Creamy Chicken Enchilada Soup

If you’re anything like me, you love a bowl of warming soup during the colder winter months. This chicken enchilada soup is just the ticket! It has all the flavor of classic chicken enchiladas in soup form. Plus it’s made in one pot, which means you won’t have a pile of dishes to clean after dinner. Talk about a win-win situation.

Besides being easy to make, this soup is loaded with plenty of bold, delicious flavor. Fire-roasted tomatoes, enchilada sauce, with smoky poblano and chipotle peppers for a spicy kick, plus juicy shredded chicken breast and black beans. Frozen corn kernels add a burst of sweetness and color, then everything is given a creamy finish with a modest amount of cream cheese. This is the type of soup I could happily slurp up every night of the week. This, and my Mexican chicken pozole rojo.

Why Cozy Chicken Enchilada Soup Is a Family Favorite

• All the flavor, with less effort. Along the lines of a enchilada casserole, this soup is hearty and creamy. It’s loaded with all the Tex-Mex flavors my family loves in enchiladas, minus the assembly!
• Quick. Instead, all the ingredients get simmered in a quick, 30-minute soup, making it great for busy weeknights. There’s only one pot to clean afterward, too.
• Use up leftovers. Whether it’s extra peppers in the crisper drawer or leftover grilled chicken from the weekend, chicken enchilada soup is excellent for using up stray ingredients from the fridge.
• Made for meal prep. Leftovers reheat well, so you can pack up any extras for lunch the next day.

Ingredients You’ll Need

Here’s what you’ll need to make this hearty Tex-Mex soup recipe from scratch. Refer to the recipe card for the complete recipe details with exact amounts.

• Avocado oil – You can also use olive oil.
• Yellow onion – White or red onion will also work.
• Poblano pepper – This is a mildly spiced chili pepper that adds tons of flavor to your soup. You could use jalapeño if you’d prefer more spice.
• Garlic – I highly recommend fresh garlic, though you could substitute 1 tablespoon of jarred garlic for each fresh clove in a pinch.
• Red bell pepper – You could also use a yellow or green pepper.
• Chipotle peppers – Canned chipotle peppers in adobo, diced and added to the soup with a bit of the sauce they come packed in.
• Sweet corn – I used frozen corn but you could also use canned corn that has been drained. Another option is to shave fresh kernels from leftover corn on the cob.
• Fire roasted diced tomatoes – Feel free to use regular canned diced tomatoes if that’s what you have. I just like the smokier flavor of fire-roasted.
• Black beans – Rinsed and drained canned beans. You can also use pinto beans.
• Chicken breast – The chicken will be cooked right in the soup, then shredded and added back to the pot. You could also use leftover cooked chicken and shred it to add in at the end.
• Chicken broth – Vegetable broth also works if that is what you have on hand.
• Red enchilada sauce – Highly recommend my homemade red enchilada sauce. It’s so bold, flavorful, and my absolute favorite. Plus, you can make a big batch and use the leftovers in more recipes, like breakfast enchiladas.
• Cream cheese – This will be stirred into your soup at the end to add creaminess. Sour cream is another option.
• Lime Juice – I recommend using a fresh lime. The bottled stuff just isn’t the same!
• Fresh cilantro – Roughly chopped. Don’t sub with dry cilantro. If you’re opposed to cilantro, use fresh parsley instead.

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How to Make Chicken Enchilada Soup

Now that you have all your ingredients, here’s how to make this soup:

• Add oil and cook some of the veggies. Heat a dutch oven or large soup pot over medium-high heat. Add avocado oil to the pot along with onion, garlic and poblano. Saute for 3-4 minutes, until onions are translucent.
• Combine. Next, add in chipotle pepper and red pepper. Stir and saute for 2-3 minutes. Add chicken broth, enchilada sauce, sweet corn, tomatoes, black beans and chicken to the pot.
• Cook the soup. Give it a quick stir and bring to a boil. Simmer for 15-20 minutes until chicken is cooked through.

• Shred the cooked chicken. Remove chicken from the pan and shred with two forks. Add chicken back to the pot.
• Add cream cheese, lime juice, and cilantro. Reduce heat to medium-low and cook until the cream cheese is melted. Add your favorite fixings and dig in!

Can I Make This in the Crock Pot?

Yes! To make this creamy enchilada soup in the crock pot, I suggest following the directions for my creamy crock pot chicken tortilla soup. Sauteing the veggies first is optional. Add all the ingredients and chicken to the pot. Cook the soup on High for 3 hours, shred the chicken, and then stir in the cream cheese, lime juice, and cilantro before serving.

Topping Suggestions

There are so many things you and add to your soup and the best part is everyone in your family can customize their fixings without your needing to do anything else. Here are some of my favorite toppings ideas:

• Diced red onion
• Diced scallions (just the green parts)
• Sliced fresh avocado
• A dollop of sour cream or Greek yogurt
• Shredded cheddar cheese or crumbled Mexican cotija cheese
• Crushed tortilla chips
• Lime wedges (squeeze the juice into your soup)

What Goes with Enchilada Soup?

This soup is a meal in and of itself, but if you are looking for simple sides or drinks to serve with it here are some suggestions:

• Cocktails: A classic margarita is my drink of choice for Mexican or Tex-Mex food. This spicy margarita is great, too.
• Crusty bread: A thick slice of bread drizzled with olive oil is perfect for dipping into your soup.
• Quesadillas: Take two flour tortillas, add a bit of cheese in between them, and melt on a skillet for a simple side.
• Warm tortillas: You could even just warm corn or flour tortillas, then roll them up and dip them into your soup before taking a bite. Simple and tasty!
• Chips and dip: Serve tortilla chips and restaurant-style homemade salsa or queso blanco on the side. This also makes an easy party appetizer if you’re serving your soup on game day.

Make-Ahead, Storage, and Reheating

• Refrigerate. Let your soup come to room temperature, then ladle it into airtight containers and store it in the fridge for up to 5 days.
• Reheat. When you’re ready to eat some, just spoon the desired amount into a microwave safe bowl, cover with a plate, and heat until the soup is warmed through. I recommend pausing halfway through the heating time to give the soup a good stir and make sure it heats evenly. You can also reheat the soup in a small pot on the stovetop over medium-low heat.
• Freeze. I recommend freezing it in individual portions to that it’s easier to heat up your soup back up when you’re ready. Ladle it into airtight, freezer safe containers and leave at least one-inch of headspace to give the soup room to expand in the freezer. It will keep for up to 3 months. Reheat on the stovetop in a pot placed over medium-low heat until warmed through. Just add the frozen soup straight to your pot and heat until it’s ready.

More Easy Soup Recipes to Try

• Chicken Tortilla Soup
• Thai Chicken Noodle Soup
• Crockpot White Chicken Chili
• Chicken Chili