There’s something deeply comforting about a bowl of Chicken Enchilada Soup. It smells like home on a chilly night, smoky, cheesy, a little spicy, and filled with tender chicken that practically melts into the broth. This version is everything you love about chicken enchiladas, without the layering, rolling, or baking. Just one pot, minimal cleanup, and a ton of flavor.

Whether you’re simmering it on the stove after work or letting it slow-cook all afternoon, this soup delivers that “weekend comfort” taste any day of the week.

Ingredients You’ll Need

Seasoning Blend

½ tsp each: chili powder, mustard powder, garlic powder, onion powder
¼ tsp cumin
Pinch each: cinnamon, cayenne pepper

Soup Base

1 tbsp butter
1 tbsp olive oil
1 yellow onion, diced
1 jalapeño pepper, diced (remove seeds for mild heat)
3 cloves garlic, minced
10 oz red enchilada sauce (homemade or canned)
10 oz diced tomatoes with green chilies, undrained
15 oz black beans, drained and rinsed
15 oz whole kernel corn, drained
1 tsp hot sauce (optional, adjust to taste)
4 cups chicken broth
1 large boneless, skinless chicken breast (or 2 small)

Creamy Finish

4 oz cream cheese, cubed and softened
1 cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded (or more cheddar)

Ingredients You’ll Need

Seasoning Blend

½ tsp each: chili powder, mustard powder, garlic powder, onion powder
¼ tsp cumin
Pinch each: cinnamon, cayenne pepper

Soup Base

1 tbsp butter
1 tbsp olive oil
1 yellow onion, diced
1 jalapeño pepper, diced (remove seeds for mild heat)
3 cloves garlic, minced
10 oz red enchilada sauce (homemade or canned)
10 oz diced tomatoes with green chilies, undrained
15 oz black beans, drained and rinsed
15 oz whole kernel corn, drained
1 tsp hot sauce (optional, adjust to taste)
4 cups chicken broth
1 large boneless, skinless chicken breast (or 2 small)

Creamy Finish

4 oz cream cheese, cubed and softened
1 cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded (or more cheddar)

How to Make Chicken Enchilada Soup

Prep the Flavors
Combine all seasoning spices and set aside. Take out your cream cheese to soften and shred both cheeses from a block (trust me, it melts so much better).
Sauté the Veggies
In a large soup pot, heat butter and olive oil over medium heat. Add onions and jalapeño; cook 4 minutes until soft. Stir in garlic for one minute until fragrant.
Build the Base
Pat chicken dry and season with salt and pepper. Add it to the pot along with enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and your seasoning mix.
Simmer the Chicken
Bring to a gentle boil, then reduce to medium-low. Simmer for 15–20 minutes, or until the chicken is cooked through (don’t boil hard — it makes it tough).
Shred and Return
Remove chicken, shred with two forks, and stir it back into the soup.
Make It Creamy
Lower the heat to low. Add softened cream cheese and stir until smooth. Then sprinkle in the shredded cheeses and let them melt slowly into the broth.
Serve and Enjoy
Taste, adjust seasoning if needed, and ladle into bowls. Garnish with cilantro, crushed tortilla chips, avocado slices, or a squeeze of lime.

Slow Cooker (Crock Pot) Method

Add everything except the cheeses, corn, and black beans to your slow cooker.
Cook on low for 6 hours.
Remove chicken, shred, and return to pot with corn and beans.
Stir in softened cream cheese and shredded cheese until smooth.
Turn off heat and let rest 10 minutes before serving.

Tips for the Best Chicken Enchilada Soup

Cheese Matters: Always shred cheese from a block — pre-shredded varieties contain anti-caking agents that prevent smooth melting.
Control the Spice: Add hot sauce or extra jalapeño if you love heat; skip the cayenne for a mild version.
Don’t Overheat the Dairy: If the base is too hot when adding cheese, it can separate. Keep heat low when melting.
Flavor Depth: Using bone-in chicken thighs makes the broth incredibly rich if you have extra time.
Shortcut Option: Rotisserie chicken works beautifully — use about 2 cups cooked chicken and simmer 15 minutes to blend flavors.

Substitutions & Variations

Healthier Version: Swap cream cheese for Greek yogurt (add after removing from heat).
Vegetarian Option: Replace chicken with beans, quinoa, or roasted sweet potatoes.
No Enchilada Sauce? Use 8 oz tomato sauce with a little chili powder and cumin.
Extra Creamy: Stir in a splash of heavy cream before serving.
Freezer-Friendly Meal Prep: Divide into airtight containers; freeze up to 3 months.

Storage & Reheating Tips

Fridge: Store up to 3 days in a sealed container.
Freezer: Cool completely, then freeze for up to 3 months.
Reheat: Warm gently on the stove or in the microwave (medium power) to avoid separating the dairy.

Serving Ideas & Pairings

Pair this soup with:

Warm cornbread or cheese quesadillas
Fresh lime wedges and avocado slices
Tortilla strips or crushed chips for crunch
A drizzle of sour cream or swirl of crema for contrast

Perfect for Sunday family dinners or meal prep for cozy weekday lunches.

Frequently Asked Questions

Can I make Chicken Enchilada Soup in an Instant Pot?

Yes! Sauté the onion, jalapeño, and garlic using “Sauté” mode. Add remaining ingredients (except cheese and cream cheese). Pressure cook for 12 minutes, natural release for 10, then shred chicken and stir in cheeses on warm.

Can I freeze this soup even with cheese in it?

Absolutely — just let it cool first. The texture might separate slightly when reheating, but stirring well over gentle heat fixes it.

How can I make it spicier or milder?

For extra spice, add chipotle powder, hot enchilada sauce, or spicy cheese. For mild, skip the jalapeño and cayenne.

Nutrition Information (per 1-cup serving)

Calories: 242
Protein: 13g
Carbs: 23g
Fat: 12g
Saturated Fat: 6g
Fiber: 5g
Sodium: 697mg
Vitamin C: 14mg
Calcium: 154mg

(Nutrition values are approximate.)

This Chicken Enchilada Soup captures everything comforting about Mexican-inspired cooking, a little smoky, a little creamy, and totally satisfying. It’s the kind of soup that makes the whole kitchen smell like warmth itself.

If you try it, leave a comment below or tag your photo, because let’s be honest, the only thing better than a cozy bowl of soup… is knowing someone else is savoring it too.