If you love the zesty, saucy goodness of chicken enchiladas, this Chicken Enchilada Soup will be your new go-to comfort meal. It has all the flavors of the classic dish tender shredded chicken, melty cheese, smoky spices, and a touch of heat in one hearty bowl. I first made this soup after a long workday when I was craving enchiladas but didn’t have the time to roll tortillas. I grabbed my favorite ingredients, tossed them into a pot, and hoped for the best. Thirty minutes later, the house smelled incredible warm, spicy, and homey. One bite in, I knew it was going straight into the “make again” list.
Now this Chicken Enchilada Soup sits right alongside my Marry Me Chicken Soup and Cajun Potato Soup as one of our family’s all-time favorites.
It’s cozy, creamy, and full of flavor everything you love about Mexican-inspired cooking without all the effort.
Chicken Enchilada Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for about 4 minutes until soft. Stir in garlic, chili powder, cumin, and smoked paprika, and cook for another 30 seconds to bloom the spices.
- Pour in the enchilada sauce, diced tomatoes, and chicken broth. Stir well and bring to a gentle simmer.
- Add shredded chicken, black beans, and corn. Stir to combine and let simmer for 10 minutes, allowing the flavors to blend.
- Lower the heat and stir in the heavy cream and shredded cheese. Stir until the cheese melts completely and the soup thickens slightly.
- Season with salt and pepper, then ladle into bowls. Top with tortilla chips, cilantro, avocado, or a dollop of sour cream.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Chicken Enchilada Soup
This soup brings big enchilada flavor to the table in a fraction of the time. It’s thick, creamy, and loaded with tender chicken, beans, corn, and melty cheese. The best part? You can make it on the stovetop, in the slow cooker, or even in the Instant Pot.
If you’re a fan of zesty soups like my Slow Cooker Mexican Chicken or creamy ones like Chicken Corn Chowder, this recipe combines both worlds creamy and spicy, comforting and lively.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- ½ cup heavy cream
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper to taste
For Toppings:
- Crushed tortilla chips
- Chopped cilantro
- Sour cream
- Diced avocado
If you love easy one-pot meals, this has the same cozy charm as my Cheesy Beef and Potato Soup — simple ingredients that turn into something spectacular.
How to Make Chicken Enchilada Soup
Step 1: Sauté the Base
In a large pot, heat olive oil over medium heat. Add diced onion and cook for about 4 minutes until soft. Stir in garlic, chili powder, cumin, and smoked paprika, and cook for another 30 seconds to bloom the spices.
Step 2: Add the Liquids
Pour in the enchilada sauce, diced tomatoes, and chicken broth. Stir well and bring to a gentle simmer.
Step 3: Add Chicken and Veggies
Add shredded chicken, black beans, and corn. Stir to combine and let simmer for 10 minutes, allowing the flavors to blend.
Step 4: Make It Creamy
Lower the heat and stir in the heavy cream and shredded cheese. Stir until the cheese melts completely and the soup thickens slightly.
Step 5: Taste and Serve
Season with salt and pepper, then ladle into bowls. Top with tortilla chips, cilantro, avocado, or a dollop of sour cream.
For a complete meal, pair it with my Christmas Bread Recipe or Garlic Herb Dinner Rolls.
Tips for the Best Chicken Enchilada Soup
- Use rotisserie chicken: Saves time and gives deep, savory flavor.
- Add cheese off the heat: Keeps the soup creamy without curdling.
- Want extra thickness? Blend a small portion of the soup, then stir it back in.
- Make it spicier: Add jalapeños or a few dashes of hot sauce.
This tip works wonders in my Ham and Potato Chowder too — blending just a bit creates the perfect creamy base.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze without cheese or cream; add them when reheating.
Reheating: Warm on low heat and stir occasionally. Add a splash of broth or milk if needed.
If you love soups that get better overnight, my Beef Lombardi Casserole has that same next-day flavor boost.
Flavor Variations
- Creamy Green Enchilada Soup: Use green enchilada sauce and Monterey Jack cheese.
- Vegetarian Version: Skip chicken and add extra beans and veggies.
- Cheesy Ranch Style: Stir in a packet of ranch seasoning and extra cheddar.
- Spicy Kick: Add chipotle peppers in adobo for smoky heat.
If you like recipes with flexibility, this one’s a cousin to my Creamy Beef Noodle Bake — comforting, simple, and endlessly customizable.
Frequently Asked Questions
1. Can I make Chicken Enchilada Soup in a slow cooker?
Yes! Combine all ingredients except cheese and cream. Cook on LOW for 5–6 hours, stir in cream and cheese before serving.
2. Can I make it ahead?
Definitely. This soup reheats beautifully — just store the toppings separately.
3. How do I make it thicker?
Mash a few beans or add a tablespoon of cornstarch dissolved in milk.
4. What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend all melt perfectly.
The Final Bite
This Chicken Enchilada Soup takes all the zesty, creamy flavor of enchiladas and turns it into a spoonful of comfort. It’s warm, hearty, and full of spice and cheese a dish that brings a little fiesta to any night of the week.
Serve it with tortilla chips or a slice of No-Knead Dutch Oven Bread and you’ve got the perfect meal: easy, cozy, and absolutely unforgettable.