Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon butter; 3 tablespoons flour; 3 cups chicken broth; 1 1/2 cups cooked and shredded chicken; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (10 oz) can red enchilada sauce; 1 (4 oz) can diced green chilies; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 4 oz cream cheese, softened and cubed; 1 cup shredded cheddar cheese; 1/2 cup half and half (or heavy cream)

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A hearty, soul-warming Chicken Enchilada Soup that brings all the bold, comforting flavors of Tex-Mex cuisine into a single bowl. I love how tender shredded chicken, creamy cheese, black beans, and corn come together in a rich, slightly spicy broth. It’s perfect for those colder nights when I’m craving something cozy and satisfying without too much effort.

Chicken Enchilada Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon butter

3 tablespoons flour

3 cups chicken broth

1 ½ cups cooked and shredded chicken

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (10 oz) can red enchilada sauce

1 (4 oz) can diced green chilies

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon paprika

¼ teaspoon cayenne pepper (optional)

Salt and pepper to taste

4 oz cream cheese, softened and cubed

1 cup shredded cheddar cheese

½ cup half and half (or heavy cream)

Directions

I start by heating olive oil in a large pot over medium heat, then add diced onion and sauté it for about 3-4 minutes until soft. Garlic goes in next, and I cook it for another 30 seconds to release its aroma.

Then, I add butter and let it melt before sprinkling in the flour. I stir constantly for about a minute to create a light roux, which thickens the soup later.

Gradually, I whisk in the chicken broth, making sure to smooth out any lumps.

Once the broth is smooth, I stir in the shredded chicken, black beans, corn, enchilada sauce, green chilies, and all the spices—chili powder, cumin, paprika, and cayenne for a bit of heat. I season with salt and pepper to taste.

I bring everything to a simmer and let it cook for 10 minutes, so the flavors meld nicely.

On low heat, I stir in the cream cheese and shredded cheddar until everything is melted and silky smooth.

Finally, I pour in the half and half, give it a stir, and simmer gently for another 5 minutes—making sure it doesn’t boil.

I taste and adjust the seasonings as needed, then serve hot with my favorite toppings like tortilla strips, avocado, or a dollop of sour cream.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 390 kcal per serving

Variations

Vegetarian: I sometimes skip the chicken and add more beans (like pinto or kidney) or sautéed zucchini for a meat-free option.

Spicy: When I want extra heat, I double the cayenne or toss in a chopped jalapeño with the onions.

Thicker consistency: If I like it thicker, I reduce the broth slightly or add an extra tablespoon of flour during the roux stage.

Lighter version: I use low-fat cream cheese and skip the cheddar to make it a bit lighter while keeping it creamy.

Gluten-Free: I substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

Storage/Reheating

I let leftovers cool completely before storing them in an airtight container in the fridge, where they stay good for up to 4 days. This soup also freezes really well—I portion it out into freezer-safe containers for up to 3 months.

When reheating, I warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much in the fridge or freezer, I just add a splash of broth or milk to loosen it up while it heats.

FAQs

How can I make this soup spicier?

I usually increase the cayenne pepper, add a few dashes of hot sauce, or stir in some diced jalapeños to give it an extra kick.

Can I use rotisserie chicken for this recipe?

Absolutely. I often shred leftover rotisserie chicken to save time—it adds great flavor and makes this soup even faster to prepare.

Is this soup gluten-free?

Not as written, since it uses flour to thicken. But when I swap the flour with cornstarch or another gluten-free thickener, it becomes gluten-free easily.

Can I make this in a slow cooker?

Yes! I combine everything except the dairy ingredients and cook on low for 4-6 hours. I add the cream cheese, cheddar, and half and half in the last 30 minutes and stir until melted and smooth.

What toppings go well with this soup?

I like topping it with tortilla strips, avocado slices, sour cream, chopped cilantro, or even a squeeze of lime for brightness.

Conclusion

This Chicken Enchilada Soup is one of those cozy, satisfying meals I keep in my rotation all fall and winter long. It’s easy to make, flexible to tweak, and packed with flavor and comfort. Whether I’m serving it to guests or just curling up with a bowl on the couch, it hits the spot every single time.

📖 Recipe:

Chicken Enchilada Soup

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A hearty and comforting Chicken Enchilada Soup that combines tender shredded chicken, black beans, corn, and cheese in a rich, slightly spicy Tex-Mex broth—perfect for a quick, cozy weeknight dinner.

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Add butter and let it melt. Sprinkle in the flour and stir constantly for about 1 minute to form a roux.
Gradually whisk in chicken broth, smoothing out any lumps.
Stir in shredded chicken, black beans, corn, enchilada sauce, green chilies, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
Bring to a simmer and cook for 10 minutes to allow flavors to blend.
Reduce heat to low. Stir in cream cheese and shredded cheddar until melted and smooth.
Add half and half, stir well, and simmer gently for another 5 minutes. Do not boil.
Taste and adjust seasonings as needed. Serve hot with optional toppings like tortilla strips, avocado, or sour cream.