Cheesy Chicken Enchilada Soup
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This Cheesy Chicken Enchilada Soup is rich, creamy loaded with all the enchiladas flavours we love and topped with all the fixings.
Get ready to bring the fiesta to your kitchen with this yummy Cheesy Chicken Enchilada Soup! This isn’t just any soup – it’s an explosion of flavors that’ll make your taste buds do a happy dance. Imagine sinking your spoon into a hearty, creamy blend that’s chock-full of roasted chicken, tangy enchilada sauce, sweet corn, and black beans. It’s like a traditional Mexican enchilada, but in a cozier, more comforting form.
Why You’ll Love This Cheesy Chicken Enchilada Soup
- Quick and Easy! Almost as simple as heating up a can of soup, it takes just 30 minutes to make! This easy one-pot meal calls for already-cooked chicken, canned enchilada sauce, and a handful of basic ingredients that you can find in any grocery store.
- Enchilada Flavor Explosion! This recipe is perfect for those who love Mexican food! It’s addictively good with all the amazing flavors of delicious chicken enchiladas wrapped up into a super creamy and extra cheesy bowl of tasty deliciousness!
- Meal Planning Perfect! Like most soup recipes this dish keeps really well in both the refrigerator and the freezer, which means it’s a perfect make-ahead meal option for weekly lunches, meal prep, or even parties.
- Olive oil: This is used for sautéing the vegetables, giving them a nice base flavor. You can substitute with other cooking oils, such as canola or sunflower oil.
- Onion: The onions add a sweet and savory depth of flavor to the soup. Shallots can be used as a substitute if you’re looking for a slightly milder, more delicate flavor.
- Green bell pepper: These add a touch of sweetness and a bit of crunch. Red or yellow bell peppers could work as a substitute for a different flavor profile, or even a poblano pepper for a bit more heat.
- Enchilada sauce: This is where most of the Mexican flavor comes from. If you can’t find canned enchilada sauce, you can make your own or use salsa roja.
- Cream cheese: This gives the soup its creamy, rich texture. If you want a lower fat option, you could use Greek yogurt, though it might slightly alter the taste.
- Diced tomatoes: They add a bit of acidity and freshness. You can use fresh tomatoes if canned aren’t available, or even tomato sauce if you’re in a pinch.
- Black beans: They add a nice contrast in texture and a boost of protein. Pinto beans or kidney beans can be used as a substitute.
- Frozen corn kernels: They give a touch of sweetness and additional texture to the soup. You can use fresh or canned corn as well.
- Chicken breasts: The main protein of the soup. Feel free to use cooked turkey or even rotisserie chicken. For a vegetarian option, consider using tofu or chickpeas.
- Chicken broth: It provides a savory base for the soup. If needed, you can substitute it with vegetable broth.
- Green onions: They offer a bit of color and a fresh, mild onion flavor. Chives or leeks can work as a substitute.
- Mozzarella cheese: This adds a cheesy, gooey finish to the soup. You could use Monterey Jack or cheddar cheese if mozzarella isn’t available.
This comforting and hearty chicken enchilada soup recipe is ridiculously easy to make and a fantastic way to use leftover chicken! Just follow these 4 simple steps and you’ll have dinner on the table in a snap!
To begin, you need to soften up the veggies. So heat the olive oil over medium heat in a Dutch oven or large pot. Then add the chopped onion and green pepper to the hot oil in the pot to cook for about 5 minutes or until the onion is soft and translucent.
After the veggies have been cooked a bit, add the enchilada sauce to the pot along with the cream cheese. Next, use a wooden spoon to break up the cream cheese as you cook the mixture together with the veggies. Then once the cream cheese has completely melted, stir in the diced tomatoes, black beans, and frozen corn.
Now, let’s mix some chicken into the cheesy base and finish the soup! First, stir in the chopped chicken and chicken broth. Next, simmer the soup over medium heat for about 10 to 15 minutes while stirring it occasionally. You just want the soup to get super hot but never come to a boil. The cream cheese can curdle if it starts boiling too much. Then once the soup is hot, if you find it to be too thick just add some more low-sodium chicken broth to thin it out.
When the cheesy chicken enchilada soup is done, immediately remove it from the heat. Next, give it a taste and season it with more salt if needed. Then top it with the shredded cheese and chopped green onions to finish. Now, ladle it into your favorite bowls and serve it with some avocado, cilantro, and a squeeze of lime juice if you like.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by replacing the chicken with a plant-based protein, such as tofu or chickpeas. You’ll also want to replace the chicken broth with vegetable broth.
Can this soup be made ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors have more time to meld together. Just remember to keep it refrigerated in an airtight container.
The soup is too thick, what should I do?
If you find the soup is too thick for your liking, you can add a bit more chicken broth or even some water until you reach your desired consistency.
Can I use a different type of meat instead of chicken?
Absolutely! This recipe is quite versatile. If you’d prefer, you can substitute the chicken with turkey, pork, or even shredded beef. Just make sure whatever meat you use is cooked before adding it to the soup.
Expert Tips
Use Roasted Chicken: Using roasted chicken adds a depth of flavor that can elevate the soup. If you’re in a hurry, a store-bought rotisserie chicken is a perfect shortcut.
2. Don’t Rush the Sauté: Take your time sautéing the onion and bell pepper. This step builds a flavor base for the soup. The onions should be soft and translucent before moving on to the next step.
3. Stir Regularly: Make sure to stir the soup regularly, especially after adding the cream cheese. This helps to distribute heat evenly and prevent the cream cheese from curdling.
4. Adjust Consistency as Needed: If you find the soup is too thick for your liking, feel free to add a bit more chicken broth or water. Conversely, if it’s too thin, let it simmer a little longer.
5. Garnish Right Before Serving: Adding the green onions and mozzarella right before serving ensures the freshness of the green onions and the gooey meltiness of the cheese.
How to Serve
Serve this with some chopped green onions and shredded mozzarella cheese, and you’ve got yourself one delicious comforting soup. I served this with tortilla chips, some crispy bread or a side salad.
For an even greater treat, serve with grilled cheese sandwiches.
This is a great soup. I did add a can of sieved green chili’s and a jalapeño jack cheese for the top with crunched up corn chips! Absolutely a hit, very easy and will make again!
Slow Cooker Option
Here are the steps to make this Cheesy Chicken Enchilada Soup in a slow cooker:
- Add the olive oil, chopped onion, green bell pepper, enchilada sauce, diced tomatoes, black beans and frozen corn. Since you’re slowly cooking this soup, add in raw chicken breasts, then pour in the chicken broth and stir in everything together.
- Set your slow cooker to low and cook for 6-8 hours or high for 3-4 hours. In the last half hour of cooking, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker and add in the cream cheese. Stir well, and continue to cook for another 30 minutes or until the cream cheese is completely melted and incorporated. Before serving, top with green onions and shredded mozzarella cheese.
Storage
To store this Cheesy Chicken Enchilada Soup, you’ll first need to let it cool down to room temperature. It’s crucial not to put hot soup directly in your refrigerator because the heat can lower the overall temperature inside your fridge, which could potentially lead to other foods spoiling. Once the soup has cooled, you should transfer it into an airtight container. It can be stored in the refrigerator for up to 4 days.
If you’re planning to freeze the soup, divide it into meal-sized portions in freezer-safe containers or bags. The soup can be frozen for up to 3 months. To reheat, if frozen, let it thaw overnight in the fridge and then warm it up on the stovetop or in the microwave until heated through.
Other Delicious Recipes To Try
- Easy Chicken Enchilada Casserole
- Chicken Enchilada Rice Casserole
- White Chicken Enchiladas
- Chicken Enchilada Quesadillas
- Quick and Easy Green Chile Chicken Enchilada Casserole
- Cowboy Pasta Salad
- Chicken and Rice Soup
- Gazpacho
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Cheesy Chicken Enchilada Soup
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 1 green bell pepper (seeded and chopped)
- 10 ounce enchilada sauce ((1 can))
- 8 ounce cream cheese
- 14 ounce diced tomatoes ((1 can))
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn kernels (drained)
- 2 cups chicken breasts (cooked, from 1 roast chicken, chopped)
- 1 cup chicken broth (low sodium)
- 2 green onions (chopped)
- 1 cup mozzarella cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium heat.
- Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
- Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Do not boil for too long as the cream cheese could curdle. If the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
Equipment
Notes
- Adjusting Spiciness: For a spicier soup, consider adding a diced jalapeno or a dash of cayenne pepper.
- Consistency Control: Feel free to adjust the consistency of the soup with additional broth if you find it too thick. Conversely, let the soup simmer longer if you prefer it thicker.
- Cheese Substitute: While cream cheese and mozzarella are used in this recipe, feel free to use other cheeses like Monterey Jack or cheddar based on your preference.
- Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
- Storage and Reheating: Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If frozen, let it thaw overnight in the fridge before reheating. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
