Oh my gosh, you have to try my chicken enchilada soup! It’s like all the cozy, cheesy goodness of enchiladas but in spoonable form – perfect for those nights when you want big flavor with minimal effort. I first made this when my sister showed up unannounced with a “I need comfort food NOW” look on her face, and let me tell you, it saved the day. In about 30 minutes, we were slurping up this rich, slightly spicy broth packed with tender chicken, creamy beans, and just the right amount of melty cheese. The best part? It’s basically foolproof – even my 12-year-old nephew can make it (and he once burned cereal). Trust me, once you try this chicken enchilada soup, it’ll become your go-to for busy weeknights, game day feeds, or anytime you need a hug in a bowl.
Why You’ll Love This Chicken Enchilada Soup
This isn’t just another soup recipe – it’s your new kitchen superhero. Here’s why:
- It’s ready in 35 minutes flat – faster than delivery!
- That rich, restaurant-quality flavor comes from my secret weapon: corn flour (trust me on this).
- The texture is magically creamy without being heavy, thanks to the perfect cheese blend.
- You can customize the heat level – mild for kids or extra spicy for those who dare.
- It tastes even better the next day (if there’s any left!).
Honestly? It’s the soup version of your favorite Mexican takeout – but you get to control the ingredients (and the cheese amount… no judging here).
Ingredients for Chicken Enchilada Soup
Grab these simple ingredients – I bet you have half of them already! The magic happens when they all come together:
- 2 tablespoons olive oil – for sautéing (vegetable oil works too)
- 1 sweet onion, diced – about the size of a baseball
- 1 tablespoon minced garlic – fresh or jarred (I won’t tell!)
- 4 cups chicken broth – low-sodium if you’re watching salt
- 3 cups cooked, shredded chicken – rotisserie chicken is my weeknight hero
- 1¼ cup enchilada sauce – mild or medium, your choice
- 1 can (15 oz) black beans, drained and rinsed – don’t skip rinsing!
- 2 cans (10 oz) Rotel – original or mild, depending on your heat tolerance
- 1 can (15 oz) corn, drained – or frozen corn works great too
- ½ teaspoon chili powder – add more if you’re feeling brave
- 2 teaspoons cumin – the secret to that authentic Mexican flavor
- ½ cup corn flour – NOT cornmeal! This makes the soup perfectly thick
- 1 cup shredded cheddar plus more for topping – because extra cheese is always better
- 6 oz cream cheese, softened and cubed – makes it luxuriously creamy
- ½ teaspoon each salt & pepper – to taste
For serving: tortilla strips (I crush chips in a pinch), avocado slices, sour cream, and fresh cilantro – because presentation matters, even on lazy nights!
How to Make Chicken Enchilada Soup
Okay, let’s get cooking! This chicken enchilada soup comes together in three simple phases – and I promise it’s easier than folding a burrito (which I still can’t do neatly).
Sautéing the Base
First, grab your biggest pot – this soup expands as it simmers! Heat the olive oil over medium heat until it shimmers (about 30 seconds). Toss in your diced onions and give them a good stir. We’re looking for them to turn translucent, not brown – about 3-4 minutes should do it. When your kitchen starts smelling amazing, add the garlic and stir constantly for just 1 minute. Watch it closely – burnt garlic is the worst!
Simmering the Soup
Now the fun begins! Pour in your chicken broth and enchilada sauce – it’ll sizzle gloriously. Add the shredded chicken, black beans, Rotel, corn, and all those lovely spices. Give it a big stir and bring it to a lively simmer (those bubbles should break the surface regularly). Let it bubble away happily for 10 minutes – this lets all those flavors become best friends.
Thickening the Soup
Here comes my secret weapon: corn flour! Scoop out about 1 cup of hot broth into a separate bowl and whisk in the corn flour until it’s smooth with no lumps. Then pour this slurry back into the pot, stirring constantly as it thickens – about 2 minutes. You’ll see it transform before your eyes!
Adding Cheese
Time for the magic touch! Reduce the heat to low and stir in the shredded cheddar and those cream cheese cubes. Keep stirring gently until everything melts into creamy perfection – about 3 minutes. If the soup seems too thick, add a splash of broth. Taste and adjust the seasoning – sometimes I add an extra pinch of cumin here.
That’s it! Your kitchen smells like a Mexican restaurant, and dinner is ready in under 30 minutes. Now let’s talk toppings…
Tips for the Best Chicken Enchilada Soup
Listen, I’ve made this soup more times than I can count (my family demands it weekly!), and here are my hard-earned secrets:
- Rotisserie chicken is your friend – saves SO much time! Shred it while warm for easiest results.
- Taste as you go – add chili powder gradually if you’re sensitive to heat.
- Corn flour clumps? Always mix with cool broth first before adding to the pot.
- Cream cheese too cold? Microwave cubes for 15 seconds to help them melt smooth.
- Leftovers? Store in airtight containers – the flavors get even better overnight!
One more thing – if your soup thickens too much in the fridge, just stir in a splash of broth when reheating. Easy fix!
Serving Suggestions for Chicken Enchilada Soup
Oh, the toppings! That’s where this chicken enchilada soup really shines. I always set out a little “toppings bar” so everyone can customize their bowl. My must-haves? Crunchy tortilla strips (or crushed chips in a pinch), cool sour cream dollops, creamy avocado slices, and fresh cilantro. For extra fun, add pickled jalapeños, lime wedges, or a sprinkle of cotija cheese. Pro tip: Warm your bowls first – it keeps the soup piping hot longer while the cheese stays gloriously melty!
Storing and Reheating Chicken Enchilada Soup
This soup actually gets better after a night in the fridge—the flavors really marry! Store it in airtight containers for up to 3 days. When reheating, go low and slow—medium heat on the stove with an occasional stir. If it’s too thick, just splash in a little broth or water to loosen it up. Microwave works too—just cover and heat in 30-second bursts, stirring between each. Whatever you do, don’t boil it or the cheese might separate (been there, cried over that).
Chicken Enchilada Soup Variations
Oh, the possibilities! This soup is crazy versatile – here’s how I mix it up:
- Turkey twist: Swap shredded turkey after Thanksgiving (my secret use for leftovers!)
- Vegetarian vibe: Skip chicken, double beans, and use veggie broth
- Spice lover: Add diced jalapeños or chipotle peppers in adobo
- Cornbread fan? Stir in diced cooked cornbread instead of tortilla strips
See? Now it’s YOUR signature soup!
Chicken Enchilada Soup Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates (your exact amounts of cheese or avocado toppings will change things!). Per hearty bowl:
- 420 calories – totally worth every one
- 28g protein – hello, chicken and beans!
- 35g carbs – mostly from those wholesome beans and corn
- 18g fat – blame the delicious cheeses
- 6g fiber – thanks to all those veggies
Looking to cut back? Try reduced-fat cheese or less oil – but honestly? Life’s too short for sad soup!
Common Questions About Chicken Enchilada Soup
I get asked about this chicken enchilada soup ALL the time – here are the answers to the questions that pop up most often in my kitchen (and inbox!):
Can I freeze chicken enchilada soup?
Absolutely! Just skip the dairy (cheese and cream cheese) before freezing. When ready to eat, thaw overnight in the fridge, then reheat gently on the stove while stirring in fresh cheese. The texture stays perfect this way!
How can I make it spicier?
Oh, I love this question! Try these easy boosts: swap in hot enchilada sauce, add an extra teaspoon of chili powder, toss in some diced jalapeños with the onions, or stir in a spoonful of chipotle peppers in adobo sauce. Just taste as you go – you can always add more heat!
Can I use flour instead of corn flour?
Technically yes, but corn flour gives that authentic Mexican flavor and perfect silky texture. If you must substitute, use half the amount of all-purpose flour mixed with cold water first. For more baking tips, check out this milk brioche recipe.
Why does my soup get so thick overnight?
Don’t worry – that’s totally normal! The corn flour continues absorbing liquid. Just stir in some extra broth when reheating until it reaches your perfect consistency.
What’s the best chicken to use?
Rotisserie chicken is my weekday hero, but leftover grilled chicken works great too. For ultimate flavor, try poaching chicken breasts right in the broth before shredding! If you’re looking for other chicken dishes, you might like this teriyaki chicken rice bowl recipe.
Final Thoughts
There you have it – my go-to chicken enchilada soup that never fails to impress. It’s the kind of recipe that’ll have your family asking for seconds and friends begging for the recipe (feel free to share my name!). Give it a try this week – I promise those 35 minutes will change your soup game forever. And when you make it? Tag me on Instagram so I can see your masterpiece! Nothing makes me happier than seeing your bubbling pots of cheesy goodness. For more delicious recipes, visit our all recipes page.
Print
35-Minute Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful chicken enchilada soup packed with tender chicken, black beans, corn, and a blend of spices.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 1¼ cup enchilada sauce
- 1 can (15 ounce) black beans, drained and rinsed
- 2 cans (10 ounce) Rotel
- 1 can (15 ounce) corn
- ½ teaspoon chili powder
- 2 teaspoon cumin
- ½ cup corn flour
- 1 cup shredded cheddar plus more for topping
- 6 ounces cream cheese softened and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- Tortilla strips, sliced avocado, sour cream, and cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Pour in chicken broth, enchilada sauce, and shredded chicken.
- Add black beans, Rotel, corn, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for 10 minutes.
- Whisk in corn flour and stir until thickened.
- Add shredded cheddar and cream cheese, stirring until melted.
- Simmer for another 5 minutes.
- Serve hot topped with tortilla strips, avocado, sour cream, and cilantro.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level by adding more chili powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken enchilada soup, Mexican soup, easy soup recipe
