Chicken Enchilada Soup: Easy, Creamy & Bold

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 cups shredded cooked chicken; 2 cups chicken broth; 1 can (10 oz) red enchilada sauce; 1 can (10 oz) diced tomatoes with green chiles; 1 can (15 oz) black beans, drained; 1 cup corn kernels (fresh, frozen, or canned); 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 4 oz cream cheese; Salt to taste; Optional toppings: shredded cheese, tortilla strips, avocado, sour cream, cilantro

Jump to Recipe

Looking for a hearty, flavorful bowl of comfort that tastes like your favorite Mexican dish in soup form? This Chicken Enchilada Soup delivers everything you love; bold spices, creamy texture, shredded chicken, and plenty of toppings. In this article, I’ll walk you through a delicious, easy-to-make recipe that brings all the warmth of enchiladas into a one-pot soup.

You’ll learn why this soup is perfect for weeknight dinners, the best ingredients to use, how to get that restaurant-style flavor at home, and tips to customize it to your taste. Let’s dive in with the story behind this dish and why it’s one of my favorites.

Table of Contents

Chicken Enchilada Soup That Tastes Like a Hug in a Bowl

Why You’ll Love This Chicken Enchilada Soup

Hi, I’m Saly. I’m a wife, a home cook, and someone who believes a great meal doesn’t have to be complicated. This Chicken Enchilada Soup was born out of one of those nights when I needed dinner fast, but still wanted something that felt homemade and soul-satisfying. My husband had asked for “something spicy, creamy, and hearty.” That was the challenge.

Instead of rolling tortillas and layering cheese, I tossed everything into a pot: rotisserie chicken, canned enchilada sauce, broth, spices, beans, and corn. What came out was rich, slightly spicy, and so creamy it almost didn’t need toppings, though we piled them on anyway.

I tested this recipe until it became a go-to. It only takes about 30 minutes from start to finish and uses pantry staples you probably already have. Plus, it reheats like a dream; perfect for meal prep or feeding a crowd. Whether you top it with crunchy tortilla strips, a dollop of sour cream, or a handful of shredded cheese, it’ll leave your family asking for seconds. And if you love cozy, bold soups like my Creamy Taco Soup, this one’s for you.

The best part? There’s no enchilada rolling involved. Just a big pot of simmering goodness that fills your kitchen with the smell of dinner being made with love.

Ready to see what makes this soup so irresistible?

What You Need to Make Chicken Enchilada Soup

There’s a reason this soup comes together so quickly; it’s built on simple pantry and fridge staples. But don’t let the ease fool you. Each ingredient plays a role in building bold, creamy flavor with just the right kick. If you’ve made soups like my Alfredo Lasagna Soup, you’ll love how this one layers flavor in the same effortless way.

Shredded Chicken: You can use rotisserie chicken for speed, or poach a few chicken breasts if you prefer. Either way, shredded chicken is the base that makes this soup hearty and filling.
Enchilada Sauce: This is where the flavor starts. Use a red enchilada sauce, mild or spicy depending on your taste. Homemade works beautifully, but store-bought is totally fine and gets dinner on the table faster.
Chicken Broth: It thins out the sauce just enough to become soup without losing richness.
Cream Cheese: Stirred in at the end, it gives the soup a luscious, creamy texture without the need for heavy cream.
Black Beans and Corn: These add bulk, color, and texture. Plus, they stretch the meal and make it feel more complete.
Diced Tomatoes with Green Chiles: This classic pantry combo (like Rotel) brings both tang and heat, lifting the soup’s flavor.
Spices: A mix of cumin, chili powder, garlic powder, and onion powder is all you need. You can adjust the heat by adding a pinch of cayenne or chipotle powder.
Optional but delicious toppings: Tortilla strips, shredded cheese, avocado slices, sour cream, green onions, cilantro; the more, the better.

If you’ve already tried the richness of my Marry Me Chicken Soup, you’ll appreciate how this soup delivers creaminess with a Mexican twist. Everything goes into one pot and simmers to perfection.

How to Make Chicken Enchilada Soup Step-by-Step

This soup is as easy as it gets; just one pot, a handful of ingredients, and about 30 minutes from start to finish. It’s the kind of meal that feels like it took hours, but you’ll be cleaning up before you know it. If you’ve made my Creamy Vegetable Soup, you already know how much I love simple recipes with maximum flavor.

Start with a deep soup pot or Dutch oven. Add a tablespoon of oil and warm it over medium heat. Toss in diced onions (if using) and sauté for 2–3 minutes until softened. This is optional but adds an extra layer of flavor.
Add the base ingredients. Pour in the chicken broth, enchilada sauce, diced tomatoes with green chiles, drained black beans, corn, and all your seasonings (cumin, chili powder, garlic powder, onion powder). Stir everything together.
Let it simmer. Bring the mixture to a low boil, then reduce heat and simmer uncovered for 10–15 minutes. This helps all the flavors meld together beautifully.
Add the shredded chicken. Stir in your pre-cooked chicken and let it warm through; about 5 more minutes is plenty.
Finish with cream cheese. Cut the cream cheese into cubes and stir it into the soup until it fully melts and blends in. The soup will turn creamy, rich, and irresistible.
Taste and adjust. Add salt or more seasoning to your liking. If it’s too thick, you can stir in a little more broth or water.
Serve hot with toppings. Ladle into bowls and top with crushed tortilla chips, cheese, sour cream, or avocado slices; whatever you love.

If you’ve made my Chicken Noodle Soup, you’ll see this one’s just as comforting, but with a spicy, creamy, Tex-Mex twist.

Tips and Variations to Make It Your Own

One of the best things about this Chicken Enchilada Soup is how flexible it is. Whether you’re short on time or want to clean out the fridge, there’s a way to make this recipe work for you. I’ve tested it with different ingredients and cooking methods, and it always turns out delicious.

Make it in the slow cooker. Just add everything except the cream cheese and toppings into your slow cooker and cook on low for 4–6 hours. Shred the chicken if using raw breasts, then stir in cream cheese at the end. It’s a set-it-and-forget-it winner.
Add more protein. Want to bump up the nutrition? Stir in a can of rinsed white beans or even a scoop of unflavored collagen powder. I’ve done this in my White Bean Soup and loved the result; creamy, hearty, and nourishing.
Go vegetarian. Skip the chicken and double up on beans, corn, and even diced zucchini or bell peppers. Use vegetable broth and it becomes a satisfying meatless dinner.
Spice it up or down. If you’re cooking for kids, stick with mild enchilada sauce and skip the chiles. For spice lovers, add a pinch of cayenne or a chopped chipotle pepper in adobo sauce.
Use leftover turkey. After Thanksgiving or a holiday dinner, this recipe is a great way to use up cooked turkey; just swap it for the chicken, and you’re set.
Freeze it for later. This soup freezes beautifully, minus the toppings. Let it cool completely, then freeze in individual portions for quick, cozy meals anytime.

Frequently Asked Questions

What is Chicken Enchilada Soup made of?

It’s typically made with shredded chicken, enchilada sauce, broth, beans, corn, diced tomatoes with green chiles, and spices. Some versions, like this one, add cream cheese for a rich, creamy finish.

Can I make Chicken Enchilada Soup in a crockpot?

Yes! Just add all ingredients except the cream cheese to the slow cooker. Cook on low for 4–6 hours, then stir in the cream cheese during the last 30 minutes for the perfect creamy texture.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each. You may need to add a splash of broth if it thickens.

Can I freeze this soup?

Absolutely. Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Final Note

This Chicken Enchilada Soup checks every box; bold flavor, creamy texture, one-pot ease, and a meal the whole family will devour. It’s the kind of recipe that turns a weeknight dinner into something craveable, cozy, and maybe even a little addicting.

Whether you’re using up leftover chicken or pulling ingredients from the pantry, this soup is flexible enough to fit your life. And the toppings? That’s where you get to play. From crunchy tortilla strips to fresh avocado, every bowl is a new chance to make it your own.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Chicken Enchilada Soup

Chicken Enchilada Soup That Tastes Like a Hug in a Bowl

Why You’ll Love This Chicken Enchilada Soup