Easy Chicken Enchilada Soup

There’s nothing better than a warm, comforting bowl of Chicken Enchilada Soup on a chilly day!
Packed with tender shredded chicken, bold spices, and a creamy, cheesy finish, this one-pot wonder is easy to make and absolutely bursting with flavor.
It’s the perfect weeknight meal, ready in under an hour, and can even be prepped in the slow cooker for a hands-off dinner.
Plus, it’s freezer-friendly—so you can enjoy a hearty, homemade meal anytime!
Serve it with crispy tortilla chips, avocado slices, and a dollop of sour cream for the ultimate cozy dinner.
Let’s get cooking!

For Chicken Enchilada Soup

Chicken – Use boneless, skinless chicken breast or thighs. Rotisserie or leftover chicken also works great.
Butter & Olive Oil – A combination of both adds richness and helps sauté the aromatics.
Yellow Onion – Adds a mild sweetness and depth of flavor.
Jalapeño Pepper – Gives a touch of heat. Remove the seeds for a milder soup.
Garlic – A must for bold, savory flavor.
Red Enchilada Sauce – The base of the soup that brings in all the enchilada goodness.
Diced Tomatoes with Green Chilies – Adds acidity, sweetness, and a slight kick.
Black Beans – Provides heartiness and extra protein. Make sure to drain and rinse them.
Whole Kernel Corn – Adds a touch of sweetness and texture.
Hot Sauce – Optional, but a great way to boost the spice level.
Chicken Broth – Creates the flavorful base of the soup.
Cream Cheese – Makes the soup extra creamy and smooth.
Cheddar Cheese & Monterey Jack – Melts beautifully for a cheesy, comforting finish.

For the Seasonings

Chili Powder – Adds warmth and a deep, smoky spice.
Mustard Powder – Enhances the overall depth of flavor.
Garlic Powder & Onion Powder – Boosts the aromatics and rounds out the flavors.
Cumin – Brings in an earthy, slightly citrusy note.
Cinnamon & Cayenne Pepper – Just a pinch for a subtle warmth and spice.

Chicken Enchilada Soup Recipe

This easy and flavorful Chicken Enchilada Soup can be made on the stovetop or in a slow cooker. Use chicken breast, thighs, or even leftover chicken along with simple pantry ingredients for a comforting meal.

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Course: Main Course, Soup

Cuisine: mexican inspired

Keyword: Chicken Enchilada Soup Recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Notes

Ingredients

Seasonings

½ tsp chili powder
½ tsp mustard powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp cumin
Pinch of cinnamon
Pinch of cayenne pepper

Soup Base

1 tbsp butter
1 tbsp olive oil
1 yellow onion, diced
1 jalapeño, 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 tsp 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 cheddar cheese (shredded)
½ cup Monterey Jack cheese (shredded, or use more cheddar)

Instructions

Stovetop Method:

Prep: Mix the seasonings and set aside. Take out the cream cheese to soften. Shred the cheddar and Monterey Jack cheese.
Sauté: Heat butter and olive oil in a large soup pot over medium heat. Add onions and jalapeño, cooking for 4 minutes. Stir in garlic and cook for another minute.
Cook Chicken: Pat the chicken dry and season with salt and pepper. Add it to the pot along with all remaining ingredients except for the cheeses. Bring to a gentle boil and cook for 15-20 minutes until the chicken is fully cooked.
Shred Chicken: Remove the chicken from the pot and shred using two forks. Return it to the soup.
Add Cheese: Reduce heat to low, stir in softened cream cheese until combined, then add the shredded cheeses and mix until melted.
Serve: Taste and adjust seasoning as needed, then enjoy!

Slow Cooker Method:

Add all ingredients except the cheeses, corn, black beans, and garnishes to the slow cooker.
Cook on low for 6 hours.
Remove chicken, shred it, and return it to the pot. Add the black beans and corn.
Stir in softened cream cheese and shredded cheeses until fully incorporated.

Pro Tips

Cheese:

Shred cheese from a block for better melting and texture.
Avoid adding cheese when the soup is too hot to prevent curdling.
Swap Monterey Jack for spicy cheese if you prefer extra heat.

Chicken:

Simmering the chicken over low heat longer makes it more tender.
Bone-in chicken thighs add extra flavor.
If using rotisserie or leftover chicken, add 2 cups at the same stage as raw chicken but reduce cooking time to 15 minutes.

Enchilada Sauce Substitute:

Use an 8 oz can of tomato sauce instead, but enchilada sauce adds more depth of flavor.

Storage & Freezing

Refrigerate in an airtight container for up to 3 days.
Freeze for up to 3 months. This soup freezes well!

Nutrition

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Can I use rotisserie or pre-cooked chicken?

Absolutely! Using rotisserie or leftover cooked chicken is a great time-saver. Simply shred the cooked chicken and add it to the soup during the final simmering stage to heat through.

How can I make this soup vegetarian?

To make a vegetarian version, omit the chicken and substitute with additional beans, such as black beans or pinto beans, and use vegetable broth instead of chicken broth. This maintains the soup’s hearty texture and flavor.

Is this soup spicy, and how can I adjust the heat level?

The spice level depends on ingredients like enchilada sauce, green chilies, and chili powder. To reduce heat, choose mild versions of these ingredients and omit or reduce any added cayenne pepper or hot sauce.

Can I prepare this soup in a slow cooker?

Yes, you can make Chicken Enchilada Soup in a slow cooker. Combine all ingredients except for the cheese and cream-based components, cook on low for 6-8 hours or high for 3-4 hours, then add the cheese and any cream-based ingredients during the last 30 minutes of cooking.

How can I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.