Easy Chicken Enchilada Soup
Looking for a comforting, flavorful soup that’s ridiculously easy to make?
This Chicken Enchilada Soup is packed with bold, savory flavors, creamy textures, and just the right amount of heat.
With pantry staples and a simple 45-minute prep time,
it’s perfect for busy nights when you need something satisfying.
Plus, you can make it on the stovetop or in the Crock Pot, making it super flexible.
Grab some chicken and let’s get cooking – your new favorite soup is just a few steps away!
Why You’ll Love This Easy Chicken Enchilada Soup
This is one of those soups that delivers big, bold flavour with very little effort. Everything cooks in one pot, the ingredients are easy to find, and in less than an hour you’ll have a creamy, cheesy soup that’s hearty enough to be dinner all on its own.
The enchilada sauce gives the broth its rich, smoky flavour, while the cream cheese and shredded cheeses make every spoonful irresistibly creamy. Tender chicken, black beans, sweet corn, and just the right amount of spice make this a recipe the whole family will happily dig into.
Whether you’re feeding a crowd, meal prepping for the week, or simply looking for an easy comfort meal, this Chicken Enchilada Soup is one you’ll find yourself making again and again.
For Chicken Enchilada Soup
- Chicken – I use boneless, skinless chicken breast (or thighs, or leftover chicken). Choose your preferred cut for a tender and flavorful soup.
- Butter & Olive Oil – For sautéing the vegetables and adding a rich base flavor.
- Yellow Onion – Adds a savory sweetness and depth to the soup.
- Jalapeño Pepper – Provides a mild kick to balance the creaminess of the soup.
- Garlic – For a fragrant and savory flavor.
- Red Enchilada Sauce – This adds bold and tangy flavor to the broth.
- Diced Tomatoes with Green Chilies – Gives extra flavor and a bit of heat to the soup.
- Black Beans – For protein and texture, making the soup more hearty.
- Corn – Adds sweetness and a pop of color to the soup.
- Hot Sauce – Optional, but adds an extra level of heat to the soup.
- Chicken Broth – The base of the soup that ties all the flavors together.
- Cream Cheese – Adds richness and creaminess to the soup.
- Cheddar Cheese & Monterey Jack Cheese – For a melty, cheesy finish that brings it all together.
For Seasonings
- Chili Powder, Mustard Powder, Garlic Powder, Onion Powder – A balanced blend of spices that build flavor depth.
- Cumin – Adds an earthy, warm touch.
- Cinnamon & Cayenne Pepper – A pinch of each enhances the soup’s flavor with a little warmth and spice.
Step-by-Step Instructions
Don’t let the long ingredient list fool you—this recipe comes together quickly, and most of the cooking time is completely hands-off.
Step 1 – Get Everything Ready
Mix all of the seasonings together in a small bowl. Let the cream cheese soften while you shred the cheddar and Monterey Jack cheese from a block so they’ll melt smoothly into the soup later.
Step 2 – Build the Flavour Base
Melt the butter with the olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño and cook until softened, then stir in the garlic and cook just until fragrant. This simple base creates layers of flavour before the broth is even added.
Step 3 – Cook the Chicken
Season the chicken with salt and pepper before adding it to the pot. Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the prepared seasoning mixture. Bring everything to a gentle boil, then let the chicken cook until it’s perfectly tender. A gentle simmer is the key to juicy chicken.
Step 4 – Shred and Return
Lift the chicken out of the pot and shred it with two forks. Return the shredded chicken to the soup so it can soak up even more of the delicious broth.
Step 5 – Make It Creamy
Reduce the heat to low and stir in the softened cream cheese until it’s completely blended into the broth. Add the cheddar and Monterey Jack cheese, stirring until everything is melted into a rich, silky soup.
Step 6 – Taste and Serve
Give the soup a final taste and adjust the seasoning if needed. Ladle into bowls and serve while it’s hot and creamy.
Tips and Variations
This soup is already wonderfully easy, but here are a few simple ways to make it fit your preferences.
- Freshly shredded cheese melts much more smoothly than pre-shredded cheese and gives the soup the creamiest texture.
- If you have leftover or rotisserie chicken, it’s a fantastic shortcut. Simply stir it into the soup and let it warm through before serving.
- Prefer a little more heat? Add extra hot sauce or use a spicy Monterey Jack cheese.
- For a milder version, leave out the jalapeño and hot sauce, and choose a mild enchilada sauce.
- If you’d like a thinner soup, simply stir in a little more chicken broth until it’s just right.
- Prefer a thicker consistency? Let the soup simmer uncovered for a few extra minutes so the broth reduces naturally.
- This recipe is just as easy in the slow cooker, making it perfect for busy weekdays when you want dinner ready and waiting.
How to Serve
This hearty soup is satisfying enough to enjoy on its own, but a few simple additions make every bowl even better.
A handful of crispy tortilla strips or crushed tortilla chips adds the perfect crunch, while sliced avocado, chopped cilantro, diced tomatoes, or fresh jalapeños bring colour and freshness.
Warm flour tortillas, crusty bread, or a piece of buttery cornbread are perfect for soaking up every last spoonful of the creamy broth. For a lighter meal, pair it with a crisp green salad and finish everything with an extra sprinkle of cheese and a squeeze of fresh lime.
Chicken Enchilada Soup: Frequently Asked Questions
- Can I use cooked chicken instead of raw chicken breasts?
Yes, using leftover chicken or rotisserie chicken is an easy time-saver! Just add around 2 cups of shredded cooked chicken along with the black beans and corn. No need to simmer it; just let the flavors meld together. - Can I prep the soup ingredients in advance?
Absolutely! You can trim and chop your chicken, onion, and garlic, then store them in airtight containers in the fridge until you’re ready to cook. This way, you can make the soup even faster when you’re ready. - Is this soup freezer-friendly?
Yes, it freezes wonderfully! Let the soup cool completely before storing it in airtight containers or freezer bags. It can stay frozen for up to 3 months. When ready, simply thaw it overnight and reheat on the stovetop or in the microwave. - How can I adjust the soup’s thickness?
If you prefer a thinner soup, just add more chicken broth until you reach your desired consistency. Want it thicker? Reduce the broth a little or let it simmer uncovered to concentrate the flavors. - Can I make this soup less spicy?
Sure thing! Skip the jalapeño pepper and hot sauce, and use a mild enchilada sauce to keep the heat in check. You can also use mild diced tomatoes instead of the ones with chilies.
Easy Chicken Enchilada Soup
Ingredients
Seasonings
- ½ tsp each: chili powder, mustard powder, garlic powder, onion powder
- ¼ tsp cumin
- 1 pinch each: cinnamon, cayenne pepper
Soup
- 1 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, 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; see notes if using cooked chicken)
- 4 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (or more cheddar if preferred)
Instructions
Prep Work:
- Combine the seasonings and set aside. Let the cream cheese soften (see notes for a quick method). Shred the cheddar and Monterey Jack cheese from a block and set aside.
Cooking the Soup:
- Heat butter and olive oil in a large soup pot over medium heat. Add diced onions and jalapeño, and cook for 4 minutes until softened. Add garlic and cook for an additional minute.
Add Chicken and Liquids:
- Pat the chicken dry and season with salt and pepper. Add it to the pot along with all the remaining ingredients (except for the cream cheese and shredded cheese). Bring to a gentle boil and let the chicken cook through for 15-20 minutes (don’t let it boil rapidly to avoid tough chicken).
Shred the Chicken:
- Remove the chicken, shred it using two forks, then return it to the soup.
Finish the Soup:
- Reduce heat to low and stir in the softened cream cheese until fully incorporated. Add the shredded cheddar and Monterey Jack cheese and stir until melted and smooth.
Adjust Seasoning and Serve:
- Taste the soup and adjust seasonings if needed. Serve hot!
Notes
Tips & Notes
- For Cream Cheese: To quickly soften cream cheese, microwave 2 cups of water and place cubed cream cheese in the microwave. Let it sit for 5 minutes.
- Cheese: Shred cheese from a block for the best melting and flavor. You can swap Monterey Jack with spicy cheese like Cabot Hot Habanero for extra heat.
- Chicken: You can let the chicken simmer on low heat for longer for extra juicy chicken and flavorful broth. Bone-in chicken thighs are another great option. If using leftover or rotisserie chicken, just add 2 cups of cooked chicken, and simmer for 15 minutes to blend the flavors without boiling.
- Enchilada Sauce: If you don’t have enchilada sauce, you can substitute with tomato sauce, but enchilada sauce adds deeper flavor.
Crock Pot Method
- Place all ingredients in the slow cooker except for the shredded cheese, cream cheese, black beans, corn, and garnishes.
- Cook on low for 6 hours.
- Once cooked, remove the chicken, shred it, and return it to the soup. Add black beans, corn, cream cheese, and shredded cheese, and stir to combine.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. This soup freezes really well!Nutrition
