Let’s talk about a soup that’s basically a cozy hug in a bowl, but with a south-of-the-border flair.

Creamy chicken enchilada soup manages to capture all those beloved, vibrant Mexican flavors we crave, without any of the fuss of rolling tortillas.

Why This Soup Earns a Permanent Spot in Your Kitchen

Honestly, this is one of those recipes you’ll find yourself making on repeat, and for good reason.

It’s incredibly forgiving, wonderfully hearty, and has a magic way of making a regular Tuesday night feel a little more special.

Ingredients Needed for the Recipe

Here’s your shopping list for this flavor-packed soup. Everything works together to build that incredible depth.

• Butter, Ghee, or Avocado Oil: Just a tablespoon to start everything off right, sautéing your veggies to perfection.
• Onion, Celery, Carrot, & Red Bell Pepper: This aromatic vegetable base is the soul of the soup, adding natural sweetness and body.
• Fresh Garlic: Non-negotiable for that punch of savory flavor right at the start.
• Ground Cumin, Chili Powder, & Dried Oregano: The essential spice trio that creates the classic, warm enchilada vibe.
• Canned Fire-Roasted Tomatoes & Tomato Paste: They bring a rich, slightly smoky tomato foundation and help thicken the broth.
• Low-Sodium Chicken Broth: The liquid base; using low-sodium lets you control the salt level perfectly.
• Red Kidney Beans & Black Beans: For plant-based protein, fiber, and that satisfying, hearty texture.
• Sweet Corn (fresh, frozen, or canned): A pop of sweetness and color that balances the spices beautifully.
• Shredded Cooked Chicken: The star protein—rotisserie chicken is a fantastic, time-saving choice here.
• Mexican Shredded Cheese Blend: For melting over the top, because what’s an enchilada soup without gooey cheese?
• Salt & Pepper: To tie all those wonderful flavors together at the very end.

Your Soup’s Flavor Secret: The Topping Bar

This is where the fun really begins, letting everyone customize their perfect bowl.

Set out little dishes of chopped avocado, fresh cilantro, sliced jalapeños, lime wedges, crushed tortilla chips, a dollop of sour cream, and of course, extra cheese.

How to make Creamy Chicken Enchilada Soup?

The process is straightforward, and the payoff is huge. Let’s walk through it step-by-step.

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Step 1- The Vegetable Sauté

Melt your butter or heat your oil in a large stockpot over a medium flame.

Add in the diced onion, sliced celery, carrot, bell pepper, and garlic, then cook it all until the vegetables soften and smell amazing—about five or six minutes.

Step 2- Building the Broth

Now, stir in the cumin, chili powder, and oregano, letting the heat wake up their oils for just a moment.

Follow with the fire-roasted tomatoes, tomato paste, and all the chicken broth, then give it a good stir and bring the whole pot to a lively boil.

Step 3- Simmer and Smooth

Reduce the heat to a gentle simmer and let it bubble away for 10 to 15 minutes.

You want those vegetables to be completely tender, because next, you’ll take a hand blender and puree the soup right in the pot until it’s velvety and smooth.

Step 4- Adding the Hearty Bits

Place the pot back over medium heat after blending.

This is when you stir in the drained beans, the sweet corn, and all that lovely shredded chicken.

Step 5- The Final Heat & Serve

Let everything heat through together for just a couple of minutes, until it’s steaming hot.

Ladle the soup into bowls and immediately crown each one with a generous handful of that shredded cheese.

Mastering Your Own Shredded Chicken

While a rotisserie chicken is a brilliant shortcut, making your own is simple and lets you control the flavor.

Just poach boneless, skinless breasts in water with a bay leaf and a chunk of onion for 15-20 minutes, then let it cool slightly before shredding with two forks.

Tips

• For a thicker soup without blending, you can mash a portion of the beans with a fork and stir them back into the pot.
• If you love a deeper enchilada flavor, feel free to stir in half a cup of red enchilada sauce when you add the tomatoes.
• Always taste and adjust the salt and pepper at the very end, after you’ve added the beans and chicken, since their saltiness can vary.

Beyond the Stovetop: Slow Cooker & Instant Pot

This soup adapts beautifully to your preferred cooking method, which is part of its genius.

For a slow cooker, sauté the veggies first for the best flavor, then add everything (except toppings) to the pot and cook on low for 4 hours.

In an Instant Pot, use the sauté function for the veggies, then add everything, seal, and cook on high pressure for 10-12 minutes with a quick release.

Serving & Storage: Making It Last

This soup is fantastic with a side of warm cornbread or a simple green salad.

It stores beautifully, too, keeping in the fridge for 4-5 days and freezing well for up to 3 months—just reheat gently on the stovetop.

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Print Recipe

Chicken Enchilada Soup Recipe

Author: Elly Cooking Method: Stovetop Cuisine: Mexican Courses: Main Course, Soup

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ 12 Calories: 320

Best Season: Fall, Winter

Description

This Chicken Enchilada Soup is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it’s a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

ingredients

Servings

• 1 tablespoon Butter or Ghee (avocado oil also works)
• 1 Medium Onion (diced)
• 2 Celery Stalks (sliced)
• 1 Medium Carrot (thinly sliced)
• 1 Large Red Bell Pepper (diced)
• 2-3 Garlic Cloves (chopped)
• 1½ teaspoon Ground Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Dried Oregano
• 15 ounces Diced fire-roasted Tomatoes (1 can)
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
• 14.5 ounces Black Beans (drained and rinsed, 1 can)
• 1 Cup Fresh or Frozen Sweet Corn (canned also works)
• 2 Cups Shredded Cooked Chicken (rotisserie chicken works great)
• 1 Cup Mexican Shredded Cheese Blend (for garnishing)
• Salt and pepper (to your taste)

Instructions

1. Melt butter or ghee (or heat avocado oil) in a large stockpot over medium-high heat.
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2. Add onion, celery, carrot, bell pepper, and garlic. Cook until softened, about 5–6 minutes.
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3. Stir in ground cumin, chili powder, dried oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
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4. (Optional) Remove from heat and blend with an immersion blender until smooth and creamy.
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5. Return pot to medium heat. Stir in kidney beans, black beans, corn, and shredded chicken. Heat through for 3–5 minutes.
   Mark as complete
6. Ladle into bowls and top with shredded cheese and your favorite toppings like avocado, cilantro, sour cream, or tortilla chips.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 55mgmg19%

Sodium 620mgmg26%

Potassium 780mgmg23%

Total Carbohydrate 28gg10%

Dietary Fiber 7gg29%

Sugars 6gg

Protein 28gg57%

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Calcium 15 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Spice it up: Add a diced jalapeño with the veggies or a dash of cayenne.

Keywords: chicken enchilada soup, creamy chicken soup, Mexican soup, easy chicken soup, Tex-Mex soup