Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cups chicken broth; 1 (15-ounce) can tomato sauce; 1 (15-ounce) can red enchilada sauce (mild); 1 (14-ounce) can black beans, drained and rinsed; 1 (12-ounce) can corn, drained; 2 (4-ounce) cans mild green chilies; 1 medium red bell pepper, chopped; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 4 ounces cream cheese, softened; 2 cups cooked or rotisserie chicken, shredded; Salt and pepper to taste; Optional toppings: shredded Mexican-style cheese, avocado, cilantro, lime wedges, tortilla strips

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I love making this chicken enchilada soup when I want something cozy, creamy, and full of bold flavor without spending too much time in the kitchen. It’s a comforting one-pot meal made with simple pantry ingredients, tender chicken, and a rich enchilada-style broth that always hits the spot.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s incredibly easy while still tasting like something special. I like how everything comes together in one pot with minimal prep, and the cream cheese gives the soup a smooth, slightly tangy finish. The combination of spices, beans, corn, and chicken creates a hearty and satisfying soup that works perfectly for busy weeknights or relaxed weekends.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, chopped
3 cups chicken broth
1 (15-ounce) can tomato sauce
1 (15-ounce) can red enchilada sauce (mild)
1 (14-ounce) can black beans, drained and rinsed
1 (12-ounce) can corn, drained
2 (4-ounce) cans mild green chilies
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 ounces cream cheese, softened
2 cups cooked or rotisserie chicken, shredded
salt and pepper to taste
optional toppings: shredded Mexican-style cheese, avocado, cilantro, lime wedges, tortilla strips

Directions

I start by heating the olive oil in a large soup pot over medium-high heat. I add the chopped onion and sauté it until it becomes soft and lightly golden.

Next, I pour in the chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, red bell pepper, and all of the seasonings. I bring the soup to a boil, then reduce the heat and let it simmer gently for about 5 minutes so the flavors can blend.

While the soup simmers, I make sure the cream cheese is very soft. I add it to the pot and stir until it fully melts and the broth turns creamy. I then stir in the shredded chicken and let the soup cook for another 5 to 7 minutes, just until everything is heated through. I finish by tasting and adjusting with salt and pepper.

Servings And Timing

I usually get about 6 servings from this soup, depending on portion size and toppings.
Preparation takes around 10 minutes, cooking takes about 30 minutes, and the total time is approximately 40 minutes.

Variations

I sometimes use uncooked chicken breasts or thighs by lightly cooking them at the beginning, removing them, and adding them back near the end. When I want more heat, I use a medium or hot enchilada sauce or add fresh jalapeños. If I don’t have cream cheese, I replace it with 1/2 to 1 cup of heavy cream and add a little lime juice for extra brightness.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently over low heat and stir well since the creamy base can separate slightly. I also freeze this soup for up to 3 months, knowing the texture may change a bit but the flavor remains great.

FAQs

Can I make this soup ahead of time?

I often make it a day in advance because the flavors develop even more as it sits.

Can I freeze chicken enchilada soup?

I freeze it regularly, and after reheating I just stir it well to bring the creamy texture back together.

What type of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked shredded chicken works well.

How can I make this soup spicier?

I increase the heat by using hot enchilada sauce, spicy green chilies, or adding fresh jalapeños.

What toppings do you recommend?

I like tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of fresh lime.

Conclusion

I love this chicken enchilada soup because it’s simple, comforting, and packed with flavor. It’s the kind of recipe I rely on when I want a warm, satisfying meal that feels homemade and hearty, and it always earns a permanent place in my meal rotation.