If you’re craving a warm, hearty meal that comes together without fuss, this Chicken Enchilada Soup is the perfect choice. This easy recipe delivers classic enchilada flavor in a creamy, comforting bowl of soup—ideal for busy nights, family meals, or when you want something satisfying with minimal effort.
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Why You’ll Love This Chicken Enchilada Soup
There’s so much to appreciate about this recipe, especially if you enjoy simple homemade meals that taste like they simmered all day. This soup blends shredded chicken, enchilada sauce, tomatoes, beans, corn, and creamy cheeses to create a beautifully layered flavor that feels both bold and comforting. It’s mild enough for kids yet flavorful enough to please adults, and you can adjust the heat to match your preference.
It’s also a one-pot wonder, making it a dream for home cooks who want effortless cleanup. With pantry staples, freezer-friendly leftovers, and easy serving options, it’s a true go-to recipe you’ll make again and again.
Ingredients for Chicken Enchilada Soup
Main Ingredients
- 1 large boneless skinless chicken breast (or 2 small)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 jalapeño pepper, seeds removed and diced
- 3 garlic cloves, minced
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon cumin
- Pinch of ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 teaspoon hot sauce (optional)
- 4 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Ingredient Notes and Substitutions
Chicken Options:
Use boneless skinless chicken breast for easy shredding, but thighs, rotisserie chicken, or leftover cooked chicken work perfectly. If using precooked chicken, add it during the last 10 minutes of simmering.
Heat Adjustments:
The jalapeño brings mild heat, but you can remove it or replace it with a small green bell pepper for a very gentle flavor. To increase heat, leave in the jalapeño seeds or add a dash of cayenne or your favorite hot sauce.
Beans & Corn:
Black beans offer great texture, but pinto beans are a fine substitute. Frozen corn can also be used instead of canned.
Cheeses:
Cream cheese gives the soup a velvety base. Neufchâtel cheese (⅓ less fat) works well if you want a lighter version.
Monterey Jack melts beautifully, but Pepper Jack can be substituted if you like a spicy kick.
Dairy-Free Option:
Swap the cream cheese for a dairy-free cream cheese alternative and use dairy-free shredded cheese. The soup will still taste rich and satisfying.
Gluten-Free Option:
Most red enchilada sauces are naturally gluten-free, but double-check your label to be sure.
No-Pork Considerations:
This recipe contains no pork, and all ingredients are family-friendly.
Step-by-Step Instructions
Step 1 – Sauté the Vegetables
Heat the olive oil and butter over medium heat in a large soup pot. Add the diced onion and jalapeño, cooking for about 4 minutes until softened. Add the garlic and cook for another minute, stirring constantly to prevent burning.
This step builds a deep, aromatic foundation for the entire soup.
Step 2 – Add the Chicken and Base Ingredients
Season your chicken breast lightly with salt and pepper, then place it into the pot. Add the enchilada sauce, diced tomatoes with green chiles, black beans, corn, chicken broth, and all seasonings.
Stir well, bring to a gentle simmer, and let cook for 15–20 minutes. The chicken will become tender and infused with flavor.
Step 3 – Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir.
At this point, the soup will already smell incredible and feature a rich red color from the enchilada sauce.
Step 4 – Melt in the Cream Cheese
Reduce the heat to low. Add the softened cream cheese cubes and stir slowly until they melt completely into the broth.
This step transforms the soup into a creamy, robust base without overpowering the enchilada flavor.
Step 5 – Add the Cheeses
Once the cream cheese is fully incorporated, sprinkle in the shredded cheddar and Monterey Jack. Stir until melted and smooth.
Taste and adjust seasoning if needed. Add more chili powder, cumin, or salt depending on your preferences.
Slow-Cooker Version
If you prefer using a slow cooker:
- Add everything except beans, corn, and cheeses to the slow cooker.
- Cook on low for 6 hours.
- Shred the chicken inside the slow cooker.
- Add beans and corn, stir in the cheeses, and heat until melted.
Easy Chicken Enchilada Soup: A Cozy Comfort Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
A creamy, comforting one-pot soup that captures all the bold, cheesy flavors of chicken enchiladas—ready in under 30 minutes and perfect for busy weeknights or freezer-friendly meal prep.
Ingredients
- Main Ingredients:
- 1 large boneless skinless chicken breast (or 2 small)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 yellow onion, diced
- 1 jalapeño, seeds removed, diced
- 3 garlic cloves, minced
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chiles (undrained)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- ¼ tsp cumin
- Pinch of ground cinnamon
- Pinch of cayenne (optional)
- 1 tsp hot sauce (optional)
- 4 oz cream cheese, cubed & softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Sauté veggies: Heat olive oil and butter in a large pot over medium heat. Cook onion and jalapeño 4 minutes. Add garlic; cook 1 more minute.
- Add base: Place chicken in pot. Add enchilada sauce, tomatoes, beans, corn, broth, and all seasonings. Simmer 15–20 minutes until chicken is cooked through.
- Shred chicken: Remove chicken, shred with forks, and return to soup.
- Add cream cheese: Reduce heat to low. Stir in softened cream cheese until fully melted.
- Melt in cheeses: Add cheddar and Monterey Jack. Stir until smooth. Taste and adjust seasoning.
- Serve: Top with sour cream, avocado, cilantro, lime, or tortilla strips.
Notes
- Use rotisserie chicken for a shortcut—add in last 10 minutes.
- Soften cream cheese first for smooth melting.
- Keep heat low after adding cheese to prevent separation.
- For dairy-free: use dairy-free cream cheese and shredded cheese alternatives.
- Freezes beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Pro Tips for Success
- Soften the Cream Cheese
Cold cream cheese won’t melt evenly. Cut it into cubes and let it soften before adding it to the pot. - Simmer, Don’t Boil
Boiling after adding cheese can cause separation. Keep heat low to maintain a smooth, creamy consistency. - Build Flavor Early
Sautéing the onion, garlic, and jalapeño builds a foundation that enhances the broth significantly. - Use Freshly Shredded Cheese
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese blends perfectly. - Taste Before Serving
The soup continues to develop flavor as it simmers. Adjust salt, spices, and heat at the end to match your preference. - Add Broth for Thinner Soup
If the soup becomes too thick (especially after refrigeration), stir in a bit of broth or water to loosen it.
Flavor Variations
- Creamy Southwest Version
Add ½ teaspoon smoked paprika and stir in a splash of lime juice before serving. - Chipotle Enchilada Soup
Mix in one chipotle pepper in adobo sauce for a lightly smoky, bold finish. - Veggie-Packed Edition
Add diced zucchini, bell peppers, or chopped spinach during the simmering step. - Extra Cheesy Tex-Mex
Increase the shredded cheese and top with crushed tortilla chips, sour cream, or avocado. - Green Enchilada Twist
Swap red enchilada sauce for green and use jack cheese for a tangy, slightly brighter flavor profile.
Serving Suggestions
- Serve with warm flour or corn tortillas for dipping.
- Top each bowl with sour cream, diced avocado, fresh cilantro, or sliced jalapeños.
- Add a squeeze of lime for a burst of freshness.
- Pair with a simple green salad, Mexican rice, or cheesy quesadillas for a complete meal.
- Garnish with crushed tortilla strips for extra crunch.
Storage and Freezing Instructions
Refrigerator:
Store in an airtight container for up to 4 days. The flavors deepen over time, making it even more delicious the next day.
Freezer:
Place cooled soup in freezer-safe bags or containers, leaving room for expansion. Freeze for up to 3 months.
To reheat, thaw overnight in the fridge and warm over low heat, stirring occasionally. Add a splash of broth if it thickens too much.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Protein | ~24g |
| Carbohydrates | ~22g |
| Fat | ~15g |
| Fiber | ~5g |
| Sodium | ~860mg |
(Values will vary based on brands and cheese selections.)
OTHER RECIPES YOU MIGHT ENJOY
- Easy Cranberry Turkey Stuffing Balls
- Amazing Wild Rice Stuffed Sweet Potatoes
- Easy Cranberry Apple Twice Baked Sweet Potatoes
- Easy Steak Crostini with Creamy Horseradish Sauce
FAQ About Chicken Enchilada Soup
What type of chicken works best?
Boneless skinless chicken breast is the easiest choice because it cooks quickly and shreds well. However, chicken thighs add more richness and stay naturally tender. If you have leftover or rotisserie chicken, you can add it near the end of cooking to keep it from drying out.
Can I make this soup without dairy?
Yes! Use dairy-free cream cheese and dairy-free shredded cheese. The soup will still be thick, creamy, and flavorful. Coconut milk can also add creaminess, though it will slightly alter the flavor. Always add dairy-free alternatives at low heat to prevent curdling.
How spicy is this soup?
This recipe is mild by default. The jalapeño and cayenne can be reduced or removed for heat-sensitive eaters. For a spicier version, keep the jalapeño seeds, add a pinch more cayenne, or stir in a spicy cheese like Pepper Jack.
Can I freeze Chicken Enchilada Soup?
Absolutely. This soup freezes well, even with the cheese. Just make sure it cools completely before freezing, and thaw overnight for the best texture. Add a splash of broth when reheating if it becomes too thick.
What can I use instead of black beans?
Pinto beans, kidney beans, or even white beans work well. You can also omit the beans entirely and increase the amount of corn or vegetables if you prefer a lighter soup.
Final Thoughts
Chicken Enchilada Soup brings together everything people love about a classic enchilada—bold flavor, tender chicken, and cheesy richness—in a warm, satisfying bowl that’s perfect for any night of the week. With its one-pot simplicity, adaptable ingredients, and family-friendly nature, it’s a recipe you’ll return to often. Whether you want to keep things mild or turn up the heat, this soup offers plenty of room to customize while remaining comforting and delicious every time. For more inspiration, check out these Juicy Mini Sandwiches for Parties or explore more on Pinterest for your next meal idea!