Chicken Enchilada Soup (Creamy, One-Pot, Weeknight-Friendly)

When it comes to comfort food that delivers bold flavor with minimal effort, Chicken Enchilada Soup deserves a permanent place in your dinner rotation. This hearty, creamy soup captures everything people love about classic chicken enchiladas—smoky spices, tender chicken, rich enchilada sauce, beans, corn, and melted cheese—but transforms it into a cozy, spoonable meal that’s easier and faster to make.

This version of Chicken Enchilada Soup is designed for busy home cooks who still want deep, restaurant-quality flavor. It’s made in one pot, uses simple pantry ingredients, and comes together in under an hour. Whether you’re cooking for your family on a weeknight, meal-prepping for the week ahead, or serving guests on a chilly evening, this soup delivers every time.

What truly sets this soup apart is its balance. The enchilada sauce provides a rich tomato-chili base, the spices add warmth and depth, the beans and corn bring texture and heartiness, and the combination of cream cheese and shredded cheeses creates a velvety finish that makes every bite satisfying. It’s indulgent without being heavy, bold without being overwhelming, and customizable enough to suit different tastes and spice levels.

If you’ve ever loved chicken enchiladas but wished for something easier, cozier, and more flexible, this Chicken Enchilada Soup is exactly what you’re looking for.

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Why You’ll Love This Chicken Enchilada Soup

There are countless soup recipes out there, but this Chicken Enchilada Soup stands out for several reasons that make it a repeat favorite.

First, it’s incredibly easy to make. Everything cooks in one pot, which means fewer dishes and less cleanup. The process is straightforward and forgiving, even if you’re not an experienced cook.

Second, the flavor is outstanding. The blend of chili powder, cumin, garlic, onion powder, and a hint of cinnamon creates a layered spice profile that tastes slow-simmered, even though the soup comes together quickly. The enchilada sauce does a lot of the heavy lifting, delivering bold Mexican-inspired flavor without requiring a long ingredient list.

Third, it’s creamy without relying on heavy cream. The combination of cream cheese and shredded cheese gives the soup a rich, silky texture while still allowing the spices and savory ingredients to shine.

Fourth, it’s extremely versatile. You can make this soup mild or spicy, thick or brothy, stovetop or slow cooker. You can also adapt it to what you have on hand, making it perfect for pantry cooking.

Finally, it’s satisfying and filling. With protein-packed chicken, fiber-rich beans, and hearty corn, this Chicken Enchilada Soup is a complete meal in a bowl.

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Ingredients + Tips

Seasonings

The seasoning blend is what gives this soup its signature enchilada flavor. Mixing the spices ahead of time ensures even distribution and consistent taste throughout the soup.

• Chili powder brings smoky warmth

• Mustard powder adds subtle depth

• Garlic powder & onion powder reinforce savory flavor

• Ground cumin provides earthy richness

• Cinnamon (just a pinch) enhances the chili flavors without making the soup sweet

• Cayenne pepper adds adjustable heat

Tip: If your chili powder is already spicy, reduce or omit the cayenne.

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Soup Base Ingredients

• Butter + olive oil: Using both adds richness while preventing burning

• Yellow onion: Provides sweetness and body

• Jalapeño: Adds gentle heat (remove seeds for milder soup)

• Garlic: Essential for depth and aroma

• Red enchilada sauce: The backbone of the soup—use one you love

• Diced tomatoes with green chilies: Adds acidity and texture

• Black beans: Hearty, filling, and protein-rich

• Corn: Adds sweetness and contrast

• Chicken broth: Forms the savory base

• Chicken breast: Cooks directly in the soup for maximum flavor

Tip: Chicken thighs can be used for a richer, more tender result.

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Creamy Finish

• Cream cheese: Softens the spice and creates a smooth texture

• Cheddar cheese: Adds sharpness and depth

• Monterey Jack cheese: Melts beautifully for creaminess

Tip: Always add dairy at low heat to prevent separation.

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Step-by-Step Instructions

1. Prep the Seasonings

In a small bowl, combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Set aside.
Cube the cream cheese and shred the cheeses so they’re ready to go later—this makes the final steps seamless.

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2. Sauté the Vegetables

Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and jalapeño. Cook for about 4 minutes, stirring occasionally, until softened and fragrant.

Add minced garlic and cook for 1 minute more, just until aromatic. Avoid browning the garlic, as it can turn bitter.

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3. Build the Soup

Pat the chicken dry and season lightly with salt and pepper. Place it directly into the pot.

Add the prepared seasoning mix, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth. Stir gently to combine.

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4. Simmer Gently

Bring the soup to a gentle boil, then immediately reduce to a simmer. Cover partially and cook for 15–20 minutes, until the chicken is cooked through and tender.

Avoid rapid boiling, which can make the chicken tough.

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5. Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to distribute evenly.

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6. Make It Creamy

Reduce the heat to low. Stir in the softened cream cheese, allowing it to melt completely into the broth.

Once smooth, add the shredded cheddar and Monterey Jack cheese. Stir gently until fully melted and creamy.

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7. Taste and Serve

Taste the soup and adjust seasoning with salt, pepper, or extra spice if needed. Serve hot with your favorite toppings.

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Variations

One of the biggest strengths of Chicken Enchilada Soup is how adaptable it is.

Spicy Chicken Enchilada Soup

• Add extra jalapeño or cayenne

• Stir in chipotle peppers in adobo for smoky heat

Mild & Kid-Friendly Version

• Omit cayenne and jalapeño

• Use mild enchilada sauce

Slow Cooker Chicken Enchilada Soup

• Add everything except cream cheese and shredded cheeses

• Cook on LOW for 6–7 hours or HIGH for 3–4 hours

• Shred chicken, then stir in cheeses at the end

Thicker Soup

• Reduce broth by 1 cup

• Add an extra 2 oz cream cheese

Lighter Version

• Use reduced-fat cream cheese

• Reduce cheese by half

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Storage & Reheating

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze without toppings for up to 2 months. Thaw overnight in the fridge.

Reheating:
Reheat gently over low heat, stirring often. Add a splash of broth if needed to loosen the texture.

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Serving Suggestions

This Chicken Enchilada Soup is delicious on its own, but toppings take it to the next level.

• Crispy tortilla strips or crushed tortilla chips

• Diced avocado or guacamole

• Sour cream or Mexican crema

• Fresh cilantro

• Shredded cheese

• A squeeze of fresh lime juice

Serve alongside warm tortillas, cornbread, or a simple green salad for a complete meal.

Print

Nutrition (Approximate per Serving)

• Calories: 420 kcal

• Protein: 32 g

• Carbohydrates: 28 g

• Fat: 22 g

Values will vary depending on specific brands and portion sizes.

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Final Thoughts

Chicken Enchilada Soup is one of those recipes that checks every box: comforting, flavorful, easy, and endlessly adaptable. It brings together the bold, satisfying flavors of classic enchiladas in a form that’s faster, cozier, and more practical for everyday cooking.

What makes this soup truly special is its balance. The spices are warm and complex without being overpowering. The creaminess enhances the flavor instead of masking it. The chicken stays tender, the beans and corn add substance, and the enchilada sauce ties everything together with rich, savory depth. Every spoonful feels intentional and satisfying.