Easy Chicken Enchilada Soup
Easy Chicken Enchilada Soup is the ultimate comfort food that combines the bold, smoky flavors of classic enchiladas with the heartiness of a creamy, soul-warming soup.
Each spoonful delivers layers of spice, sweetness, and richness—tender chicken simmered in a zesty enchilada base, balanced by black beans, corn, and melty cheese. It’s a dish that feels both cozy and vibrant, perfect for weeknight dinners yet satisfying enough to serve to guests.
Beyond its flavor, the recipe’s simplicity makes it a reliable favorite—you get restaurant-quality taste with the ease of one pot.
Why People Will Love Easy Chicken Enchilada Soup:
Comforting fusion of flavors – It captures all the bold, smoky, and tangy notes of traditional enchiladas but transforms them into a warm, cozy soup that soothes the soul.
One-pot simplicity – Busy cooks will love that everything comes together in a single pot, making it a convenient, time-saving meal with minimal cleanup.
Creamy yet hearty – The balance of tender chicken, beans, corn, and a silky cheese-cream base ensures every spoonful feels both indulgent and filling.
Customizable spice level – From mild to fiery, you can adjust the heat with jalapeños, cayenne, or hot sauce, making it perfect for different taste preferences.
Family- and crowd-friendly – It’s the kind of dish that pleases everyone—from kids who love cheesy soups to adults who appreciate layered Mexican-inspired flavors.
Perfect for toppings – Just like enchiladas, it’s fun to garnish with tortilla strips, cilantro, avocado, or sour cream, letting each person personalize their bowl.
Great for leftovers – The flavors deepen as it sits, making it even more delicious the next day, perfect for meal prep or quick reheats.
Key Ingredient:
Chicken breast (or thighs) – Serves as the protein backbone of the soup, becoming tender and shreddable as it gently poaches, soaking up the smoky, spicy broth.
Red enchilada sauce – The soul of the dish, infusing the soup with rich, tangy, and slightly smoky flavors that mimic authentic enchiladas.
Diced tomatoes with green chilies – Adds brightness, texture, and a mild kick that complements the depth of the enchilada sauce.
Black beans & corn – Together they provide heartiness and balance: beans bring earthy protein while corn adds natural sweetness and a satisfying bite.
Cheddar & Monterey Jack cheeses – Melt into the broth, creating a creamy, velvety finish that ties together spice, tang, and richness.
Aromatics (onion, jalapeño, garlic) – Build the savory foundation, ensuring every spoonful has warmth, depth, and just the right amount of kick.
Cream cheese – Adds body and luscious creaminess, giving the soup a smooth, indulgent texture.
Expert Tips:
Use freshly shredded cheese, not pre-packaged. Block cheese melts more smoothly into the soup because it doesn’t contain anti-caking agents that can make the broth grainy.
Poach the chicken gently. Keep the soup at a low simmer instead of a rolling boil—this ensures the chicken stays tender and moist, shredding beautifully instead of becoming rubbery.
Balance the creaminess. Add the cream cheese in small cubes at low heat, stirring continuously. This prevents clumping and creates a velvety base for the shredded cheeses to melt into seamlessly.
Enhance depth with broth choice. Use a rich homemade chicken stock or low-sodium broth. This gives you control over salt levels while boosting the soup’s flavor foundation.
Play with spice levels. Layer the heat thoughtfully: jalapeño provides fresh spice, cayenne adds dry heat, and hot sauce allows for adjustable fire at the end. This creates complexity rather than one flat “spicy note.”
Finish with freshness. Just before serving, top with cilantro, diced avocado, or a squeeze of lime juice. These brighten the soup, cutting through the richness of the cheese and cream.
Texture tip. For a heartier feel, lightly mash some of the beans against the pot before adding the cream cheese. This thickens the soup naturally without needing extra cream or starch.
Easy Chicken Enchilada Soup
Ingredients
Seasoning Blend
½ teaspoon chili powder – adds gentle heat and smoky depth
½ teaspoon mustard powder – brings subtle tang and complexity
½ teaspoon garlic powder – layers in savory flavor
½ teaspoon onion powder – enhances the base aroma
¼ teaspoon ground cumin – warm, earthy undertone
1 pinch ground cinnamon – unexpected touch of warmth
1 pinch cayenne pepper (optional) – for a kick of spice
Soup Base
1 tablespoon butter – for richness and flavor
1 tablespoon olive oil – helps sauté the aromatics
1 yellow onion, diced – adds sweetness and depth
1 jalapeño pepper, seeded and diced – mild spice and freshness
3 garlic cloves, minced – bold, savory foundation
10 oz red enchilada sauce – tangy, smoky flavor boost
10 oz diced tomatoes with green chilies, undrained – adds texture and zest
15 oz canned black beans, drained and rinsed – hearty, protein-packed addition
15 oz canned whole kernel corn, drained – sweetness and crunch
1 teaspoon hot sauce (optional) – for extra heat
4 cups chicken broth – creates the flavorful base
1 large boneless, skinless chicken breast (or 2 small) – poaches directly in the soup
4 oz cream cheese, cubed and softened – for creamy body
1 cup sharp cheddar cheese, shredded – adds richness and tang
½ cup Monterey Jack cheese, shredded – melts smoothly; can substitute more cheddar
Instructions
Step 1: Prepare ingredients
In a small bowl, mix together all the seasonings and set aside. Cube the cream cheese and let it soften at room temperature. Shred the cheddar and Monterey Jack cheeses from a block and keep them ready.
Step 2: Sauté aromatics
Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño. Cook for about 4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
Step 3: Build the soup base
Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the raw chicken breast(s). Stir in the seasoning mixture.
Step 4: Cook the chicken
Bring the soup to a gentle boil, then reduce the heat slightly and let the chicken cook through slowly for 15–20 minutes. Avoid a rapid boil, as it can make the chicken tough.
Step 5: Shred the chicken
Once the chicken is fully cooked, remove it from the pot. Shred it into bite-sized pieces using two forks, then return it to the soup.
Step 6: Add creaminess
Lower the heat to low. Stir in the softened cream cheese until smooth and well incorporated. Next, add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and creamy.
Step 7: Adjust and serve
Taste the soup and adjust the seasonings if needed. Serve hot with your favorite toppings—such as tortilla strips, cilantro, avocado, or a squeeze of lime.
Important Notes When Making Easy Chicken Enchilada Soup:
Chicken choice matters. Using raw chicken breast allows the meat to poach in the broth, infusing the soup with flavor. If using cooked chicken or rotisserie chicken, add it later in the process to prevent it from becoming dry.
Mind the salt levels. Since enchilada sauce, canned beans, and broth can all vary in sodium, taste before adding extra salt. Balancing flavors at the end ensures a well-rounded soup without being overly salty.
Control the heat. Removing seeds from the jalapeño keeps the spice level mild. For more heat, leave in some seeds or add cayenne/hot sauce gradually. This way, you can customize spiciness to your audience.
Cream cheese temperature is crucial. If it’s too cold, it won’t melt properly and can leave clumps. Cube it and let it soften at room temperature before stirring it into the soup.
Don’t rush the cheese step. Adding cheddar and Monterey Jack slowly, while stirring over low heat, ensures a smooth melt and prevents stringiness or graininess.
Texture control. If you want a thicker soup, mash some of the beans or stir in a spoonful of masa harina (corn flour) before adding cheese. For a thinner soup, increase broth or add a splash of milk.
Serving flexibility. This soup is versatile—it can be topped with tortilla strips, avocado, lime, or even a drizzle of crema for a more authentic Mexican-style presentation.
How To Enjoy Easy Chicken Enchilada Soup After Cooking:
Right Out of the Pot
Ladle the soup into warmed bowls to keep it hot longer.
Stir just before serving to redistribute the beans, corn, and chicken evenly throughout the creamy broth.
Enjoy immediately while the cheese is still velvety and the flavors are bold and aromatic.
Enhance with Toppings
Crunch factor: Add crispy tortilla strips, crushed tortilla chips, or even cornbread croutons on top.
Fresh lift: Sprinkle with chopped cilantro, diced avocado, or sliced green onions to add brightness.
Creamy balance: A spoonful of sour cream, Greek yogurt, or Mexican crema cools the heat and adds tang.
Zesty finish: A squeeze of fresh lime juice enhances the depth of the chili spices and cuts through the richness.
Pairing Suggestions
Serve with warm flour or corn tortillas on the side for dipping.
A simple side salad with lime vinaigrette balances the soup’s creaminess.
For a heartier meal, pair it with Mexican rice, cornbread, or quesadillas.
Storage & Reheating Enjoyment
Refrigeration: Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight, making the soup even more delicious.
Reheating: Warm gently on the stovetop over low heat, stirring frequently to prevent cheese from separating. If too thick, stir in a splash of broth or milk.
Freezing tip: Freeze before adding the cream cheese and shredded cheeses for the best texture. Add those dairy elements fresh when reheating.
Experience Variation
For lighter enjoyment, serve smaller bowls topped with fresh veggies and skip extra cheese.
For indulgence, load each serving with toppings, extra shredded cheese, and plenty of tortilla chips for scooping.
Nutrition Information:
For Easy Chicken Enchilada Soup (per 1 serving, based on 6 servings total):
Calories: 345 kcal | Total Fat: 18 g | Saturated Fat: 8 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 85 mg | Sodium: 880–950 mg (depending on added salt & enchilada sauce brand) | Total Carbohydrates: 22 g | Dietary Fiber: 5 g | Sugars: 6 g | Protein: 27 g
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often to keep the cheese from separating.
Can I freeze Chicken Enchilada Soup?
You can freeze it, but it’s best to do so before adding the cream cheese and shredded cheeses. Dairy tends to separate and become grainy after freezing. To freeze, cook through Step 4, then cool and store in freezer-safe containers. When reheating, add the cream cheese and shredded cheese fresh for best texture.
What toppings go well with this soup?
Popular garnishes include crispy tortilla strips, sliced avocado, chopped cilantro, diced red onion, jalapeño slices, lime wedges, or extra shredded cheese. These toppings add freshness, texture, and extra flavor layers.
Is this soup spicy?
The heat level depends on your ingredients. Using mild enchilada sauce and leaving out the cayenne and hot sauce will keep it mild. For more spice, opt for medium or hot enchilada sauce, keep the jalapeño seeds, and add extra cayenne or hot sauce.
Can I use pre-cooked chicken instead of raw?
Absolutely. If you have rotisserie chicken, leftover roasted chicken, or pre-cooked shredded chicken, stir it in during Step 6 (when adding the cheeses). This keeps it tender and prevents it from overcooking.
How do I keep the chicken tender while cooking in the soup?
The key is to poach the chicken gently in the broth. Avoid a rapid boil, which makes chicken tough. Instead, simmer on medium-low until it reaches 165°F (about 15–20 minutes), then shred and return it to the soup.
Can I make this soup in the slow cooker or Instant Pot?
Yes!
Slow Cooker: Add all ingredients except the cream cheese and shredded cheeses. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in the cheeses at the end until melted.
Instant Pot: Cook everything (except cheeses) on HIGH pressure for 12 minutes, then quick release. Stir in the cheeses after cooking.
How can I prevent the cream cheese from curdling in the soup?
Make sure the heat is reduced to low before adding the cream cheese. Add it in small cubes, stirring constantly until smooth. If the soup is too hot, the dairy may break.
Can I substitute the enchilada sauce if I don’t have any?
Yes. You can make a quick replacement with tomato sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, and a dash of vinegar. It won’t be identical but will still give a flavorful base.
How do I thicken or thin the soup if needed?
To thicken: Let it simmer uncovered for a few extra minutes, or stir in more shredded cheese.
To thin: Add extra chicken broth or a splash of milk/cream until it reaches your preferred consistency.