Chicken Enchilada Soup
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I grew up thinking soup had to be plain to be comforting — then I tried a spoonful of this creamy, slightly spicy chicken enchilada soup and everything changed. It’s a weeknight lifesaver: ready in about 30 minutes, uses pantry staples, and tastes like a cozy enchilada in bowl form. If you like big, bold flavors without a lot of fuss, this is one to keep in rotation — and if you want a lighter spin, check out this Weight Watchers-style version for inspiration.
Why you’ll love this dish
This soup hits a lot of marks: it’s fast, budget-friendly, and crowd-pleasing. With shredded chicken, beans, corn, tomatoes with green chiles, and a creamy finish, it tastes indulgent but is easy to throw together from canned goods and leftover meat. It’s perfect for cold evenings, casual dinner parties, or packing for weekday lunches.
“Warm, cheesy, and just a little spicy — everything I want from an enchilada, but in a bowl.” — a friend who requested this recipe weekly
Why make it at home? You control the spice level, sodium, and texture. It’s also versatile: serve it as a full meal or ladle it over rice for a heartier plate.
Step-by-step overview
Before you start, here’s the process in three quick strokes:
- Sauté aromatics (onion and garlic) to build flavor.
- Add the main ingredients (shredded chicken, beans, corn, tomatoes, and broth) and simmer to meld flavors.
- Finish with cream and cheese for richness, then garnish and serve.
This low-fuss flow means most of the work is hands-off simmering, so you can prep toppings or sides while it cooks.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can black beans, drained and rinsed (or pinto beans)
- 1 can corn, drained (or 1½ cups frozen corn)
- 1 can diced tomatoes with green chilies (10–14 oz)
- 4 cups chicken broth (low-sodium if you prefer)
- 1 cup cream (heavy cream or half-and-half for lighter texture)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (or 1½ tsp chili powder + 1 tsp cumin + ½ tsp paprika)
- Salt and pepper to taste
- Chopped cilantro for garnish
Substitutions and notes:
- Swap shredded turkey or extra beans for a meatless meal.
- Use Greek yogurt or crema instead of cream for tang; stir it in off the heat to prevent curdling.
- For a lighter option, follow ideas from this anti-inflammatory turmeric chicken soup post for spice-forward swaps and broth-based tweaks.
Step-by-step instructions
- Heat a large pot over medium heat and add 1–2 tablespoons oil or butter. Add the diced onion and cook, stirring occasionally, until softened and translucent (about 5–7 minutes). Add the minced garlic in the last minute and cook until fragrant.
- Add the shredded chicken, drained black beans, drained corn, diced tomatoes with green chiles, chicken broth, and taco seasoning. Stir to combine everything evenly.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes so the flavors marry. Stir occasionally.
- Reduce heat to low. Stir in the cream and then add the shredded cheese a handful at a time, stirring until the cheese melts and the soup is smooth and creamy.
- Taste and season with salt and pepper as needed. If the soup is too thick, thin with a little extra broth or water. If too thin, simmer a few minutes uncovered to reduce.
- Ladle into bowls and garnish with chopped cilantro. Serve hot.
Short and practical: don’t rush the aromatics, and add dairy off high heat to keep the texture silky.
Best ways to enjoy it
- Toppings: crushed tortilla chips, avocado slices, extra shredded cheese, lime wedges, pickled jalapeños, or a dollop of sour cream.
- Sides: a crisp green salad, warm corn tortillas, or a slice of cornbread to sop up every last bit.
- Make it a meal: serve over rice or with a side of Spanish rice and refried beans for a fuller plate.
Storage and reheating tips
- Refrigerate: cool to room temperature and store in an airtight container within 2 hours. Keeps 3–4 days in the fridge.
- Freeze: cool completely, then freeze in airtight containers for up to 3 months. Note: dairy (cream and cheese) can change texture after freezing — for best results, freeze the soup without cream/cheese and add them when reheating.
- Reheat: thaw overnight in the fridge, then warm gently on the stovetop. Heat to at least 165°F (74°C) for safety. If the soup has separated slightly, whisk in a splash of cream or milk off the heat to bring it back together.
- Food safety: never leave soup at room temperature longer than 2 hours to avoid bacterial growth.
Helpful cooking tips
- Use rotisserie chicken to save time and add flavor.
- Toast the taco seasoning briefly in the pot after adding it to the aromatics — it wakes up the spices.
- If you want a smoother texture, pulse a cup of the soup in a blender (or use an immersion blender) before adding the cream and cheese.
- For creamier mouthfeel without heavy cream, stir in full-fat Greek yogurt at the end off the heat. For dairy-free, use coconut cream and dairy-free cheese. Also see this other turmeric chicken soup for complementary anti-inflammatory ideas.
- Make it in batches: the flavors often improve after a day in the fridge, so it’s great for meal prep.
Creative twists
- Spicy chipotle: add 1–2 minced chipotle peppers in adobo for smoky heat.
- Green chile & lime: use fire-roasted green chiles and finish with lots of lime juice for a bright twist.
- Vegetarian: skip the chicken and add extra black beans, bell pepper, and sweet potato for body.
- Slow-cooker method: combine all ingredients (except cream and cheese) and cook on low 4–6 hours or high 2–3 hours; stir in dairy at the end.
- Bowl-style: turn it into a rice bowl with cilantro-lime rice, black beans, and tortilla strips on top.
Common questions
Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw boneless chicken breasts or thighs, add them with the broth and simmer until they reach 165°F (about 20–25 minutes depending on size). Remove, shred, then return the meat to the pot before finishing with cream and cheese.
Q: Will the cream and cheese split if I reheat this soup?
A: Dairy can separate if overheated. Reheat gently over low heat and avoid boiling. If freezing, freeze without the cream/cheese and add them when reheating for best texture.
Q: How can I make this lower in sodium?
A: Use low-sodium or homemade chicken broth and no-salt-added canned tomatoes and beans. Taste before adding extra salt, and use fresh spices rather than pre-mixed mixes that can be high in sodium.
Q: Can I make this gluten-free?
A: Yes — the basic recipe is naturally gluten-free, but check your taco seasoning and canned goods labels to ensure no hidden gluten.
Conclusion
If you want another take on this cozy classic with detailed step photos and variations, check out this version at Chicken Enchilada Soup – The Cozy Cook. For a creamy three-way approach with additional topping ideas and nutrition notes, see Chicken Enchilada Soup (3 ways) | Healthy Fitness Meals.
Enjoy the warmth, the cheesy finish, and the easy cleanup — this soup is a fast route to comfort food that feels homemade every time.
Creamy Chicken Enchilada Soup
Ingredients
Method
- Heat a large pot over medium heat and add 1–2 tablespoons oil or butter.
- Add the diced onion and cook, stirring occasionally, until softened and translucent (about 5–7 minutes).
- Add the minced garlic in the last minute and cook until fragrant.
- Add the shredded chicken, drained black beans, drained corn, diced tomatoes with green chiles, chicken broth, and taco seasoning. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat to low and let it simmer for about 15 minutes, stirring occasionally.
- Reduce heat to low and stir in the cream, then add the shredded cheese a handful at a time, stirring until the cheese melts and the soup is smooth.
- Taste and season with salt and pepper. Adjust thickness with broth or water as needed.
- Ladle into bowls and garnish with chopped cilantro. Serve hot.
