This chicken enchilada soup recipe turns a can of red enchilada sauce, shredded chicken breast, black beans, and corn into a brick-red broth that coats the back of a spoon.
Cream cheese and cheddar melt in at the end, so the pot tastes like a tray of enchiladas without any rolling or baking.
The cream cheese goes in after the boil, which keeps the broth smooth instead of grainy. Everything cooks in one pot, and it serves 6.
Total time is 50 minutes, and a pile of crisp tortilla strips and cool avocado finishes each bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
For another way to enjoy these flavors, see Chicken Enchilada Casserole Recipe.
Why You’ll Love This Chicken Enchilada Soup Recipe
This pot of soup solves a few weeknight problems at once.
- One pot, one cutting board. You sauté, simmer, shred, and finish the soup in the same Dutch oven, so cleanup stays short.
- 50 minutes from start to table. Only 15 of those minutes are hands-on prep, and the simmer needs very little attention.
- Mostly pantry staples. Enchilada sauce, broth, canned tomatoes, green chiles, black beans, and frozen corn all keep for weeks.
- Thick without flour. Cream cheese and cheddar give the broth body, so there is no roux to make and no lumps to whisk out.
- Tender chicken. The breasts simmer whole in the broth, then get shredded, which keeps the meat moist instead of dry and stringy.
- Heat you control. Mild or hot enchilada sauce changes the whole personality of the pot.
- Good for lunches. The soup keeps in the fridge for 3 to 4 days and tastes even better once the spices settle.
You might also enjoy: Chicken Taco Soup Recipe
Ingredients
Most of this list comes from cans and the freezer, so the shopping is quick.
For the soup:
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (about 1 cup / 150 g), diced
- 1 medium green bell pepper (about 1 cup / 150 g), diced
- 4 garlic cloves, minced
- 1 tablespoon (8 g) chili powder
- 1½ teaspoons (4 g) ground cumin
- ½ teaspoon (1 g) smoked paprika
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (3 g) kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 can (15 oz / 425 g) red enchilada sauce
- 4 cups (950 ml) low-sodium chicken broth
- 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, undrained
- 1 can (4 oz / 113 g) diced green chiles, undrained
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1½ cups (225 g) frozen corn kernels, no need to thaw
- 1½ pounds (680 g) boneless, skinless chicken breasts (about 2 large breasts)
- 4 ounces (115 g) cream cheese, cut into ½-inch (1 cm) cubes and softened at room temperature
- 1 cup (115 g) freshly shredded sharp cheddar cheese, from a block
For serving:
- ½ cup (120 g) sour cream
- 1 ripe avocado, diced just before serving
- ¼ cup (4 g) chopped fresh cilantro
- 1 lime, cut into 6 wedges
- 1 cup (about 30 g) tortilla strips or lightly crushed tortilla chips
Read Also: Enchilada Sauce Recipe
Kitchen Equipment Needed
You don’t need anything unusual, but a heavy pot and a thermometer make the biggest difference.
- A 6-quart (5.7 L) Dutch oven or heavy-bottomed soup pot with a lid
- A sharp chef’s knife for dicing the onion and pepper
- A large cutting board
- An instant-read thermometer to confirm the chicken reaches 165°F (74°C)
- Two forks or a pair of meat shredding claws
- A box grater for shredding the cheddar
- A wooden spoon for scraping the bottom of the pot
- A ladle for serving
- A colander for rinsing the black beans
- Measuring cups and measuring spoons
- A can opener
- A small bowl for pre-mixing the spices
A similar one-pot approach works in Mexican Chicken Soup Recipe.
Recommended Products for This Recipe
These are the items I would point you to if you want the soup to come out better, each chosen for a specific problem it solves.
1. Lodge Enameled Cast Iron Dutch Oven
Tomato-heavy soups catch and scorch on thin pots, and a burnt layer on the bottom turns the whole broth bitter. A thick enameled Dutch oven holds steady heat, so the onions soften evenly and the simmer stays gentle.
2. ThermoPro Instant-Read Meat Thermometer
Chicken breast goes from juicy to dry within a few degrees. Pulling the breasts the moment they hit 165°F (74°C) takes the guessing out, and you avoid cutting into the meat to check.
3. Bear Paws Meat Shredder Claws
Shredding hot chicken with two forks burns fingertips and takes longer than it should. These claws pull the breasts into bite-size strands in under a minute, and the texture comes out more even.
4. Las Palmas Red Enchilada Sauce
The sauce is the flavor base of this soup, and some brands taste mostly of tomato paste and salt. A sauce built on real chile flavor gives the broth depth, which means less seasoning at the end.
For a heartier option, try: Slow Cooker Chili Recipe
Step-by-Step Instructions: How to Make Chicken Enchilada Soup
Follow these steps and you’ll have a pot of chicken enchilada soup ready in about 50 minutes.
1. Prep the Ingredients
- Cut the cream cheese into ½-inch (1 cm) cubes and set them on the counter so they soften while you cook.
- Dice the onion and bell pepper into ½-inch (1 cm) pieces so they soften within the sauté time.
- Mince the garlic cloves and set them aside.
- Drain the black beans in a colander and rinse them under cold water for about 30 seconds.
- Open the enchilada sauce, fire-roasted tomatoes, and green chiles. Leave the tomatoes and chiles undrained.
- Mix the chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper in a small bowl.
- Shred the cheddar from the block on the large holes of a box grater until you have 1 cup (115 g).
- Pat the chicken breasts dry with paper towels and trim any visible fat.
- Leave the avocado whole and the cilantro unchopped until serving.
2. Sauté the Vegetables and Spices
- Heat the olive oil in a 6-quart (5.7 L) Dutch oven over medium heat for about 1 minute, until it shimmers.
- Add the diced onion and bell pepper and cook for 5 to 6 minutes, stirring every minute, until the onion turns translucent.
- Stir in the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
- Add the spice mixture and stir constantly for 30 seconds, so the spices bloom in the oil.
3. Add the Liquids, Beans, Corn, and Chicken
- Pour in the enchilada sauce and the chicken broth, then scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- Add the fire-roasted tomatoes with their juice and the green chiles with their liquid.
- Stir in the drained black beans and the frozen corn.
- Nestle the chicken breasts into the liquid so they sit fully submerged. Spoon liquid over any part that pokes out.
- Raise the heat to medium-high and bring the soup to a boil, which takes about 5 minutes.
4. Simmer Until the Chicken Is Cooked
- Reduce the heat to medium-low so the soup bubbles gently, then cover the pot.
- Simmer for 20 to 25 minutes, stirring once or twice, until the thickest part of each breast reads 165°F (74°C) on an instant-read thermometer.
- Check the pot at the 20-minute mark. Thicker breasts may need the full 25 minutes.
5. Shred the Chicken
- Lift the chicken breasts out of the pot and place them on a cutting board or in a large bowl.
- Shred the meat with two forks or meat claws into bite-size strands, which takes about 2 minutes.
- Return the shredded chicken and any juices from the board to the pot and stir.
6. Melt in the Cream Cheese and Cheddar
- Reduce the heat to low and wait until the soup stops bubbling.
- Add the softened cream cheese cubes and stir for about 2 minutes, until they melt into the broth.
- Sprinkle in the shredded cheddar a handful at a time, stirring until each addition melts, about 1 to 2 minutes total.
- Taste the soup and add kosher salt ¼ teaspoon at a time if needed.
- Take the pot off the heat.
7. Top and Serve
- Ladle the soup into 6 bowls.
- Top each bowl with a small handful of tortilla strips and about 1 heaping tablespoon of sour cream from the ½ cup.
- Dice the avocado and divide it across the bowls, then sprinkle each with chopped cilantro from the ¼ cup.
- Add a lime wedge to each bowl and squeeze it over the soup right before eating.
- Serve immediately, while the tortilla strips are still crisp.
Read Also: Chicken Corn Chowder Recipe
Tips for The Best Chicken Enchilada Soup
A few small choices decide whether this soup turns out smooth and smoky or thin and flat.
- I’ve found that fire-roasted tomatoes add more smoky depth than regular diced tomatoes, so the soup tastes like it simmered for hours.
- I ruined my first batch by stirring in the cream cheese while the soup was still bubbling, and the broth turned grainy. Dropping the heat to low and waiting for the bubbles to stop fixed it every time after.
- Block cheddar melts smoother than bagged shreds in this soup, because the starch coating on pre-shredded cheese resists melting.
- Soften the cream cheese and cut it into small cubes. Cold, large chunks take longer to melt and can leave white streaks.
- Pull the chicken as soon as it reaches 165°F (74°C). Every extra minute past that point dries the breast out.
- Wait to salt until the cheese is in. Enchilada sauce, broth, canned tomatoes, and cheddar all bring salt, so tasting at the end prevents over-seasoning.
- Choose the heat level at the store. Mild enchilada sauce gives a family-friendly pot, and hot sauce gives the soup a real kick.
- Keep the tortilla strips and avocado off the pot. Add them to each bowl at the table so the strips stay crunchy and the avocado stays green.
Another hands-off option is Slow Cooker Taco Soup Recipe.
What to Serve with Chicken Enchilada Soup
This soup is hearty enough to stand alone, but a crunchy or fresh side rounds out the table.
- Tortilla chips with guacamole for scooping and dunking
- Warm healthy cornbread to soak up the red broth
- Mexican street corn for a smoky, creamy side with lime and chili
- Crispy cheese quesadilla wedges for dipping
- Mexican rice, spooned into the bowl or served on the side
- A chopped romaine and cucumber salad with a lime dressing to cut through the richness
- Sparkling water with lime, or a cold Mexican lager
- A fall margarita for an adults-only pairing
For a lighter dinner, try: Chicken Fajita Lettuce Wraps Recipe
Variations of Chicken Enchilada Soup
The base recipe is flexible, and these swaps keep the soup recognizable.
- Slow cooker: Sauté the onion, pepper, garlic, and spices first, then add everything except the cream cheese and cheddar to the slow cooker. Cook on low for 6 to 7 hours, shred the chicken, and stir in the dairy at the end.
- Instant Pot: Use the sauté function for the vegetables and spices, then add everything except the dairy. Cook at high pressure for 10 minutes, release naturally for 5 minutes, shred the chicken, and stir in the cream cheese and cheddar.
- Rotisserie chicken shortcut: Skip the raw breasts and add 3 cups (about 14 oz / 400 g) of shredded rotisserie chicken in step 3. Simmer for just 10 minutes before adding the dairy.
- Green chicken enchilada soup: Swap the red enchilada sauce for a 15-ounce (425 g) can of green enchilada sauce. The broth turns tangy and bright.
- Spicier: Stir in 1 minced jalapeño with the onion, or add ¼ teaspoon cayenne pepper with the spices.
- Restaurant-style thicker soup: Whisk 2 tablespoons masa harina with ½ cup of hot broth, stir it in after the chicken goes back in the pot, and simmer for 5 minutes.
- Chicken thighs: Use the same weight of boneless, skinless thighs and simmer for 25 to 30 minutes, until very tender.
- Vegetarian: Leave out the chicken, use vegetable broth, and add a second can of black or pinto beans. Simmer for 15 minutes before adding the dairy.
- Lighter: Replace the cream cheese with ½ cup of plain Greek yogurt, stirred in off the heat so it doesn’t curdle.
Read Also: Black Bean Enchilada Casserole Recipe
Storage and Reheating
This soup makes good leftovers, as long as you handle the toppings and the dairy with a little care.
- Fridge: Cool the soup for about 30 minutes, then store it in airtight containers for 3 to 4 days.
- Freezer: For the best texture, stop after step 5, before the cream cheese and cheddar go in. Freeze the soup in airtight, freezer-safe containers for up to 3 months, leaving ½ inch (1 cm) of headspace.
- Thawing: Thaw frozen soup overnight in the refrigerator.
- Stovetop reheating: Warm the soup in a pot over medium-low heat, stirring often. If you froze it without the dairy, stir the cream cheese and cheddar in now, using the same quantities as in step 6.
- Microwave reheating: Heat a single portion in 60 to 90 second bursts, stirring between each, until hot but not boiling.
- Thinning: If the soup thickens in the fridge, stir in a splash of chicken broth or water while reheating.
- Toppings: Always add the tortilla strips, avocado, sour cream, cilantro, and lime fresh, never to the stored soup.
- Habit worth keeping: I keep a stack of freezer-safe 2-cup containers just for soup portions, which makes lunches a grab-and-reheat job.
Another soup worth batch cooking is Cheeseburger Soup Recipe.
Nutritional Facts
The values below are approximate estimates for one of 6 servings, including the toppings.
| Nutritional Facts (Per Serving) | |
|---|---|
| Calories | 510 kcal |
| Protein | 35 g |
| Carbohydrates | 34 g |
| Fat | 26 g |
| Saturated Fat | 12 g |
| Cholesterol | 105 mg |
| Sodium | 910 mg |
| Fiber | 7 g |
| Sugar | 8 g |
Exact numbers shift with the brands of enchilada sauce, broth, and cheese you use.
For another comforting bowl, try: Chicken Potato Soup Recipe
Health Benefits of Key Ingredients
The base of this soup is lean protein, beans, and vegetables, and each ingredient adds something useful to the bowl.
- Chicken breast: A lean, complete protein that keeps the soup filling without much added fat.
- Black beans: A source of fiber and plant protein, which helps the bowl stay satisfying for hours.
- Corn: Adds fiber and natural sweetness, plus the carotenoids lutein and zeaxanthin.
- Fire-roasted tomatoes: A source of lycopene, an antioxidant that the body absorbs more easily from cooked tomatoes.
- Green bell pepper: Contributes vitamin C and a fresh, slightly bitter note that balances the cheese.
- Onion and garlic: Build deep savory flavor, so the broth tastes seasoned without extra salt.
- Avocado: Brings monounsaturated fat and potassium to the toppings.
- Chili powder and cumin: Add big flavor for almost no calories.
Read Also: Best Chicken Soup Recipes
FAQs About Chicken Enchilada Soup
1. What is the difference between chicken enchilada soup and chicken tortilla soup?
Chicken enchilada soup is thicker and creamier, with red enchilada sauce, cream cheese, and cheddar in the broth. Chicken tortilla soup has a thinner, tomato-based broth and relies on tortilla strips for its identity.
2. How do I thicken chicken enchilada soup?
Whisk 2 tablespoons of masa harina with ½ cup of hot broth from the pot until smooth. Stir it back in and simmer for 5 minutes, and the soup thickens without tasting floury.
A slurry of 1 tablespoon cornstarch and 2 tablespoons cold water also works in a pinch.
3. Can I freeze chicken enchilada soup?
Yes, but freeze it before the cream cheese and cheddar go in, because dairy can turn grainy after freezing.
Cool the soup completely and freeze it in airtight containers for up to 3 months.
Thaw it overnight in the fridge, reheat gently, and stir in the dairy as the soup warms up.
4. Can I make chicken enchilada soup in a slow cooker or Instant Pot?
Yes, both work well.
In a slow cooker, cook on low for 6 to 7 hours, and in an Instant Pot, cook at high pressure for 10 minutes.
Either way, shred the chicken and stir in the cream cheese and cheddar at the end.
5. Can I use rotisserie chicken in this soup?
Yes, and it saves about 20 minutes.
Add 3 cups (about 14 oz / 400 g) of shredded rotisserie chicken in step 3, skip the raw breasts, and simmer for 10 minutes.
6. Is chicken enchilada soup spicy?
This version is medium-mild, because the heat comes from chili powder and mild green chiles. Mild enchilada sauce keeps it gentle, and hot sauce raises the heat noticeably.
For more kick, add a minced jalapeño or ¼ teaspoon of cayenne.
7. Why did my chicken enchilada soup turn grainy?
Grainy soup usually means the dairy hit a boiling pot or the cheddar was pre-shredded. Both can make the proteins clump instead of melt smoothly.
Lower the heat until the bubbles stop, use cheese shredded from a block, and add it a handful at a time.
Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil - 15 ml
- 1 medium yellow onion - about 1 cup / 150 g, diced
- 1 medium green bell pepper - about 1 cup / 150 g, diced
- 4 cloves garlic - minced
- 1 tablespoon chili powder - 8 g
- 1½ teaspoons ground cumin - 4 g
- ½ teaspoon smoked paprika - 1 g
- ½ teaspoon dried oregano - 1 g
- ½ teaspoon kosher salt - 3 g, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 can red enchilada sauce - 15 oz / 425 g
- 4 cups low-sodium chicken broth - 950 ml
- 1 can fire-roasted diced tomatoes - 14.5 oz / 411 g, undrained
- 1 can diced green chiles - 4 oz / 113 g, undrained
- 1 can black beans - 15 oz / 425 g, drained and rinsed
- 1½ cups frozen corn kernels - 225 g, no need to thaw
- 1½ pounds boneless, skinless chicken breasts - 680 g, about 2 large breasts
- 4 ounces cream cheese - 115 g, cut into ½-inch (1 cm) cubes and softened at room temperature
- 1 cup sharp cheddar cheese - 115 g, freshly shredded from a block
- ½ cup sour cream - 120 g
- 1 ripe avocado - diced just before serving
- ¼ cup chopped fresh cilantro - 4 g
- 1 lime - cut into 6 wedges
- 1 cup tortilla strips or lightly crushed tortilla chips - about 30 g
Equipment
- 6-quart (5.7 L) Dutch oven or heavy-bottomed soup pot with a lid - heavy pot for even heat
- Chef’s knife - for dicing the onion and pepper
- Instant-read thermometer - to confirm chicken reaches 165°F (74°C)
- Two forks or meat shredding claws - for shredding the chicken
- Box grater - for shredding the cheddar
- Wooden spoon - for scraping the bottom of the pot
- Ladle - for serving
- Colander - for rinsing the black beans
- Measuring cups and measuring spoons
- Small bowl - for pre-mixing the spices
Method
- Cut the cream cheese into ½-inch cubes and set out to soften. Dice the onion and bell pepper, mince the garlic, drain and rinse the beans, open the cans, mix the spices in a small bowl, shred the cheddar, and pat the chicken dry.
- Heat the olive oil in a Dutch oven over medium heat. Sauté the onion and bell pepper for 5 to 6 minutes until translucent, then stir in the garlic for 30 seconds and the spice mixture for 30 seconds until fragrant.
- Pour in the enchilada sauce and broth, scraping up browned bits. Add the tomatoes and green chiles with their liquid, stir in the beans and corn, and nestle the chicken breasts fully into the liquid. Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, stirring once or twice, until the chicken reaches 165°F (74°C) on an instant-read thermometer.
- Lift the chicken out, shred it into bite-size strands with two forks or meat claws, and return it with any juices to the pot.
- Reduce the heat to low until the soup stops bubbling. Stir in the softened cream cheese until melted, then add the cheddar a handful at a time, stirring until smooth. Taste and add salt as needed, then remove from the heat.
- Ladle into 6 bowls and top each with tortilla strips, sour cream, diced avocado, cilantro, and a lime wedge squeezed over just before eating.
Nutrition
Notes
- Fire-roasted tomatoes add more smoky depth than regular diced tomatoes, so the soup tastes like it simmered for hours.
- Add the cream cheese only after the soup stops bubbling; dairy added to a boiling pot turns the broth grainy.
- Use block cheddar shredded fresh rather than bagged shreds, since the starch coating on pre-shredded cheese resists melting.
- Soften the cream cheese and cut it into small cubes so it melts evenly without leaving white streaks.
- Pull the chicken as soon as it reaches 165°F (74°C); every extra minute past that point dries the breast out.
- Wait to salt until the cheese is in, since enchilada sauce, broth, canned tomatoes, and cheddar all bring salt.
- Choose the heat level at the store: mild enchilada sauce gives a family-friendly pot, hot sauce gives a real kick.
- Keep tortilla strips and avocado off the pot and add them to each bowl at the table so they stay crisp and green.
- To freeze, stop after shredding the chicken and before adding the dairy; freeze up to 3 months, thaw overnight in the fridge, and stir in the cream cheese and cheddar while reheating.
- For a thicker restaurant-style soup, whisk 2 tablespoons masa harina with ½ cup hot broth, stir it in after the chicken returns to the pot, and simmer 5 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
This chicken enchilada soup is thick, saucy, and loaded with chicken, beans, and corn. Cool toppings balance the warm spice, and the whole pot is ready in 50 minutes.
Give it a try this week, and make it your own with the heat level and toppings you like best.
Leave a comment to tell me how it turned out, and share the recipe with someone who loves a good bowl of soup.
Another comforting option is Chicken Chowder Recipe.
Recommended:
- Green Chile Chicken Enchilada Casserole Recipe
- Beef Enchilada Casserole Recipe
- Slow Cooker Chicken Enchilada Casserole Recipe
- Taco Soup Recipe
- Taco Soup Recipe With Ranch Dressing
- Crack Chicken Soup Recipe
- Mexican Chicken Thigh Recipes
- Street Tacos Recipe
- Mexican Pork Stew Recipe
