Creamy Chicken Enchilada Soup
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This creamy chicken enchilada soup is packed with tender shredded chicken, black beans, corn, peppers, and plenty of cheesy goodness. It has all those delicious enchilada flavors in a warm, comforting bowl of soup, without the extra work of assembling enchiladas.
It’s also a great way to turn a handful of pantry staples into a filling family dinner. I love using my home-canned chicken for recipes like this because it’s already cooked and ready to go. With a few vegetables, canned goods, and simple seasonings, dinner comes together in one pot.
Finish each bowl with your favorite toppings, grab some tortilla chips, and you’ve got an easy meal the whole family can enjoy.
Why You’ll Love This Chicken Enchilada Soup
- Easy to make: Everything cooks in one pot, making dinner and cleanup simple.
- Pantry-friendly: Canned beans, corn, enchilada sauce, and chicken make this a great meal to pull together with ingredients you already have.
- Creamy and cheesy: Cream cheese and shredded cheddar give the broth a rich, creamy consistency.
- Easy to customize: Adjust the toppings, vegetables, and spice level to suit your family’s preferences.
- Great for leftover chicken: Use home-canned chicken, leftover roasted chicken, or any cooked, shredded chicken you have available.
Ingredients You’ll Need
This recipe uses a combination of fresh ingredients and pantry staples.
For the Soup
- Butter and olive oil: Used to soften the vegetables and build flavor at the beginning.
- Yellow onion: Adds a savory base to the soup.
- Bell pepper: Adds color, texture, and a little sweetness. Any color works.
- Garlic: Freshly minced garlic gives the soup plenty of flavor.
- Enchilada sauce: Brings those familiar enchilada flavors into the broth.
- Diced tomatoes: Add tomato flavor and texture.
- Black beans: Make the soup hearty and filling.
- Corn: Adds sweetness and color.
- Chicken broth: Forms the base of the soup. Homemade broth works beautifully here.
- Cooked shredded chicken: I use home-canned chicken, but leftover cooked chicken works just as well.
- Cream cheese: Gives the soup a smooth, creamy consistency.
- Cheddar cheese: Adds flavor and makes the broth extra cheesy.
For the Seasoning
Rather than using a packaged seasoning mix, this recipe combines chili powder, mustard powder, garlic powder, onion powder, and cumin.
These simple pantry seasonings work together with the enchilada sauce to give the soup plenty of flavor.
How to Make Creamy Chicken Enchilada Soup
Step 1: Prepare the Seasoning
Measure the chili powder, mustard powder, garlic powder, onion powder, and cumin into a small bowl. Stir everything together and set aside while you prepare the remaining ingredients.
Step 2: Sauté the Vegetables
Add the butter and olive oil to a large stockpot or Dutch oven over medium heat.
Once the butter has melted, add the diced onion and chopped bell pepper. Cook for approximately 4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute, just until fragrant.
Step 3: Build the Soup
Pour in the enchilada sauce, diced tomatoes, drained black beans, corn, and chicken broth.
Add the cooked shredded chicken and prepared seasoning mixture. Stir everything together so the ingredients are evenly distributed throughout the broth.
Step 4: Simmer Until Heated Through
Bring the soup to a gentle simmer over medium heat.
Allow everything to cook for 15–20 minutes, until the vegetables are tender and the chicken and remaining ingredients are heated through, stirring occasionally.
Step 5: Make It Creamy
Reduce the heat to low and allow the soup to cool slightly so it is no longer bubbling.
Add the softened cream cheese in small pieces, stirring until incorporated. Gradually stir in the shredded cheddar cheese until melted and the broth is creamy.
Avoid bringing the soup back to a rolling boil after adding the cheeses, as excessive heat can cause the dairy to separate or become grainy.
Step 6: Add Your Favorite Toppings
Ladle the soup into bowls and finish with your favorite toppings.
We like serving ours with tortilla chips, sour cream, and additional shredded cheese. Fresh cilantro, diced red onion, and a squeeze of lime are also delicious additions.
Tips for the Best Chicken Enchilada Soup
Shred Your Own Cheese
One of the easiest ways to get a smoother, creamier soup is to shred your cheddar cheese fresh from a block.
Packaged shredded cheese often contains anti-caking ingredients that help prevent the shreds from sticking together. While convenient, those ingredients can also affect how smoothly the cheese melts into soups and sauces.
Freshly shredded cheddar generally melts more smoothly and blends into the broth more easily.
I also recommend adding the cheese over low heat rather than stirring it into boiling soup.
Use Softened Cream Cheese
Allow the cream cheese to soften before adding it to the soup. Cutting it into smaller pieces will also help it incorporate more easily.
Take Advantage of Home-Canned Chicken
One of the biggest advantages of keeping home-canned chicken in the pantry is how quickly it can turn into dinner.
Since the chicken is already fully cooked, there’s no need to cook and shred raw chicken before getting started.
If you’re interested in stocking your pantry with this versatile ingredient, you can read my guide to home-canning chicken.
You can also substitute leftover chicken or rotisserie chicken if that’s what you have on hand.
Adjust the Spice Level
The heat will depend largely on the enchilada sauce you choose. Use a mild sauce for a family-friendly version or a hotter sauce if you prefer a little more kick.
Use Homemade Chicken Broth
Homemade chicken broth is a great way to add flavor while making use of ingredients you already have.
If you don’t have broth prepared, my homemade chicken bouillon powder is another convenient pantry option. Prepare it with water according to the recipe before adding it to the soup.
Our Favorite Toppings
This soup is delicious on its own, but toppings make it even better.
Some of our favorites include:
- Tortilla chips or crispy tortilla strips
- Freshly shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Diced red onion
- Lime wedges
- Sliced avocado
I particularly like serving tortilla chips alongside the soup. They’re perfect for dipping and add a little crunch to each bite.
Storing and Reheating Leftovers
- Refrigerator: Allow the soup to cool, then transfer it to an airtight container. Refrigerate promptly and use within 3–4 days.
- Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally. Avoid boiling the soup once the cheese has been added. If the broth has thickened in the refrigerator, add a splash of chicken broth to loosen it.
- Freezing: Because this soup contains cream cheese and cheddar, the texture may change after freezing and thawing. For the best results, freeze the soup base before adding the dairy, then stir in the cheeses when reheating.
Frequently Asked Questions
Can I use leftover chicken instead of canned chicken?
Absolutely! Any fully cooked, shredded chicken will work. Leftover roasted chicken and rotisserie chicken are both convenient options.
Can I make chicken enchilada soup ahead of time?
Yes. You can prepare the soup ahead and refrigerate it for up to 3–4 days. Reheat gently to maintain the creamy texture.
How can I make the soup thicker?
The cream cheese and cheddar give the broth some body as they melt. For a thicker soup, you can reduce the amount of chicken broth slightly. Keep in mind that the soup may also thicken as it cools.
Can I make this soup without beans?
Yes. You can leave the black beans out if your family prefers. Add a little extra chicken, corn, or peppers to replace some of the volume.
A Few Things I Use
- Dutch oven – for one-pot soups like this one.
- Raw cheddar cheese – a block cheddar for shredding fresh.
- Chili powder – for the seasoning blend.
- Souper Cubes – for freezing the soup base in portions.
- Organic sour cream – for topping each bowl.
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a small bowl, stir together the chili powder, mustard powder, garlic powder, onion powder, and cumin. Set aside.
- Melt the butter with a drizzle of olive oil in a large pot over medium heat. Add the onion and bell pepper and sauté for approximately 4 minutes, until beginning to soften.
- Stir in the minced garlic and continue cooking for 1 minute, stirring frequently.
- Add the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, shredded chicken, and prepared seasonings. Stir to combine.
- Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender and everything is heated through.
- Reduce the heat to low and let the bubbling subside. Add the softened cream cheese in small pieces and stir until incorporated. Gradually add the shredded cheddar, stirring until melted and creamy.
- Taste and adjust the seasoning as needed. Ladle into bowls and serve with your favorite toppings.
Notes
- Freshly shredded cheddar melts more smoothly than most packaged pre-shredded cheese.
- Use mild or hot enchilada sauce depending on your preferred spice level.
- Home-canned chicken is a convenient shortcut, but any cooked shredded chicken works.
- Avoid boiling the soup after adding the cheese to help maintain a smooth texture.
- Leftovers can be refrigerated for 3–4 days and reheated gently.
