Creamy Chicken Enchilada Soup

By Rena Awada | Updated On November 23, 2023

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

Reasons to love this soup

  • Best-tasting soup ever: The taste of this soup is seriously out-of-this-world good.
  • Filling: This soup will keep you full, happy, and satisfied. Perfect for lunch or as a light dinner.
  • Healthy and good for you: Packed with fiber and protein, this soup is good for you in every way.

Ingredients you will need

  • Butter or Ghee: to keep this on the healthier side, you do not have to use butter. You may use avocado oil.
  • Onion: use white sweet onions or cooking onions
  • Veggies: Celery Stalks, Carrot, Red Bell Pepper,
  • Beans: Red Kidney Beans and Black Beans
  • Seasonings: Ground Cumin, Chili Powder, Dried Oregano
  • Garlic Cloves: do use fresh garlic
  • One can of Diced fire-roasted Tomatoes
  • Tomato Paste
  • Fresh or Frozen Sweet Corn: you may use canned corn if that’s all you have and you don’t want to make a trip to the grocery store.
  • Shredded Cooked Chicken: make your own chicken or get a pre-cooked rotisserie chicken. To prepare your own, check out our post on How to poach chicken breast.
  • Low-Sodium Chicken Broth– If you plan to poach your own chicken you may save the broth from that.
  • Mexican Shredded Cheese Blend for garnishing, or you may also use Monterey jack cheese
  • Salt and pepper, to your taste
  • Optional: If you prefer to add some enchilada sauce, you can. We didn’t but it certainly won’t hurt and will add some flavor to the soup.
side view of chicken enchilada soup in a round bowl

HOW TO MAKE CREAMY CHICKEN ENCHILADA SOUP

This chicken enchilada soup recipe is made on the stovetop. We will also be showing you further 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

SOUP TOPPING Options

Endless toppings to come up with, but here are 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. Crushed Tortilla Chips
  7. Sour cream or yogurt etc.
  8. Shredded Cheese

How to cook chicken for enchilada soup

Cooking the chicken is quite simple. You can use any pot or a dutch oven. 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 it in a colander and let it cool off. Or you can just remove the chicken and place it on a cutting board while you save the chicken stock.
  • Finally, using your hands or forks, shred chicken.
  • If you have an Instant pot, you can simply make this Instant Pot Chicken Breast to use in this enchilada soup.
chicken enchilada soup recipe

How to make 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.

How to use 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.
  • Note: You may remove a portion of the soup towards the end. Blend it and then add it back into the soup. Mix and serve.
instant pot chicken enchilada soup recipe

How to use 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.
  • Also Note: You may remove a portion of the soup towards the end. Blend it and then add it back into the soup. Mix and serve.
easy chicken enchilada soup recipe

Frequently asked questions

How do you thicken Enchilada Soup?

To thicken your enchilada soup, mix about 1-2 tablespoons of whole wheat flour with some cold water 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.

What do you serve with enchilada soup?

You can get creative with what you serve with your enchilada soup. Some ideas for you would be some toasted garlic bread, cornbread, biscuits, grilled cheese sandwiches, roasted corn like this street corn on the cob, Tacos, Mexican Rice, etc

easy enchilada soup recipe

More amazing soup recipes to check out

creamy chicken enchilada soup

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top view of chicken enchilada soup in a round bowl

Creamy Chicken Enchilada Soup

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.
4.97 from 451 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Diet: Low Fat
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 drain and rinsed, 1 can
  • 14.5 oz Black Beans drain and rinsed, 1 can
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken
  • 1 Cup Mexican Shredded Cheese Blend for garnishing
  • Salt and pepper, to your taste

Instructions

  • Melt butter or ghee (add avocado oil if 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 shredded cheese or 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 the 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
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Reader Interactions

Comments

  1. Karma McConaha says

    5 stars
    Loved this recipe! I am on a Low Fodmap diet and can’t eat beans. I substituted them with Chickpeas and it worked great. Topped it with cheese, avocado, sour cream and tortilla chips. Yum!

  2. Amy says

    5 stars
    My very hard to please 16 year old gave this a 10/10. First time he’s ever given a 10 to any recipe I’ve tried. The whole family loved it. Thank you for this amazing recipe!! It’s in regular rotation.

  3. Rhonda says

    5 stars
    My teenage boys LOVED this soup!! So far, they love everything I’ve made from Healthy Fitness Meals. Can you tell me how many ounces is in one serving of this soup?

  4. Clara says

    5 stars
    I was craving soup for a while but did not know what to make exactly and that took me a while before I found this recipe. The chicken enchiladas soup is bravo and by the end of the meal nothing was left in the bowl.

  5. Kathy E. says

    5 stars
    Delicious soup! We added cheese to our own bowl per personal preference. I subbed the kidney beans for great northern beans and added a small can of tomato sauce. Makes a lot, but we’ll enjoy the leftovers! I made mine in the Instant Pot and will be making this again!

  6. Orla Cole says

    5 stars
    We loved this recipe. We doubled the batch, added a can of green Chile peppers, a tablespoon of chipotle powder, and an extra half tablespoon of Chile powder. Lastly we used chicken thighs, and added an extra 2 cups of chicken and a half cup of corn. Served with cilantro, the cheese, and tostito chips. The only thing I wish is that we 4x the recipe because it’s already gone

  7. Amy says

    I couldn’t understand what everyone was talking about flavor. I had to look to see if I missed something. Very bland.

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