If you’re craving something hearty, flavorful, and warm enough to chase away the cold, this Chicken Enchilada Soup is exactly what you need. It’s rich, creamy, and full of that bold, zesty flavor that makes every bite taste like your favorite enchiladas — just in soup form!
The first time I made this, it was one of those cozy nights when I wanted Mexican food but didn’t want to fuss with rolling enchiladas. I threw everything in a pot, and the result was magic: tender shredded chicken swimming in a spicy, cheesy broth that tasted like a warm hug. Now, it’s one of my family’s favorite soups — right alongside my Slow Cooker Mexican Chicken and Mexican Street Corn Soup.
Chicken Enchilada Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic, chili powder, cumin, and paprika. Cook another 30 seconds until fragrant.
- Add enchilada sauce, diced tomatoes, black beans, corn, chicken, and broth. Stir everything together and bring to a boil.
- Reduce heat and simmer for about 20–25 minutes, stirring occasionally, until slightly thickened.
- Turn off the heat and stir in shredded cheese and sour cream until melted and smooth. Do not boil after adding dairy.
- Ladle into bowls and top with crushed tortilla chips, avocado, cilantro, and lime juice if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Chicken Enchilada Soup
This recipe brings together the best of comfort and convenience. It’s quick to make, loaded with flavor, and can easily be adjusted for your spice level. Plus, it’s perfect for meal prep — it tastes even better the next day.
You get all the classic enchilada goodness — shredded chicken, corn, beans, and plenty of cheese — without turning on your oven.
If you love creamy, bold soups like my Slow Cooker Amish Corn Chowder, this one will become your new favorite comfort meal.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 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 frozen or canned corn
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Creamy Finish:
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or Greek yogurt
Toppings:
- Fresh cilantro
- Sliced avocado
- Crushed tortilla chips
- Lime wedges
If you love fun topping ideas like this, check out my Sweet Potato Bowl Recipes — the same build-your-own style works perfectly here.
How to Make Chicken Enchilada Soup
Step 1: Sauté the Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic, chili powder, cumin, and paprika. Cook another 30 seconds until fragrant.
Step 2: Add the Main Ingredients
Add enchilada sauce, diced tomatoes, black beans, corn, chicken, and broth. Stir everything together and bring to a boil.
Step 3: Simmer
Reduce heat and simmer for about 20–25 minutes, stirring occasionally, until the soup thickens slightly and flavors blend together.
If you’ve tried my Slow Cooker Mexican Chicken, you already know how layering these flavors gives you that deep, rich taste.
Step 4: Make It Creamy
Turn off the heat and stir in shredded cheese and sour cream until melted and smooth. Don’t let it boil — this keeps the soup creamy, not grainy.
Step 5: Serve & Garnish
Ladle the soup into bowls and top with crushed tortilla chips, avocado slices, cilantro, and a squeeze of lime.
Pair it with my Christmas Bread Recipe or a simple salad for a cozy meal everyone will love.
Tips for the Best Enchilada Soup
Use Rotisserie Chicken: It saves time and adds flavor.
Adjust the Heat: Add jalapeños or hot sauce for spice lovers, or keep it mild with extra cheese.
Don’t Skip the Toppings: They add crunch, creaminess, and freshness to every bite.
Thicken It Up: If you like thicker soup, stir in 2 tablespoons of masa harina (corn flour) and cook for 5 minutes.
If you enjoy thick, hearty comfort meals, you’ll love my Creamy Beef Noodle Bake — the same cozy, creamy vibe in casserole form.
How to Store and Reheat
Storage:
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freezing:
Freeze for up to 2 months in portioned containers. Thaw in the refrigerator before reheating.
Reheating:
Reheat gently on the stovetop over medium heat, adding a splash of broth or milk if it thickens too much.
Flavor Variations
- Green Enchilada Soup: Use green enchilada sauce and add diced green chiles.
- Creamy Chipotle Version: Add 1–2 chipotle peppers in adobo for smoky spice.
- Vegetarian Option: Replace chicken with extra beans or roasted vegetables.
- Cheesy Queso Twist: Stir in a little cream cheese or Velveeta for a velvety texture.
For more creative takes on classic comfort foods, check out my Mexican Street Corn Soup — another creamy favorite that’s perfect for cold nights.
Frequently Asked Questions
1. Can I make this in the slow cooker?
Yes! Combine everything (except cheese and sour cream) and cook on LOW for 6 hours or HIGH for 3. Stir in the cheese and sour cream right before serving.
2. Can I use green enchilada sauce instead of red?
Absolutely — it gives a tangy twist and still works beautifully.
3. How spicy is this soup?
It’s mild to medium as written. Adjust spice by choosing a mild or spicy enchilada sauce.
4. Can I make it dairy-free?
Yes — skip the cheese and use coconut milk or a dairy-free alternative for creaminess.
The Final Bite: Creamy, Cheesy & Boldly Comforting
This Chicken Enchilada Soup is everything you love about enchiladas — bold flavor, creamy texture, and cheesy goodness — in one easy, soul-warming bowl. It’s hearty enough for dinner, cozy enough for a winter night, and simple enough for busy weeknights.
Serve it with tortilla chips, lime wedges, and a sprinkle of cheese, and you’ve got a meal that’ll make everyone ask for seconds.
For the perfect Mexican-inspired dinner, pair it with my Slow Cooker Mexican Chicken or Mexican Street Corn Soup for a true flavor fiesta.