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.
  • 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 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.
  • 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 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.
  • 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

How do you thicken chicken enchilada soup

To thicken your enchilada soup, mix about 1-2 tablespoons 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

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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.
4.93 from 186 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 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 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. Jacque Ireland says

    5 stars
    This recipe is delicious! My whole family, even my two boys, ate this up and even went back for more! It is super easy to make too. Thank you!

  2. Ash says

    5 stars
    This recipe is AMAZING. Thank you so much for sharing it. This soup has become a favorite in our house and I make it often. In fact, this soup was so good that I have a newfound appreciation four soup in general ‍♀️

  3. Vesna says

    This recipe looks amazing. I am not vegetarian but I am challenging myself to one month of vegetarian meals. Do you have any suggestions for a chicken substitute or could I just omit it?
    Thanks

  4. Jacquie says

    5 stars
    Amazing! I added a little extra garlic than the recipe calls for and puréed the can of tomato’s beforehand (my family frowns when they see tomato chunks), omitted the celery, didn’t have any on hand. Didn’t blend it since I had already puréed the tomatoes. And when I added the chicken stock I also added a can of enchilada sauce (Yum!). Threw in the cup of cheese at the very end and the angels began singing. Hubby and kids DEFINITELY approved! Thanks so much for this recipe!

  5. Sallyjojo says

    5 stars
    No kidney beans, no bell pepper, used 1 14 oz can diced tomatoes and 1 8oz can tomato sauce, used 2 tsp regular chili powder and 1 tsp of Chipotle chili powder for perfect amount of heat for us. Only blended about 1/3 of the soup, we like the veggies. Delicious!! Served with shredded cheese, tortilla chips and a dollop of sour cream. Thank you for sharing!

  6. mts says

    4 stars
    Looks wonderful! In case I missed it, what would you recommend for plumping dried beans if I were to use them and the amount of dried beans/ Substituting black beans? Thank you!

    • Rena says

      Thank you. You can soak the beans overnight or I recommend just bringing a pot of saltwater to boil. Add the beans, cover the pot and let it sit for an hour to soak.

  7. Rebecca haggard says

    5 stars
    Delicious! I substituted a can of rotel tomato instead of diced tomato. At the end I put in 8 oz of cream cheese.

  8. Andrea says

    5 stars
    This dish is so delicious!! I made it the week before thanksgiving and it was so good I even served it at thanksgiving. Yum!!

      • 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.

  9. 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

  10. 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?

  11. 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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