Easy Chicken Enchilada Soup

This chicken enchilada soup recipe is so easy to make and bursting with flavor! It has plenty of black beans and corn, and the creamy broth has an irresistible seasoning blend.

Ingredients · Servings 6

1 tablespoon olive oil
1 medium onion (chopped)
3 cups chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can red enchilada sauce (I use mild)
1 (14 ounce) can black beans (drained & rinsed)
1 (12 ounce) can corn (drained)
2 (4 ounce) cans mild green chilies
1 medium red bell pepper (chopped)
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 ounces cream cheese (softened, see note)
2 cups cooked/rotisserie chicken (shredded)
Salt & pepper (to taste)
Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, lime wedges, tortilla strips, etc.

Method · 40 min

Add the oil and onion to a Dutch oven or soup pot and sauté over medium-high heat until softened and lightly browned (about 5-7 minutes).
Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering gently (uncovered) for 5 minutes.
Cut the cream cheese into smaller pieces and microwave it in 20-30 second intervals until very soft, then add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved).
Stir in the chicken and cook for another 5-7 minutes or so.
Season the soup with salt & pepper and serve with toppings as desired.

Why you’ll love it

Mexican-inspired food is just so tasty. This creamy chicken enchilada soup elevates a few pantry spices, canned goods, and rotisserie chicken. It’s really simple to throw together and has so much flavor! You can make it on the stove or in your Crockpot or Instant Pot.

Cream cheese is one of my go-to ways to make soup creamy and add a little tang. It’s perfect in this hearty one pot wonder that’s inspired by the classic flavors of Enchiladas. You get the ideal balance of cozy, creamy, and zesty in this easy chicken enchilada soup!

Pro tip

Feel free to use homemade enchilada sauce if you prefer it to the canned variety.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I swear by this can opener, and these magnetic measuring spoons don’t get separated from each other in the drawer.
Here is the 5.5 qt Dutch oven I use for many of my soups.
Dish it up with a sturdy ladle. I find this one spills less.

How to make chicken enchilada soup

In a soup pot, sauté the onion in the oil until golden. Add in the remainder of the ingredients apart from the cream cheese, chicken, and salt & pepper. Bring to a boil, then reduce the heat so that it’s simmering gently.

Cut up the cream cheese and microwave until very soft. Add to the soup, and stir until incorporated. Stir in the chicken, and cook until warmed through. Taste, season with salt & pepper, and top as suggested below.

Crockpot instructions

Use 4 uncooked chicken thighs or 2 chicken breasts. Cook the soup for 3-4 hours on high or 6-8 hours on low. Chicken thighs are less prone to dry out.
In the final 30 minutes or so, add in the cream cheese and set it to the “high” setting to help it melt in.

Instant Pot instructions

Use 2 raw chicken breasts or 4 chicken thighs. Add in everything except for the cream cheese and salt & pepper. Cook on high pressure for 8 minutes.
Let the pressure release naturally for 5 minutes, and then do a quick release. After you open it, stir in the cream cheese. The sauté function will help it melt faster.

Substitutions and variations

If you prefer using uncooked chicken vs. rotisserie chicken, begin the soup by adding 2 cut-up chicken breasts (or 4 cut-up chicken thighs) to the pot after you’ve sautéed the onion for a few minutes. Cook the chicken for approx. 5 minutes, and then take it out of the pot. Add it back in towards the end so it finishes cooking without overcooking.
If you want to make it spicy, use a hot chili powder, hot green chilies, a medium or hot enchilada sauce, or serve with chopped or sliced fresh jalapeño peppers.
You could skip the cream cheese altogether, or instead add in 1/2 to 1 cup of heavy cream. You may want to add some lime juice to give it some more tanginess.

What to serve with chicken enchilada soup

The toppings make it a meal. Try tortilla strips/chips — I used a tricolor variety in the photos — avocado, cilantro, Mexican cheese blend, etc.
You could serve it with a salad like my bright Avocado Corn Salad, or make some of my restaurant-style Easy Guacamole Recipe and have some tortilla chips on the side!

Leftovers and storage

Store leftovers of this enchilada soup for 3-5 days in the fridge.
Warm it up over low heat, and give it a good stir. The cream cheese can separate a bit.
You can freeze it for up 3 months. The cream cheese might thaw a little grainy, but it’ll taste fine.