Chicken Enchilada Soup

This Chicken Enchilada Soup is the ultimate comfort food that combines rich, creamy textures with bold, savory flavors. Ready in just 20 minutes, it’s the perfect meal for a cozy night in or a quick weeknight dinner. With ingredients like shredded chicken, beans, cheese, and enchilada sauce, it delivers a taste of your favorite enchiladas in a warm, hearty soup. Top it with fresh tortilla strips, avocado, sour cream, and cilantro for the perfect finishing touch!

Why You’ll Love This Recipe

This Chicken Enchilada Soup is everything you want in a comforting bowl of goodness. It’s creamy, flavorful, and filling, with just the right balance of spices. What makes this soup truly special is how quickly it comes together—only 20 minutes from start to finish! The addition of shredded chicken, black beans, and corn gives it a hearty texture, while the melted cheese and cream cheese make it irresistibly creamy. And the best part? You can customize the toppings to suit your taste, from crunchy tortilla strips to creamy avocado.

Ingredients

• 2 tablespoons olive oil

• 1 sweet onion, diced

• 1 tablespoon minced garlic

• 4 cups chicken broth

• 3 cups cooked, shredded chicken

• 1¼ cup enchilada sauce

• 1 can (15 ounces) black beans, drained and rinsed

• 2 cans (10 ounces) Rotel

• 1 can (15 ounces) corn

• ½ teaspoon chili powder

• 2 teaspoons cumin

• ½ cup corn flour

• 1 cup shredded cheddar cheese (plus more for topping)

• 6 ounces cream cheese, softened and cubed

• ½ teaspoon salt

• ½ teaspoon pepper

• Tortilla strips, sliced avocado, sour cream, and cilantro for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large soup pot, heat olive oil over medium-high heat. Add the onions and sauté until translucent. Add garlic and sauté until fragrant.

2. Stir in the chicken broth, chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring the soup to a boil, then reduce heat to medium-low.

3. Transfer 2 cups of the soup to a separate bowl and whisk together with corn flour until smooth. Mix the mixture back into the soup to thicken.

4. Stir in the shredded cheddar and cream cheese, cooking over medium-low heat until fully melted and combined.

5. Season with chili powder, salt, and pepper to taste.

6. Ladle the soup into bowls and top with tortilla strips, sliced avocado, sour cream, and cilantro.

Servings and Timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Spicy Chicken Enchilada Soup: Add more chili powder, cayenne pepper, or hot sauce for an extra spicy kick.

• Vegetarian Version: Swap the chicken for more beans (black beans or pinto beans) and use vegetable broth for a vegetarian version.

• Dairy-Free Option: Omit the cream cheese and use a dairy-free cheese alternative. Use coconut milk or almond milk in place of the cream cheese for a lighter, dairy-free option.

• Extra Veggies: Add bell peppers, zucchini, or spinach for added nutrition and texture.

Storage/Reheating

This Chicken Enchilada Soup can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, you can add a little extra chicken broth to achieve your desired consistency. It can also be frozen for up to 3 months. To reheat after freezing, let it thaw in the fridge overnight before reheating.

FAQs

1. Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken is a great time-saver and adds even more flavor to the soup.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 4 days. It also freezes well for up to 3 months.

3. How do I make this soup spicier?

For more heat, add extra chili powder, cayenne pepper, or a diced jalapeño to the soup.

4. Can I use a slow cooker for this recipe?

Yes, you can easily adapt this recipe to the slow cooker. Simply add all ingredients (except cheese and corn flour) to the slow cooker, cook on low for 4-6 hours, then add the cheese and corn flour mixture at the end and cook until melted and combined.

5. Can I use a different type of cheese?

Yes, you can use Monterey Jack, mozzarella, or even a Mexican blend of cheese for a different flavor profile.

6. Is there a vegetarian version of this soup?

Yes, replace the chicken with additional beans (such as pinto beans or kidney beans) and use vegetable broth for a vegetarian version of this soup.

7. Can I add more vegetables to this soup?

Definitely! You can add bell peppers, zucchini, or spinach to increase the vegetable content and enhance the flavor.

8. How do I thicken the soup without corn flour?

If you don’t have corn flour, you can use cornstarch or all-purpose flour as a thickening agent. Just make a slurry by mixing the flour with a small amount of broth before adding it to the soup.

9. How can I make this soup dairy-free?

To make this soup dairy-free, omit the cream cheese and shredded cheddar, and use dairy-free alternatives like coconut cream and dairy-free cheese.

10. How do I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave before serving.

Conclusion

This Chicken Enchilada Soup is a quick and easy meal that brings all the flavors of enchiladas in a comforting, creamy soup form. With just a few simple ingredients and 20 minutes of prep and cook time, you can enjoy a hearty bowl that’s perfect for any occasion. Whether you serve it with crispy tortilla strips, creamy avocado, or tangy sour cream, this soup is sure to be a crowd-pleaser. Enjoy the rich flavors and the cozy comfort that this recipe offers!

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