There’s something deeply comforting about a big pot of soup simmering on the stove — especially when it’s packed with bold flavors, warm spices, and hearty ingredients. Chicken enchiladas have always been a favorite comfort food of mine, but on busy days, I crave those same flavors in a simpler, cozier form. That’s exactly how this Chicken Enchilada Soup became a staple in my kitchen.
I love recipes that feel generous and nourishing, the kind that fill the house with delicious aromas and bring everyone to the table without a lot of fuss. Over the years, I’ve learned that soups like this are often the most loved — one pot, simple ingredients, and flavors that taste like you spent all day cooking.
At Maison Recipes, my goal is to share recipes that are approachable, comforting, and full of flavor. This soup delivers everything you love about chicken enchiladas — tender chicken, rich tomato broth, warm spices, and melty cheese — all in a creamy, spoonable bowl that’s perfect for busy weeknights or cozy weekends.
Why Make This Recipe
This chicken enchilada soup is one you’ll want to keep on repeat because:
- All the flavor of enchiladas in one pot
- Easy and family-friendly
- Perfect for busy nights or meal prep
- Creamy, hearty, and satisfying
- Customizable spice level and toppings
- Great for leftovers — even better the next day
If you love bold, comforting soups that feel like a full meal, this recipe is for you.
How to Make Chicken Enchilada Soup
Ingredients
For the Soup Base:
- 1 lb (450 g) boneless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
Liquids:
- 4 cups chicken broth
- 1 (15 oz) can enchilada sauce
- 1 (14 oz) can diced tomatoes
Add-Ins:
- 1 cup corn kernels
- 1 (15 oz) can black beans, rinsed and drained
Creamy Finish:
- 4 oz cream cheese, softened
- 1 cup shredded cheddar or Mexican-style cheese
- 1/2 cup milk or cream
Optional Toppings:
- Tortilla strips or crushed tortilla chips
- Chopped cilantro
- Diced avocado
- Lime wedges
- Extra shredded cheese
Directions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened.
- Stir in garlic and cook until fragrant, about 30 seconds.
Step 2: Season and Simmer the Chicken
- Add whole chicken breasts or thighs to the pot.
- Season with salt, pepper, chili powder, cumin, and paprika.
- Pour in chicken broth, enchilada sauce, and diced tomatoes.
- Bring to a gentle simmer and cook 15–18 minutes, until chicken is tender.
Step 3: Shred the Chicken
- Remove chicken from the pot and shred using two forks.
- Return shredded chicken to the soup.
Step 4: Add Beans and Corn
Stir in black beans and corn. Simmer for 5 minutes.
Step 5: Make It Creamy
- Lower heat to medium-low.
- Stir in cream cheese until melted and smooth.
- Add milk or cream and shredded cheese.
- Stir gently until creamy — do not boil.
Step 6: Serve
Ladle into bowls and top with your favorite garnishes.
How to Serve Chicken Enchilada Soup
This soup is delicious served with:
- Tortilla chips or strips
- Warm cornbread
- A simple green salad
- Rice or cilantro-lime rice on the side
- Grilled cheese or cheese quesadillas
It’s hearty enough to be a complete meal all on its own.
How to Store Chicken Enchilada Soup
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or microwave. Add broth if thickened.
- Freeze: Freeze without dairy for up to 2 months. Add cream and cheese after reheating.
Tips to Make the Best Chicken Enchilada Soup
- Soften cream cheese first for a smooth texture.
- Use thighs for extra juiciness, breasts for leaner soup.
- Adjust spice level with mild or spicy enchilada sauce.
- Don’t boil after adding dairy to keep it creamy.
- Add toppings just before serving for best texture.
- Let it rest 10 minutes — flavors deepen beautifully.
Variations
- Spicy version: Add jalapeños or chili flakes.
- White enchilada soup: Use white enchilada sauce and white beans.
- Vegetarian: Swap chicken for extra beans and vegetables.
- Low-carb: Skip beans and corn; add zucchini instead.
- Slow cooker: Add everything except dairy; cook low 6–7 hours, add dairy at end.
- Extra cheesy: Add more shredded cheese or a dollop of sour cream.
FAQs
1. Can I use rotisserie chicken?
Yes! Add shredded cooked chicken when adding beans and corn.
2. Is enchilada sauce spicy?
It depends on the brand — choose mild, medium, or hot based on preference.
3. Will the soup thicken overnight?
Yes — add a splash of broth when reheating.
4. Can I make this dairy-free?
Yes — use dairy-free cream cheese and plant-based milk.
Conclusion
This Chicken Enchilada Soup is everything comforting food should be — warm, creamy, flavorful, and incredibly satisfying. It captures all the bold, cozy flavors of classic enchiladas in an easy one-pot soup that’s perfect for busy nights, meal prep, or slow weekends at home.
I hope this recipe brings warmth and comfort to your table and becomes one of those go-to soups your family asks for again and again. Enjoy every spoonful — and happy cooking!
Creamy Chicken Enchilada Soup
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
Liquids & Sauces
- 4 cups chicken broth
- 10 oz red enchilada sauce
- 14.5 oz fire‑roasted diced tomatoes with green chiles
Protein
- 2 cups cooked shredded chicken
Vegetables & Beans
- 1 15 oz black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
Creamy & Cheesy
- 4 oz cream cheese, cubed softened
- 1 cup heavy cream or half‑and‑half
- 1.5 cups shredded cheese (cheddar or Mexican blend)
Seasonings & Optional
- salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté until softened, about 3–4 minutes.
- Stir in minced garlic, ground cumin, and chili powder and cook until fragrant, about 30 seconds.
- Pour in the chicken broth, enchilada sauce, and fire‑roasted diced tomatoes. Stir to combine and bring to a simmer.
- Add the shredded chicken, black beans, and corn. Simmer for about 10–12 minutes to let flavors meld.
- Reduce heat to low. Stir in the softened cream cheese until melted. Slowly pour in the heavy cream while stirring gently.
- Add the shredded cheese a little at a time, stirring until fully melted and the soup is creamy and smooth. Adjust salt and pepper to taste.
- Ladle into bowls and serve warm, optionally topped with tortilla strips, cilantro, or lime wedges.