This Chicken Enchilada Soup brings all the comforting flavors of classic enchiladas into a hearty, soul-warming bowl. It's a perfect weeknight dinner that comes together quickly, using simple pantry staples.
The soup is rich and creamy with a subtle kick from green chiles and enchilada sauce. Every spoonful is loaded with tender chicken, black beans, corn, and gooey melted cheese.
Whether you're feeding a crowd or meal-prepping for the week, this recipe is a guaranteed hit. Serve it with tortilla chips, avocado, and a squeeze of lime for a complete meal.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon olive oil
Used for sautéing the aromatics. You can substitute with avocado oil or butter.
1 medium yellow onion, diced
Adds a savory base. Use a sweet onion if you prefer a milder flavor.
3 cloves garlic, minced
Fresh garlic is best, but you can use 1 teaspoon garlic powder in a pinch.
1 (4-ounce) can diced green chiles
These add a mild, tangy heat. For more spice, use a 7-ounce can or add jalapeños.
1 (10-ounce) can red enchilada sauce
Choose mild, medium, or hot depending on your heat preference. You can also use green enchilada sauce for a different flavor.
4 cups low-sodium chicken broth
Low-sodium lets you control the salt. If using regular broth, reduce added salt.
1 (15-ounce) can black beans, drained and rinsed
Rinsing removes excess sodium and helps prevent gassiness. You can substitute pinto beans.
1 (15-ounce) can corn kernels, drained
Frozen corn also works well; no need to thaw.
1 teaspoon ground cumin
Toasting it briefly in the oil enhances its flavor. You can use smoked cumin for a deeper taste.
1 teaspoon chili powder
Adds warmth and color. Use ancho chili powder for a smoky note.
1/2 teaspoon smoked paprika
This gives a subtle smoky flavor. Regular paprika works too.
2 cups shredded cooked chicken
Rotisserie chicken is a great time-saver. Shredded chicken thighs are juicier, while breast is leaner.
4 ounces cream cheese, softened and cubed
Use full-fat for the creamiest texture. Neufchâtel (low-fat) works but will be slightly less rich.
1 cup shredded cheddar cheese
Sharp cheddar adds a nice bite. You can use a Mexican blend or Monterey Jack.
Salt and black pepper to taste
Season at the end, as the broth and cheeses add salt.
Tips & Tricks
Don't skip softening the cream cheese
If you add cold cream cheese directly to the hot soup, it will clump. Let it sit at room temperature for 15 minutes and cube it small.
Control the heat
Taste the sauce before adding all the spices. Start with half the chili powder and add more to your liking.
Avoid a watery soup
If you prefer a thicker soup, simmer uncovered for an extra 5 minutes to reduce the liquid, or mash some of the beans before adding.
Pro Tips
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, until translucent and just starting to brown at the edges, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
2. Bloom the Spices
Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant and coat the onions.
3. Add the Liquids and Canned Goods
Pour in the green chiles, enchilada sauce, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the black beans and corn. Bring the soup to a simmer over medium-high heat (about 375°F / 190°C).
4. Simmer the Soup
Reduce the heat to medium-low (around 300°F / 150°C) and let the soup simmer gently for 10 minutes, allowing the flavors to meld. The soup should be steaming and slightly thickened.
5. Add the Chicken and Cream Cheese
Add the shredded chicken and cubed cream cheese. Stir until the cream cheese is completely melted and the soup is smooth and creamy, about 2-3 minutes.
6. Melt the Cheddar
Stir in the shredded cheddar cheese, a handful at a time, until fully melted and the soup is glossy. Taste and season with salt and pepper as needed.
7. Serve Hot
Ladle the soup into bowls and top with your favorite garnishes like tortilla chips, avocado, cilantro, or a squeeze of lime. Serve immediately.
Delicious Variations
Spicy Kick
Add a finely diced jalapeño with the onions, and use hot enchilada sauce. Top with sliced serrano peppers.
Vegetarian
Omit the chicken and use vegetable broth. Add an extra can of beans or some sautéed bell peppers for bulk.
Creamy Green Chile
Use green enchilada sauce instead of red, and swap the cheddar for Monterey Jack. Add a handful of fresh spinach at the end until wilted.
How to Store Chicken Enchilada Soup
Refrigerator
Store in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a pot over medium-low heat (about 300°F / 150°C), stirring occasionally, until hot and creamy. You can also microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe. Just shred the meat and add it in step 5. It saves time and adds great flavor.
Q: How can I make this soup thicker?
To thicken the soup, simmer it uncovered for an extra 5-10 minutes to reduce the liquid. You can also mash some of the black beans with a fork before adding them, or stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for 2 minutes.
Q: Can I make this in a slow cooker?
Yes, you can. Sauté the onion and garlic in a skillet first, then transfer to a slow cooker with all remaining ingredients except the cream cheese and cheddar. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cheeses and let them melt before serving.
Q: Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as you use gluten-free enchilada sauce and broth. Check the labels to be sure.
Q: Can I use Greek yogurt instead of cream cheese?
Plain Greek yogurt can be substituted, but it may curdle if added to hot liquid. Stir it in at the very end after removing the pot from the heat, and use full-fat yogurt for best results.
I hope you enjoy this comforting Chicken Enchilada Soup as much as my family does! If you try it, please leave a rating and comment below. Don't forget to share your creations on social media with #EnchiladaSoupLove. Happy cooking!
Chicken Enchilada Soup
Warm up with this creamy, zesty Chicken Enchilada Soup – a one-pot meal that's ready in 30 minutes and packed with flavor.
🧂 Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 (10-ounce) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cups shredded cooked chicken
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
📋 Instructions
- 1Sauté the Aromatics — Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, until translucent and just starting to brown at the edges, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- 2Bloom the Spices — Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant and coat the onions.
- 3Add the Liquids and Canned Goods — Pour in the green chiles, enchilada sauce, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the black beans and corn. Bring the soup to a simmer over medium-high heat (about 375°F / 190°C).
- 4Simmer the Soup — Reduce the heat to medium-low (around 300°F / 150°C) and let the soup simmer gently for 10 minutes, allowing the flavors to meld. The soup should be steaming and slightly thickened.
- 5Add the Chicken and Cream Cheese — Add the shredded chicken and cubed cream cheese. Stir until the cream cheese is completely melted and the soup is smooth and creamy, about 2-3 minutes.
- 6Melt the Cheddar — Stir in the shredded cheddar cheese, a handful at a time, until fully melted and the soup is glossy. Taste and season with salt and pepper as needed.
- 7Serve Hot — Ladle the soup into bowls and top with your favorite garnishes like tortilla chips, avocado, cilantro, or a squeeze of lime. Serve immediately.
