If you love the rich, bold flavors of chicken enchiladas but want something easier, cozier, and perfect for one pot, Chicken Enchilada Soup is the answer. This hearty soup captures everything you love about classic enchiladas—tender chicken, enchilada sauce, warm spices, and melty toppings—without the rolling, baking, or mess.

It’s creamy, flavorful, filling, and incredibly easy to make. Whether you’re cooking for a busy weeknight, meal prepping for the week, or feeding a crowd, this soup delivers big flavor with minimal effort.

Why You’ll Love This Chicken Enchilada Soup

This recipe is a staple for good reason:

One-pot comfort food
Bold enchilada flavor
Creamy without being heavy

Easy to customize
Perfect for leftovers
Great for stovetop, slow cooker, or Instant Pot

It’s the kind of soup that warms you from the inside out and tastes even better the next day.

What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is a Tex-Mex–inspired soup made with:

Shredded chicken

Red enchilada sauce
Broth and tomatoes
Beans and corn

Warm spices like cumin and chili powder
Cream or cheese for richness

Think of it as everything inside a chicken enchilada—turned into a spoon-worthy, comforting soup.

Ingredients You’ll Need

This soup uses simple pantry ingredients with big payoff.

Protein

Boneless, skinless chicken breasts or thighs
Rotisserie chicken (shortcut option)

Soup Base

Onion
Garlic
Chicken broth

Red enchilada sauce
Diced tomatoes (or fire-roasted tomatoes)

Flavor Boosters

Ground cumin

Chili powder
Paprika
Salt and black pepper

Add-Ins

Black beans or pinto beans
Corn (fresh, frozen, or canned)

Creamy Finish

Heavy cream or half-and-half

Cream cheese (optional but extra rich)

Toppings

Shredded cheese
Tortilla strips or crushed tortilla chips

Sour cream
Fresh cilantro
Avocado slices

Red vs Green Enchilada Sauce

Both work, but they change the flavor profile.

Red Enchilada Sauce

Smoky, bold, classic
Most common for enchilada soup

Deep chili flavor

Green Enchilada Sauce

Brighter, tangy, slightly spicy
Made with tomatillos

Great for a lighter, fresher taste

Use whichever your family prefers.

How to Make Chicken Enchilada Soup (Stovetop)

Step 1: Sauté the Aromatics

In a large pot, cook diced onion until soft. Add garlic and cook briefly until fragrant.

Step 2: Build the Base

Stir in enchilada sauce, tomatoes, broth, and spices. Mix well.

Step 3: Add Chicken

Add raw chicken breasts directly to the pot, or stir in pre-cooked shredded chicken.

Step 4: Simmer

Let the soup simmer until the chicken is fully cooked and tender.

Step 5: Shred the Chicken

Remove chicken, shred it, and return it to the pot.

Step 6: Add Beans and Corn

Stir in beans and corn and let everything heat through.

Step 7: Make It Creamy

Lower the heat and add cream or cream cheese, stirring until smooth.

Step 8: Serve with Toppings

Ladle into bowls and load up with your favorite toppings.

Slow Cooker Chicken Enchilada Soup

This soup is perfect for the crock pot.

Add all ingredients except cream and toppings

Cook on LOW for 6–7 hours or HIGH for 3–4 hours
Shred chicken and stir back in
Add cream during the last 30 minutes

Set it and forget it comfort food.

Instant Pot Instructions

Add all ingredients except cream
Pressure cook on High for 10 minutes

Quick release
Shred chicken
Stir in cream

Dinner in under 30 minutes.

Texture & Flavor Profile

This soup is:

Creamy but not heavy

Savory and slightly smoky
Warmly spiced, not overpowering
Hearty and filling

Each spoonful delivers classic enchilada flavor with comforting soup texture.

Tips for the Best Chicken Enchilada Soup

Don’t overcook the chicken—it stays juicier
Use quality enchilada sauce for best flavor

Add dairy last to avoid curdling
Taste and adjust seasoning before serving
Let it simmer for deeper flavor

Variations & Customizations

Spicy Version

Add diced jalapeños
Use hot enchilada sauce
Sprinkle with chili flakes

Cheesy Enchilada Soup

Stir in shredded cheddar or Monterey Jack
Top with extra cheese

Low-Carb Option

Skip beans and corn

Add extra chicken and peppers

Dairy-Free

Skip cream
Use coconut milk or leave it broth-based

What to Serve with Chicken Enchilada Soup

Pair this soup with:

Warm cornbread
Cheese quesadillas

Mexican rice
Simple green salad
Garlic bread

It’s filling enough to stand alone, but sides make it extra special.

Make-Ahead, Storage & Freezing

Make Ahead

Flavors improve overnight
Great for meal prep

Storage

Refrigerate in airtight containers
Keeps for up to 4 days

Freezing

Freeze without dairy for best results

Add cream after reheating

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, it’s a great time-saver.

Is this soup spicy?

Mild by default, easily adjustable.

Can I thicken the soup?

Add cream cheese or simmer uncovered longer.

Is it kid-friendly?

Yes—just keep the spice level mild.

Perfect for Any Occasion

Chicken Enchilada Soup is ideal for:

Weeknight dinners
Meal prep
Cold weather meals

Game day
Casual entertaining

It’s cozy, flavorful, and always a hit.

Final Thoughts

This Chicken Enchilada Soup brings all the bold, comforting flavors of classic enchiladas into an easy, one-pot meal. Creamy, hearty, and endlessly customizable, it’s a recipe you’ll come back to again and again.

If you love Tex-Mex comfort food that’s simple and satisfying, this soup deserves a permanent spot in your rotation.

Chicken Enchilada Soup (Creamy, Bold & Comforting)

Author: WAFA LI

Print Recipe

Instructions

Sear chicken: In a large pot or Dutch oven, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until browned. Remove and set aside.
Sauté veggies: In same pot, add onion and bell pepper; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
Simmer: Add enchilada sauce, chicken broth, cumin, chili powder, and smoked paprika. Bring to a boil.

Add chicken & beans: Return chicken to pot. Stir in black beans and corn. Reduce heat; simmer 15–20 minutes until chicken is cooked through.
Shred (optional): For shredded texture, remove chicken, shred with forks, and return to soup.
Taste and adjust seasoning.

Serve hot, topped with cheese, sour cream, cilantro, avocado, and tortilla crunch!

💡 Pro Tips:
– Use rotisserie chicken to save time—add in last 10 minutes.
– For extra heat, add a diced jalapeño or dash of hot sauce.
– Make it creamy: stir in ½ cup heavy cream or cream cheese at the end.

Prep Time & Nutrition (per serving, serves 6):