 2 tablespoons olive oil
• - 1 medium onion diced
• - 3 cloves garlic minced
• - 2 boneless skinless chicken breasts (about 1 lb)
• - 4 cups chicken broth
• - 1 1/2 cups red enchilada sauce
• - 1 15 oz can black beans, rinsed and drained
• - 1 15 oz can corn, drained
• - 1 10 oz can diced tomatoes with green chilies
• - 1 teaspoon chili powder
• - 1 teaspoon cumin
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon smoked paprika
• - 4 oz cream cheese softened, or 1/2 cup heavy cream
• - 1 cup shredded cheddar or Monterey Jack cheese
• - Salt and pepper to taste

Instructions

 

• **Sauté the aromatics**:
• Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3–4 minutes.
• **Cook the chicken**:
• Add the chicken breasts to the pot. Pour in the chicken broth and enchilada sauce. Bring to a simmer and cook for 20 minutes, or until the chicken is fully cooked.
• **Shred the chicken**:
• Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
• **Add the beans and corn**:
• Stir in the black beans, corn, diced tomatoes with green chilies, and spices. Simmer for an additional 10 minutes to blend the flavors.
• **Make it creamy**:
• Stir in the cream cheese or heavy cream until fully incorporated. Add the shredded cheese and stir until melted and smooth.
• **Season and serve**:
• Taste the soup and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.