This Chicken Enchilada Soup recipe is a hearty and flavorful dish perfect for chilly weeknight meals. With tender chicken simmered in a rich, creamy soup with red enchilada sauce, black beans, corn, and Rotel, this easy enchilada soup recipe is sure to be a family favorite.
The best part is how easy this soup is to make! In just 40 minutes, you have a comforting and satisfying meal the whole family will love.
This Chicken Enchilada Soup is practically a weekly tradition at my house!
The real magic happens when you swirl in cream cheese and shredded cheddar, transforming the soup into a creamy, cheesy masterpiece. It's like pure comfort in a bowl.
When it's ready, I set up a little topping station with extras like cheese, avocado, and tortilla strips for a personalized touch.
Here's the secret – always make extra because it's somehow even more amazing the next day. Leftovers vanish fast!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Chicken Breast: Protein that gives a hearty texture to the soup, making it a satisfying meal.
- Salt and Pepper: Adds flavor to the chicken and onions.
- Olive Oil: Used to sauté the chicken and onions.
- Onion and Garlic: Adds depth of flavor to the soup.
- Chili Powder, Paprika, Cumin, Oregano: This spice quartet is the perfect flavor combo, giving the soup that unmistakable Tex-Mex charm.
- Red Enchilada Sauce: This is the flavor backbone of the soup, providing a rich and tangy flavor.
- Black Beans: Adds more protein and flavor.
- Corn: You can use canned or frozen corn for this recipe.
- Rotel: Rotel is great for controlling the spice level of your soup. Get the kind with green chiles for a mild, kid-friendly flavor, the kind with jalapenos if you want a little kick, or the Rotel with habaneros if you really want a spicy soup.
- Chicken Broth: Serves as the liquid base of the soup and brings everything together.
- Cream Cheese and Shredded Cheddar Cheese: Provides the creaminess and cheesy goodness to the soup.
How To Make Chicken Enchilada Soup
Add the chicken, onion, salt, and pepper to a soup pot with olive oil over medium heat. Cook it until the chicken is cooked through and the onions are translucent. Add garlic, chili powder, paprika, cumin, and oregano and give everything a good stir.
Then, add the enchilada sauce (the key that ties everything together), black beans, corn, Rotel, and chicken broth.
Cover and bring the soup to a gentle boil, then lower the heat and simmer if to let all the flavors come together.
Stir in the cream cheese and cheddar cheese until they are melted and incorporated. It helps if you have the cream cheese in little pieces!
Top your soup however you’d like and enjoy!
- Switch out the protein. You can make this same recipe with ground beef, ground chicken or turkey, or even shrimp! It will be delicious every way you make it.
- Make it in a slow cooker. After you cook the chicken, transfer it to a slow cooker and add all the other ingredients. Cook it on low for 6-8 hours and you have a delicious, hands-off dinner.
- Make it spicy. Use the Rotel to make your chicken enchilada soup spicy. It comes in different spice level- Green chili (mild), Jalapeno (hot), and Habanero (super hot), so you can buy the one that suits your preferences.
Storing, Freezing, and Make-Ahead
Store: Keep the Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave when you're ready for round two.
Freeze: Once it's all cooked, let it cool down, then put it in a freezer-friendly container or some heavy-duty freezer zip-top bags. Thaw it in the refrigerator overnight before reheating.
This chicken enchilada soup will keep frozen for 2 months. Sometimes dairy products like cheddar and cream cheese can change consistencies when frozen and reheated, so you may want to hold off on adding them until you’re ready to eat it.
Make-Ahead: This soup is even better the next day! Make it ahead and keep it in the freezer or fridge until you’re ready to serve.
- Are you like me, always tearing up when cutting onions? I found a new hack recently- Pop your onions in the freezer for 10-15 minutes before chopping. It minimizes the tear-inducing effect.
- If you want a heartier soup, add a bit less chicken broth. If you prefer it more soup-like, you can always thin it out with a bit more broth.
- When you open the Rotel can, don't toss the juice. Add a bit to the soup for an extra flavor kick.
- Set up a little toppings station when serving. Extra cheese, sliced avocado, or a dollop of sour cream. Let everyone personalize their bowl.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work well and can add a bit more richness to the soup.
What's a good substitute for Rotel if I can't find it?
If Rotel isn't available, you can use diced tomatoes and add some diced green chilies.
What sort of toppings are good on this soup?
I like to serve it with extra shredded cheese, sliced avocado, sour cream, fresh cilantro, and crushed tortilla chips.
My family loves soup and here are a few more of our favorites.
Get ready for a flavor-packed meal with Chicken Enchilada Soup. This soup is a guaranteed favorite. It's a satisfying bowl of soup that'll have you hooked from the first spoonful.
Chicken Enchilada Soup Recipe
- 1 pound chicken breasts, cubed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10 ounce can red enchilada sauce
- 15.9 ounce can black beans, drained and rinsed
- 15.9 ounce can of corn, drained (or 1 ½ cups frozen corn)
- 10 ounce can Rotel
- 3½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
- Heat olive oil in a 4 quart or larger stock pot over medium heat.
- Add chicken, onion, salt, pepper, and sauté until onions are translucent and the chicken is no longer pink and cooked through.
- Stir in spices and oregano, then add enchilada sauce, black beans, corn, Rotel, and chicken broth.
- Cover and bring soup to a gentle boil, then simmer it for 20 minutes to allow the flavors to blend.
- Remove from heat and stir in shredded cheese and cream cheese until melted and completely incorporated.
- Serve and enjoy!