The Best Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup is a hearty, flavorful, and comforting dish packed with tender chicken, black beans, corn, and a rich enchilada sauce base. Perfect for a quick stovetop meal or a slow cooker option, it blends smoky spices and creamy cheese to satisfy Mexican-inspired cravings in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 3 chicken breasts (boneless skinless, about 1 pound, or 3–4 cups cooked shredded chicken)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Sauté Base
- 1 tablespoon vegetable oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
Spices
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
Soup Ingredients
- 10 ounces (1 can) red enchilada sauce
- 15 ounces canned black beans (drained)
- 15 ounces canned whole kernel corn (drained)
- 10 ounces fire roasted diced tomatoes with chilies (ROTEL)
- 4 cups chicken stock
Dairy and Thickening
- 4 ounces cream cheese (softened)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 tablespoon cornstarch (optional, for thickening)
Optional Toppings
- Chopped cilantro
- Sour cream
- Tortilla chips
Instructions
- Season the chicken: Sprinkle both sides of the chicken breasts evenly with salt and black pepper to enhance flavor.
- Brown the chicken: Heat vegetable oil in a dutch oven over medium-high heat. Add the chicken breasts and brown them 2-3 minutes per side until golden. Remove chicken and set aside on a plate.
- Sauté aromatics and spices: In the same pot, add diced onion and cook for about 3 minutes until translucent, stirring frequently. Add minced garlic and cook for 30 seconds. Mix in chili powder, smoked paprika, cumin, onion powder, and dried oregano; stir and cook another 30 seconds to release the spices’ fragrance.
- Add enchilada sauce and deglaze: Pour in the red enchilada sauce, scraping the bottom of the pot with a wooden spoon to lift flavorful browned bits.
- Add beans, corn, tomatoes, and stock: Stir in drained black beans, corn, fire-roasted diced tomatoes with chilies, and chicken stock to combine evenly.
- Return chicken and simmer: Place chicken breasts back into the soup mixture. Bring to a boil, then reduce heat to a simmer and partially cover the pot. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Shred chicken: Remove chicken from the soup and shred it using two forks. Set aside.
- Add cheeses: Stir softened cream cheese and 1 cup of shredded cheddar into the soup until melted and creamy. Return shredded chicken to the pot and stir well. Remove from heat.
- Optional thickening: If desired, make a slurry by mixing cornstarch with a small amount of water and stir into the soup. Heat gently until thickened.
- Serve: Ladle soup into bowls and garnish with remaining cheddar cheese, sour cream, chopped cilantro, and tortilla chips for added texture and flavor.
- Slow Cooker Instructions (alternate): Season chicken with salt and pepper. Brown chicken breasts in a skillet with butter and olive oil for 2-3 minutes per side. Transfer chicken to slow cooker. Add all soup ingredients except cream cheese and cheddar cheese. Cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through. Shred chicken in slow cooker, add cream cheese and cheddar, stir until melted, then serve.
Notes
- You can adjust the spiciness by selecting mild or hot enchilada sauce and ROTEL tomatoes with or without added heat.
- For a thicker soup, use the optional cornstarch slurry or reduce the stock slightly.
- Leftovers keep well refrigerated for 3-4 days and freeze beautifully.
- Substitute chicken thighs for breasts for a juicier texture.
- To make it gluten free, ensure enchilada sauce and other canned ingredients are certified gluten free.
- Serve with warm tortillas or over rice for a complete meal.
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