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Chicken Enchilada Soup can be served as a fun appetizer, side dish, or light dinner! This delicious chicken enchilada soup is thick, creamy, cheesy, and ready in just 20 minutes (stovetop or crock pot-friendly recipe!). Add fun toppings like tortilla chips, sliced avocado, a dollop of sour cream, fresh cilantro, and more – it’s SO delicious!
Chicken Enchilada Soup
Enchiladas are a classic Mexican comfort food made up of tortillas wrapped around a filling (usually cheese and/or meat), smothered in sauce, and baked in a hot oven until they are bubbly, melty, and delicious. This soup captures the flavors of this irresistible favorite beautifully.Â
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Ingredients:
Head on over to the grocery store. Here’s what you’ll need to make this flavorful chicken enchilada soup. Be sure to scroll to the recipe card below for exact measurements.Â
- Olive oil
- Sweet onion – A white or yellow onion will also work.Â
- Garlic – Feel free to use a teaspoon of garlic powder instead.Â
- Chicken broth – You can use veggie stock here if you’d like. Â
- Cooked, shredded chicken – boneless skinless chicken breasts (or chicken thighs!)Â
- Enchilada sauce
- Canned black beans
- Rotel – If you’d like, you can swap the Rotel out for 2/3 cup of diced tomato and 1/3 cup of diced green chilis.Â
- Canned corn – Feel free to leave the corn out.Â
- Cumin
- Corn Flour
- Shredded cheddar cheese
- Cream cheese
- Chili powder – If you’re not a big spice person, leave out the chili powder. Smoked paprika would also be a fun, milder option.Â
- Salt
- Pepper
- Topping – I went with tortilla strips, sliced avocado, sour cream, and cilantro. The toppings are optional. So use one, all, some, or none. The choice is yours.Â
How to Cook the Chicken
If you aren’t buying a rotisserie chicken and shredding it, here are a couple of ways you can make your own shredded chicken.
- Crockpot method. Pop some chicken in the slow cooker with a little bit of broth or water and some salt and pepper. Cook on low for 4 hours or on high for 2 hours. Transfer the chicken to a cutting board and shred it with two forks.Â
- Oven method. Rub a couple of chicken breasts down with salt, pepper, and olive oil and bake at 400°F for 25 minutes. Let the chicken rest for 5 minutes, transfer it to a cutting board, and shred it with two forks.Â
Instructions:
Sauté the vegetables. In a large soup pot, heat the olive oil over medium-high heat. Add the onions and sauté until translucent. Add the garlic and sauté until fragrant.Â
Make it soup. Stir in the chicken broth, chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring the soup to a boil and then reduce the heat to medium-low to simmer.Â
Thicken. Transfer 2 cups of the soup to a separate bowl along with the corn flour. Whisk until incorporated and then mix the mixture back into the soup.Â
Make it cheesy. Mix the shredded cheese and cream cheese into the soup. Stir over medium-low heat until they have fully melted into the broth.Â
Crock-Pot Recipe
You can make this soup in a crockpot. Sauté the veggies in a skillet and then load the rest of the ingredients (aside from the cheeses and the toppings) into your slow cooker. Cook on low for 4 hours or on high for 7-8 hours. 30 minutes before the cooking time is up, stir in the cheeses and let them melt. Ladle the soup into bowls and serve with your favorite toppings for extra taste. Â
Freezer Recipe
Allow the soup to cool, seal it in an airtight container, and store it in the freezer for up to 3 months. Allow the soup to thaw in the fridge before reheating it over medium-low heat on the stovetop.Â
Storage Instructions
- To store. Once the soup has cooled to room temperature, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the leftover soup to thaw in the fridge before transferring it to a soup pot. Heat over medium-low heat, stirring occasionally, until warm. Alternatively, microwave individual portions in 30-second intervals until heated through.Â
More Dinner Ideas
Chicken Enchilada Soup Recipe
Chicken Enchilada Soup
Equipment
- Large pot or crock pot
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Spoon (or something similar) for stirring
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 tablespoon minced garlicÂ
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 1¼ cup enchilada sauce
- 1 can (15 ounce) black beans, drained and rinsed
- 2 cans (10 ounce) Rotel
- 1 can (15 ounce) corn
- ½ teaspoon chili powder
- 2 teaspoon cumin
- ½ cup flour
- 1 cup shredded cheddar plus more for topping
- 6 ounces cream cheese softened and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- Serve with tortilla strips, sliced avocado, sour cream, and cilantro
Instructions
- Sauté the vegetables. In a large soup pot, heat the olive oil over medium-high heat. Add the onions and sauté until translucent. Add the garlic and sauté until fragrant.
- Make it soup. Stir in the chicken broth, chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring the soup to a boil and then reduce the heat to medium-low.Â
- Thicken. Transfer 2 cups of the soup to a separate bowl along with the corn flour. Whisk until incorporated and then mix the mixture back into the soup.Â
- Make it cheesy. Mix the cheddar cheese and cream cheese into the soup. Stir over medium-low heat until they have fully melted into the broth.
- Season. Season with chili powder, salt, and pepper.Â
- Serve. Ladle the soup into bowls and top with tortilla strips, sliced avocado, sour cream, and cilantro.
