Chicken Enchilada Soup – A Hearty Tex-Mex Bowl of Comfort

There’s something deeply satisfying about sitting down with a steaming bowl of Chicken Enchilada Soup on a cool evening. The first spoonful hits you with smoky heat, creamy richness, and that unmistakable enchilada flavor that feels like home. If you’ve ever wished you could turn your favorite enchiladas into a cozy one-pot meal, this soup makes that dream come true. It’s the kind of dish that warms your hands, fills your belly, and somehow makes even an ordinary Tuesday feel like a celebration.

Whether you’re feeding the family after a long day or craving something bold and comforting, this Chicken Enchilada Soup delivers all the flavor with half the effort.

What Is Chicken Enchilada Soup?

Imagine your favorite chicken enchiladas—tender shredded chicken, tangy red sauce, melted cheese—all simmered into one hearty pot. That’s the essence of Chicken Enchilada Soup. It’s a Tex-Mex–inspired dish that blends classic Mexican flavors with the convenience of American comfort food.

The base usually starts with enchilada sauce, tomatoes, and chicken broth. Add in beans, corn, spices, and cheese, and you’ve got a thick, rich soup that’s equal parts savory and satisfying. It’s perfect for weeknights, tailgates, or cozy weekends at home. Unlike chili, it’s smoother and creamier, but still packs that same depth of flavor.

Chicken Enchilada Soup

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• Author: Rasha Annan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Chicken Enchilada Soup is a hearty Tex-Mex comfort meal that combines tender shredded chicken, red enchilada sauce, beans, corn, and creamy cheese into one flavorful bowl. Perfect for busy weeknights, it’s rich, filling, and packed with that classic enchilada taste in a simple one-pot recipe.

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Ingredients

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• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts or thighs

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 can (10 oz) red enchilada sauce

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and pepper, to taste

• ½ cup heavy cream or 4 oz cream cheese

• 1 cup shredded cheddar or Mexican blend cheese

Optional Toppings:

• Sliced avocado

• Fresh cilantro

• Crushed tortilla chips or strips

• Lime wedges

• Sour cream

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Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and garlic, cooking until fragrant and translucent.

• Add chicken and cook until lightly browned on both sides.

• Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Stir well.

• Bring to a simmer, then reduce heat, cover, and cook for 20 minutes until chicken is tender.

• Remove chicken, shred it with two forks, and return it to the pot.

• Stir in cream or cream cheese until melted and smooth.

• Add shredded cheese and mix until the soup thickens slightly and turns creamy.

• Serve hot with your favorite toppings like tortilla strips, cilantro, avocado, or lime.

Notes

For extra flavor, use smoked paprika or add chipotle peppers for spice.

Rotisserie chicken works perfectly if you’re short on time.

To make it thicker, blend a portion of the soup and stir it back in or add a tablespoon of masa harina.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 380
• Sugar: 6 g
• Sodium: 920 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 95 mg

Ingredients & What You’ll Need

You don’t need fancy ingredients—just a few pantry staples and fresh add-ins to bring it all together.

Main Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup heavy cream or 4 oz cream cheese (for creaminess)
• 1 cup shredded cheddar or Mexican blend cheese

Toppings (Optional but Worth It)

• Sliced avocado
• Fresh cilantro
• Crushed tortilla chips or strips
• Lime wedges
• Sour cream

This ingredient lineup creates a bold, layered flavor profile—earthy cumin, smoky paprika, tangy enchilada sauce, and creamy cheese all working together.

How to Make Chicken Enchilada Soup

Stovetop Method

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and garlic, sautéing until fragrant and translucent—about 3 minutes. Add chicken pieces and cook until lightly browned on both sides.

Next, pour in chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and seasonings. Stir everything together, bring it to a simmer, then reduce the heat and cover. Let it cook for about 20 minutes until the chicken is tender enough to shred.

Remove the chicken, shred it using two forks, and return it to the pot. Stir in cream or cream cheese until melted and smooth. Add shredded cheese last, stirring until the soup thickens slightly and becomes velvety.

Slow Cooker Method

If you’d rather “set it and forget it,” place all ingredients (except cheese and cream) into your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Before serving, remove and shred the chicken, then stir in cheese and cream until perfectly melted.

Instant Pot Version

For a quicker approach, sauté onions and garlic using the Sauté function, then add all other ingredients except dairy. Seal and cook on high pressure for 12 minutes. Quick-release the steam, shred the chicken, and stir in the cream and cheese.

The Instant Pot version gives you that all-day flavor in under 30 minutes.

Dietary Variations & Substitutions

You can easily adapt Chicken Enchilada Soup for any diet without losing flavor or texture.

Vegan or Plant-Based

Swap the chicken for jackfruit, tofu, or chickpeas. Replace the chicken broth with vegetable broth, and use dairy-free cream cheese or coconut milk for creaminess. Choose a vegan enchilada sauce to ensure no animal products are used.

Gluten-Free

Use certified gluten-free enchilada sauce and corn tortillas for topping instead of flour-based chips. Masa harina also makes a great thickener that keeps the soup naturally gluten-free.

Low-Calorie or Lightened-Up

Opt for low-fat milk or plain Greek yogurt instead of cream. Use reduced-fat cheese and lean chicken breast. You can also skip the cheese entirely and rely on pureed beans to thicken the soup naturally.

Halal or Kosher

Simply ensure the chicken and cheese you use are certified Halal or Kosher. The rest of the ingredients are typically compliant, but always check labels for additives.

Each version maintains that signature enchilada flavor while meeting your specific dietary needs.

Tips, Variations & Add-Ins

If you love customizing your soups, this one’s your playground. You can stir in cooked rice for extra body, or add diced bell peppers for a pop of color and sweetness. For extra heat, a spoonful of chipotle peppers in adobo sauce works wonders.

If you want a “loaded” feel, top your bowl with crispy tortilla strips, sour cream, or shredded lettuce for a taco-soup vibe. Rotisserie chicken is a popular shortcut—just toss it in near the end to warm through.

You might notice the flavors deepen overnight, so don’t hesitate to make it ahead of time. When reheating, add a splash of broth to restore its perfect consistency.

Serving Suggestions & Garnishes

The toppings make all the difference here. Serve your Chicken Enchilada Soup with crushed tortilla chips, a handful of cheese, and a squeeze of lime. The crunch, cream, and acidity balance the soup beautifully.

Pair it with cornbread, a fresh side salad, or even Mexican rice for a more filling meal. It also makes a great appetizer for a taco night—just serve smaller portions in cups with a sprinkle of cheese and cilantro on top.

Storage, Freezing & Reheating

Leftovers? Lucky you. Store your Chicken Enchilada Soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months.

If freezing, skip adding cheese and cream before freezing to maintain the best texture. When reheating, warm slowly over medium heat, stirring occasionally. Add your dairy ingredients once the soup is hot but not boiling to prevent curdling.

The flavors often get even richer the next day, making this one of those rare soups that tastes better as leftovers.

When you crave something hearty, comforting, and packed with bold flavor, Chicken Enchilada Soup never disappoints. Every spoonful combines the warmth of home-cooked enchiladas with the simplicity of a one-pot meal. Whether you’re cooking for a busy weeknight or meal-prepping for the week ahead, this Tex-Mex classic will quickly earn a permanent spot in your recipe rotation.

FAQ

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Rotisserie chicken is a great shortcut for Chicken Enchilada Soup. Just shred it and add it during the last few minutes of cooking so it warms through without drying out.

How can I make Chicken Enchilada Soup thicker?

If you prefer a creamier texture, stir in a tablespoon of masa harina or cornstarch mixed with water. You can also blend a portion of the soup and add it back for natural thickness without extra cream.

Is Chicken Enchilada Soup spicy?

It has a mild to medium heat level, depending on your enchilada sauce. For a spicier kick, add diced jalapeños or chipotle peppers. To make it milder, use mild enchilada sauce and skip the chili powder.

Can I make this soup ahead of time?

Yes! In fact, the flavors deepen overnight. Store it in the fridge for up to 4 days, and reheat gently on the stove or in the microwave. Add a splash of broth if it thickens too much.

What toppings go best with Chicken Enchilada Soup?

Top it with shredded cheese, avocado, lime wedges, sour cream, or crispy tortilla strips. These add flavor, texture, and that authentic Tex-Mex finish everyone loves.