Chicken enchiladas without the rolling? Yes, please. Meet your new go-to Mexican comfort food: Chicken Enchilada Soup. This soup takes everything you love about cheesy, saucy enchiladas and turns it into a cozy, one-pot meal.
It's hearty, delicious, and packed with flavor. Tender shredded chicken, fire-roasted tomatoes, sweet corn, black beans, and a thick-and-hearty, cheesy soup base deliver comfort in every single bite. It's bold, savory, just a little tangy, and guaranteed to make both the grown-ups and the kids want to come back for seconds.
With 40 years of authentic Tex-Mex dining experience, learning how to recreate those familiar, comforting flavors and deliver them to the home cook's kitchen table has been top priority. Over the past decade at The Anthony Kitchen, I've developed nearly 150 Mexican food recipes, including some of your favorite enchilada recipes, and I know how those flavors should translate in a soup.
Table of Contents
Why This Recipe Works
Big Flavor, Still Family-Friendly | Loaded with layers of flavor thanks to fresh veggies, fire-roasted tomatoes, and a just-right blend of Mexican spices, this soup delivers bold flavor without too much heat. The spice level is mild enough for the kids, while the creamy, cheesy base is irresistible to even the pickiest of eaters, who ask for seconds.
Creamy Finish | Unlike a brothier soup like our chicken taco soup, this chicken enchilada soup base is built on a roux-spice base that adds both flavor and body. It's velvety texture is achieved through our foolproof thickening method and the addition of cream cheese and shredded cheese thickens and melts in at the end of the cook time. It's perfectly smooth, creamy, and ultra comforting.
Hearty, Yet Fresh | With the ideal veggie-to-chicken ratio, this recipe leans into the light comfort food category. Fresh onion, jalapeno, and garlic brighten up the soup base, while shredded chicken, black beans, and sweet corn make it extra satisfying without feeling too heavy.
To start stocking up on soup-weather recipes for fall, don't skip tomato basil soup or cream corn soup. They both share the heartiness of this chicken enchilada soup but bring their own cozy vibes.
Ingredients (+ Substitutions)
Oil | Avocado oil or canola oil are neutral-flavored oils that can handle the heat. Olive oil works in a pinch, too.
Onion | White onions are traditional in Mexican and Tex-Mex cuisine, adding sweetness and depth of flavor to this chicken enchilada soup. Yellow or red onions are fine substitutes.
Peppers | This recipe calls for seeded jalapeno peppers, which add great flavor without making the soup too spicy. If you are especially sensitive to heat, feel free to sub in a green bell pepper.
Garlic | The king of adding savory aromatics to soups and stews! You can substitute ½ teaspoon of garlic powder if you don't have fresh garlic on hand.
Flour | This serves as the thickener for the broth; gluten free flour can be swapped in if needed.
Spices | This recipe utilizes a classic Mexican blend of cumin, chili powder, Mexican oregano, Kosher salt, and black pepper—all of these spices combined add warmth and depth to the chicken enchilada soup's flavor profile.
Broth | This soup calls for low-sodium or unsalted chicken broth, giving you complete control over the sodium levels.
Tomato Paste | Using tomato paste is an easy way to add rich, tomato flavor to the soup base. This ingredient can be left out if needed.
Fire-Roasted Tomatoes | These tomatoes are a total game-changer for this recipe. Canned fire-roasted tomatoes add a smoky, sweet flavor and a welcome pop of brightness in every bite. You can use regular diced tomatoes if that's what you have on hand. This recipe draws on traditional red enchilada sauce roots, but if you're more of a green enchilada fan, check out our green enchilada sauce the next time you whip up some enchiladas!
Corn + Black Beans | Canned corn adds sweetness and crunch while canned black beans make it extra hearty.
Shredded Cooked Chicken | Our go-to chicken for this recipe is our oven-baked chicken breasts. It's so easy and turns out perfectly juicy 100% of the time. You can also use a rotisserie chicken or even leftovers.
Cream Cheese | Cream cheese gives the soup its rich, velvety texture. Be sure to warm the cream cheese to room temperature, as it will separate and clump if added while still cold. Your soup will still be edible and delicious if this occurs, but might not look as appetizing.
Grated Cheese | Use a classic Tex-Mex combo of Monterey Jack and cheddar cheese—smooth, melting cheese with great flavor. Freshly grated is always best, but you can use the pre-packaged stuff if needed.
How to Make Chicken Enchilada Soup
Stovetop Instructions
Sauté Onions, Jalapeno, + Garlic | Add the oil to a large pot over medium heat and allow to come to temperature. Add the onion and jalapeno and sauté until softened, followed by the garlic. Stir.
Coat Veggies in Flour | Add the flour, chili powder, salt, cumin, and oregano and stir to coat the vegetables.
Add Chicken Broth | Begin adding in the chicken broth in ½ cup increments, stirring until smooth after each addition.
Add Remaining Ingredients (Except the Cream Cheese) | Add the tomato paste, canned tomatoes (with juices), corn, beans, and chicken.
Simmer | Reduce the heat to maintain a simmer, and cook for about 10-15 minutes, stirring occasionally.
Add Cream Cheese | Reduce the heat to low. Cut the cream cheese into 6-8 pieces and distribute evenly across the top of the soup. Stir until melted and smooth.
Add Cheeses | Next, add the Monterey Jack and cheddar and stir until melted and well combined.
Garnish, Serve, + Enjoy! | Remove from the heat and allow to cool slightly. Garnish as desired (sour cream, avocado, tortilla strips), serve, and enjoy.
Slow Cooker Instructions
- Sauté | Add oil to a large skillet over medium heat and allow it to come to temperature. Add onion and jalapeno and cook until softened. Add the garlic and stir for 1 minute.
- Add the Flour and Broth | Sprinkle in the flour and spices, and stir to coat the veggies. Then, add a ½ cup of broth. Stir until smooth. Repeat with the broth twice more.
- Add to Slow Cooker | Transfer the contents of the pan to a slow cooker, along with the remaining broth, tomato paste, tomatoes, corn, beans, and chicken. Stir to combine.
- Cook | Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
- Add Dairy | In the last 30 minutes, stir in the cream cheese until smooth, then add both cheese and stir until melted. Serve and enjoy!
Instant Pot Instructions
- Sauté | Set Instant Pot to Sauté mode. Add oil, onion, and jalapeno; cook 3-4 minutes, until softened. Add the garlic and stir 30 seconds more. Sprinkle in the flour and spices, and stir to coat the veggies. Add a ½ cup of broth at a time, stirring after each addition until smooth.
- Add Ingredients | Stir in the tomato paste, tomatoes, corn, beans, and chicken.
- Pressure Cook | Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
- Add Dairy | Switch back to Sauté mode. Stir in the cream cheese until smooth, then add both cheeses and stir until melted and well combined. Serve and enjoy!
Serving
Chicken enchilada soup is best served hot off the stove with plenty of flavorful toppings to make it even more amazing. Try adding a sprinkle of your shredded cheddar or Monterey Jack cheese, a dollop of sour cream or guac, and a handful of crunchy tortilla strips for texture.
Fresh toppings like diced avocado, chopped cilantro, sliced jalapenos, and a squeeze of lime juice add brightness and pretty pops of color. Pair it with warm cornbread, tortillas, or a green salad for a complete and cozy meal.
Topping Ideas
Make your soup feel extra special by setting out a variety of toppings and letting everyone customize their bowl. This works especially well for entertaining purposes. You can arrange the toppings in small bowls for a DIY soup bar everyone will love. Try it at your next game day party or casual family dinner.
Something Crunchy | You can use homemade or store-bought tortilla chips, or you could also crumble up tortilla chips.
Something Cheesy | Is there even such a thing as too much cheese? Grate some extra Monterey Jack or cheddar to top off your soup come serving time. Don't forget the queso on the side.
Something Creamy | A dollop of sour cream or crema for a little added tang or even a scoop of guacamole to add a pop of color and robustness to your soup.
Something Fresh | A squeeze of lime, diced tomatoes, pico de gallo, radish slices, or sliced jalapenos--even pickled jalapenos would be delicious.
Something Herby | Freshly chopped cilantro or green onions will add a welcome crunch and delicious bite to round out the texture of this cozy dish.
What to Serve with Chicken Enchilada Soup
With its rich, zesty broth and tender, juicy chicken, chicken enchilada soup is delicious on its own, but adding the right toppings and sides can take it to the next level.
Add Carbs | Cozy up with warm corn or flour tortillas for dipping, Southern-style cornbread, or jalapeno cornbread with a spicy kick.
Green Salad | Balance out those comfort food vibes with a crisp, green salad with cilantro lime dressing or even a house salad is always welcomed alongside soup.
Dips + Starters | Make it a party! Making this soup is an excellent time for Tex-Mex appetizers like salsa fresca or salsa ranchera, easy Velveeta queso with homemade or store-bought tortilla chips, or Mexican corn dip.
Hearty Tex-Mex Mains | Get extra hearty or feed a crowd by adding in pulled pork quesadillas, chicken flautas, beefy, cheesy empanadas, and tamales with tamale sauce.
Storage + Make-Ahead
Refrigerator | Allow to cool and transfer to an airtight container, then refrigerate for up to four days.
Freezer | If you want to freeze this soup, it's best to leave out the cream cheese and grated cheese; otherwise, it will separate when reheated. To freeze a cheese-less rendition of this soup, allow to cool completely, transfer to an airtight, freezer-safe container, and freeze for up to three months.
Thaw | To safely thaw your soup, place it in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Make Ahead | A cream cheese soup base will not reheat smoothly. If planning to make ahead, make the soup without the cheeses, allow it to cool, and store it in the refrigerator for up to two days. When ready to serve, reheat the soup on the stovetop over low heat, and when the soup has warmed all the way through, you can add in the cream cheese and shredded cheese as directed.
Chicken Enchilada Soup FAQ
Instead of chicken, shredded turkey, pork, or even taco meat are great substitutions. For a vegetarian twist, add in extra black beans or even pinto or kidney beans. You can double up on the veggies to make it extra hearty.
To make this soup dairy-free, leave out the cream cheese and shredded cheese.
You can always leave the seeds in one of the jalapenos for that extra kick of spice. For more control over the spice level, you can also add cayenne pepper at a scant ¼ teaspoon at a time and build up to your desired level of spiciness.
More Mexican Recipes You’ll Love
- Cheese Enchiladas
- Sour Cream Chicken Enchiladas
- Chicken Enchiladas Verde
- Crockpot Chicken Enchiladas
- Crockpot Chicken Fajitas
Chicken Enchilada Soup
Ingredients
- 3 tablespoons avocado or canola oil
- 1 white onion diced
- 3 jalapeño peppers, seeded and diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 2 teaspoons Kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups unsalted chicken broth
- 2 tablespoons tomato paste
- 1 (15-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 (8-ounce) block cream cheese, warmed to room temperature
- ½ cup each freshly grated Monterey Jack and mild cheddar cheese
Instructions
- Add the oil to a large pot over medium heat and allow to come to temperature. Add the onion and jalapeño and sauté until softened, about 4-5 minutes. Add the garlic and stir.
- Add the flour, chili powder, salt, cumin, and oregano and stir to coat the vegetables. Begin adding in the chicken broth in ½ cup increments, stirring until smooth after each addition.
- Add the tomato paste, canned tomatoes (with juices), corn, beans, and chicken. Reduce the heat to maintain a simmer, and cook for about 10-15 minutes, stirring occasionally.
- Reduce the heat to low. Cut the cream cheese into 6-8 pieces and distribute evenly across the top of the soup. Stir until melted and smooth. Next, add the Monterey Jack and cheddar and stir until melted and well combined.
- Remove from the heat and allow to cool slightly. Garnish as desired (sour cream, avocado, tortilla strips), serve, and enjoy.
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