One evening, I was craving Chicken Enchilada Soup, but I didn’t have the time to fill tortillas, roll them up, and bake a casserole from start to finish. So, rather than saving the idea for another day, I decided to turn those same bold flavors into a hearty one-pot soup instead. As the ingredients simmered together, the tomatoes, spices, and tender chicken blended beautifully, while the delicious aroma quickly filled the kitchen. Before long, I couldn’t wait to grab a bowl and see how it turned out.

After the very first spoonful, I knew this recipe was one I’d be making often. Not only does it have everything I love about chicken enchiladas, but it also comes together with far less effort. Better yet, every bowl is loaded with tender chicken, hearty beans, sweet corn, and a rich, flavorful broth. As a result, this enchilada soup is perfect for busy weeknights, cozy weekends, or anytime you’re craving a comforting homemade meal without spending hours in the kitchen.

This enchilada soup is hearty, flavorful, and incredibly easy to make. Tender chicken, black beans, corn, enchilada sauce, and plenty of warm spices come together in a rich broth that’s perfect for topping with cheese, avocado, tortilla strips, or sour cream. Better yet, everything cooks in one pot, making cleanup just as easy as dinner. If you already enjoy recipes like Chicken Jalfrezi, Butter Chicken, or Mulligatawny Soup, this enchilada soup is another comforting meal you’ll want to make again and again.

Why You Will Love This Chicken Enchilada Soup

What I love most about this recipe is that it delivers all the flavors of chicken enchiladas in a simple soup. You get the same bold taste without spending extra time filling and rolling tortillas.

Another reason I make it so often is that everything cooks in one pot. As a result, there’s less cleanup, and dinner comes together with very little effort.

On top of that, this soup is perfect for meal prep. The flavors continue to develop as it sits, so the leftovers taste just as good, if not better, the next day.

Finally, it’s easy to customize. Add more vegetables, increase the spice level, or pile on your favorite toppings to make every bowl your own.

What You Will Need For Chicken Enchilada Soup

Large Dutch Oven or Soup Pot

A large pot gives the ingredients plenty of room to simmer while the flavors blend together.

Wooden Spoon

A sturdy wooden spoon works well for stirring the soup as it cooks.

Sharp Knife

You’ll need a sharp knife for chopping the onion and any fresh toppings.

Ladle

A ladle makes serving the soup quick and easy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• 2 cups cooked shredded chicken
• 1 (10-ounce) can red enchilada sauce
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1½ cups corn kernels
• 4 cups chicken broth
• 4 ounces cream cheese, softened
• Salt and black pepper, to taste

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Sour cream
• Diced avocado
• Fresh cilantro
• Crushed tortilla chips or tortilla strips
• Lime wedges
• Sliced jalapeños

How To Make Chicken Enchilada Soup

Heat the olive oil in a large Dutch oven over medium heat.

Add the onion and bell pepper, then cook for about 5 minutes until they begin to soften.

Next, stir in the garlic, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for about 30 seconds until fragrant.

Add the shredded chicken, enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.

Stir everything together and bring the soup to a gentle boil.

Reduce the heat and let the soup simmer for about 20 minutes so the flavors have time to develop.

Cut the cream cheese into small cubes and stir it into the soup until it melts completely.

Taste the soup, then season with salt and black pepper as needed.

Ladle the soup into bowls.

Finally, top each serving with shredded cheese, sour cream, avocado, tortilla strips, cilantro, or any of your favorite toppings.

I usually add plenty of crunchy tortilla strips and a squeeze of fresh lime juice just before serving because they add the perfect finishing touch. This enchilada soup also pairs wonderfully with Classic Guacamole, Mexican Red Rice, or Black Beans And Corn Salad for a complete meal.

Tips For The Best Chicken Enchilada Soup

Use rotisserie chicken to save time on busy evenings.

Stir the cream cheese in gradually so it melts smoothly into the broth.

If you prefer a thinner soup, simply add a little more chicken broth.

For even more flavor, honestly use homemade enchilada sauce if you have the time.