This Cheesy Chicken Enchilada Soup is a fiesta of amazing flavors in one bowl! Delicious, tender chunks of rotisserie chicken, black beans, corn, onions, cheddar cheese, enchilada sauce, and diced tomatoes.
It’s finished off with a variety of amazing toppings – cheddar cheese, plain greek yogurt, diced avocado, and Homemade Pico de Gallo. An easy-to-make recipe that your whole family will love!
CHEESY CHICKEN ENCHILADA SOUP
If you’ve tried my Creamy Chicken Zucchini Enchiladas recipe or even my Easy Instant Pot Chicken Taco Soup, then you’re in for a real treat with this one. This super flavorful Cheesy Chicken Enchilada Soup is made with so much flavor – you’ll be wishing you had doubled the recipe! It makes for the perfect comfort meal that will warm you from the inside out. I guarantee this soup is better than any soup you could get from a restaurant and certainly better than any store bought version!
Everything comes together in a large stock pot from start to finish, making for an easy-to-make meal, as well as a quick cleanup. Did I mention the recipe calls for pre-cooked chicken – such as rotisserie chicken? YEP. This helps cut the cooking time in half, as well as adds a crazy amount of flavor from the tender chicken thigh meat, as well as the hearty chunks of chicken breast.
But you can use any cooked chicken breast that you have on hand!
WHAT IS CHICKEN ENCHILADA SOUP?
Chicken Enchilada Soup is pretty much the best parts of chicken enchiladas, but in soup form. Not to mention the little labor of love that goes into making chicken enchiladas from start to finish: making the filling, then the sauce, filling the tortillas and rolling them up. This Cheesy Chicken Enchilada Soup has all of the same great, bold flavors as traditional enchiladas, but with a lot less work.
It’s a one pot meal that can be on the table in 30 minutes! To all the hardworking moms and dads out there – you’re welcome. 😉
INGREDIENTS NEEDED TO MAKE THIS SOUP
Full recipe with directions for this Cheesy Chicken Enchilada Soup can be found via the printable recipe card below. Simply scroll down – be sure to save it to Pinterest for later or hit the print button!
- Olive oil
- Veggies: white onion, garlic, red bell pepper, frozen corn
- Canned items: red enchilada sauce, mild green chiles, black beans, fire-roasted tomatoes, tomato paste
- Low-sodium or unsalted chicken broth
- Cream cheese
- Extra-sharp cheddar cheese (block to hand shred)
- Seasonings: salt, pepper, ground cumin, chili powder
- Cooked chicken – I used rotisserie chicken
- Optional garnishments: tortilla chips or strips, plain greek yogurt (or sour cream), diced avocado, freshly chopped cilantro, freshly grated cheddar cheese, Homemade Pico de Gallo
HOW TO MAKE THIS CHEESY CHICKEN ENCHILADA SOUP
- Place a large stock pot over medium heat. Add the olive oil.
- Once the oil is hot, add the chopped onions and bell pepper. Allow to sauté for 4-5 minutes or until the onions are translucent.
- Add the garlic and sauté 30-60 seconds – or until fragrant.
- Pour in the enchilada sauce and stir. Add in the cream cheese in tablespoon increments. Using a wooden spoon, break down the cream cheese until it starts to melt. Then continuously stir until all of the cream cheese has melted and is mixed with the enchilada sauce.
- Add in the fire-roasted tomatoes, black beans, mild green chiles, and corn. Stir well.
- Next, pour in the chicken broth and tomato paste. Stir well to full incorporate. Season with salt, pepper, cumin, and chili powder.
- Allow to cook for 8-10 minutes before adding the freshly grated cheddar cheese. Stir continuously until the cheese has fully melted.
- Next, add in the chicken breast to warm for 4-5 minutes.
- Remove from heat and garnish with tortillas, greek yogurt, avocado, cilantro, cheddar cheese, and Homemade Pico de Gallo.
*Note: if you find that your soup is too thick, pour in some extra chicken broth to thin it out to your preference. Stir well as you’re pouring.
WHAT TO SERVE THIS SOUP WITH
The options are truly endless on what you can serve this Cheesy Chicken Enchilada Soup with. When it comes a salad or soup, I am all about those toppings! So it should come as no surprise to see the smorgasbord of toppings on this soup. HA. But I believe that toppings add even more flavor to an already incredible soup.
- Chopped green onions
- Shredded cheddar or mozzarella cheese
- Crushed tortilla chips or tortilla strips
- Plain greek yogurt (healthier option) or sour cream
- Homemade Pico de Gallo
- Freshly chopped cilantro
- Avocado
- Lime wedges
- Avocado Corn Salsa
- Crackers
The toppings are ultimately up to your taste bud loving preference. If you get creative and try something that isn’t listed – please leave a comment below and let me know! I am always looking for new ways to flavor up my meals.
MORE SOUP RECIPES TO TRY
- Lemon Chicken Zoodle Soup
- Thai Red Curry Chicken Zoodle Soup
- Easy One Pot Broccoli Cheddar Soup
- Instant Pot Chicken Noodle Soup
- One Pot Sausage Tortellini Tomato Soup
- Easy One Pot Lasagna Soup
If you end up making this Cheesy Chicken Enchilada Soup dish – please leave a comment below and let me know what you think! Or be sure to tag me on Instagram (@withpeanutbutterontop) so that I can see your remakes. I love reading your thoughts, dietary swaps and any feedback you have!
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Cheesy Chicken Enchilada Soup
Ingredients:
Soup:
- 2 tablespoons olive oil
- 2/3 cup white onion, (chopped)
- 1 red bell pepper, (chopped)
- 1/2 tablespoon minced garlic, (approximately 3 cloves)
- 10 ounces red enchilada sauce, (1 can)
- 6 tablespoons cream cheese, (softened at room temp)
- 14.5 ounces fire-roasted tomatoes, (1 can, with juices)
- 15 ounces black beans, (1 can, drained and rinsed)
- 4 ounces mild green chiles, (1 can)
- 1 cup frozen corn
- 2 1/2 cups low-sodium chicken broth
- 6 ounces tomato paste, (1 can)
- salt and pepper, (to taste)
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 4 ounces extra-sharp cheddar cheese, (freshly grated)
- 12 ounces rotisserie chicken, (or any precooked chicken)
Optional Garnishments:
- Tortilla chips or strips
- Plain greek yogurt/sour cream
- Diced avocado
- Freshly chopped cilantro
- Freshly grated extra-sharp cheddar cheese/mozzarella cheese
Instructions:
- Place a large stock pot over medium heat. Add the olive oil.Once the oil is hot, add the chopped onions and bell pepper. Allow to sauté for 4-5 minutes or until the onions are translucent.
- Add the garlic and sauté 30-60 seconds - or until fragrant.
- Pour in the enchilada sauce and stir. Add in the cream cheese in tablespoon increments. Using a wooden spoon, break down the cream cheese until it starts to melt. Then continuously stir until all of the cream cheese has melted and is mixed with the enchilada sauce.
- Add in the fire-roasted tomatoes, black beans, mild green chiles, and corn. Stir well.
- Next, pour in the chicken broth and tomato paste. Stir well to full incorporate. Season with salt, pepper, cumin, and chili powder.
- Allow to cook for 8-10 minutes before adding the freshly grated cheddar cheese. Stir continuously until the cheese has fully melted. Carefully taste test the sauce and add more salt and pepper, as needed and to taste.
- Next, add in the chicken breast to warm for 4-5 minutes.
- Remove from heat and garnish with tortillas, greek yogurt, avocado, cilantro, cheddar cheese, and Homemade Pico de Gallo.*Note: if you find that your soup is too thick, pour in some extra chicken broth to thin it out to your preference. Stir well as you're pouring.
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