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

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!

Love Soup? We have loads more amazing soup recipes to check out:

creamy chicken enchilada soup

Remember to subscribe to my NEWSLETTER for free and receive recipes like this Easy Creamy Chicken Enchilada Soup Recipe delivered right to your inbox!

If you try a recipe and you like it, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

chicken enchilada soup recipe

Creamy Chicken Enchilada Soup

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.
4.95 from 258 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
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Zaynab Fsai says

    5 stars
    This soup was delicious. Easy directions and a breeze to make. It was a big hit in my home. Rena never fails with her recipes. They’re always amazing.

  2. Christene says

    5 stars
    My picky eater day made this with me. I halved the Chili Powder and cooked the chicken in the soup. Then I blended only half so it had some texture. Everyone in my family loved it! Next time I want to add kidney and white beans as well and may try ground meat, too. Thank You!!

  3. Zoe says

    5 stars
    Made this tonight! It was soooo good! If you are like me and NEED some heat, throw in some cayenne pepper and top with fresh crunchy jalapeños!

  4. Diane MARTINEZ says

    5 stars
    I followed the recipe to the letter only thing i changed was instead of sour cream i add Philadelphia cream cheese before blending and man it was a hit everyone had seconds and me and the wife had leftover for lunch the next day! So so delicious way way better the chilies chicken enchilada soup!

      • Sandra says

        4 stars
        Same. I’ve looked over recipe many times. Still don’t see any mention of cream cheese. I added half and half, and now looks just like the photo, and it is delicious! I used Trader Joe’s frozen Mexican style roasted corn with the little sauce blobs instead of plain corn. So yummy.

        • Rena says

          Haha. That was the key, It looks and tastes creamy without the cream. But adding a bit of half and half sounds heavenly.

    • Jennifer Lubach says

      5 stars
      This was delicious! I’m not a fan of cumin, so I used half of the recommended, but other than that I stuck to the recipe. The picture showed avocado and jalapeno so I added those, and I crumbled tortilla chips into my bowl for texture. I had two helpings.

  5. Caitlin says

    5 stars
    It is so hard to find truly “creamy” recipes that can be made totally dairy free. This tastes exactly like my enchiladas and is so comforting (and I don’t have to clean up enchilada sauce spatters after all over my counter after!).

  6. Shawna Dahir says

    5 stars
    Made this 2 ways! First version I used total hot spicy diced tomatoes, cooked the chicken with chipotle chili pepper and cayenne pepper as the main seasoning and added jalapeños at the end! That was for my BFF who loves spicy.I don’t like spicy that much only a little kick! This soup is so so good I love that it incorporates veggies and you blend it to make it a thicker soup. I love that so much I hate chunks of onion and tomato in my soup. My new go to soup recipe!!

  7. Amy says

    5 stars
    Made this for my family tonight using a store bought rotisserie chicken. It was AMAZING! So easy to make. Soooo tasty! I will definitely be adding this into our regular dinner rotation from now on and have forwarded your recipe already to several family and friends encouraging them to try it too!

  8. Anne rogoff says

    If using chicken breasts from scratch, please don’t boil them. Instead, use breasts with skin and bones, brush skin with salt and pepper, coat lightly with oil and bake at 350 for 20-40 minutes, depending on the size, on a cookie sheet.Let cool, remove skin and bones , and shred. The chicken will have much more flavor!
    An Ina Garten tip.

  9. cheryl says

    5 stars
    Great thick soup…more than enough for my husband and me so we can have leftovers tomorrow! Very tasty…i dont have an imersion blender so we just cooked a little longer, added the cheese and stirred it in….i did add diced jalapeno and chives. Im going to snack on it all night!!!

      • Jess says

        5 stars
        Ummmm this soup is PERFECT. So yummy! Love that it’s flavors-of-Latin-America, but it’s not black bean soup, but it’s not tortilla soup, but it has black beans, and it has chicken – it’s just awesome. AND my 4 year old loves it?! He probably got in more veggies in one sitting than ever in his life thank you!

  10. Kristy says

    I am making right now! Cannot wait…it smells fabulous. Do you drain the beans and corn … it just says rinse.

  11. Hannah Kneeland says

    For someone on a diet, this was SO good!!! So many veggies, and AMAZiNG comfort food for fall! I’m thinking next time, I might just half the recipe. It’s a bit much food for a single person. Ha ha.

  12. Connie Puckett says

    Mine was not smooth or creamy after beating with a hand mixer or in Kitchenaid stand mixer. I could not beat as much as I would have liked because soup started flying over the counter and stove. (haha) There are still pieces of onion and tomato and pepper in the soup. I also noticed the skin of the tomato or pepper came off. Did anyone blanch their veggies before cooking?

  13. Susana says

    5 stars
    My family loved this soup! However as a vegetarian, I didn’t add the chicken. I did add another can of beans for the extra protein. I also added 1 up heat corn tortilla that tore into pieces to add the tortilla flavor of an enchilada. So yummy!

  14. Dionne says

    4 stars
    My husband said this is the best soup I’ve made so far! I’m making it a second time this month per his request

Leave A Reply

Recipe Rating




free email bonus

5 Secrets to Easy Healthy Dinners

Tips, ideas & recipes to help you with easy healthy dinners!