Craving a bowl of bold, cheesy comfort? This Chicken Enchilada Soup is everything you love about enchiladas—just in soup form. It’s creamy, flavorful, and packed with tender chicken, beans, and zesty enchilada sauce. Whether you’re cooking for family or meal prepping for the week, this easy recipe won’t disappoint. Read on to learn how to make it on the stovetop, in a slow cooker, or in an Instant Pot—plus tips, toppings, and storage hacks.
Why You’ll Love This Chicken Enchilada Soup Recipe
This soup is a must-try for comfort food lovers. It combines all the flavors of classic chicken enchiladas in a rich, cozy bowl. Here’s why it stands out:
Packed with Flavor
Every spoonful delivers layers of taste—savory chicken, spicy enchilada sauce, smoky seasonings, and creamy texture. It’s bold, satisfying, and anything but boring.
Easy to Make
You don’t need special skills or fancy tools. Whether you’re cooking on the stove, in a crockpot, or using an Instant Pot, the process is straightforward.
One-Pot Wonder
Fewer dishes mean less cleanup. Everything simmers together in one pot, making it a go-to for busy weeknights.
Customizable
Add corn, beans, or swap in ground turkey. Make it spicy or keep it mild. You can even make it dairy-free or vegetarian with simple substitutions.
Crowd-Pleaser
This soup is great for feeding a group. Serve it with a toppings bar and watch everyone dig in.
Better Than Restaurant Versions
Creamy, hearty, and made with real ingredients—this version beats canned or store-bought soups by far.
What’s the Difference Between Enchilada Soup and Tortilla Soup?
Enchilada soup is typically creamier and uses enchilada sauce as a base. Tortilla soup is brothier, with crispy tortilla strips stirred in or served on top. Both are delicious—but if you’re craving richness and depth, enchilada soup wins.
Ingredients Overview
This soup uses simple, pantry-friendly ingredients that come together to create a bold, creamy, and satisfying meal. Here’s what you’ll need:
Base Ingredients
- Cooked Chicken: Shredded rotisserie chicken or any pre-cooked, boneless chicken works great. Tender and juicy chicken is the heart of this soup.
- Enchilada Sauce: Use red enchilada sauce for a classic flavor or green for a tangier twist. Store-bought or homemade both work well.
- Chicken Broth: Adds depth and helps create a rich, savory base.
- Diced Tomatoes (with green chiles): Adds acidity, spice, and texture. Choose mild or spicy depending on your heat preference.
- Beans: Black beans, pinto beans, or white beans all work. They add protein and make the soup more filling.
- Corn: Sweet corn balances the spice and adds extra body to the soup.
Seasonings & Spices
- Chili Powder: Adds warmth and mild heat.
- Cumin: Brings a smoky, earthy flavor.
- Garlic Powder & Onion Powder: Boost the savory flavor without chopping.
- Paprika: Adds a subtle smoky sweetness.
- Salt & Pepper: Season to taste at the end.
Creamy Additions (Optional but Recommended)
- Cream Cheese: Blends into the soup to create a velvety, creamy texture.
- Shredded Cheese: Sharp cheddar or Mexican blend cheeses melt beautifully into the soup.
Easy Ingredient Swaps
- No cooked chicken? Dice and sauté raw chicken breasts or thighs.
- Want it dairy-free? Omit the cream cheese and cheese, or use plant-based alternatives.
- Prefer vegetarian? Swap chicken for extra beans or lentils and use veggie broth.
Preparing the Chicken
The chicken is the star of this soup, so how you prepare it matters. Whether you want to save time or build flavor from scratch, here are all your options.
Easiest Option: Use Pre-Cooked or Rotisserie Chicken
Shred 2–3 cups of cooked chicken and stir it in during the final 10–15 minutes of cooking. Rotisserie chicken adds a boost of flavor and saves time. Ideal for busy weeknights or meal prepping.
Cooking Chicken from Scratch (Stovetop Method)
If you don’t have cooked chicken on hand, here’s a simple way to make it:
Add 1 lb boneless, skinless chicken breasts or thighs directly to your soup pot along with broth and enchilada sauce. Simmer covered for 15–20 minutes, or until the chicken is fully cooked and tender. Remove and shred the chicken using two forks, then return it to the pot.
- Tip: Thighs are juicier and more forgiving than breasts if you’re simmering for a long time.
Quick Pan-Cooked Chicken
Season chicken with salt, pepper, cumin, and garlic powder. Cook in a skillet over medium heat for 6–7 minutes per side, until golden and cooked through. Let rest for 5 minutes, then shred or dice.
Shredding Tip
Shred the chicken while it’s still warm using two forks—or use a stand mixer with the paddle attachment for super-fast shredding.
Can I Use Canned Chicken?
Yes, in a pinch. Use good-quality canned chicken, drain it well, and stir it in at the end. Just note it won’t have the same texture or flavor as freshly cooked or rotisserie chicken.
How to Make Chicken Enchilada Soup (Step-by-Step)
This chicken enchilada soup is rich, creamy, and comes together in one pot with minimal effort. Here’s how to make it from start to finish using the stovetop method.
Step 1: Sauté Aromatics (Optional but Recommended)
If you’d like to build extra flavor:
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Stir in garlic (or garlic powder) and cook for 30 seconds more.
Skip this step if using only pantry spices.
Step 2: Add Chicken and Base Ingredients
To the pot, add:
- Cooked or raw chicken (if raw, simmer it and shred later)
- 2 cups chicken broth
- 1 can (15 oz) enchilada sauce
- 1 can diced tomatoes with green chiles
- 1 can corn (drained)
- 1 can black or pinto beans (drained and rinsed)
- Your seasonings: chili powder, cumin, paprika, onion powder, salt, and pepper
Stir everything together and bring to a simmer over medium heat.
Step 3: Simmer
If using raw chicken, simmer the soup covered for 15–20 minutes until the chicken is fully cooked, then remove and shred it. If using pre-cooked chicken, simmer for about 10–15 minutes to meld the flavors.
Step 4: Make It Creamy
Once the soup is hot and the flavors have developed:
Stir in 4 oz (half a block) of cream cheese until fully melted and smooth. Add 1 cup shredded cheddar or Mexican blend cheese. Stir until creamy and well combined.
For a lighter version, you can skip the cream cheese or replace it with a splash of milk or Greek yogurt.
Step 5: Final Taste and Adjustments
Taste the soup and adjust seasoning as needed. Add more broth if you want a thinner consistency. Want it spicier? Add a dash of hot sauce or diced jalapeños.
Step 6: Serve and Enjoy
Ladle the soup into bowls and load it up with your favorite toppings (see Section 6 for ideas). Serve with tortilla chips, cornbread, or warm tortillas on the side.
Crockpot and Instant Pot Variations
Whether you’re planning ahead or need dinner fast, this chicken enchilada soup adapts beautifully to both the slow cooker and Instant Pot. Here’s how to make it in each:
Crockpot (Slow Cooker) Method
Perfect for hands-off cooking—just set it and forget it!
Ingredients to Add:
- 1 lb boneless, skinless chicken breasts or thighs (raw)
- 2 cups chicken broth
- 1 can (15 oz) enchilada sauce
- 1 can diced tomatoes with green chiles
- 1 can corn (drained)
- 1 can beans (black, pinto, or white), drained
- 1 tsp each: chili powder, cumin, onion powder
- Salt & pepper to taste
Instructions:
Add all ingredients (except cream cheese and shredded cheese) to the slow cooker. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender. Remove chicken, shred it with two forks, and return it to the pot. Stir in cream cheese and shredded cheese during the last 20–30 minutes. Stir until fully melted and smooth. Taste and adjust seasonings before serving.
- Tip: Add a splash of milk or extra broth if it gets too thick during slow cooking.
Instant Pot Method
Dinner on the table in under 30 minutes—great for busy nights.
Instructions:
Add the following to the Instant Pot:
- 1 lb raw chicken
- 2 cups chicken broth
- 1 can enchilada sauce
- 1 can diced tomatoes with green chiles
- Corn, beans, and seasonings
Lock the lid and set the valve to sealing. Pressure cook on High Pressure for 12 minutes (10 minutes if using small chicken pieces). Allow a natural release for 5–10 minutes, then do a quick release. Remove and shred chicken, then return it to the pot. Turn on Sauté mode and stir in cream cheese and shredded cheese until melted.
- Tip: If using pre-cooked chicken, reduce cook time to 5 minutes just to heat everything through.
Suggested Toppings and Garnishes
One of the best things about chicken enchilada soup is how easy it is to customize each bowl. Toppings add color, texture, and extra bursts of flavor—so don’t skip them!
Here are some delicious ideas to top off your soup:
Cheese
- Shredded cheddar, Monterey Jack, or Mexican blend
- Crumbled queso fresco or cotija for a more authentic twist
Creamy Additions
- Sour cream or Greek yogurt adds coolness and balances the spice
- Avocado slices or diced avocado creamy and rich
- Guacamole for an extra indulgent touch
Crunchy Toppings
- Tortilla strips or crushed tortilla chips adds crunch and a classic enchilada feel
- Fried corn tortillas for a homemade alternative
- Toasted pepitas (pumpkin seeds) for a nutty crunch
Fresh Flavors
- Chopped fresh cilantro adds brightness
- Green onions or red onion, finely chopped for a crisp, sharp bite
- Lime wedges a squeeze of lime lifts all the flavors
Optional Heat
- Sliced jalapeños or pickled jalapeños
- Hot sauce or chili flakes for spice lovers
- Topping Tip: Set up a topping bar if you’re serving a group. Let everyone build their own bowl with their favorite add-ons—it’s fun and keeps it personalized.
Expert Tips and Variations
Want to make this soup even better—or tailor it to your preferences? These pro tips and easy swaps will help you customize the perfect bowl every time.
Expert Tips
Use Good-Quality Enchilada Sauce
The sauce sets the flavor base. Choose a flavorful, medium-spiced red enchilada sauce—or try a homemade version for even more depth.
Shred Chicken While Warm
It’s easier to shred freshly cooked chicken while it’s still warm. Use two forks or a stand mixer with a paddle attachment for fast shredding.
Add Dairy Last
If using cream cheese or shredded cheese, stir them in after cooking. This keeps the soup creamy and prevents curdling or graininess.
Balance the Texture
If your soup is too thick, add more broth. If it’s too thin, simmer uncovered for a few extra minutes or stir in a cornstarch slurry.
Make It Ahead
This soup reheats well and actually tastes better the next day as the flavors deepen. Store leftovers in the fridge for up to 4 days.
Flavor Variations
Green Chicken Enchilada Soup
Use green enchilada sauce, white beans, and add chopped green chiles. Great with a swirl of sour cream and lots of lime.
Creamy White Bean Enchilada Soup
Skip the tomatoes and use white beans, cream cheese, and a splash of heavy cream. It’s rich, mild, and family-friendly.
Smoky Chipotle Twist
Add 1–2 chopped chipotle peppers in adobo sauce for a deep smoky heat.
Swap the Protein
Use:
- Ground chicken or turkey (browned before adding)
- Leftover roast turkey or pork
- Extra beans for a vegetarian version
Add-In Ideas
- Zucchini or spinach: Stir in near the end for extra veggies
- Cooked rice or quinoa: Makes it extra hearty
- Creamed corn: Adds a sweet, rich touch
Storage, Freezing, and Reheating Tips
Chicken enchilada soup stores beautifully, making it a great option for meal prep or leftovers. Here’s how to keep it fresh and flavorful for days—or even weeks.
Refrigerator Storage
How long does it last?
Store leftovers in an airtight container in the fridge for up to 4 days.
Best container:
Use a glass or BPA-free plastic container with a tight-fitting lid to preserve flavor and prevent spills.
- Tip: Let the soup cool completely before refrigerating to avoid excess moisture buildup.
Freezing Instructions
Can you freeze it?
Yes! This soup freezes well, especially if you freeze it before adding cream cheese or shredded cheese (dairy can sometimes separate when thawed).
How to freeze:
Let the soup cool fully. Transfer to freezer-safe containers or heavy-duty freezer bags (lay bags flat to save space). Label with the date. Freeze for up to 2–3 months.
- Dairy Tip: If your soup already has dairy, stir well after reheating to bring the texture back together—or add a splash of milk or broth to refresh it.
Reheating Tips
Stovetop:
Pour soup into a pot and warm over medium heat. Stir frequently to avoid sticking, especially if the soup is thick. Add a splash of broth if needed to thin it out.
Microwave:
Transfer soup to a microwave-safe bowl. Cover loosely and heat in 60-second intervals, stirring in between, until heated through. Add fresh toppings just before serving.
Frozen Soup?
Thaw overnight in the fridge or use the defrost function on your microwave before reheating.
Nutrition Information
Chicken enchilada soup isn’t just flavorful—it’s also balanced and satisfying. Here’s a breakdown of the typical nutrition profile per serving, along with tips for adjusting it to fit your dietary needs.
Note: Values may vary based on ingredients and portion sizes. The following is based on a 1½-cup serving using full-fat cheese, cream cheese, and black beans.
Estimated Nutrition Per Serving:
- Calories: ~350–400
- Protein: 25–30g
- Carbohydrates: 25–30g
- Fat: 15–20g
- Fiber: 6–8g
- Sugar: 5–7g
- Sodium: 800–1000mg (depending on broth and enchilada sauce used)
Make It Healthier
- Lower the sodium: Use low-sodium broth, rinse canned beans well, and choose low-sodium enchilada sauce.
- Reduce fat: Use low-fat cheese and Greek yogurt instead of cream cheese.
- Add more fiber: Toss in extra beans, corn, or vegetables like spinach, bell peppers, or zucchini.
- Lower the carbs: Skip the beans and corn, or reduce the portion size and pair it with a low-carb salad.
High-Protein and Filling
With its generous amount of chicken and beans, this soup is naturally high in protein—keeping you full and fueled without needing bread or sides.
Dietary Adaptations
- Dairy-Free: Skip the cheese and cream cheese, or use dairy-free alternatives.
- Gluten-Free: Most enchilada sauces and ingredients are naturally gluten-free, but always check labels to be sure.
- Vegetarian: Use vegetable broth and swap chicken for extra beans, lentils, or tofu crumbles.
Tools and Equipment You’ll Need
You don’t need fancy kitchen gear to make chicken enchilada soup, but a few reliable tools can make the process quicker, easier, and more enjoyable.
Large Pot or Dutch Oven
A sturdy pot with a heavy bottom helps cook everything evenly without burning. Look for at least a 5-quart size to hold all your soup ingredients comfortably.
- Tip: A Dutch oven retains heat well and is perfect for slow simmering.
Wooden Spoon or Heatproof Spatula
Ideal for stirring and scraping the bottom of the pot. Helps prevent cheese and cream from sticking as you stir them in.
Cutting Board and Sharp Knife
Useful for prepping onions, garlic, and optional toppings like avocado, cilantro, and lime. A non-slip cutting board makes chopping safer and easier.
Two Forks (or Stand Mixer for Shredding Chicken)
Use forks to shred cooked chicken by hand. Or save time by placing warm chicken in a stand mixer with the paddle attachment—shreds in seconds!
Ladle
Makes it easy to serve the soup without spills. A deep ladle is especially handy if you’re serving from a Dutch oven.
Measuring Cups and Spoons
Accurate measuring ensures balanced flavor and the right consistency. Helpful when adding broth, seasonings, or cheese.
Storage Containers (for Leftovers)
Choose airtight, freezer-safe containers for meal prepping or freezing. Label containers with the date for easy tracking.
Bonus (Optional Tools):
- Slow Cooker or Instant Pot: If you prefer hands-off cooking or quicker prep.
- Immersion Blender: If you like a smoother texture, you can blend part of the soup before adding cheese.
- Soup Bowls & Topping Bar Setup: For easy serving and presentation, especially when feeding a crowd.
Conclusion
Chicken enchilada soup is the perfect blend of bold flavor, hearty comfort, and simple prep. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this one-pot meal is sure to become a staple in your kitchen. With easy customizations, crowd-pleasing toppings, and make-ahead convenience, it’s a recipe you’ll turn to again and again. Try it once, and it might just replace your favorite takeout soup—forever.
FAQS
Chicken Enchilada Soup Recipe
Ingredients
Method
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!