Creamy Chicken Enchilada Soup

I’ve made this easy chicken enchilada soup so many times over the past few years, I’ve lost count! Personally, I think it’s the best soup of all my soup recipes. It’s hearty and creamy without being too heavy and is filled with so much flavor that you’ll want to make it just as often as I do!

It starts with sautéed vegetables, and those are combined with fire-roasted diced tomatoes, enchilada sauce, chicken stock, black beans, corn, chicken and spices for the most incredible Tex-Mex soup. Finish with a little cream cheese for rich creaminess, then add your favorite toppings like shredded cheddar cheese, sour cream, diced avocado, fresh cilantro and lime juice. From that first bite, you’ll be obsessed! It’s wonderfully creamy, comforting, and super tasty! Everyone’s going to be requesting seconds. 

Another home run recipe! I made this today and it definitely hit the spot in cold, rainy upstate NY. So delicious! Followed exact recipe – would not change a thing! Thank you!

— Chari

Why you will love this recipe

• It’s packed with deliciousness: All the best Mexican ingredients are included to give this chicken enchilada soup deep, complex flavors that you’re going to love.
• Quick & easy to make: This is the perfect meal to whip up on busy weeknights or lazy weekends because it’s a one-pot meal that goes from pantry to table in 30 minutes!
• It’s really satisfying: Plenty of chicken, black beans and veggies are combined to load this soup up with protein, fiber and nutrition. 
• Great for meal prep: This tastes even better the next day and keeps fresh for days. It’s even freezer friendly! 

Ingredients needed

This chicken enchilada soup recipe is made with many canned pantry staples. You probably have most of these ingredients in your kitchen right now. It’s also really versatile. You can easily make this your own by substituting or omitting any ingredients to suite your family’s taste preference. Here’s everything you’ll need to make it:

• Olive oil: For sautéing the vegetables.
• Veggies: A white or yellow onion, red bell pepper and garlic adds color, texture and delicious savory flavor.
• Canned diced tomatoes: Fire-roasted tomatoes with green chilies and all the juices will add the perfect amount of mild heat and sharp tomato flavor.
• Enchilada sauce: The key ingredient for that classic enchilada taste. I really like the one from Trader Joe’s but use any favorite.
• Stock: Combined with the enchilada sauce for the base of the soup. Chicken stock is best but chicken broth works too.  
• Canned black beans: Adds fiber and heartiness. You can swap for kidney beans, pinto beans or cannellini beans. 
• Sweet corn: Feel free to use canned, frozen or fresh corn.
• Cooked chicken: You’ll need 2 to 3 cups (approximately 2 chicken breasts) shredded chicken. Rotisserie chicken is my go-to because it’s convenient and has tons of great flavor.
• Spices: A simple blend of cumin, chili powder, oregano, salt and pepper make this soup come to life with flavor. Add in some red chili flakes for extra heat.
• Cream cheese: Optional, but recommended for wonderful creaminess.
• Toppings: Finish your bowl off with tortilla strips, fresh cilantro, lime juice, cheddar or monterey jack cheese, sour cream, avocado and whatever else sounds good!

How to make this recipe

Break out your soup pot and get ready to make this amazing enchilada soup! It’s like chicken enchiladas in an easier, just as delicious soup form! Here is how it comes together:

1. Sauté veggies: On the stove-top, heat oil in a stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 2 more minutes, stirring occasionally.

2. Simmer: Stir in tomatoes, enchilada sauce, stock/broth, beans, corn, green chiles, chicken, and spices; stir to combine. Lower the heat to medium-low and simmer (uncovered) for about 15 to 30 minutes or until the chili thickens and flavors blend.

3. Add cream cheese: After about 15 to 30 minutes, stir in the cream cheese until melted and cook, uncovered, for an additional 5 minutes. 
4. Serve: Garnish with your favorite toppings and some lime wedges, and enjoy!

Make it in a slow cooker

Make it in an instant pot

It’s really not any quicker to cook this in the instant pot, but if you’d like to add the olive oil, onions, and peppers in the “sauté” mode. Cook until tender then add the garlic and cook an additional 30 seconds. Add the rest of the ingredients (except the cream cheese) to the instant pot and cook on “manual” for 20 minutes. Then, do a slow release of the steam, stir the softened cream cheese in until melted into the soup and enjoy!

Helpful tips

Here are some helpful tips, so your enchilada soup is absolute perfection!

• Enchilada sauce: You can use 1 cup enchilada sauce from a jar or can, or you can make your own homemade enchilada sauce.
• Warm the cream cheese: The cream cheese will mix into the soup easier if you heat it in the microwave for 15-20 seconds. Just be sure to unwrap it first!
• Make it less spicy: This soup has medium heat. If you’re sensitive to spice, omit the red chili flakes and reduce the chili powder to 1 teaspoon. For even less heat, use diced tomatoes without green chiles.
• Change the consistency: This soup is thick with loads of great texture. If you prefer more liquid, add 1 cup to 2 cups more of the stock/broth.
• Gluten free: To make this gluten free, check your labels and make sure the enchilada sauce isn’t thickened with flour. 
• Dairy-free: For dairy-free enchilada soup, skip the cream cheese or use a dairy-free substitute.

Frequently asked questions

Variations

This chicken enchilada soup recipe is really versatile. It’s easy to change it up and customize it, depending on the ingredients you have available and based on your taste preferences. Here are some options:

• Make it vegetarian: Feel free to leave out the chicken, and add an extra can of beans or some extra vegetables like chopped sweet potato.
• Turn up the heat: Add red pepper flakes, cayenne pepper, sliced jalapeño or tabasco sauce to make it as spicy as you’ want’d like!
• Switch up the beans: We typically use black beans in Mexican-style soups like this one, but chili beans, great northern beans, pinto beans or white beans would all work great.
• Toppings: Add any toppings you desire! We love cilantro, lime juice, sliced avocado and jalapeños. It’s also delicious with sour cream and cheese!

Storage recommendations

Chicken enchilada soup is to make ahead and enjoy as quick lunches and dinners throughout the week! It tastes even better the next day once the spices and ingredients have joined together and intensified.

• Storing leftovers: Once completely cool, transfer to an airtight container in the fridge for up to 4 to 5 days.
• To freeze: Once completely cool, transfer to freezer-safe containers or resealable freezer bags. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. It will keep for about 2-3 months. If possible, we recommend freezing before adding the cream cheese.
• To reheat: When you’re ready to enjoy, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.