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.
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 TOPPINGS:
Some optional toppings you can add to your creamy chicken enchilada soup are
- Chopped avocado
- Sliced jalapeño
- Fresh chopped cilantro
- Green onions
- Lime wedges
- Sour cream or yogurt etc.
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.
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.
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.
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.
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:
- Italian Chicken Veggie Soup
- Creamy Chicken Broccoli Soup
- Vegetable Beef Soup
- Stuffed Pepper Soup
- Homemade Roasted Tomato Soup
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Creamy Chicken Enchilada Soup
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
- 1½ 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
- Fresh, frozen, or canned corn
- Oil- avocado, olive oil, or vegetable oil
- Try Shredded turkey, ground chicken or ground turkey
Suzanne says
Made with vegetarian chick broth, am adding lite coconut milk. Yes I added real shredded chicken breasts. Seriously if you didn’t add the shredded chicken you could love this still! Also added sliced black olives! Perfect for WW!
Rena says
Nice. Glad you loved it
Pj says
SO GOOD! I served with baked tortilla strips, avocado, greek yogurt and cheese. Hubby had two servings…
Rena says
Glad you loved it
N Taylor says
Wonderful & filling
Rae says
Delicious!!! Easy and quick! Can’t wait for tomorrow’s leftovers.
Rena says
Thanks Rae
Carrie Hudnall says
Loved this recipe!! I didn’t have fire roasted tomato’s so used regular diced tomato’s. I did add a jalapeño with most of seeds removed, it added a nice touch of heat;)
Rena says
Perfect. We love this recipe too
imsen says
This soup is so yummy!! I just had a bowl and knew I had to come let you know how great it is. Thank you for sharing this.
Rena says
Thank you!
Rena says
Sounds great. Going to make this recipe.
What a shock to see we have the same name!
Rena says
That’s pretty awesome. I also get so excited when I meet anyone with the same name. Haha
Michaela says
This recipe was SO delicious and easy to make! I didn’t have fire roasted tomatoes on hand so I used Royal, and YUM! Definitely adding this to our regular rotation.
*I also used the instant pot version offered instead of stove top. It was quick with little prep!
Rena says
That’s perfect! This recipe is for sure one of my favorite.
Stacey Wilbs says
Oh no, I don’t have a hand blender. Should I put it in a regular blender or do you think it’ll be just as good without blending at all? Thanks!
Rena says
A regular blender is fine. So I think you can blend just half of it, pour it back in. Or you can totally have it the way it is and maybe use the back of the spoon to mash up a bit of the soup against the side of the pot.
Linda says
A potato ricer/masher works great too. It also gives you more control over how much you want to crush.
Rachel says
Made it for the first time tonight, and we loved it! Added it to my meal rotation. 🙂
Rena says
Thanks for the feedback Rachel
Fay says
Delicious and easy. Great in the Instant Pot.
Rena says
Thank you so much. Glad you liked it
Barb says
Video says thyme recipe says oregano. Which one is it?
Rena says
Its oregano. My video editor somehow labeled it as thyme, Sorry
Jason says
This soup is amazing!!! It’s one of my families favorite and it’s so easy to make. Has good flavor and is healthy for you at the same time!!!
Rena says
So awesome. Glad you loved it
Stacey-Ann Rowe says
This was economical, easy and delicious!
Rena says
Thank you Stacey. This one is a winner.
Deb Krauss says
Absolutely delicious! Didn’t have chili powder, used taco seasoning. Topped with tortilla strips. Will definitely make again.
Rena says
Awesome. Glad you loved it
Marlene Chapple says
Wonderful soup!!!
Rena says
Thank you!
Carrie says
I have everything except tomato paste. How could I make the adjustment if I happen to have tomato sauce?? Thank you
Rena says
Just use the tomato sauce.
Linda says
Love this recipe. I have a suggestion, I used a potato masher to mash some of the beans to thicken instead of taking some out and blending.
Rena says
Oh great idea!