If there’s one soup my family never turns down, it’s this Chicken Enchilada Soup Recipe. It’s creamy, hearty, and has just the right kick of Tex-Mex flavor to warm up a chilly evening—or let’s be real, even a Texas summer evening when I’ve got the A/C blasting. With tender chicken, black beans, corn, enchilada sauce, and melty cheese, this one-pot wonder has become a weeknight lifesaver in my kitchen.
I’ll admit, I first made this soup on a whim when I had leftover enchilada sauce and didn’t feel like rolling tortillas. (Mom hack: soup is always easier!) Turns out, it was such a hit with my kids that it quickly became part of our rotation.
Table of Contents
Why You’ll Love This Chicken Enchilada Soup Recipe
- Quick & easy – dinner ready in under an hour.
- Family-friendly – mild enough for kids, easy to spice up for adults.
- One pot magic – less cleanup, more time to relax.
- Flexible – swap proteins, adjust spice, or sneak in extra veggies.
What Does Chicken Enchilada Soup Taste Like?
Imagine all the best parts of chicken enchiladas—savory sauce, smoky spices, creamy cheese—melted into a cozy bowl of soup. It’s rich without being heavy, with little pops of sweetness from the corn and a gentle heat from the jalapeño. Think of it as your enchiladas’ laid-back cousin who doesn’t need tortillas to shine.
Ingredients You’ll Need for Chicken Enchilada Soup Recipe
One of my favorite things about this Chicken Enchilada Soup Recipe is that it’s built from a mix of pantry staples and a few fresh ingredients you probably already have on hand. Nothing too fancy—just everyday Tex-Mex goodness that comes together into a meal your family will love.
Here’s everything you’ll need:
- Chicken – I use one large boneless, skinless chicken breast (or two smaller ones). If you’re short on time, rotisserie chicken works beautifully.
- Aromatics – Yellow onion, jalapeño pepper, and fresh garlic cloves add that savory base of flavor. Don’t skip these—they make the whole kitchen smell amazing.
- Seasonings – A Tex-Mex blend of chili powder, mustard powder, garlic powder, onion powder, cumin, a tiny pinch of cinnamon, and a touch of cayenne for subtle heat. (Don’t worry—the cinnamon doesn’t make it sweet; it just adds depth!)
- Soup base – Red enchilada sauce, diced tomatoes with green chilies, and chicken broth. This is where that signature enchilada flavor shines.
- Add-ins – Black beans and corn for texture, heartiness, and a little natural sweetness.
- Cheeses – Cream cheese (for creamy body), sharp cheddar, and Monterey Jack for that irresistible melty finish.
👉 Pro Tip: Shred your own cheese from a block instead of using pre-shredded. It melts smoother and gives your Chicken Enchilada Soup Recipe that restaurant-worthy creamy finish.
If you love hearty soups like this, you’ll also want to bookmark my Cheeseburger Macaroni Soup Recipe—it’s another one-pot wonder that combines comfort food flavors in the easiest way possible.
This ingredient list is flexible. For example, bone-in chicken thighs add even more depth, while a spicier cheese like habanero jack can turn up the heat for chili-lovers. That’s the beauty of this recipe—you can make it mild for the kids or bold and zesty for adults.
Step-by-Step Instructions for Chicken Enchilada Soup Recipe
Making this Chicken Enchilada Soup Recipe couldn’t be easier, but I’m breaking it down step by step so you can follow along with confidence. Think of me as your kitchen buddy, walking you through the process while the delicious Tex-Mex aromas fill your home.
Step 1: Prep Your Spices and Cheeses
Start by combining all your seasonings in a small bowl—chili powder, mustard powder, garlic powder, onion powder, cumin, cayenne, and just a pinch of cinnamon. Mixing them together first makes it easy to add a balanced blend later.
Next, shred your cheddar and Monterey Jack cheese from a block (trust me, it melts much smoother than the pre-shredded stuff). Set those aside along with your softened cream cheese.
Step 2: Sauté the Aromatics
In a large soup pot, melt butter with a splash of olive oil over medium heat. Add the diced yellow onion and jalapeño pepper, stirring until they soften (about 4 minutes). Toss in the minced garlic and cook for another 60 seconds, just until fragrant.
This step builds the flavor foundation for the entire soup. Don’t rush it—the gentle sautéing brings out sweetness from the onion and a little smoky kick from the jalapeño.
Step 3: Build the Soup Base
Pat your chicken breast dry with paper towels, then season lightly with salt and pepper. Add it directly into the pot along with your spice blend, enchilada sauce, diced tomatoes with green chilies, and chicken broth.
If you like a touch more kick, this is also when you can add a dash of hot sauce. Stir everything together so those spices bloom right in the broth.
Step 4: Simmer and Shred the Chicken
Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Let the chicken cook for about 15–20 minutes, until tender and cooked through.
Once done, carefully remove the chicken, shred it with two forks, and return the juicy pieces back to the pot. This is when the soup really starts to look (and smell!) like dinner.
Step 5: Stir in the Creamy Goodness
Lower the heat and add the softened cream cheese cubes. Stir until they melt completely into the broth, giving your Chicken Enchilada Soup Recipe its rich, velvety texture.
Now sprinkle in the shredded cheddar and Monterey Jack, stirring slowly until the cheese is fully melted and the soup becomes thick, smooth, and irresistible.
Step 6: Add the Beans and Corn
Finally, stir in the drained black beans and sweet corn. Let everything simmer for another 5 minutes so the flavors mingle together. Taste and adjust seasoning—sometimes I like a squeeze of fresh lime juice here for brightness.
Step 7: Serve and Garnish
Ladle the hot soup into bowls and top with your favorite Tex-Mex garnishes: crunchy tortilla strips, fresh cilantro, extra cheese, or a dollop of sour cream.
For a cozy dinner pairing, this soup goes wonderfully with a side of Creamy Butternut Squash Soup—perfect if you’re feeding a crowd and want two big flavors on the table.
Tips and Tricks for Perfect Chicken Enchilada Soup
- Cheese tip: Always shred your own cheese—pre-shredded won’t melt as silky.
- Flavor boost: Try bone-in chicken thighs for richer broth.
- Cream cheese shortcut: Pop it near a cup of steaming water in the microwave to soften quickly.
- Make it mild or wild: Skip the jalapeño for little ones, or add hot sauce for extra punch.
- Leftovers trick: This soup thickens overnight—just add a splash of broth when reheating.
Storage for Chicken Enchilada Soup
- Fridge: Keeps 3–4 days in an airtight container.
- Freezer: Freeze before adding cheese for best results. Thaw overnight, reheat, then stir in cheese before serving.
FAQs
Can I use rotisserie chicken?
Yes! Just shred about 2 cups of cooked chicken and add it in when the recipe calls for shredded chicken.
Is this soup spicy?
Not really. It’s more flavorful than fiery. For more heat, keep the jalapeño seeds or add extra hot sauce.
Can I make it in a slow cooker?
Absolutely. Cook on low for 6 hours, then stir in cheeses right before serving.
Conclusion
This Chicken Enchilada Soup Recipe is everything I love in a family meal—easy, flavorful, and comforting. It’s the kind of dish that fills bellies, warms hearts, and gets you asked, “When are we having that soup again?” And honestly, that’s the best review I could ever hope for.
If you make this, I’d love for you to share a photo or leave a rating—it makes my day to see your creations!
👉 Craving more cozy bowls? Check out my Creamy Italian Meatball Soup or Carrot Potato Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
The Best Chicken Enchilada Soup Recipe: Cozy, Creamy, and Crowd-Pleasing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 11 cups
- Category: Soups
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
Chicken Enchilada Soup is a rich, flavorful, and hearty Tex-Mex-inspired soup, brimming with tender shredded chicken, black beans, corn, enchilada sauce, cheeses, and a unique blend of spices. This comforting meal is perfect for busy weeknights and customizable for different heat levels.
Ingredients
Seasonings:
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 pinch cinnamon
1 pinch cayenne pepper
Soup Base:
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced, seeds removed
3 cloves garlic, minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies, undrained
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)
1 teaspoon hot sauce (optional)
Add-Ins:
15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained
Cheeses:
4 oz. cream cheese, cubed and softened
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded (or additional cheddar)
Instructions
1. In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Set aside.
2. Remove cream cheese from fridge to soften or use microwave softening method. Shred cheddar and Monterey Jack cheese and set aside.
3. In a large soup pot, heat butter and olive oil over medium heat. Add diced onion and jalapeno, cooking for about 4 minutes until softened. Add minced garlic and cook for 1 more minute.
4. Pat chicken dry and season with salt and pepper. Add chicken to the pot along with prepared seasonings, enchilada sauce, diced tomatoes with green chilies, chicken broth, hot sauce (if using), black beans, and corn.
5. Bring mixture to a gentle boil, then reduce heat to simmer. Cook chicken gently for 15–20 minutes. Remove chicken and shred with two forks, then return to the soup.
6. Reduce heat to low. Stir in softened cream cheese until melted. Add shredded cheddar and Monterey Jack cheeses, stirring until soup is smooth and creamy.
7. Taste the soup and adjust seasoning as needed. Serve hot with toppings like tortilla strips, cilantro, cheese, or lime wedges.
Notes
Quickly soften cream cheese by microwaving water and letting cream cheese sit in the steam.
Use bone-in chicken for more flavor, or rotisserie chicken for convenience.
Always shred cheese from a block for best melt and flavor.
If simmering chicken longer, add black beans and corn after shredding the chicken.
Do not add cheese to boiling soup or it may curdle.
For added heat, use spicy cheese like Hot Habanero in place of Monterey Jack.
In a pinch, 8 oz. tomato sauce can sub for enchilada sauce, though flavor will be lighter.
Crock Pot Method: Add all but beans, corn, and cheese to slow cooker. Cook on low 6 hours, shred chicken, stir back in with beans, corn, and cheeses before serving.
