Creamy and comforting, this Chicken Enchilada Soup is loaded with shredded chicken, fire-roasted tomatoes, black beans, corn and spices in a creamy broth. It takes only 30 minutes from start to finish for the perfect quick weeknight dinner for the whole family!

Chicken enchilada soup topped with sour cream, cilantro, jalapeños and lime.

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, tomato sauce, chicken stock, black beans, corn, diced green chiles, chicken and spices for the perfect base for any Tex-Mex soup or chili. Then, add in cream cheese for extra richness that truly takes this dish to the next level. Finish it off with shredded cheddar cheese, sour cream, diced avocado, fresh cilantro and lime juice, and just wait until you take that first bite! So creamy, so comforting, and so incredibly tasty! It’s going to have everyone wanting seconds. 

easy too!

This chicken enchilada soup is my kind of recipe. Basically you just throw a few simple ingredients in your slow cooker and let it do its thing for about 30 minutes. Every ingredient is probably something you already have in your pantry. You can use leftover, canned or rotisserie chicken. You’ll also need canned black beans, corn, diced tomatoes and green chiles, chicken broth, spices and enchilada sauce. Sauté an onion, bell pepper and garlic for extra flavor and there you have it. The perfect easy weeknight meal!

I enjoyed this soup topped with a little shredded cheese, avocado slices, tortilla chips and fresh cilantro. But it’s also so tasty with a handful of tortilla chips on the side that I can dip into the soup as I eat it. There’s really no wrong way to chow down on this deliciousness!

Finish it off with shredded cheddar cheese, sour cream, diced avocado, fresh cilantro and lime juice, and just wait until you take that first bite! So creamy, so comforting, and so incredibly tasty! It’s going to have everyone wanting seconds. 

Creamy Chicken Enchilada Soup is a quick and easy meal that is full of amazing flavors and is perfect for a chilly, busy day! 

Ingredients needed

This chicken enchilada soup recipe is made with lots of canned pantry staples. You probably have many 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 with juices will add the perfect amount of mild heat.
  • 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 makes this soup come to life with flavor. Add in some red chili flakes for extra heat.
  • Cream cheese: Optional, but recommended for major 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!
Small bowl of shredded chicken with other bowls of black beans, corn, broth and spices.

How to make this recipe

Break out your soup pot and get ready to make this amazing enchilada soup! It’s like your favorite Mexican dish 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: Add your favorite toppings and enjoy!

Make it in a slow cooker

If you want to let this slow cook all day, feel free to add all of the ingredients to your crockpot! 

Once you’ve sautéed the onion, bell pepper and garlic, add everything except the cream cheese to the crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in the cream cheese in the last 20 minutes of cooking.

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

  • 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. You could also use diced tomatoes without the green chiles.
  • Change the consistency: This soup is pretty thick. If you prefer more liquid, add 1 cup to 2 cups more of the stock/broth.
Chicken enchilada soup topped with sour cream, cilantro, jalapeños and lime.
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Creamy Chicken Enchilada Soup

Creamy and comforting, this Chicken Enchilada Soup is loaded with shredded chicken, fire-roasted tomatoes, black beans, corn and spices in a creamy broth. It takes only 30 minutes from start to finish for the perfect quick weeknight dinner for the whole family!
Author: Kim

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup white or yellow onion, finely chopped
  • 1 medium red bell pepper, about 1 cup, finely chopped
  • 3 garlic cloves, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
  • 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
  • 1 cup enchilada sauce
  • 1 cup chicken stock or broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
  • 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
  • 2 teaspoons ground cumin
  • 2 teaspoons salt, to taste
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon red chili flakes, omit or reduce for less spice
  • 1/4 teaspoon ground black pepper
  • 4 ounces full-fat or light brick cream cheese*, softened and slightly warmed, feel free to use the full 8 ounces, if you prefer the soup to be creamier
  • Optional toppings: shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, lime juice

Instructions 

  • 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.
  • Stir in tomatoes, enchilada sauce, stock/broth, beans, corn, chicken, and spices; stir to combine. Lower the heat to medium-low and simmer (uncovered) for about 15 to 30 minutes or until the soup thickens and flavors blend.
  • After about 15 to 30 minutes, stir in the cream cheese until melted and cook, uncovered, for an additional 5 minutes.
  • Serve with your favorite toppings and enjoy!

Notes

*Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped and on a microwave-safe plate. This will helps it mix into the soup much easier.
Slow Cooker Instructions
Once you’ve sautéed the onion, bell pepper and garlic, add everything except the cream cheese to the crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in the cream cheese in the last 20 minutes of cooking.
Instant Pot Instructions
To cook this in the instant pot, 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!
Storing Leftovers
Place leftovers in an airtight container and store in the fridge for up to about 4 days. Reheat in the microwave or on the stovetop.
More Tips
  • This soup has a slight kick of heat. If you’re sensitive to spice, omit the red chili flakes and reduce the chili powder to 1 teaspoon. You could also use regular diced tomatoes without the green chiles.
  • This is a thick soup. If you prefer a thinner consistency, add 1 to 2 cups more of the broth.
Serving: 1cup, Calories: 309kcal, Carbohydrates: 28g, Protein: 20g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 55mg, Sodium: 1763mg, Potassium: 492mg, Fiber: 8g, Sugar: 9g, Vitamin A: 1909IU, Vitamin C: 32mg, Calcium: 114mg, Iron: 4mg

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