This chicken enchilada soup recipe takes everything you love about a plate of cheesy enchiladas and turns it into one big, cozy pot of soup.
Tender shredded chicken simmers in a smoky, chili-spiced broth built on red enchilada sauce, then gets finished with melty cheese and crunchy tortilla strips.
It comes together on the stove in under an hour, and it is the kind of dinner that makes the whole kitchen smell like a Mexican restaurant.
I make a big batch most weeks in the fall, and it disappears fast at my table.
If you have ever wished you could eat enchiladas with a spoon, this soup solves that problem completely.
It is easy enough for a weeknight, but it still tastes like something you would order at a sit-down restaurant.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This soup pairs nicely with a side of chicken tortilla soup for a double soup night when you cannot decide between the two.
Why You’ll Love This Chicken Enchilada Soup Recipe
This recipe hits every note you want from a Tex-Mex dinner without any of the rolling, filling, or baking that regular enchiladas require.
One pot does all the work, and cleanup takes minutes.
The broth is rich, smoky, and a little spicy, and it only gets better as it sits.
Leftovers taste even more like enchiladas the next day.
- Ready in under an hour with mostly hands-off simmering time
- Uses simple pantry staples plus one jar of enchilada sauce for big flavor
- Naturally gluten free if you skip the flour tortilla garnish and check your enchilada sauce label
- Freezer friendly, so you can stash extra portions for busy nights
- Easy to make spicier or milder depending on who is eating
You might also enjoy: Crockpot Taco Soup Recipe
Ingredients
Most of what you need for this soup is already sitting in your pantry and fridge.
The one special item is a good jar or can of red enchilada sauce, since it carries most of the flavor in this recipe.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper, optional
- 1 (19-ounce) can red enchilada sauce
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 6 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup frozen corn kernels
- 4 ounces cream cheese, softened and cubed
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
- 2 corn tortillas, cut into thin strips, for frying
- Vegetable oil, for frying tortilla strips
- Chopped cilantro, diced avocado, and lime wedges, for serving
I learned how important a good enchilada sauce is while working out my homemade enchilada sauce recipe, and it makes a real difference here too.
Kitchen Equipment Needed
You do not need anything fancy to make this soup, but a couple of good tools make the process smoother and the finished bowl a little more special.
- 6-quart stock pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Two forks, for shredding chicken
- Small skillet, for frying tortilla strips
- Ceramic soup bowls, for serving
Read Also: Corn Tortillas Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup, based on what has actually made a difference in my own kitchen.
None of these are required, but they do make the process a bit easier and the results a bit better.
1. Le Creuset Enameled Dutch Oven
I use this pot for nearly every soup I make because it heats evenly and holds its temperature well during a long simmer.
The enameled interior also makes it easy to scrub off any cheese that sticks to the bottom.
2. Cuisinart Immersion Blender
If you like your soup a little thicker and creamier, blending a cup or two of it right in the pot smooths things out without dirtying a blender.
It is also handy for breaking down any stray chunks of tomato.
3. Muir Glen Fire Roasted Diced Tomatoes
The smoky char on these tomatoes adds a depth of flavor that plain canned tomatoes just cannot match.
It is a small swap that makes a noticeable difference in the final broth.
4. Tillamook Sharp Cheddar Cheese Block
Shredding your own block of cheese melts far more smoothly than pre-shredded bags, which are coated in anti-caking starch.
Tillamook’s sharp cheddar has enough bite to stand up to the smoky broth.
Step-by-Step Instructions: How to Make Chicken Enchilada Soup
1. Saute the Aromatics
- Heat the olive oil in a large stock pot or Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes, until it turns soft and translucent.
- Stir in the minced garlic and cook for 30 seconds, just until it becomes fragrant.
- Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper if using, and stir constantly for about 1 minute to toast the spices in the oil.
2. Build the Broth
- Pour in the red enchilada sauce, fire roasted diced tomatoes with their juices, and diced green chiles.
- Add the chicken broth and stir everything together until well combined.
- Season with a generous pinch of salt and a few grinds of black pepper.
- Bring the mixture to a gentle boil over medium-high heat.
3. Cook the Chicken
- Once the broth is boiling, carefully add the whole chicken breasts to the pot.
- Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and shreds easily with a fork.
- Remove the chicken breasts from the pot and set them on a cutting board to rest for a few minutes.
- Use two forks to shred the chicken into bite-sized pieces, then set it aside.
4. Fry the Tortilla Strips
- While the chicken simmers, heat about 1/2 inch of vegetable oil in a small skillet over medium heat.
- Cut the corn tortillas into thin strips, about 1/4 inch wide.
- Fry the strips in small batches for 1 to 2 minutes per side, until they turn golden and crisp.
- Transfer the fried strips to a plate lined with paper towels to drain, and sprinkle lightly with salt.
5. Finish the Soup
- Return the shredded chicken to the pot along with the frozen corn kernels.
- Add the cubed cream cheese and stir frequently until it fully melts into the broth, about 2 to 3 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese a handful at a time, letting each addition melt before adding more.
- Taste the soup and adjust the salt, pepper, or chili powder as needed.
6. Serve
- Ladle the hot soup into bowls.
- Top each bowl with a handful of the fried tortilla strips.
- Garnish with chopped cilantro, diced avocado, and a lime wedge on the side.
- Serve immediately while the cheese is melty and the tortilla strips are still crisp.
Tips for The Best Chicken Enchilada Soup
A few small adjustments can take this soup from good to great, and most of them come down to timing and ingredient quality.
- Shred the chicken while it is still warm, since it pulls apart much easier than once it cools.
- Add the cream cheese in small cubes rather than one large block so it melts evenly without clumping.
- Lower the heat before adding the cheddar cheese to prevent the broth from separating or turning grainy.
- Fry the tortilla strips just before serving so they stay crisp instead of going soggy in the bowl.
- Use a good quality enchilada sauce, since it is the backbone of the entire dish.
Another favorite: Slow Cooker White Chicken Chili
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but a few sides round it out nicely for a bigger spread.
I like to keep the extras simple since the soup itself is already so flavorful.
- A side of warm cornbread or cornbread muffins for dipping
- A simple Avocado Salad for a fresh, cooling contrast
- Extra tortilla chips for scooping
- A cold glass of horchata or a squeeze of lime in sparkling water
- A small bowl of Mexican rice on the side for anyone who wants a bigger dinner
Variations of Chicken Enchilada Soup
This recipe is easy to adjust depending on what you have on hand or how spicy you want the final bowl to be.
Here are a few of my favorite ways to switch it up.
- Black Bean Enchilada Soup: Stir in a drained can of black beans along with the corn for extra fiber and heartiness.
- Green Chicken Enchilada Soup: Swap the red enchilada sauce for green enchilada sauce for a tangier, milder flavor.
- Slow Cooker Version: Combine everything except the cheeses and tortilla strips in a slow cooker and cook on low for 6 hours, then shred the chicken and stir in the cheese at the end.
- Extra Spicy: Add a diced jalapeno with the onion, or stir in extra cayenne pepper and a splash of hot sauce.
- Dairy Free: Skip the cream cheese and cheddar, and finish the soup with a spoonful of dairy free sour cream instead.
I first tested the slow cooker method after perfecting my crockpot salsa chicken, and the same low and slow approach works beautifully here.
Storage and Reheating
This soup stores well and honestly tastes even better the next day once the flavors have had time to meld together.
Keep the tortilla strips separate so they stay crisp.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the soup, without the cheese if possible, in a freezer safe container for up to 3 months.
- Thaw frozen soup in the refrigerator overnight before reheating.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.
- Add a splash of chicken broth if the soup has thickened too much in the fridge.
For a similar technique with a different broth base, my Instant Pot Salsa Chicken freezes and reheats the same way.
Nutritional Facts
Nutrition will vary depending on exact brands and portion sizes, but here is a general estimate per serving, based on 6 servings total.
- Calories: approximately 420 per serving
- Protein: approximately 32 grams
- Carbohydrates: approximately 22 grams
- Fat: approximately 24 grams
- Fiber: approximately 3 grams
- Sodium: approximately 980 milligrams
For a lighter option with a similar amount of protein, check out my Chicken And Rice Soup.
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in a good amount of protein and several ingredients that offer real nutritional value.
Here is a quick look at what some of the key players bring to the table.
- Chicken breast: A lean source of protein that supports muscle repair and keeps you feeling full.
- Tomatoes: Rich in vitamin C and lycopene, an antioxidant linked to heart health.
- Garlic and onion: Both contain compounds that support immune function and have anti-inflammatory properties.
- Corn: A good source of fiber and B vitamins that adds natural sweetness and texture.
- Chili powder and cumin: These spices contain antioxidants and have been linked to improved digestion.
Read Also: Taco Casserole Recipe
FAQs About Chicken Enchilada Soup
1. Can I use rotisserie chicken instead of cooking raw chicken breasts?
Yes, rotisserie chicken works great and saves you a step.
Shred about 3 cups of rotisserie chicken and stir it in near the end, just enough to heat it through.
2. What can I use instead of cream cheese?
Sour cream or plain Greek yogurt both work as substitutes, though they should be stirred in off the heat to avoid curdling.
Heavy cream is another option if you want a richer broth.
3. Is this soup very spicy?
As written, it has a mild to medium heat level from the chili powder and green chiles.
You can easily dial it up or down by adjusting the cayenne pepper and choosing a milder or spicier enchilada sauce.
4. Can I make this soup in a slow cooker?
Absolutely, combine everything except the cheeses and tortilla strips and cook on low for 6 hours or high for 3 hours.
Shred the chicken, then stir in the cheeses right before serving.
5. Why did my cheese turn grainy or separate?
This usually happens when the cheese is added over heat that is too high.
Lower the heat to a gentle simmer before stirring in the cheddar, and add it gradually in small handfuls.
Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- cayenne pepper optional, pinch
- 1 19-ounce can red enchilada sauce
- 1 14.5-ounce can fire roasted diced tomatoes with their juices
- 1 4-ounce can diced green chiles
- 6 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breasts about 680g
- 1 cup frozen corn kernels
- 4 ounces cream cheese 113g, softened and cubed
- 1 1/2 cups sharp cheddar cheese shredded
- salt and black pepper to taste
- 2 corn tortillas cut into thin strips, for frying
- vegetable oil for frying tortilla strips
- chopped cilantro for serving
- diced avocado for serving
- lime wedges for serving
Equipment
- 6-quart stock pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Two forks for shredding chicken
- Small skillet for frying tortilla strips
- Ceramic soup bowls for serving
- Immersion blender optional
Method
- Heat olive oil in a large pot over medium heat. Cook the onion until soft and translucent, 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant. Stir in chili powder, cumin, paprika, and cayenne and toast for 1 minute.
- Pour in enchilada sauce, tomatoes, green chiles, and broth. Season with salt and pepper, then bring to a gentle boil.
- Add the chicken breasts, reduce heat to low, cover, and simmer for 20-25 minutes until fully cooked.
- Remove chicken, rest briefly, then shred with two forks. Set aside.
- Heat 1/2 inch oil in a skillet. Fry tortilla strips in batches until golden and crisp, then drain on paper towels.
- Return shredded chicken to the pot with corn and cream cheese. Stir until cream cheese melts completely.
- Reduce heat to low and stir in cheddar cheese a handful at a time until smooth. Adjust seasoning to taste.
- Ladle into bowls, top with tortilla strips, cilantro, avocado, and a lime wedge. Serve immediately.
Nutrition
Notes
- Shred the chicken while it is still warm for the easiest pulling.
- Add the cream cheese in small cubes so it melts evenly without clumping.
- Keep the heat low when adding cheddar to prevent the broth from separating or turning grainy.
- Fry tortilla strips just before serving so they stay crisp instead of getting soggy.
- Use a good quality enchilada sauce as it is the backbone of the entire dish.
- For a thicker soup, use an immersion blender to puree a cup or two of the broth before adding the cheese.
- Substitute sour cream or plain Greek yogurt for cream cheese if preferred, stirring in off the heat.
- Store leftovers without the tortilla strips in an airtight container in the fridge for up to 4 days.
- Freeze the soup without the cheese for up to 3 months. Thaw overnight and reheat gently, adding fresh cheese before serving.
- This recipe is naturally gluten free if you skip the flour tortilla garnish and check your enchilada sauce label.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken enchilada soup recipe has become one of my go-to dinners whenever I want something warm, cheesy, and a little spicy without much fuss.
It comes together in one pot and always gets requests for seconds at my table.
Give it a try this week and let me know how it turns out in the comments below.
If you loved it, I would really appreciate you sharing it with a friend who needs a new soup in their rotation.
Recommended:
- Bushs White Chicken Chili Recipe
- Mexican Breakfast Casserole Recipe
- Skillet Cornbread Recipe
- Corn Chowder Recipe
- Crockpot Taco Casserole
