Creamy Chicken Enchilada Soup

By Rena |

This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

easy enchilada soup recipe

Enchilada soup is one of the most flavorful soup recipes that are not only filling and comforting, but it is also full of flavor and a crowd-pleasing soup recipe that will put a smile on everyone’s face. They are loaded with beans, chicken and all the Tex-Mex flavors you love all in one delicious bowl of soup. This easy to make Creamy Chicken Enchilada soup is perfect for any night of the week especially on a busy weeknight when you just need dinner ready in no time.

HOW TO MAKE CREAMY CHICKEN ENCHILADA SOUP

This chicken enchilada soup recipe is made on the stovetop. We will also be showing you further on how to make it on your crockpot, slow cooker, and instant pot. 

Note: Recipe calls for cooked shredded chicken. Either get a storebought rotisserie chicken and use that or cook your own at home using chicken breast (scroll down to learn how to cook the chicken for your enchilada soup).

To make enchilada soup on your stovetop:

  • Prepare vegetables and ingredients: Set up all the ingredients and get your shredded chicken ready.
  • Cook vegetables: Add butter or oil in a large stockpot over medium-high heat. First, add the onions, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes. Then, stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil.
  • Cook and prep soup: Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
  • Blend: remove from heat and using a hand blender, blend the soup until smooth and creamy. (This is optional if you don’t want to blend you can skip this step).
  • Add beans and chicken: Place the soup back over medium heat and add in beans, corn and shredded cooked chicken. Stir to combine and boil for a couple of minutes, just to heat it all up.
  • Serve: Pour into bowls and top with your favorite toppings. Enjoy!

chicken enchilada soup recipe

CHICKEN ENCHILADA SOUP TOPPINGS:

Some optional toppings you can add to your creamy chicken enchilada soup are

  1. Chopped avocado
  2. Sliced jalapeño
  3. Fresh chopped cilantro
  4. Green onions
  5. Lime wedges
  6. Sour cream or yogurt etc.

easy enchilada soup recipe

How to cook chicken for enchilada soup

Cooking the chicken is quite simple. It would be easiest to use a rotisserie chicken but you can certainly cook your own. We recommend using skinless and boneless chicken breasts.

  • Add chicken into a pot full of water
  • We like adding some sort of herbs to give the chicken some flavor. Use half an onion and a bay leaf. sometimes we use a cinnamon stick but not for this particular recipe.
  • Allow boiling for about 15-20 minutes until you easily insert a knife or a fork through the chicken.
  • Then, drain in a colander and let it cool off
  • Finally, using your hands or forks, shred chicken.

chicken enchilada soup recipe

How to make chicken enchilada soup using an instant pot, crockpot or slow cooker

There are other ways to make chicken enchilada soup other than using your stovetop. Here are other ways to cook up your soup.

Chicken enchilada soup using an Instant Pot:

  • Using the saute option, add the oil or butter in the instant pot, then add the onions, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
  • If using raw chicken, add in with the veggies in the previous step at the bottom.
  • Add in the seasonings, diced tomatoes, tomato paste, and broth.
  • Next, add in the beans, corn, and shredded cooked chicken (if using pre-cooked shredded chicken). Stir to combine.
  • Then, place the lid on the Instant Pot and seal. Using the “manual” setting, cook on high pressure for 10-12 minutes.
  • Allow the instant pot to natural release for 10 minutes or so before doing a quick release.
  • Finally, remove the lid from Instant Pot, shred the chicken (if used raw whole chicken breast), and serve with your favorite toppings.

instant pot chicken enchilada soup recipe

How to cook chicken enchilada soup using a crock-pot or slow cooker

  • In a pan or skillet, add oil or butter over medium-high heat add the onions, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
  • Transfer to crockpot or slow cooker and add in the seasonings, diced tomatoes, tomato paste, and broth.
  • Then, add in beans, corn, and shredded cooked chicken. Stir to combine cover and set it on High for 2 hours or low for 4 hours if using cooked chicken.
  • Note: You may add raw chicken breasts to the crockpot or slow cooker right before you add in the veggies at the very bottom and set it to cook longer. 6 hours on low and 4 hours on high. Then towards the end use a fork to shred the chicken.

easy chicken enchilada soup recipe

How do you thicken chicken enchilada soup

To thicken your enchilada soup, mix about 1-2 tablespoon of whole wheat flour with some cold water and add over the soup and let it cook for a few more minutes.

Another option would be to blend some of the beans and add them back in to make the soup thicker.

How to store chicken enchilada soup

Place your creamy chicken enchilada soup in a tightly sealed container in the fridge for 4-5 days. Store in the freezer for 3-4 months. To reheat, place in a pot/pan and reheat on the stovetop or microwave in a bowl.

easy enchilada soup recipe

We want to let you know right now that this is the best chicken enchilada soup recipe out there. We love it so much and hope you love it too! Please come back and give us some feedback on what you think of this easy enchilada soup. Leave us a comment below and don’t forget to rate it!

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creamy chicken enchilada soup

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chicken enchilada soup recipe

Creamy Chicken Enchilada Soup

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.
4.73 from 40 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 35 minutes
Servings: 6
Calories: 450kcal
Author: Rena

Ingredients

  • 1 Tbsp Butter or Ghee or avocado oil
  • 1 Medium Onion diced
  • 2 Celery Stalks sliced
  • 1 Medium Carrot thinly sliced
  • 1 Large Red Bell Pepper diced
  • 2-3 Garlic Cloves chopped
  • Tsp Ground Cumin
  • 1 Tbsp Chili Powder
  • 1 Tsp Dried Oregano
  • 15 oz Diced fire-roasted Tomatoes 1 can
  • ¼ Cup Tomato Paste
  • 4 Cups Low Sodium Chicken Broth
  • 14.5 oz Red Kidney Beans rinsed, 1 can
  • 14.5 oz Black Beans rinsed, 1 can
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken
  • 1 Cup Mexican Shredded Cheese Blend
  • Salt and pepper, to your taste

Instructions

  • Melt butter or ghee (add avocado oil is using) in a large stockpot over medium-high heat.
  • Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
  • Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
  • Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
  • Stir to combine and boil for a couple of minutes, just to heat it all up.
  • Then pour into bowls and top with your favorite toppings. Enjoy!

Video

Notes

Substitutes:
  • Fresh, frozen, or canned corn
  • Oil- avocado, olive oil, or vegetable  oil
  • Try Shredded turkey, ground chicken or ground turkey
Storage:
Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 450kcal | Carbohydrates: 52g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1121mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3542IU | Vitamin C: 44mg | Calcium: 223mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

      • Michele says

        5 stars
        I made this tonight and it was awesome. I did cheat a little though. I had a bag of taco meat in the freezer, so I threw all the ingredients in my instant pot and added the frozen meat, set it on high pressure for 10 minutes and had a delicious beef enchilada soup. Thank you for the delicious recipe.

  1. Stacey says

    5 stars
    I made this yesterday and it’s become our new favorite soup!! So delicious! This came together so quickly, but had so much flavor!

    • Rena says

      Yes, you can use your crockpot. you can pan fry the veggies first before adding to the crockpot for added flavor. Or you can simply add everything to the crockpot except for the cheese and garnishes. Cook at low for 6-8 hours or high for 4 hours

  2. Tracy says

    I’m making this tonight and I’m super excited! Quick question-can I use olive instead of butter and boneless skinless chicken thighs? Thoughts?

  3. Eshaal says

    5 stars
    Can you substitute vegetable broth for the chicken broth?
    Also, if you don’t have the can of fire roasted tomatoes or tomato paste, what can be used instead? I was going to put fresh tomatoes, but didn’t know how much I should use. I also have a can of tomato sauce and pasta sauce – can either be used?

    • Rena says

      Hi
      You can use any broth you have. As for the tomatoes, you can improvise. Use any canned tomatoes you have. Tomato sauce works just fine but don’t use pasta or marinara sauce. Fresh tomatoes are fine too. Sautee about a full cup of chopped fresh tomatoes.

    • Adriana says

      5 stars
      Made this for my parents for Cinco de Mayo and they loved it! Only thing I would add on the ingredients list is salt, but this soup was so decadent and rich and not heavy at all! I didn’t even need to thicken it. We garnished with some queso fresco, tortilla chips, and cilantro. I love the rich red-orange color of the soup- the smell filled the entire house. Definitely a great option to try when you want an enchilada but don’t want to feel sluggish afterwards from all of the carbs!

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