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.
  • 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 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.
4.89 from 116 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 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
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Myriam @mygleehub says

    5 stars
    Finally tried your recipe last night and it was a total success! Easy and delicious! Two thumbs up!

  2. Carol says

    5 stars
    It is as good as all the other reviews suggest. I chose not to thicken the broth and loved it unthickened. Such a tasty, healthy meal in a bowl.

  3. Samantha says

    5 stars
    I’m so excited to try this BUT I calculated the calories myself & the whole recipe listed is 1950 calories. So for 6 servings = 325 calories per serving! I’m sure it all depends on brand of ingredients but wow! That’s very low calorie!

    • Rena says

      Yes. It all depends. Also, use a built-in nutrition facts calculator which may not be 100%. Let us know if you like it.

  4. Cindy Dickerson says

    5 stars
    I made this last night . Used the crockpot version . I did make a substitute using Rotel in place of the diced tomatoes . Served it with crushed up nacho cheese Doritos on top . Amazingly delicious!!

  5. Jill says

    5 stars
    This was delicious. The only addition I made was a small can of dice green chiles. We like spicey! I think this is a great recipe with room to adjust your seasoning and topping preferences . My kids loved it as well. We will make again!

  6. Ashley Peters says

    5 stars
    LOVED this recipe! Was super easy to make. Topped mine with cilantro, scallions, avocado, and shredded pepper jack cheese.

  7. Naomi says

    5 stars
    I’ve made countless recipes I’ve found on Pinterest and have never left a review, until now. This soup was not only incredibly easy but is insanely delicious!! I added a little Sriracha and some avocado to mine. Absolutely delicious and will definitely become a go to.

    • Terri Thompson says

      5 stars
      Great recipe! I will definitely make this again, following the recipe next time! I added all the ingredients after the veggies cooked, duh! so I couldn’t blend the tomatoes and veggies. It was still a fantastic soup. I like the addition of kidney and black beans and corn. My husband and I do not care for spicy food, and this one was perfect. This recipe will replace a chicken enchilada soup recipe I have used for years.

  8. Russ Acree says

    5 stars
    Tried this soup tonight on a scale of 1-10 and 10 being the best. I’d give it a 12, this soup was Awesome!
    Definitely will be making this more often

  9. Sherry says

    5 stars
    I have made this soup five times in two months. My kids have requested it, it’s that good. I’m even hoarding a pint of it in the freezer. It won’t disappoint. I highly recommend blending as directed, the creamy texture that brings us what makes this soup shine. If I were to let my 11 year old review it she would say, “best soup ever!”

  10. Vera says

    5 stars
    Oh my goodness, soooooo good. Topped it with tortilla chips crumbled up and was so good. I will be making this again. So tasty and filling.Yum yum!

  11. Dana says

    5 stars
    Absolutely delicious! I didn’t have the fire roasted diced tomatoes used I used Aylmers spicy petite cut tomatoes & added some smoked paprika since I didn’t have the fire roasted tomatoes. This is definitely a keeper. Thanks so much for sharing!

  12. Sonya Kelly says

    4 stars
    So from beginning to serve was an hour and a half. Prep took half hour alone. It was quite bland so need to work with it to get more flavor. I could have added too much chicken broth. Only blended half and was really good. Added sour cream and tortilla strips.

  13. Kate says

    5 stars
    This was so delicious and so easy! I pretty much followed the recipe but added some smoked paprika because I love it! I would definitely recommend blending it to give it that creamy texture. I will be making this again!

  14. Terri de Peyrecave says

    5 stars
    Oh, Holy Cow, this is tasty soup!! I followed the recipe exactly as the stove-top direction say (except for subbing a can of regular chopped tomatoes plus ¼ tsp paprika for the fire roasted tomatoes which I can’t find in the UK where I live). This has easily become one of my favorite homemade soups. Because I’m decidedly challenged when it comes to speed-dicing, anything that includes more than a half an onion’s-worth of dicing takes me much longer than any recipe accounts for, so this took me about 2 hours from refrigerator to table, but it made enough soup for 4 lunches for the two of us, (8 total servings), dividing and storing the remaining 3 lunches-worth in the freezer. Not a bad investment! We both loved the spice level (a bit of a bite) and loved how creamy it was after using the stick blender as directed- no thickener needed. I served with a dollop of cream cheese and a handful of cheddar cheese and with tortilla chips on the side. Delicious!! This Tex-Mex food loving, California transplant is thrilled!

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