Chicken Enchilada Soup

This Chicken Enchilada Soup is loaded with bold Tex-Mex flavors, tender chicken, and a creamy, cheesy broth that feels indulgent without being complicated. It’s the perfect combination of hearty, spicy, and comforting in every bowl.

It’s a quick and easy recipe that delivers all the comforting flavors of enchiladas without the fuss. Top with cheddar, tortilla strips, or fresh cilantro for a restaurant-quality experience at home.

How to make Easy Chicken Enchilada Soup

Makes approximately 4 servings

Equipment Needed

Measuring cups and spoons, cutting board, knife, large stock pot, 2 forks or meat shredder

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 tbsp minced garlic 
• 10 oz. red enchilada sauce
• 10 oz. Rotel diced tomatoes with green chilies
• 15 oz. black beans, drained and rinsed
• 15 oz. canned whole kernel corn, drained
• ½ tsp chili powder 
• ½ tsp onion powder
• 4 cups chicken broth
• 1 1/2 lbs boneless skinless chicken breast
• 4 oz. cream cheese, cubed and softened
• 2 cups cheddar cheese, shredded
• To Serve: tortilla strips, sour cream, cilantro 

Step-by-Step Process

1. Add the butter and olive oil to a large stockpot and melt the butter over medium heat, then add the onion and saute for 5 minutes. Add the minced garlic for an additional 1 minute.

2. Add the chicken to the pot and pour the diced tomatoes, enchilada sauce, black beans, corn, seasonings, and broth to the pot. Stir well and bring to a boil. Reduce the heat and allow the soup to cook on a gentle boil for 30 minutes, or until the chicken is cooked through.

3. Once the chicken is cooked through, remove it from the pot and shred it, then return it to the pot.

4. Reduce the heat to low and stir in the cream cheese until melted, then add the cheddar cheese and stir until melted.

5. Top with tortilla strips, sour cream, and cilantro to serve.

Helpful Tips for the Best Chicken Enchilada Soup

• Shred chicken properly: Ensures every bite is tender and evenly coated with sauce.
• Balance the spice: Taste and adjust chili powder or enchilada sauce according to preference.
• Cream cheese and cheddar: Add gradually for smooth texture and rich flavor.
• Layer flavors: Sauté garlic and onion first to maximize depth in the broth.
• Serve fresh toppings: Tortilla strips or avocado enhance texture and presentation.

Yield: 4

Chicken Enchilada Soup

Print

Warm, flavorful, and loaded with ingredients, this Chicken Enchilada Soup is a crowd-pleaser for any night of the week. Tender chicken, black beans, corn, and a creamy enchilada-spiced broth come together in one delicious bowl.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 tbsp minced garlic
• 10 oz. red enchilada sauce
• 10 oz. Rotel diced tomatoes with green chilies
• 15 oz. black beans, drained and rinsed
• 15 oz. canned whole kernel corn, drained
• ½ tsp chili powder
• ½ tsp onion powder
• 4 cups chicken broth
• 1 1/2 lbs boneless skinless chicken breast
• 4 oz. cream cheese, cubed and softened
• 2 cups cheddar cheese, shredded
• To Serve: tortilla strips, sour cream, cilantro

Instructions

1. Add the butter and olive oil to a large stockpot and melt the butter over medium heat, then add the onion and saute for 5 minutes. Add the minced garlic in for an additional 1 minute,
2. Add the chicken to the pot and pour the diced tomatoes, enchilada sauce, black beans, corn, seasonings, and broth to the pot. Stir well and bring to a boil. Reduce heat and allow the soup to cook on a gentle boil for 30 minutes, or until the chicken is cooked through.
3. Once the chicken is cooked through, remove it from the pot and shred it, then return it to the pot.
4. Reduce the heat to low and stir in the cream cheese, until melted, then add the cheddar cheese and stir until melted.
5. Top with tortilla strips, sour cream, and cilantro to serve.