Easy Chicken Enchilada Soup

Recipes

Easy Chicken Enchilada Soup: A Comforting Mexican-American Delight

There’s nothing quite like a warm bowl of soup to make you feel cozy and satisfied, especially when it’s bursting with bold flavors and a touch of home. Today, I’m sharing my easy Enchilada Soup recipe, which brings the delicious taste of enchiladas without all the effort. Perfect for busy weeknights, chilly days, or whenever you’re craving something hearty yet simple to make. This soup is a Mexican-American fusion that brings the best of both worlds into one delicious, comforting bowl.

stoneware bowl full of creamy red soup topped with lots of toppings for texture: avocado, tortilla strips, cheese, fresh diced onion, cilantro.

Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada soup is a perfect balance of Mexican-American flavors. The richness of enchilada sauce, the smokiness of paprika, and the creaminess of cream cheese combine to create a soup that’s as comforting as it is delicious. The versatility of this recipe allows you to customize it based on your preferences—whether you're looking for a vegetarian option or a spicy twist. This recipe is perfect for busy weeknights or when you're craving a flavorful and hearty meal.

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Prep Time 20

Cook Time 20

Course Main Course

Cuisine American, Mexican

Servings 8

Equipment

1 stock pot 5-7 qt

Ingredients

2.5 lbs Boneless Chicken Thighs
4 Tbsp Olive Oil 2 for sautéeing Chicken, 2 for veggies
1 White Onion diced
2 cloves Garlic minced
1 can Enchilada Sauce 10oz
1 can Diced, roasted tomatoes 14oz
1 can Diced, green chiles 4oz
1 can Diced, jalapeño chiles 40z
1 can White northern beans 15oz
1 can Corn kernels 15oz
8 oz Cream Cheese
16 oz Heavy whipping cream
64 oz Chicken broth
2 Tbsp Better Than Bouillon
1 tsp Ground cumin
1 tsp Chili powder
1 tsp Smoked paprika
1/2 tsp salt
1/2 tsp pepper

Chicken Enchilada Soup Toppings

1 cup Crispy tortilla strips
1 cup Chihuaha Cheese
1/2 cup Sour Cream
1/2 cup White Onion diced
1/2 cup Cilantro chopped
2 Limes quartered
1 Sprinkle Hot Salsa

Instructions

How to Make Easy Enchilada Soup

Step 1: Cook the Chicken

To get started, brown the chicken or cook the chicken in your preferred method. I prefer to brown the chicken thighs in the same pot for maximized flavor (and less dishes!). You can grill, bake, or boil the chicken if you would like to have the chicken ready ahead of time or have leftover shredded chicken. For a shortcut, use rotisserie chicken from your local grocery store! Here's my favorite way to cook the chicken for this Enchilada soup, it add so much extra flavor! Season the chicken thighs by coating them in the seasoning: salt, pepper, cumin, and chili powder, and then sauté them in a Dutch oven until golden brown. The chicken thigs should easily lift off the pan to flip once they have color on both sides. Remove and set aside to cool. Once cooled, chop or shred the chicken into bite-sized pieces.

Step 2: Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté for 4-5 minutes until the onion becomes soft and translucent, building a great flavor base for the soup.

Step 3: Add Base Ingredients

Stir in the enchilada sauce, diced tomatoes, green chilies, white beans, corn, and chicken bouillon. These ingredients give the soup its bold flavor and are the heart of this Mexican-American soup. Add the chicken broth and bring everything to a simmer.

Step 4: Season the Soup

Add ground cumin, chili powder, and smoked paprika for that signature enchilada flavor. Taste and adjust the seasoning with salt and pepper to your preference. For added heat, throw in some jalapeños or a dash of cayenne pepper.

Step 5: Let it Simmer

Add heavy cream and allow the soup to simmer on low, for 20-25 minutes to let all the flavors meld together. If you're in a rush, you can skip this step, but trust me, it makes a big difference in flavor! Add the chicken back in 5 minutes before serving.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes like tortilla chips for crunch, shredded cheese (cheddar or Mexican blend works great), and a dollop of sour cream. Don’t forget a sprinkle of fresh cilantro and a lime wedge for a fresh zesty finish.

Dairy Substitution

Skip the heavy cream and blend part of your soup. Then reinsert blended portion into main pot. This will add creamyness without the dairy! You can also try blending with an immersion blender to make it easier for you.

Notes

Cooking Tip:

If at any point in sautéeing the chicken or the veggies you feel the bottom fond is burning, add a bit of liquid and deglaze the pan with a wooden, flat spatula.

Keyword creamy chicken enchilada soup, enchilada soup, tex mex

Tips for the Best Enchilada Soup

Use Rotisserie Chicken: For a quicker meal, rotisserie chicken is juicy, flavorful, and saves time.
Make it Vegetarian: Skip the chicken and load up on beans and roasted vegetables like zucchini or bell peppers for a hearty texture.
Customize Your Toppings: Top with avocado slices, diced red onions, or crumbled queso fresco for extra flavor.
Spice it Up: Add sliced jalapeños or hot sauce for a spicy kick.

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Sarah

Hi! My name is Sarah. My family in Mexico calls me Sarita. I love cooking and sharing the homemade meals my mom prepared for me when I was a child. At Casa Sarita, if there’s food, there’s a fiesta! I’m so glad you are here!