Creamy chicken enchilada soup turns one of the most loved Tex-Mex dinners into an easy one-pot soup. Tender chicken, black beans and corn simmer in a red enchilada sauce broth, then cream cheese and melted cheddar make it rich and velvety. Pile on the toppings and it tastes just like a plate of cheesy enchiladas.
Enchilada sauce is the star
Red enchilada sauce, made from dried red chiles, gives the soup its deep color and mild, earthy heat. Store-bought sauce is a great shortcut. If you make your own, simmer chili powder, flour, tomato paste, garlic and broth for 10 minutes.
Masa for authentic flavor
Masa harina is the corn flour used to make tortillas. A couple of tablespoons thicken the soup and give it the toasty corn flavor of enchiladas. Cornmeal or two blended corn tortillas work too.
Creamy and cheesy
Cream cheese melts into the broth and makes it silky, while a Mexican cheese blend adds stretch and flavor. Lower the heat before adding cheese so it melts smoothly instead of clumping.
Rotisserie chicken
To save time, use 3 cups of shredded rotisserie chicken and add it with the beans. The soup is then ready in about 25 minutes.
Heat level
This soup is mild and family friendly. Use hot enchilada sauce, add a diced jalapeño or a chipotle in adobo for more heat.
Green enchilada soup
Swap the red sauce for green enchilada sauce or salsa verde and use white beans. The flavor becomes tangier and brighter, like enchiladas suizas.
Toppings make it fun
Crispy tortilla strips, diced avocado, sour cream, cilantro, pickled jalapeños, sliced radishes and lime wedges let everyone customize their bowl. Set them out like a taco bar.
Slow cooker method
Place everything except the masa, cheeses and corn in a slow cooker and cook on low for 6 hours. Shred the chicken, stir in the rest and cook on high for 20 minutes.
Instant Pot method
Sauté the vegetables, add the liquids and chicken and cook on high pressure for 10 minutes. Shred, then stir in the remaining ingredients on the sauté setting.
Serving ideas
Serve with cornbread, Mexican rice or quesadillas. For more Tex-Mex bowls, try our taco soup or the cozy turkey chili.
A great weeknight dinner
Most of the ingredients come from the pantry, so this soup is easy to make on a busy evening with only fresh chicken and toppings to buy.
Leftovers
Store in the fridge for up to 4 days and reheat gently. Freeze the soup before adding the cheeses for up to 3 months.
Toasting the tortilla strips
Cut four corn tortillas into thin strips, toss with a teaspoon of oil and a pinch of salt and bake at 400°F for 8 to 10 minutes, shaking the pan once. They turn golden and crunchy and taste much fresher than chips from a bag. Make extra; they disappear quickly.
Cheese choices
A Mexican blend melts beautifully, but Monterey Jack, pepper jack for extra heat, or mild cheddar all work. Crumbled cotija on top adds a salty finish.
Feeding a family
This pot serves six generously and the recipe doubles easily for a crowd or a potluck.
Garnish
Add a few slices of jalapeño, a little crumbled cotija and a squeeze of lime to each bowl.
Frequently asked questions
Is chicken enchilada soup spicy?
It is mild. Choose hot enchilada sauce or add jalapeños for more heat.
Can I use chicken thighs?
Yes. Thighs are juicier; simmer them about 20 minutes before shredding.
How do I thicken enchilada soup?
Add more masa harina or simmer uncovered for a few minutes.
