• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Chicken Lunch Dinner One Pot 30 Minutes or Less Mexican
4.5 from 933 votes

Cheesy Chicken Enchilada Soup

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •7/9/23 212 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for cheesy chicken enchilada soup.

Indulge in the rich, creamy goodness of our Cheesy Chicken Enchilada Soup, a delightful culinary fusion that encapsulates the heartiness of a home-cooked meal and the vibrant flavors of classic Mexican cuisine. Every spoonful offers a delectable experience, combining tender chicken, melted cream cheese, and a bold enchilada sauce, garnished with green onions and shredded mozzarella – a dish so irresistible, it’ll make you want to dive right in!

freshly made cheesy chicken enchilada soup in a dutch oven.
Table of Contents Open
  • Why You’ll Love This Cheesy Chicken Enchilada Soup
  • Ingredients You’ll Need
  • How To Make Cheesy Chicken Enchilada Soup
    • Sauté The Veggies
    • Make The Base
    • Add The Chicken And Simmer
    • Finish And Serve
  • Frequently Asked Questions
    • Can I make this soup vegetarian?
    • Can this soup be made ahead of time?
    • The soup is too thick, what should I do?
    • Can I use a different type of meat instead of chicken?
  • Expert Tips
  • How to Serve
  • Slow Cooker Option
  • Storage
  • Other Delicious Recipes To Try
  • Cheesy Chicken Enchilada Soup
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Get ready to bring the fiesta to your kitchen with this remarkable 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 succulent roasted chicken, tangy enchilada sauce, sweet corn, and protein-rich black beans. It’s like a traditional Mexican enchilada, but in a cozier, more comforting form.

But let’s not forget the show-stoppers: the cream cheese and mozzarella. These two transform the soup from great to out-of-this-world incredible. The cream cheese lends an ultra-creamy, luxurious texture that you can’t resist, while the mozzarella adds a delightful stringy, gooey element that melts right into the mix. Top it all off with some fresh green onions for that extra pop of color and crunch, and you have a meal that’s not just a feast for your stomach, but also for your eyes. Trust me, one bowl of this warm, cheesy goodness, and you’ll be hooked!

a white bowl of cheesy chicken enchilada soup garnished with green onions.

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.

Ingredients You’ll Need

ingredients needed to make cheesy chicken enchilada soup.
  • 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.

How To Make Cheesy Chicken Enchilada Soup

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!

Sauté The Veggies

process shots showing how to make cheesy chicken enchilada soup.

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.

Make The Base

process shots showing how to make cheesy chicken enchilada soup.

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. 

Add The Chicken And Simmer

process shots showing how to make cheesy chicken enchilada soup.

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. 

Finish And Serve

process shots showing how to make cheesy chicken enchilada soup.

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.

freshly made cheesy chicken enchilada soup in a dutch oven.

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.

freshly made cheesy chicken enchilada soup in a dutch oven.

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!

a bowl of cheesy chicken enchilada soup.

Slow Cooker Option

Here are the steps to make this Cheesy Chicken Enchilada Soup in a slow cooker:

  1. 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.
  2. 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.
  3. 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.

a white bowl of cheesy chicken enchilada soup garnished with green onions.

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

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.

a bowl of cheesy chicken enchilada soup.
4.51 from 933 votes

Cheesy Chicken Enchilada Soup

Prep 5 minutes minutes
Cook 25 minutes minutes
Total 30 minutes minutes
8
Rate Recipe Print Recipe
Experience a fiesta of flavors with this Cheesy Chicken Enchilada Soup – a comforting blend of tender chicken, vibrant veggies, creamy cheese, and bold enchilada sauce. Every spoonful promises a hearty, velvety texture and a delightful burst of Mexican flavors. Dive into this indulgent, crowd-pleasing dish and let it become your new favorite comfort food!
Prevent your screen from going dark

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

  • 6 Quart Dutch Oven

Notes

  1. Adjusting Spiciness: For a spicier soup, consider adding a diced jalapeno or a dash of cayenne pepper.
  2. 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.
  3. 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.
  4. Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
  5. 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

Serving: 1servingCalories: 283kcal (14%)Carbohydrates: 19g (6%)Protein: 17g (34%)Fat: 16g (25%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 64mg (21%)Sodium: 612mg (27%)Potassium: 495mg (14%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 904IU (18%)Vitamin C: 21mg (25%)Calcium: 131mg (13%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a bowl of cheesy chicken enchilada soup.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 6366
  • 4
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Subscribe
Notify of
guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

212 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Brenda
Brenda
Posted: 15 days ago

5 stars
OMG the best soup ever!!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brenda
Posted: 15 days ago

I’m over the moon to hear you loved the Cheesy Chicken Enchilada Soup! There’s just something about that combination of gooey cheese, tender chicken, and all those spices that makes your taste buds do a little dance, right? Thank you so much for taking the time to share your enthusiasm; it warms my heart almost as much as a bowl of this soup would!

0
Reply
Nicki
Nicki
Posted: 3 months ago

5 stars
Made this with my ten year old daughter and we loved it! Was really easy to throw together and packed with flavor that I love. I had some leftover Cojita cheese that I added on top for a little extra.

1
Reply
Laura
Laura
Posted: 4 months ago

4 stars
We loved this soup! We had to add some seasonings and some extras to add a little more flavor (salt, pepper, chili powder, cumin, minced garlic, green chilis), and we doubled a lot of the ingredients just because, but this will definitely be on the list for future meals!

0
Reply
Lisa Bocchini
Lisa Bocchini
Posted: 6 months ago

5 stars
Delicious and easy to make

0
Reply
ava
ava
Posted: 7 months ago

can you cook this meal in a crock pot?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  ava
Posted: 7 months ago

Yes, there are instructions right in the post here: https://www.jocooks.com/recipes/cheesy-chicken-enchilada-soup/#Slow_Cooker_Option

0
Reply
Teresa
Teresa
Posted: 7 months ago

Delicious! Loved it. Only thing I did was add ancho chili powder and some harissa. Repeat this one.

1
Reply
Heather
Heather
Posted: 9 months ago

5 stars
Wonderful soup for any occasion!

Last edited Posted: 9 months ago by Heather
0
Reply
Erin
Erin
Posted: 9 months ago

5 stars
Delicious! One of my family’s favorites. It’s always a highly requested meal!

0
Reply
Danielle
Danielle
Posted: 9 months ago

5 stars
It was a very good recipe. Made for a family Christmas gathering and everyone asked me for the recipe!

0
Reply
Jennifer Waters
Jennifer Waters
Posted: 9 months ago

5 stars
I have made this a couple of times and it’s delicious. Thank you for sharing

1
Reply
Mel
Mel
Posted: 9 months ago

Hello! Curious if you could make this in the Instapot? We love your instant chicken soup recipe, and hoping to give this a try this week as well. Thank you!

2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mel
Posted: 9 months ago

Hi Mel! Yes, you could. I would probably follow the same step as other soups, and it probably wouldn’t take more than 5 minutes, even if you use raw chicken and not cooked.

2
Reply
Dani C.
Dani C.
Posted: 10 months ago

One of my family’s favorites; especially on a cold night. I always add sharp cheddar cheese, salt and lots of pepper for extra flavor and serve with tortilla chips. It’s always a hit!

1
Reply
Carrie F
Carrie F
Posted: 10 months ago

Great recipe! Mine turned out pink somehow. I accidentally picked up hot enchilada sauce instead of mild, which was a happy mistake because it did wonders for the overall flavor. My husband ate it with crackers and likes it that way.

1
Reply
Adelaid Masters
Adelaid Masters
Posted: 10 months ago

5 stars
We don’t care for the red enchilada sauce, so I used green and half of the cream cheese called for. It was amazing. Absolutely amazing. Thanks so much for this recipe

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Adelaid Masters
Posted: 10 months ago

Glad you enjoyed it!

0
Reply
Michelle
Michelle
Posted: 10 months ago

Hi! Can I cook this ahead of time ( 2 day before serving ) or would that change the taste and texture of the soup?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 10 months ago

It should be fine, just reheat it back on the stovetop.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

a serving of spaghetti bolognese in a white bowl garnished with parsley.
1 hour hr 5 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz