Creamy Chicken Enchilada Soup Recipe You’ll Fall in Love With

Nothing says cozy comfort like a warm, flavorful bowl of Chicken Enchilada Soup. This recipe combines the zesty boldness of enchiladas with the creamy texture of a hearty soup — perfect for chilly nights, meal prep lunches, or feeding a hungry crowd. It’s rich, satisfying, and packs just the right amount of spice.

Whether you’re a fan of Tex-Mex flavors or just looking for a new twist on chicken soup, this Chicken Enchilada Soup will become a new favorite in your kitchen.

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What is Chicken Enchilada Soup?

Chicken Enchilada Soup is a rich, creamy soup inspired by classic chicken enchiladas. It features shredded chicken, black beans, corn, cheese, enchilada sauce, and a variety of seasonings simmered together to create a thick, hearty dish. Think of it as everything you love about enchiladas — in soup form!

Why You’ll Love It

There are so many reasons to fall in love with this Chicken Enchilada Soup:

• Bold and Spicy Flavors: Seasoned with chili powder, cumin, and jalapeño for a Tex-Mex punch.
• Creamy & Cheesy: Cream cheese and shredded cheese make it irresistibly rich.
• Hearty & Filling: Packed with protein from chicken and beans, plus fiber-rich corn.
• Easy to Prepare: Made in one pot for simple cleanup.
• Perfect for Meal Prep: Makes 11 servings and stores beautifully.

Chicken Enchilada Soup Variations

Feel free to customize your soup with what you have on hand or to suit your preferences:

• Swap the Chicken: Use rotisserie chicken, leftover grilled chicken, or shredded turkey.
• Make it Vegetarian: Skip the chicken and use extra beans or quinoa.
• Add More Veggies: Bell peppers, zucchini, or diced tomatoes all work well.
• Spice it Up: Add extra jalapeños or a few dashes of hot sauce for more heat.
• Thicken it Up: Stir in crushed tortilla chips or masa harina at the end.

Serving Suggestions

This soup is delicious on its own but even better with tasty toppings and sides:

• Toppings: Sour cream, chopped avocado, shredded cheese, fresh cilantro, or green onions.
• Side Ideas: Serve with tortilla chips, cornbread, crusty bread, or a simple green salad.
• Make it a Meal: Pair with a cheesy quesadilla or Mexican rice for a complete dinner.

Ingredients

Here’s what you’ll need for 11 servings:

Seasonings

• ½ teaspoon Each: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• Pinch Each: cinnamon, cayenne pepper

Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeño pepper, diced (seeds removed)
• 3 cloves garlic, minced
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chilies (undrained)
• 15 oz. black beans (drained and rinsed)
• 15 oz. canned whole kernel corn (drained)
• 1 teaspoon hot sauce (optional)
• 4 cups chicken broth
• 1 large boneless, skinless chicken breast (or 2 small)
• 4 oz. cream cheese (cubed and softened)
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese (or more cheddar)

Toppings

• Sour cream
• Shredded cheddar or pepper jack cheese
• Fresh cilantro
• Chopped green onion
• Chopped avocado

How to Make Chicken Enchilada Soup

Step 1: Sauté the Base

• In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add diced onion and jalapeño. Cook for 4–5 minutes until softened. Stir in garlic and cook another 30 seconds.

Step 2: Add the Seasonings & Sauce

• Sprinkle in the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Stir well. Add enchilada sauce, diced tomatoes with green chilies, black beans, corn, and hot sauce (if using). Mix to combine.

Step 3: Add Chicken & Simmer

• Pour in chicken broth and add the raw chicken breast. Bring soup to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until chicken is fully cooked.

Step 4: Shred Chicken & Add Creaminess

• Remove the chicken, shred it, and return it to the pot. Stir in the cubed cream cheese until melted, then mix in the cheddar and Monterey Jack cheeses. Stir until smooth.

Step 5: Simmer & Serve

• Let the soup simmer another 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.
• Serve hot topped with sour cream, cheese, avocado, cilantro and green onions, if desired.

Make Ahead & Storage Tips

• Make Ahead: This soup tastes even better the next day! Let it cool, then refrigerate in an airtight container.
• Storage: Store leftovers in the fridge for up to 4 days.
• Freezing: Freeze in individual containers for up to 2 months. Reheat on the stove or microwave after thawing in the fridge.

Nutrition Per Serving

(Approximate values per 1 of 11 servings)

• Calories: 290
• Protein: 18g
• Fat: 18g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 4g
• Sodium: 580mg

Note: Nutrition may vary depending on brands and toppings used.

Final Thoughts

• Chicken Enchilada Soup is the ultimate one-pot wonder — rich, creamy, and bursting with bold flavors. Whether you enjoy it on a weeknight, meal-prepped for lunches, or served to guests, it’s sure to impress. Make a big batch and let everyone pile on their favorite toppings — because this soup is as fun to customize as it is to eat!
• Don’t forget to check out our recommended kitchen tools and recipes on our website, myhomewish.com, to streamline prep and elevate your cooking game.