Creamy Chicken Enchilada Soup

By Rena Awada | Updated On December 3, 2021

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!

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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.
4.96 from 323 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. Bryan says

    5 stars
    I have been waiting months to make this. It’s not always easy finding all the ingredients in China… It was fantastic!!!!

  2. Suzanne says

    5 stars
    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!

  3. Carrie Hudnall says

    5 stars
    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;)

  4. imsen says

    5 stars
    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.

  5. Michaela says

    5 stars
    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!

  6. 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.

  7. Jason says

    5 stars
    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!!!

  8. Deb Krauss says

    5 stars
    Absolutely delicious! Didn’t have chili powder, used taco seasoning. Topped with tortilla strips. Will definitely make again.

  9. Carrie says

    I have everything except tomato paste. How could I make the adjustment if I happen to have tomato sauce?? Thank you

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