This is really and truly my favorite soup recipe! I have lots of soup recipes here for you to make, and they’re all very good, but creamy Chicken Enchilada Soup is the one recipe that I make over and over again at home. It’s rich and flavorful, easy to make, and everyone at my house loves it! This is not a 7-can chicken enchilada soup recipe, but canned beans, tomatoes, and corn are included because they’re easy. We’re going to cook fresh chicken breasts, add my perfected blend of enchilada soup seasonings and spices, and make this enchilada soup rich and creamy with the addition of cream cheese. If you also enjoy soups with a Tex-Mex spin, try making Cowboy Soup for a crowd. You might also want to check out my Mexican Instant Pot Shredded Chicken. It makes amazing tacos.
Why You’ll Love This Recipe
Key Ingredients for Chicken Enchilada Soup
Here’s what you need to make this simple and delicious chicken soup: Complete list of ingredients and amounts can be found in the recipe card below.
Chicken: Fresh chicken breasts are cooked with the soup. You could also make enchilada soup with leftover shredded chicken or rotisserie chicken instead. Seasonings: Salt and Pepper, chili powder, smoked paprika, cumin, oregano, and onion powder. Enchilada Sauce: A can of mild enchilada sauce adds amazing flavor to the soup. If you want your meal with more of a kick, choose a spicy one. Black Beans: Add filling fiber with beans. Pinto beans can also be used if you prefer them. Corn: I love adding sweet corn to spicy dishes. Canned corn works well, but frozen corn will also work. ROTEL: Fire-roasted tomatoes with green chiles, ROTEL is the original, but store brand will work here as well. Chicken Stock: If you have some homemade stock on hand, feel free to use it. Otherwise, premade stock works wonderfully. Cream Cheese: Full-fat cream cheese makes this soup thick and creamy. Let it soften to room temperature before adding it to the soup. Cheddar Cheese: This is a cheesy enchilada soup! I like to use shredded cheddar cheese, but you could also use a Mexican blend.
How To Make Creamy Chicken Enchilada Soup
Recipe Tips
Take a Shortcut, and use a rotisserie chicken or leftover shredded chicken to make enchilada soup. Use Chicken Thighs instead of breasts if you prefer. Any kind of chicken will work in this soup. Be Careful with Salt. Because we’re using enchilada sauce, there’s already plenty of salt in the soup. You can add more if you like, but I usually don’t need to. Adjust the Heat. This soup is a bit spicy from the enchilada sauce, chili powder, and Rotel. To make it milder, you can omit the chili powder. For more spice, use spicy enchilada sauce, or add extra chili powder. Add Other Things! Try pinto beans, cooked rice, or other veggies that you have on hand. Soup recipes are very forgiving; almost anything goes.
Storing Tips
Store leftover soup in an airtight container. It will stay fresh in the fridge for 3-4 days, or in the freezer for up to 3 months. This soup freezes very well, and I like to freeze it in individual servings for easy lunches throughout the week.
The Best Toppings for Chicken Enchilada Soup
Get creative with your enchilada soup toppings! These are my favorites to add extra flavor and texture:
Sour Cream: Adds a cool, creamy tang to the soup. Lime Crema: A traditional creamy Mexican sauce, it’s worth it to take a minute to mix up this recipe. Extra Cheese: Add more shredded cheddar. Tortilla Strips: You can buy these, or just use crushed tortilla chips to add a layer of crunch to the soup. Fresh Cilantro: Adds a fresh flavor. Sliced Jalapeno: for more heat Guacamole: Try my easy recipe for guac, or add diced avocado instead. Pico de Gallo: a fresh salsa featuring tomatoes and onions is delicious on tacos and in this soup.
I hope you enjoy this creamy chicken enchilada soup recipe as much as I do! Stock up the pantry with beans, corn, and enchilada sauce so you’ll be ready to whip up this comforting soup any time. © Little Sunny Kitchen
