This creamy hearty Chicken Enchilada Soup is packed with all the flavors you love in your favorite chicken enchilada recipe. Tender chicken, beans, tomato, corn and enchilada sauce. It comes together in one pot and is perfect for cozy Fall days.
If you love chicken enchiladas but not all the work, this Chicken Enchilada Soup is for you! This easy soup comes together in one pot with simple ingredients. Chicken breasts, thighs or rotisserie chicken, tomatoes, beans, corn and cream cheese are all cooked together with a can of enchilada sauce and simple spices.
Ingredients for Chicken Enchilada Soup –
- Chicken – cooked shredded chicken breasts, thighs or store bought rotisserie chicken.
- Beans – black, white or kidney beans.
- Enchilada Sauce – store bought, so easy.
- Diced Tomatoes – canned.
- Diced Chilies – canned.
- Carrots, Celery, Onion – how all of our best soups start.
- Chicken Stock – low sodium preferred.
- Cream Cheese – thickens and makes a delicious hearty broth.
- Corn – canned, frozen thawed or fresh.
- Cumin – a little goes a long way and really kicks up the mexican flavors of this soup.
- Toppings – avocado, shredded cheese and sour cream are just a few.
Why You’ll Love this Chicken Enchilada Soup –
- Easy One Pot Dinner – everything cooks up in your favorite soup pot for easy clean up.
- Great for Meal Prep – divide into individual bowls for an easy grab and go lunch.
- Versatile – change up the veggies to include what you have on hand.
- Great for a crowd – this pot of soup will easily make 6-8 servings.
Let’s make soup –
Like most of our soups we start with a mirepoix. A combination of celery, onion and carrots. My sous chef, Mr. Laughing Spatula has amazing knife skills and does it for me before I start cooking. Lucky me!
Saute the mirepoix, add 1/4 cup flour and cook until no flour is visible.
Add the tomatoes, enchilada sauce, chilies, corn and spices. Simmer until thickened.
Add the broth and whisk in the cream cheese. Bring to a low simmer. Add the chicken and beans.
Continue to simmer on low. Taste for seasoning.
This entire process takes about 20 minutes. Talk about easy chicken soup!
What to serve with Chicken Enchilada Soup –
- Corn Bread – we make this is a cast iron skillet for extra crunchy sides and tender middle.
- One Bowl Cheese Bread – simple ingredients that come together in a perfect quick bread. No yeast required.
- Bread Sticks – warm and tender bread in a hand held size.
- Cornbread Muffins – warm and served with honey.
Frequently asked questions –
- Is Chicken Enchilada Soup Spicy? – depends on the heat of your Enchilada Sauce. It comes in mild, medium or hot. We prefer the mild to keep it family friendly.
- Can I use Rotisserie Chicken ?- absolutely. In fact store bought rotisserie chicken is the easiest way to make this soup.
- How do I store this soup – Store in a glass container with a lid in the refrigerator for up to 3-4 days. Freeze for up to 3 months.
- Do I need to use cream cheese in this recipe ?– if you love a clearer broth than omit. It’s still delicious.
- Why do you not specify specific amounts of salt and pepper – the amounts vary quite a bit depending on the sodium content of the broth. Start with 1/2 teaspoon and taste!
HERE ARE A FEW MORE EASY SOUP RECIPES WE THINK YOU WILL LOVE:
-
- Chicken Pot Pie Soup – all the flavors of Chicken Pot Pie you love in a bowl.
- Lemon Orzo Soup – Light and lemony, perfect for spring and summer.
- Italian Soup with Sausage – The sausage does all the work for this cozy soup recipe.
- One Pot Chili Mac Soup – A family favorite! Hearty and delicious.
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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LET’S EAT!
Kathi and Rachel 👩🍳🧑🍳
Chicken Enchilada Soup
Ingredients
- 2 tablespoon olive oil
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 tablespoons all purpose flour
- 1 15 ounce can diced tomatoes undrained
- 1 8 ounce can enchilada sauce
- 1 4 ounce can diced chilies
- 1 teaspoon cumin
- 4 cups chicken broth low sodium preferred
- 4 ounces cream cheese room temperature
- 2 cups cooked chicken shredded or chopped
- 1 15 ounce can beans black, kidney or white
- 1 cup corn frozen thawed, fresh or canned
- Toppings like grated cheese, avocado and sour cream
Instructions
- Add olive oil to large soup pot. Saute onion, carrots and celery until tender. About 4-5 minutes. Sprinkle flour over vegetables and cook another 2 minutes until no flour is visible.
- Add undrained diced tomatoes, enchilada sauce and diced chilies. Bring to a simmer until thickened. Add chicken stock and bring back to a simmer.
- Using a wire whisk, whisk in the cream cheese until no lumps remain. Add chicken, beans and corn. Taste for seasoning. Salt? Pepper?
- Serve with fresh avocado, sour cream and grated cheese.
Notes
- Why do you not specify specific amounts of salt and pepper - the amounts vary quite a bit depending on the sodium content of the broth and enchilada sauce. Start with 1/2 teaspoon and taste.
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