There’s something undeniably comforting about a warm, hearty bowl of soup, especially when the weather starts to cool down. And if you’re anything like me, when you hear “enchilada,” your mind immediately jumps to layers of bold, spicy flavors and cheesy goodness. That’s why this Chicken Enchilada Soup is such a game-changer in my kitchen. It’s got all the elements you love about classic enchiladas but in soup form, which, let’s be honest, makes it even better. It’s perfect for busy weeknights or even for impressing guests with minimal effort (and maximum flavor). So, grab your favorite bowl because you’re about to dig into something seriously delicious.

My first taste of enchilada soup: A little spicy, a little cheesy, and a whole lot of comfort

I remember the first time I tried enchilada soup—it was one of those blustery, “I need something cozy” kind of nights. I was craving something hearty but wasn’t in the mood to go through all the effort of making enchiladas from scratch. I found myself staring at some leftover enchilada sauce in the fridge, and a lightbulb went off. Could I turn this into soup? Spoiler alert: I did. And the result was incredible. The rich broth soaked up the tangy tomato base, the chicken shredded perfectly, and that melted cheese made it just the right amount of indulgent. Ever since that night, this recipe has been on regular rotation in my home, and now, I can’t wait to share it with you.

Enchilada soup origins: A Tex-Mex favorite with a twist

While this Chicken Enchilada Soup doesn’t have a centuries-old origin story, it does stem from Tex-Mex cuisine, which is all about blending bold Mexican flavors with American comfort. Traditional enchiladas—rolled tortillas filled with various ingredients and drenched in sauce—have been enjoyed for centuries. But soup versions? They’re a modern twist that’s picked up speed in home kitchens across the U.S. It’s no surprise either: this dish packs all the flavor without the assembly line of rolling enchiladas. And what’s better than a one-pot meal that still delivers on taste?

The key ingredients that make this soup sing

When it comes to enchilada soup, the ingredients do all the heavy lifting. Let’s dive into a few key players and what they bring to the table:

Chicken breast: The protein powerhouse of this dish. Shredding the chicken after it’s cooked in the broth gives the soup a lovely texture. If you don’t have fresh chicken, no worries! Leftover rotisserie chicken works like a charm.
Enchilada sauce: This is the soul of the soup, adding that signature enchilada flavor. I love using a red enchilada sauce, but if you prefer green, go for it! It’ll switch up the flavor profile but still be absolutely delicious.
Black beans & corn: These add bulk and texture, making the soup hearty enough to stand on its own as a meal. Plus, they’re packed with fiber, so you’re getting a nutrition boost too.
Cheddar & Monterey Jack cheese: Because, let’s be real, what’s enchilada soup without that melted, gooey cheese? I like shredding it fresh from the block since it melts so much better than the pre-shredded stuff.

Don’t have these exact ingredients? No problem! Here’s what I’d recommend if you need to make a few swaps.

What if you’re out of an ingredient? Let’s talk substitutes!

If you’re like me, you’ve probably started cooking only to realize you’re missing something. Here’s how you can make this recipe work with what you have on hand:

Chicken: If you’re using cooked chicken, like from last night’s dinner or a rotisserie chicken, just shred it and add it during the last few minutes of cooking.
Beans: No black beans? Pinto or kidney beans will work just fine, bringing a similar texture and heartiness to the soup.
Corn: Frozen or fresh corn works in place of canned. If using frozen, just toss it in; it’ll thaw as the soup cooks.
Cheese: Only have cheddar? That’s totally okay! Monterey Jack adds a nice creaminess, but if you’re out, feel free to just double up on cheddar.

Kitchen gear: Tools of the (enchilada) trade

Now, let’s talk about what you’ll need to make this soup. Don’t worry—no fancy gadgets required!

Large soup pot or Dutch oven: You’ll want something with enough room to comfortably cook your chicken and soup. A Dutch oven works perfectly here because it heats evenly and maintains that low simmer like a dream.
Sharp knife & cutting board: For dicing up your onions, jalapeño, and garlic. If you’re feeling fancy, you could use a garlic press to save time on the mincing.
Ladle: Trust me, you’ll want a good one to serve this up. There’s something satisfying about scooping a big, hearty ladle of soup into your bowl.

Step-by-step: Making Chicken Enchilada Soup like a pro

Let’s jump into the fun part: actually cooking! This recipe is wonderfully simple, but a few little tips can make all the difference.

Sauté your aromatics: Start by heating up your butter and olive oil in a big soup pot over medium heat. Once it’s hot, add your diced onions and jalapeño. You want them to soften and become fragrant, which takes about 4 minutes. Then, toss in the minced garlic and cook for another minute. Trust me, you don’t want to skip this step—it builds the base of flavor for the whole soup.
Cook the chicken: Pat your chicken breast dry, season it with salt and pepper, and add it to the pot. Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Bring it all to a gentle boil—don’t rush this part! If the soup boils too hard, the chicken can turn tough. Let the chicken cook for about 15-20 minutes until it’s tender and cooked through.
Shred and stir: Once the chicken is cooked, pull it out of the pot and shred it with two forks. Return the shredded chicken to the soup and reduce the heat to low.
Add the cheese: Here’s where things get really creamy and dreamy. Stir in the softened cream cheese until it’s fully melted and smooth, then sprinkle in the shredded cheddar and Monterey Jack. Stir until the cheese melts into the soup, making it rich and velvety.
Taste test: Before serving, give the soup a taste. Need more salt? A pinch of cumin? Maybe an extra dash of hot sauce? Make it your own!

Variations to fit your taste and diet

One of the best things about this Chicken Enchilada Soup is how flexible it is. Here are a few ideas to adapt the recipe to your needs:

Make it vegan: Skip the chicken and use veggie broth instead of chicken broth. Swap in plant-based proteins like chickpeas or tofu, and use dairy-free cheeses.
Low-carb version: Omit the corn and beans, and add extra veggies like zucchini or cauliflower. It keeps the soup hearty but lowers the carb count significantly.
Spice it up: If you like things spicy (I see you, hot sauce lovers), leave the seeds in your jalapeño or add an extra one. You could also finish the soup with a sprinkle of crushed red pepper flakes.

How to serve (and make it look Instagram-worthy)

When it comes to serving, I like to get a little fancy. Top each bowl with some crispy tortilla strips for crunch, a dollop of sour cream for creaminess, and fresh cilantro for that pop of color and flavor. You could even sprinkle some extra cheese on top because… why not?

For sides, I love serving this with a simple green salad or warm, buttery cornbread. The contrast of fresh greens or sweet corn bread is perfect against the rich, spicy soup.

Drinks to pair with your soup

Soup and drinks? Yes, please. If you’re a wine lover, I recommend going for a light, fruity red like a Zinfandel or a Spanish Tempranillo. Beer more your thing? An ice-cold Mexican lager like Modelo or Pacifico pairs beautifully. And for a non-alcoholic option, a tart limeade balances out the richness of the soup.

Storing and reheating (hello, leftovers!)

This soup stores wonderfully, making it perfect for meal prep. Here’s what you do:

Fridge: Store in an airtight container for up to 4 days.
Freezer: If you’re planning to freeze it, I recommend waiting to add the cheese until you reheat it. It freezes better this way and won’t separate as much.

To reheat, simply warm it up on the stovetop or microwave, stirring occasionally to redistribute the cheese.

Adjusting for more or fewer servings

If you’re feeding a crowd, feel free to double the recipe—just make sure your pot is big enough! Conversely, if you’re cooking for just two, you can easily halve the recipe. Just keep in mind that you might want to cook the chicken breast a little less time if it’s smaller so it doesn’t dry out.

Wrapping up: Give it a try and make it your own

I hope you’ll give this Chicken Enchilada Soup a try—it’s seriously a game-changer on chilly nights or when you’re craving something rich and flavorful. And don’t be afraid to put your own spin on it. Cooking is all about experimentation and making a recipe your own, so add a little extra spice, swap in your favorite ingredients, and most importantly, enjoy every bite.

FAQs

Q: Can I make this soup in a slow cooker?
A: Absolutely! Just sauté your onions, jalapeños, and garlic first, then transfer everything (minus the cheese) into the slow cooker. Cook on low for 6 hours or high for 3-4 hours, shred the chicken, then stir in the cheeses at the end.

Q: Can I use store-bought shredded cheese?
A: You can, but freshly shredded cheese melts so much better and makes the soup extra creamy. Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly.

Q: Is this soup spicy?
A: It’s got a nice kick, but it’s not overly spicy. If you’re sensitive to heat, you can leave out the jalapeño or use a mild enchilada sauce.

Q: How can I thicken the soup?
A: If you prefer a thicker soup, try adding an extra 2 ounces of cream cheese or mashing some of the beans before adding them to the soup.

Q: What toppings go well with this soup?
A: I love adding tortilla strips, sour cream, avocado slices, and fresh cilantro. You can also add a squeeze of lime for extra brightness!

Chicken Enchilada Soup Recipe