Chicken Enchilada Soup
This creamy Chicken Enchilada Soup is a perfect blend of hearty ingredients and bold Tex-Mex flavors. It’s the ultimate comfort meal, ready in just 30 minutes for busy weeknights.
Each spoonful of this soup is packed with shredded chicken, smoky spices, and creamy cheese, making it a crowd-pleasing dish for all ages. Customize it with your favorite toppings for a meal bursting with personality and warmth.
Key Ingredients for Chicken Enchilada Soup
Chicken Breasts – The heart of the soup, offering tender and juicy protein. Cooked shredded chicken works equally well for convenience.
Red Enchilada Sauce – Adds the iconic zesty flavor that defines this soup.
Fire-Roasted Diced Tomatoes with Chilies – Lends a smoky heat and depth to the broth.
Cream Cheese – Provides creaminess, balancing the spices with a rich texture.
Black Beans – A hearty addition, adding texture and protein.
Cheddar Cheese – Melts into the soup, creating a luxurious, cheesy base.
Spices (Chili Powder, Cumin, Paprika, etc.) – Infuse the soup with bold Tex-Mex aromas and a hint of heat.
Corn Kernels – Adds natural sweetness and a pop of color.
Quick and Easy Steps to Make Chicken Enchilada Soup
Sear seasoned chicken in a pot until golden, then set aside.
Sauté onions and garlic until fragrant. Add spices for an aromatic base.
Incorporate enchilada sauce, beans, corn, tomatoes, and stock. Simmer with chicken until tender.
Shred the chicken, then stir in cream cheese and cheddar until melted.
Adjust the consistency with cornstarch slurry if desired, and serve with your favorite toppings.
Tips for Perfect Chicken Enchilada Soup
For a deeper flavor, brown the chicken thoroughly before simmering it in the soup. Fire-roasted tomatoes are a must for that smoky kick, but regular diced tomatoes can work in a pinch. If you enjoy a spicier soup, add a pinch of cayenne or an extra teaspoon of chili powder.
Experiment with toppings to suit your taste. Tortilla chips add crunch, while avocado and lime offer a fresh contrast to the rich flavors. Sour cream is a classic for cooling down the heat, and a sprinkle of cilantro adds brightness.
Storing and Reheating Chicken Enchilada Soup
This soup stores beautifully! Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture.
For the best flavor, add fresh toppings just before serving.
Chicken Enchilada Soup Recipe
Ingredients
- 3 cloves garlic minced
- 1 ½ cups shredded cheddar cheese divided
- 10 ounces 1 can red enchilada sauce
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 3 chicken breasts boneless and skinless (or 3-4 cups cooked shredded chicken)
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 15 ounces canned whole kernel corn drained
- ½ teaspoon ground black pepper
- 1 yellow onion diced
- 15 ounces canned black beans drained
- 10 ounces fire-roasted diced tomatoes with chilies such as ROTEL
- 1 tablespoon cornstarch optional, for thickening
- 4 ounces cream cheese softened
- 1 teaspoon chili powder
- 1 teaspoon salt
Optional Toppings:
- Cilantro
- Sour cream
- Tortilla chips
Instructions
Stovetop Method
- Season both sides of the chicken with salt and black pepper.
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Sear the chicken for 2-3 minutes on each side until lightly browned, then set aside.
- Sauté the diced onion in the same pot for about 3 minutes, stirring frequently until soft and translucent. Add minced garlic and cook for an additional 30 seconds.
- Stir in chili powder, smoked paprika, ground cumin, onion powder, and dried oregano, cooking for 30 seconds to release the spices’ aroma. Add the red enchilada sauce, scraping the pot’s bottom to incorporate browned bits.
- Mix in the black beans, corn, fire-roasted tomatoes with chilies, and chicken stock. Return the chicken to the pot, stir, and bring to a boil.
- Reduce heat to a simmer, partially cover the pot, and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the soup and shred it using two forks.
- Incorporate the softened cream cheese and 1 cup of shredded cheddar into the soup, stirring until completely melted. Return the shredded chicken to the pot and remove from heat.
- For a thicker soup, optionally mix cornstarch with water to create a slurry and stir it into the soup.
- Serve hot in bowls, garnished with additional shredded cheddar cheese, sour cream, fresh cilantro, and tortilla chips.
Slow Cooker Method
- Season the chicken with salt and pepper. Heat a skillet over medium heat with vegetable oil, then sear the chicken for 2-3 minutes on each side. Transfer the chicken to a slow cooker.
- Add all soup ingredients except cream cheese and cheddar cheese to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the slow cooker. Add the cream cheese and cheddar cheese, stirring until melted.
- Serve with your choice of toppings.
Notes
For added flavor, top with avocado slices or a squeeze of lime.