Chicken Enchilada Soup is a beloved dish, perfect for warming up on a chilly evening or enjoying a comforting meal any time of year. This recipe brings together the rich flavors of classic chicken enchiladas in a hearty, easy-to-make soup format. Inspired by the comforting, home-style cooking often associated with figures like the Pioneer Woman, this version emphasizes simplicity, deliciousness, and satisfying textures. Whether you’re a seasoned cook or just starting out, this soup is sure to become a family favorite.
A collage of chicken enchilada soup.
This chicken enchilada soup recipe is incredibly versatile, adaptable to both stovetop and crock pot cooking methods, making it suitable for busy weeknights or relaxed weekend meals. You can use chicken breast, chicken thighs, or even leftover cooked chicken, providing flexibility based on what you have on hand. The soup boasts a creamy, cheesy texture and is packed with simple, wholesome ingredients, ensuring both flavor and nourishment in every bowl.
If you enjoy the flavors of this soup, you might also love exploring related recipes like Chicken Enchiladas, Chicken Fajitas, and Chicken Quesadillas, all offering different yet equally satisfying ways to enjoy Mexican-inspired chicken dishes.
Chicken Enchilada Soup in a green Dutch oven.
Crafting Your Chicken Enchilada Soup
This recipe is designed for ease and maximum flavor. Feel free to adjust the spice level to your preference; you can enhance the heat with spicy cheese and a touch of cayenne pepper, or keep it mild for a family-friendly version.
This recipe is particularly convenient as it works beautifully with various types of chicken – chicken breast, chicken thighs, or pre-cooked chicken. Read on for detailed instructions and essential pro tips to ensure your soup is perfect every time!
Simple Steps to Delicious Soup
For ingredient measurements and detailed instructions, please refer to the recipe card at the end of this post.
Note: Crock pot instructions are also available in the notes section of the recipe card for slow cooker enthusiasts.
Begin by sautéing diced onions, bell peppers, and minced garlic in a mixture of olive oil and butter until they soften, releasing their aromatic flavors as the foundation of your soup. Next, incorporate the seasonings, red enchilada sauce, diced tomatoes, black beans, corn, hot sauce (optional), chicken broth, and chicken into the pot.
A soup pot with with ingredients being added to make chicken enchilada soup.
Allow the soup to simmer gently for 15 to 20 minutes, ensuring the chicken cooks through while absorbing the rich flavors of the broth. Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, then stir in softened cream cheese to create a creamy texture and rich flavor.
Shredded chicken on a plate next to a bowl of chicken enchilada soup with cream cheese being added.
Finally, stir in the shredded cheese until it melts into the soup, adding a cheesy, comforting finish. Your chicken enchilada soup is now ready to serve!
Adding cheese and combining with broth to make chicken enchilada soup.
Expert Tips for the Best Chicken Enchilada Soup
Cheese:
- Quickly Soften Cream Cheese: To speed up the softening process, microwave 2 cups of water until hot. Place cubed cream cheese in the microwave, close the door, and let it sit for about 5 minutes. The residual heat will gently soften the cheese.
- Spice it Up: For those who enjoy a bit of heat, consider adding 1/2 cup of Cabot Hot Habanero Cheese or another spicy cheese variety in place of Monterey Jack for an extra flavor kick.
- Shred Your Own Cheese: For optimal melting and flavor, shred cheese directly from a block rather than using pre-shredded packaged cheese. Freshly shredded cheese melts more smoothly and has a richer taste.
- Temperature Matters: Ensure the soup base is not excessively hot when adding cheese. Overly hot soup can cause the dairy to separate, resulting in a grainy texture. Let the soup cool slightly before stirring in the cheese.
Chicken:
- Slow Simmer for Flavor: For exceptionally juicy chicken and a more flavorful broth, simmer the chicken over very low heat for a longer duration. Bone-in chicken thighs are an excellent choice for enhancing broth flavor. If simmering for an extended period, add black beans and corn towards the end, when you remove the chicken to shred it, to prevent them from becoming too soft.
- Utilizing Pre-cooked Chicken: If you’re using rotisserie chicken or leftover cooked chicken, about 2 cups will suffice. Add it to the soup at the same stage as raw chicken breast and simmer for about 15 minutes to allow the flavors to meld. There’s no need to bring it to a boil when using pre-cooked chicken.
Enchilada Sauce: Consider using a high-quality red enchilada sauce for the best flavor. Homemade enchilada sauce can elevate the dish even further, offering a more authentic and robust taste.
Storage Solutions
- Refrigeration: Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes exceptionally well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
A soup pot with Chicken Enchilada Soup and a spoon in it with cilantro on the side.
Essential Tools
(Amazon affiliate links – Explore more kitchen essentials here.)
Having the right tools can simplify the soup-making process. A good quality soup pot or Dutch oven is essential for even cooking. Consider also having:
- Sharp knives for vegetable prep
- Cutting board
- Garlic mincer
- Cheese grater
- Ladle for serving
Explore More Delicious Recipes
If you enjoyed this chicken enchilada soup, be sure to try these other fantastic recipes:
Chicken Fajitas in a skillet with multi-colored bell peppers and strips of seasoned chicken.
Chicken Fajitas
A skillet with Lemon Pepper Chicken in a sauce with lemon wedges and parsley.
Lemon Pepper Chicken
Beef Lo Mein in a skillet with brown sauce and vegetables.
Beef Lo Mein
Chicken Enchiladas in a casserole dish with cheese and toppings on top.
Chicken Enchiladas
Chicken Corn Chowder in a blue soup pot with a ladle on the side.
Chicken Corn Chowder
A white tray with sliced Chicken Quesadillas on top with sour cream, salsa, and lime wedges.
Chicken Quesadillas
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Recipe Card: Chicken Enchilada Soup
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Chicken Enchilada Soup Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Rating: 4.98 from 219 ratings
Servings: 11 cups
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This Easy Chicken Enchilada Soup recipe is perfect for stovetop or Crock-Pot cooking! Utilize chicken breast, chicken thighs, or leftover chicken with simple pantry staples for a comforting meal.
Ingredients
Seasonings
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies, undrained
- 15 oz black beans, drained and rinsed
- 15 oz canned whole kernel corn, drained
- 1 teaspoon hot sauce, optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small), see notes for cooked chicken
- 4 oz cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded (or more cheddar)
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Instructions
- Prep Work: Combine all seasonings in a small bowl and set aside. Remove cream cheese from refrigerator to soften (see notes for quick softening method). Shred cheddar and Monterey Jack cheese from blocks and set aside.
- Sauté Aromatics: In a large soup pot over medium heat, melt butter with olive oil. Add diced onions and jalapeno pepper; sauté for 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
- Combine Ingredients: Pat chicken breast dry and season both sides with salt and pepper. Add chicken to the soup pot along with the seasoning mix, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
- Simmer and Cook Chicken: Bring soup to a gentle boil, then reduce heat and simmer gently for 15-20 minutes, or until chicken is cooked through. Avoid a rapid boil to keep chicken tender. Remove chicken from pot and shred using two forks. Return shredded chicken to the soup.
- Add Cream Cheese: Reduce heat to low. Stir in softened cream cheese until fully incorporated and soup is creamy.
- Melt in Cheese: Stir in shredded cheddar and Monterey Jack cheese until melted and soup is cheesy and smooth.
- Season to Taste and Serve: Taste soup and adjust seasonings as needed. Serve hot and enjoy!
Recipe Notes
Pro Tips:
Cheese:
- Quick Cream Cheese Softening: Microwave 2 cups water until hot. Place cubed cream cheese in microwave, close door, and let sit for 5 minutes to soften.
- Spice Variation: For a spicier soup, use ½ cup Cabot Hot Habanero Cheese or other spicy cheese instead of Monterey Jack.
- Freshly Shredded Cheese: Always shred cheese from a block for better melting and flavor compared to pre-shredded cheese.
- Cheese Addition Temperature: Ensure soup base is not too hot when adding cheese to prevent dairy separation and grainy texture.
Chicken:
- Slow Simmer Chicken: For extra juicy chicken and richer broth, simmer chicken on low heat longer. Bone-in chicken thighs enhance broth flavor.
- Delayed Additions for Long Simmer: If simmering longer, add black beans and corn when you remove chicken to shred, preventing them from overcooking.
- Using Cooked Chicken: Use 2 cups cooked chicken (rotisserie or leftover). Add with other ingredients and simmer 15 mins to blend flavors, no need to boil.
Enchilada Sauce: Use quality red enchilada sauce; homemade is even better for richer flavor.
Crock Pot Method:
- Place all ingredients EXCEPT shredded cheese, cream cheese, corn, black beans, and garnishes in slow cooker.
- Cook on low for 6 hours.
- Turn off heat. Remove chicken, shred, return to pot with corn and black beans.
- Gradually mix in softened cream cheese and shredded cheese until melted.
Rotisserie/Leftover Chicken: Add at the beginning. For more flavor with bone-in rotisserie chicken, remove bones at the end.
Storage:
- Refrigerate in airtight container up to 3 days.
- Freeze up to 3 months (freezes well!).
📘 Find this recipe on page 18 of my 2nd cookbook, Let’s Eat! Nutritional information is an estimate and is per cup. This recipe makes approximately 11 cups.
Nutrition
Calories: 242kcal, Carbohydrates: 23g, Protein: 13g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 697mg, Potassium: 433mg, Fiber: 5g, Sugar: 5g, Vitamin A: 670IU, Vitamin C: 14mg, Calcium: 154mg, Iron: 2mg
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Course: Soup
Cuisine: American, Mexican
Author: Stephanie
Chicken Recipes Crock Pot Recipes Freezer Food Recipes Healthy Recipes Mexican Recipes Popular Recipes Slow Cooker Recipes Soup Recipes
posted by Stephanie on October 4, 2021 — 518 Comments »
