There’s something soul-satisfying about a warm, creamy bowl of chicken enchilada soup. It has the bold, spicy flavor of your favorite Mexican dish with the cozy depth of a slow-simmered stew. And the best part? It all comes together in just one pot, making it a perfect weeknight meal. Whether you’re craving a nourishing dinner or planning ahead for meal prep, this soup brings full flavor with very little effort. From the smoky spices to the melty cheese finish, each bite delivers pure comfort with a kick.
Chicken Enchilada Soup That’s Creamy, Comforting, and Easy to Make
- Total Time: 45 minutes
- Yield: 8 servings
Description
Creamy, spiced, and full of texture, this Chicken Enchilada Soup is a hearty one-pot dinner with bold enchilada flavor. Easy to customize with toppings or variations, it’s a perfect make-ahead meal or cozy comfort food for any season.
Ingredients
1 tablespoon olive oil
1 medium onion, diced (about 1 cup)
½ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
1 (10-ounce) can red enchilada sauce
1 (15-ounce) can diced tomatoes, fire-roasted if available
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained, or 1½ cups frozen corn
3 cups low-sodium chicken broth
1½ pounds boneless, skinless chicken breasts
4 ounces cream cheese, softened and cubed
1 cup shredded cheddar or Monterey Jack cheese
Optional toppings: chopped cilantro, diced avocado, sour cream or plain Greek yogurt, lime wedges, crushed tortilla chips, or crispy tortilla strips
Instructions
1. Heat a large pot over medium heat. Add the olive oil, diced onion, salt, and pepper. Cook for 3–4 minutes, stirring often, until the onion is soft and translucent.
2. Stir in the garlic, cumin, smoked paprika, and chili powder. Cook for about 1 minute, just until fragrant.
3. Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Add the chicken breasts and stir to combine, making sure the chicken is fully covered by the liquid.
4. Bring the soup to a gentle simmer. Cover and cook over medium-low heat for about 20 minutes, or until the chicken is cooked through.
5. Remove the pot from the heat. Transfer the chicken to a plate, shred it with two forks, and return it to the soup.
6. Stir in the cream cheese cubes until fully melted and smooth. Gradually add the shredded cheese, stirring until the soup becomes creamy. If needed, warm gently over low heat—avoid boiling.
7. Ladle into bowls and finish with your favorite toppings before serving.
Notes
Soup thickens as it cools—add a splash of broth to loosen when reheating. Can be made ahead and stored for up to 4 days in the fridge or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican-inspired
The Bold Flavors Behind Chicken Enchilada Soup
What makes chicken enchilada soup stand out from your average chicken and vegetable soup is its bold base—enchilada sauce. This single ingredient infuses every spoonful with that unmistakable savory, spiced depth reminiscent of your favorite enchiladas. When simmered into the broth with fire-roasted tomatoes and rich spices like cumin, chili powder, and smoked paprika, the soup develops layers of flavor in a surprisingly short amount of time.
The use of cumin and paprika does more than add heat. These earthy spices ground the flavor profile and build a backdrop for the creaminess to come. A touch of chili powder adds that little kick you expect from anything labeled “enchilada,” without overpowering the balance.
Beyond flavor, texture plays a huge role. Black beans and corn add hearty body, and the diced tomatoes give a slight acidity that lifts the richness of the broth. The result is a deeply flavorful, balanced soup that feels indulgent while staying approachable and easy to customize.
Building the Perfect Chicken Enchilada Soup Base
It all starts with a base that builds flavor from the very beginning. Sautéed onions in olive oil, seasoned simply with salt and pepper, create a foundation that brings out the best in the spices to come. Garlic is added just at the right moment, releasing its fragrance without turning bitter. It’s this careful layering of ingredients that transforms everyday pantry staples into something special.
Once the spices bloom in the heat, the enchilada sauce is poured in, along with tomatoes, beans, corn, and chicken broth. The uncooked chicken breasts go in whole, absorbing all the flavor as they gently poach in the simmering soup. In just about 20 minutes, the chicken becomes tender and easy to shred—no separate pan or baking step required.
After shredding the chicken and returning it to the pot, it’s time for the real magic: cream cheese. It melts into the broth, adding silky body and a subtle tang. Shredded cheddar or Monterey Jack is stirred in last, making the soup irresistibly creamy. The key is to stir gently and avoid boiling at this stage, so the dairy stays smooth.
Tips for Making This Chicken Enchilada Soup Foolproof
One of the reasons this chicken enchilada soup recipe is such a crowd-pleaser is because it’s easy to adapt. Prefer more heat? Add extra chili powder or a diced jalapeño with the onions. Want it milder? Choose a mild enchilada sauce and use Monterey Jack cheese instead of cheddar.
If you’re short on time, use rotisserie chicken instead of raw chicken breasts—just reduce the simmering time and stir in the shredded meat with the cream cheese. For even quicker prep, you can use frozen pre-chopped onions or canned corn. It’s easy to tweak the method without sacrificing that from-scratch flavor.
Leftovers store beautifully, and the soup actually gets better after a day in the fridge. The flavors meld and deepen, making it a great candidate for weekly meal prep. It also freezes well, just leave out the cream cheese and shredded cheese until you reheat and serve.
Toppings That Take Chicken Enchilada Soup Over the Top
Toppings are where you can really have fun and turn this into a dish that feels restaurant-worthy. A dollop of sour cream or plain Greek yogurt adds a cool contrast to the warm spice. Diced avocado offers buttery richness, while chopped cilantro brings a burst of freshness that cuts through the creaminess.
If you’re someone who loves a little crunch, crushed tortilla chips or crispy tortilla strips are a must. A squeeze of lime over the top brightens the entire bowl, adding a hit of acidity that enhances the deeper flavors of the soup.
This chicken enchilada soup is incredibly customizable, which is what makes it a favorite for families. Everyone can top their bowl just the way they like it. Set out a topping bar and let each person add their own finishing touches—it’s a small touch that turns a simple dinner into an experience.
Chicken Enchilada Soup Variations to Try
If you’re a fan of tangier, slightly brighter flavors, try a variation using green enchilada sauce. A green chicken enchilada soup leans more herbaceous and citrusy, especially when made with tomatillo-based sauces. Pair it with Monterey Jack cheese and fresh lime juice for a zingy twist on the original.
For a vegetarian version, skip the chicken and swap in more beans—pinto, white, or even chickpeas work well. Use vegetable broth and a dairy-free cream cheese for a soup that’s still creamy and satisfying.
Got leftovers? Use them creatively. Spoon the soup over baked potatoes, turn it into a casserole by adding rice and baking with extra cheese on top, or stir it into pasta for a bold fusion dish. Like this creamy buffalo chicken soup, it’s a base recipe that’s endlessly versatile.
FAQs About Chicken Enchilada Soup
What’s the difference between red and green chicken enchilada soup?
Red chicken enchilada soup uses a tomato- and chili-based sauce, giving it a rich, slightly smoky flavor. Green enchilada soup is made with a tomatillo-based sauce that’s tangier and often spicier, especially if jalapeños or serranos are included.
Can I make this easy chicken enchilada soup in a slow cooker?
Absolutely. Just add all ingredients (except the cream cheese and shredded cheese) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, then stir in the cream cheese and cheese until smooth before serving.
How can I make this soup thicker or thinner?
For a thicker soup, reduce the broth slightly or add a tablespoon of masa harina or cornmeal. To thin it out, simply stir in more chicken broth or water until you reach your desired consistency.
What are the best cheeses to use in chicken enchilada soup?
Cheddar brings a sharp, rich flavor while Monterey Jack melts beautifully and adds mild creaminess. A blend of the two often gives the best of both worlds.
Conclusion: Why This Chicken Enchilada Soup Belongs in Your Weekly Rotation
There’s a reason this chicken enchilada soup has become a go-to favorite for so many home cooks. It’s the perfect mix of bold flavor, creamy texture, and wholesome ingredients—all made in one pot. It’s hearty enough to stand alone as a full dinner, yet light enough to enjoy year-round.
With its balance of spice and creaminess, protein and fiber, and the flexibility to suit any schedule or taste, it truly checks all the boxes. This is comfort food made easy—whether you’re feeding a family or batch-cooking for the week.
So grab your favorite toppings, ladle it up, and dig into a bowl of something that’s as satisfying as it is simple.
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