Chicken Enchilada Soup
When you’re craving enchiladas but don’t want to spend the evening rolling tortillas and assembling a casserole, Chicken Enchilada Soup gives you many of those same flavors in one warm, comforting bowl.
Tender shredded chicken simmers with red enchilada sauce, tomatoes, black beans, corn, onions, garlic, and smoky spices before cream cheese and cheddar are stirred in for a silky finish.
Top each bowl with crushed tortilla chips, avocado, cheese, sour cream, cilantro, or jalapeños and everyone can customize their dinner.
It’s creamy.
It’s hearty.
And it’s easy enough for a regular weeknight.
This soup is also particularly useful for leftover or rotisserie chicken because the meat simply gets stirred in and heated through.
Why You’ll Love Chicken Enchilada Soup
Easy one-pot dinner. Most of the recipe cooks in a single Dutch oven or soup pot.
Great use for cooked chicken. Rotisserie chicken makes preparation especially quick.
Protein-rich. Chicken and black beans make the soup satisfying.
Easy to customize. Make it mild, spicy, creamy, dairy-free, or extra cheesy.
Meal-prep friendly. The soup reheats beautifully.
Freezer-friendly. Freeze the soup before adding dairy for the best texture.
Perfect for toppings. Every bowl can be customized.
Ingredients
Chicken Enchilada Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1½ cups corn
- 3 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar or Mexican-style cheese blend
- Juice of 1 lime
- Salt to taste
Optional Toppings
- Crushed tortilla chips
- Shredded cheddar
- Sour cream
- Avocado
- Green onions
- Cilantro
- Jalapeños
- Lime wedges
Best Chicken for Enchilada Soup
Rotisserie Chicken
This is the easiest option.
Remove the skin and bones and shred approximately:
3 cups cooked chicken
It turns this into a very quick dinner.
Leftover Chicken
Baked, grilled, or roasted chicken works perfectly.
Chicken Breasts
You can poach or sauté chicken breasts specifically for the soup.
Chicken Thighs
Chicken thighs provide slightly richer flavor and stay especially tender.
If you’re starting with raw chicken, make sure it is cooked to 165°F in the thickest part.
Red or Green Enchilada Sauce?
For this recipe, I prefer red enchilada sauce.
It creates that deep, familiar enchilada flavor and works especially well with:
- Chicken
- Cheddar
- Black beans
- Corn
However, green enchilada sauce works too.
Using green sauce gives you a tangier, brighter Green Chicken Enchilada Soup.
How to Make Chicken Enchilada Soup
Step 1: Cook the Vegetables
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add:
- Onion
- Bell pepper
Cook for approximately 5 minutes, until softened.
Step 2: Add Garlic
Stir in the garlic.
Cook for about 30 seconds.
Don’t let it burn.
Step 3: Add Tomato Paste and Spices
Add:
- Tomato paste
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Garlic powder
- Black pepper
Cook for approximately 1 minute.
Heating the spices briefly helps bring out their flavor.
Step 4: Add Enchilada Sauce
Pour in the red enchilada sauce.
Stir until it combines with the vegetables and spices.
Step 5: Add Tomatoes and Broth
Add:
- Diced tomatoes
- Chicken broth
Stir well.
Bring the soup to a gentle simmer.
Step 6: Add Beans and Corn
Stir in:
- Black beans
- Corn
Simmer for approximately 10 minutes.
Step 7: Add Chicken
Add the cooked shredded chicken.
Continue simmering another 5–10 minutes, until everything is hot.
Step 8: Add Cream Cheese
Reduce the heat to low.
Add softened cream cheese in small pieces.
Stir until completely melted.
For an especially smooth soup, whisk some hot broth with the cream cheese in a separate bowl first, then pour it back into the pot.
Step 9: Add Cheddar
Stir in the shredded cheese a little at a time.
Keep the heat low.
Avoid aggressively boiling the soup after adding cheese because very high heat can make dairy sauces grainy.
Step 10: Finish With Lime
Add fresh lime juice.
Taste.
Adjust:
- Salt
- Pepper
- Chili powder
- Lime
as needed.
Step 11: Serve
Ladle the soup into bowls.
Top with:
- Tortilla chips
- Cheese
- Avocado
- Sour cream
- Cilantro
- Jalapeños
Serve immediately.
The Secret to Creamy Chicken Enchilada Soup
Soften the Cream Cheese
Cold cream cheese can leave small lumps.
Softened cream cheese melts much more easily.
Keep the Heat Low
Once the dairy goes in, don’t boil the soup aggressively.
Add Cheese Gradually
This helps it melt smoothly.
Use Enough Broth
Enchilada sauce and cream cheese can thicken the soup quickly.
Add more broth if needed.
Chicken Enchilada Soup With Rotisserie Chicken
This is probably the fastest version.
Prepare the soup base first.
Then stir in approximately:
3 cups shredded rotisserie chicken
during the final 10 minutes.
Because the chicken is already cooked, you’re simply warming it through.
Creamy Chicken Enchilada Soup
The main recipe is already creamy, but you can make it even richer by adding:
- 8 ounces cream cheese instead of 4
- ½ cup heavy cream
- Extra cheddar
For a lighter creamy soup, replace some cream cheese with Greek yogurt added after the soup has cooled slightly.
Chicken Enchilada Soup Without Cream Cheese
For a lighter version, simply omit the cream cheese.
You can still add:
½–1 cup shredded cheddar
before serving.
Or leave out all dairy for a brothier enchilada soup.
Chicken Enchilada Soup With Heavy Cream
Instead of cream cheese, add:
¾ cup heavy cream
toward the end.
Let the soup heat gently.
Don’t boil vigorously.
Slow Cooker Chicken Enchilada Soup
This recipe adapts beautifully to the Crockpot.
Add:
- Raw thawed chicken
- Onion
- Bell pepper
- Garlic
- Enchilada sauce
- Tomatoes
- Chicken broth
- Beans
- Corn
- Seasonings
Cook on:
LOW for about 5–6 hours
or until the chicken reaches 165°F and shreds easily.
Remove the chicken.
Shred.
Return it to the slow cooker.
Add cream cheese and cheese during the final 20–30 minutes.
Stir until creamy.
Instant Pot Chicken Enchilada Soup
Use the sauté function for the onion, pepper, garlic, tomato paste, and seasonings.
Add:
- Chicken
- Sauce
- Tomatoes
- Broth
- Beans
Pressure cook until the chicken is safely cooked and tender according to your appliance’s instructions.
Shred the chicken.
Return it to the pot.
Stir in:
- Corn
- Cream cheese
- Cheddar
using residual heat.
Green Chicken Enchilada Soup
Replace red enchilada sauce with:
green enchilada sauce
Add:
- Green chiles
- Monterey Jack
- Cilantro
- Extra lime juice
This creates a brighter, tangier soup.
White Chicken Enchilada Soup
For a creamy white version, skip:
- Red enchilada sauce
- Diced tomatoes
Use:
- Green chiles
- White beans
- Chicken broth
- Cream cheese
- Monterey Jack
- Cumin
- Garlic
This variation is somewhere between white chicken chili and chicken enchilada soup.
Spicy Chicken Enchilada Soup
For more heat, add:
- Jalapeños
- Cayenne
- Hot enchilada sauce
- Chipotle peppers
- Pepper Jack cheese
- Hot sauce
Chipotle peppers are particularly good because they add both heat and smokiness.
Chicken Enchilada Soup With Black Beans
Black beans are my favorite bean for this recipe.
They provide:
- Protein
- Fiber
- Texture
Drain and rinse canned beans before adding them.
Chicken Enchilada Soup With Pinto Beans
Pinto beans work just as well.
You can also use:
½ black beans + ½ pinto beans
for more variety.
Chicken Enchilada Soup With Rice
For a heartier dinner, add cooked rice.
Use approximately:
2 cups cooked rice
and stir it in near the end.
I prefer cooking rice separately because it can absorb a lot of broth if stored directly in the soup.
Chicken Enchilada Soup With Pasta
For a less traditional but family-friendly variation, add:
- Small shells
- Ditalini
- Elbow macaroni
Cook pasta separately and add it to individual bowls.
This prevents leftover pasta from soaking up all the soup.
Chicken Enchilada Soup With Tortellini
Want an extra-cheesy version?
Cook cheese tortellini separately and add it before serving.
This transforms the soup into a very hearty fusion-style dinner.
Chicken Enchilada Soup With Cream Cheese and Ranch
For a richer Tex-Mex-style variation, add:
1 tablespoon ranch seasoning
along with the cream cheese.
Use a light hand because both enchilada sauce and seasoning blends can contain substantial sodium.
High-Protein Chicken Enchilada Soup
This recipe naturally contains protein from:
- Chicken
- Black beans
- Cheese
To increase it:
- Add another cup of chicken
- Add extra black beans
- Use Greek yogurt instead of sour cream for topping
- Reduce the corn slightly
- Use cottage cheese blended into the soup for additional creaminess
This makes it an especially filling lunch or dinner.
Low-Carb Chicken Enchilada Soup
For a lower-carbohydrate version:
- Leave out corn
- Reduce beans or omit them
- Increase chicken
- Add bell peppers
- Add zucchini
- Use avocado as a topping
Skip tortilla chips.
Budget-Friendly Chicken Soup
To keep costs down:
- Use leftover chicken
- Use store-brand canned beans
- Use frozen corn
- Buy chicken breasts or thighs when discounted
- Use block cheese and shred it yourself
- Add extra beans to stretch the chicken
Soup naturally helps turn a relatively small amount of meat into several satisfying servings.
Best Toppings for Chicken Enchilada Soup
The toppings are one of the best parts.
Try:
Crushed tortilla chips for crunch.
Avocado for creaminess.
Sour cream to balance spicy soup.
Cheddar for extra richness.
Cilantro for freshness.
Jalapeños for heat.
Lime for acidity.
Green onions for mild onion flavor.
A toppings bar is especially useful when serving a family because everyone can build their own bowl.
What to Serve With Chicken Enchilada Soup
This soup is filling enough to stand alone, but good sides include:
Cornbread
Cheese quesadillas
Tortilla chips and salsa
Avocado salad
Mexican-style rice
Green salad
Corn salad
Warm flour tortillas
Make-Ahead Chicken Enchilada Soup
You can prepare the entire soup base ahead.
For the best texture, wait to add:
- Cream cheese
- Shredded cheese
- Lime
until reheating.
Prepare the broth, vegetables, beans, chicken, and enchilada sauce.
Cool and refrigerate.
Then reheat gently and finish with the dairy.
Meal Prep
Chicken Enchilada Soup is excellent for meal prep.
Divide into individual containers.
Keep crunchy toppings separate.
Store separately:
- Tortilla chips
- Avocado
- Cilantro
- Cheese
Add them after reheating.
How to Store Chicken Enchilada Soup
Cool the soup promptly.
Transfer into shallow airtight containers.
Refrigerate and use within approximately 3–4 days.
Because the soup contains chicken and dairy, don’t leave it sitting at room temperature for extended periods.
How to Reheat
Stovetop
Place the soup in a saucepan.
Heat gently over medium-low heat.
Stir occasionally.
If it becomes too thick, add a splash of chicken broth.
Microwave
Transfer one serving to a microwave-safe bowl.
Cover loosely.
Heat in intervals, stirring between each interval.
Reheat until thoroughly hot.
Can You Freeze Chicken Enchilada Soup?
Yes, but for the best texture I recommend freezing it before adding the cream cheese and cheddar.
Dairy can sometimes separate after freezing and thawing.
Prepare the soup through the chicken, beans, corn, and broth stage.
Cool completely.
Freeze in airtight containers.
When ready to eat:
- Thaw overnight in the refrigerator.
- Reheat on the stovetop.
- Add softened cream cheese.
- Add cheddar.
- Finish with fresh lime.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. It’s one of the easiest ways to make this soup.
Can I use chicken thighs?
Absolutely.
Can I use green enchilada sauce?
Yes. It produces a tangier soup.
Can I make it without cream cheese?
Yes. Leave it out for a brothier version.
Can I use heavy cream?
Yes.
Add it near the end over low heat.
Can I add rice?
Absolutely. Cook it separately for the best leftover texture.
Can I use pinto beans?
Yes.
Is Chicken Enchilada Soup spicy?
It depends on your enchilada sauce and seasonings. The basic version can be kept mild.
How can I make it hotter?
Add jalapeños, cayenne, chipotle, or hot sauce.
Why is my soup too thick?
Add more chicken broth.
Why did my cheese become grainy?
The soup was probably too hot when the cheese was added.
Can I make it in the Crockpot?
Yes. It’s an excellent slow-cooker recipe.
Easy Chicken Enchilada Soup Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Servings: 6–8
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 10 ounces red enchilada sauce
- 14.5 ounces diced tomatoes
- 4 cups chicken broth
- 15 ounces black beans, drained
- 1½ cups corn
- 3 cups cooked shredded chicken
- 4 ounces softened cream cheese
- 1 cup shredded cheddar
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot.
- Add onion and bell pepper.
- Cook about 5 minutes.
- Add garlic and cook 30 seconds.
- Add tomato paste and spices.
- Cook for 1 minute.
- Add enchilada sauce.
- Stir in diced tomatoes and chicken broth.
- Bring to a gentle simmer.
- Add black beans and corn.
- Simmer for 10 minutes.
- Add shredded chicken.
- Simmer another 5–10 minutes.
- Reduce heat to low.
- Add softened cream cheese.
- Stir until smooth.
- Add cheddar gradually.
- Stir until melted.
- Add lime juice.
- Taste and adjust seasoning.
- Ladle into bowls.
- Add your favorite toppings.
Delicious Variations
Creamy Chicken Enchilada Soup: Add extra cream cheese or heavy cream.
Green Chicken Enchilada Soup: Use green enchilada sauce and Monterey Jack.
Spicy Chicken Enchilada Soup: Add chipotle, jalapeños, or hot sauce.
Chicken Enchilada Rice Soup: Add cooked rice.
Slow Cooker Enchilada Soup: Cook chicken and soup base in the Crockpot.
White Chicken Enchilada Soup: Use green chiles, white beans, and a creamy broth.
High-Protein Enchilada Soup: Increase chicken and black beans.
Final Thoughts
Chicken Enchilada Soup takes the bold, cheesy flavors people love in chicken enchiladas and turns them into an easy one-pot dinner.
Tender chicken, red enchilada sauce, black beans, corn, tomatoes, smoky seasonings, cream cheese, and cheddar create a soup that’s creamy, filling, and customizable.
Add crunchy tortilla chips, avocado, sour cream, jalapeños, cheese, and lime at the table and every bowl can be a little different.
It’s especially useful for weeknight dinners, meal prep, leftover rotisserie chicken, fall soup season, and easy high-protein family meals.
