There's nothing quite like walking into a kitchen filled with the aroma of simmering Chicken Enchilada Soup on a chilly evening! I discovered this recipe during one of those crazy weeknight moments when my family was craving something warm and satisfying, but I didn't have hours to spend rolling individual enchiladas.
This easy Chicken Enchilada Soup delivers all those beloved enchilada flavors in a fraction of the time. My husband still talks about the first time I made this creamy, cheese-loaded bowl of comfort that tastes like a warm hug from your favorite Mexican restaurant.
Why You'll Love This Mexican Style Soup
This chicken enchilada soup is pure comfort food magic that brings the whole family running to the dinner table. It's incredibly creamy without being heavy, packed with tender chicken, and has just the right amount of spice to keep things interesting. What I love most is how this enchilada soup easy recipe transforms simple pantry ingredients into something that tastes like you've been cooking all day.
The best part? It's ready in under 30 minutes, making it perfect for those busy weeknight dinners when you need something hearty and satisfying. My kids actually request this over takeout, which says everything about how delicious this healthy enchilada soup really is.
Jump to:
- Why You'll Love This Mexican Style Soup
- What You'll Need
- How to Make Easy Chicken Enchilada Soup
- Aliana's Pro Tip
- Easy Swaps
- Storage & Reheating Instructions
- What to Serve With Chicken Enchilada Soup
- FAQs About Enchiladas Soup
- More Delicious Ideas
- Related
- Pairing
- Restaurant-Style Chicken Enchilada Soup
- More DINNER
What You'll Need
This enchiladas soup recipe uses simple ingredients you probably already have in your kitchen, plus a few special touches that make all the difference!
This chicken enchiladas soup is super easy - full steps are in the recipe card.
Main Ingredients
- 2 lbs boneless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 cup heavy cream
- 8 oz cream cheese, cubed
- 2 cups Mexican cheese blend
- 1 can (15 oz) black beans, drained
- 1 cup frozen corn
Optional Extras
You can add some diced jalapeños for extra heat, or throw in a bell pepper for more vegetables. Some families love adding a can of diced tomatoes for extra texture.
How to Make Easy Chicken Enchilada Soup
Cook the Chicken Base
Sauté diced onion and garlic in a large pot until fragrant, about 3 minutes. Add chicken and cook until no longer pink outside.
Build the Soup Foundation
Pour in chicken broth and enchilada sauce, then add green chiles. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is fully cooked.
Shred and Return Chicken
Remove chicken, shred with two forks, then return to pot along with black beans and corn.
Create the Creamy Magic
Lower heat and slowly stir in cream cheese until melted, then add heavy cream and half the cheese until smooth and creamy.
Final Touch
Simmer for 5 more minutes, taste for seasoning, and serve topped with remaining cheese and your favorite garnishes.
Can you make chicken enchilada soup in a crockpot? Absolutely! This crockpot chicken enchilada soup version works perfectly. Just add everything except cream cheese and heavy cream to your slow cooker, cook on low for 6 hours, then stir in the creamy ingredients during the last 30 minutes.
Aliana's Pro Tip
Here's the secret that took me several attempts to perfect: add your cream cheese in small cubes and let each piece melt completely before adding the next.
I learned this the hard way after serving lumpy soup to my mother-in-law during her first visit.
Trust me, patience here makes the difference between restaurant-quality smoothness and a chunky mess.
Also, if your soup gets too thick, just thin it out with a little extra chicken broth until you reach your perfect consistency.
Follow Aliana on Pinterest →Easy Swaps
No heavy cream? Use half-and-half or even whole milk, though it won't be quite as rich. You can substitute the chicken with leftover rotisserie chicken or even ground turkey. For a lighter version of this healthy enchilada soup, use Greek yogurt instead of cream cheese, though add it at the very end off the heat to prevent curdling.
Storage & Reheating Instructions
Store this green chicken enchilada soup covered in the fridge for up to 4 days. When reheating, do it slowly over medium-low heat, stirring frequently. The soup may thicken as it cools, so add a splash of broth or milk when reheating to restore the perfect consistency.
What to Serve With Chicken Enchilada Soup
This soup pairs beautifully with warm tortillas, cornbread, or crispy tortilla chips for dipping. My family loves it with a dollop of sour cream, fresh cilantro, diced avocado, and a squeeze of lime juice. It's perfect alongside Mexican rice or a simple green salad.
FAQs About Enchiladas Soup
Can I make this soup ahead of time?
Yes! It actually tastes even better the next day as flavors meld together beautifully.
How can I make this spicier?
Add diced jalapeños, extra green chiles, or a dash of hot sauce to taste.
Can I freeze chicken enchilada soup?
The soup base freezes well for up to 3 months, but add fresh cream and cheese when reheating.
What's the difference between this and regular chicken soup?
The enchilada sauce and Mexican seasonings give it that distinctive enchilada flavor profile.
More Delicious Ideas
If you're looking for more comforting soup recipes, these dishes are easy to make, perfect for family Dinners, and always satisfy:
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Enchilada Soup Recipe:
Restaurant-Style Chicken Enchilada Soup
Ingredients
Equipment
Method
- Sauté diced onion and garlic in a large pot until fragrant.
- Add chicken pieces and cook until no longer pink on the outside.
- Pour in chicken broth, enchilada sauce, and green chiles to build the base.
- Simmer the mixture for 15 minutes until the chicken is fully cooked.
- Remove the chicken carefully and shred it using two forks.
- Return the shredded chicken to the pot along with black beans and corn.
- Stir in cream cheese cubes gradually until completely melted and smooth.
- Mix in heavy cream and half the shredded cheese until creamy.
- Simmer for 5 more minutes before serving topped with remaining cheese.
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