Creamy Chicken Enchilada Soup

This easy Chicken Enchilada Soup recipe is one of the most creamy and comforting soups you’ll ever make. The soul warming combination of Tex-Mex spices, black beans, and shredded rotisserie chicken makes this creamy chicken soup a hearty meal for a hungry family.

The changing colours of the leaves and that first fall of snow always signals the beginning of soup season. It’s like a little switch that signals my body to begin simmering homemade beef stock and baking loaf after loaf of banana bread. Boy, am I glad I kept all those frozen bananas in the freezer!

Creamy Chicken Enchilada Soup

Need a bowl of comfort? Inspired by our 2023 Mexico trip, this creamy Chicken Enchilada Soup is the perfect start to soup season. It’s a substantial soup and so full of flavour, you’ll be surprised it’s ready in only 45 minutes.

In this easy soup recipe, the key to flavour town is a rotisserie chicken along combined with fresh and canned or premade ingredients. These little ‘shortcuts’ keep the cooking time to a minimum while providing wholesome flavour without additives or preservatives.

Nutritious ingredients like canned black beans and tomatoes combine effortlessly with quality chicken stock and lively spices. While fresh ingredients like garlic, cilantro, avocados, jalapenos, and limes bring the flavour to its full potential.

However, everyone says the CHEESE is what makes this chicken soup next level. The cream cheese melts perfectly into the chicken broth, while the cheddar cheese stays gooey and delicious. To make this recipe for your lactose intolerant friends and family, simply remove their portions before adding the cheese.

This soup is very similar in flavour to the popular chicken tortilla soup, however it contains enchilada sauce, making it even more flavourful! You can still garnish it with fried tortilla strips and if you use corn tortillas, it will be entirely gluten free.

Ingredients for Chicken Enchilada Soup

This soup is creamy with a perfect amount of acidity from the tomatoes. High quality chicken broth and rotisserie chicken add both salt and chicken flavour while the spices and jalapenos add a pleasant warmth.

Though the ingredients list looks long, it all comes together quickly to create one flavourful soup.

• Chili Powder
• Ground Cumin
• Garlic Powder
• Onion Powder
• Ground Cinnamon
• Cayenne Powder
• Butter
• Avocado Oil
• Onion
• Garlic
• Jalapeno Pepper
• Red Enchilada Sauce
• Diced Tomatoes
• Black Beans
• Corn
• Chicken Stock
• Rotisserie Chicken
• Cream Cheese
• Cheddar Cheese

As always, the best flavour comes from fresh spices. Spice mixes like chili powder and ground spices like cumin, garlic, onion, cinnamon and even cayenne powder start to lose flavour as soon as they are opened. I recommend marking spices with opening dates and replacing any unused spices after 1 – 2 years.

A combination of butter and vegetable oil, such as avocado oil is the best way to sauté vegetables like onions, garlic, and jalapeno peppers. Butter provides flavour while oil lowers the smoke point, ensuring the aromatics don’t burn. Replace both with ghee or use straight olive or avocado oil.

Need to cut the spice level down a bit? Replace the diced jalapenos with diced red bell pepper. It also makes a lively and colourful garnish. 

Canned ingredients like diced tomatoes, black beans, corn, and red enchilada sauce are listed for your convenience. You can also use fresh tomatoes, dried and cooked black beans, frozen or fresh whole kernel corn, and your own homemade enchilada sauce in the same quantities listed.

Similarly, feel free to use any quality chicken stock, homemade or store bought. You can also use leftover shredded chicken or cook a few boneless skinless chicken breasts in the soup then remove chicken and shred it before serving. No, Instant Pot or Slow Cooker needed!

Finally, feel free to leave out the cream cheese for a dairy free soup option or to use Monterey Jack Cheese or Mexican Cotija Cheese instead of cheddar cheese.

How to Make Creamy Chicken Enchilada Soup

This simple yet satisfying soup is perfect for weeknight dinner or lunch on a snowy Sunday. It will quickly become one of your family’s most requested soup recipes.

To make it, begin by mixing the chili powder, ground cumin, cinnamon, cayenne powder, garlic and onion powders together in a small bowl and set aside. These are the seasoning ingredients.

Next, remove meat from the rotisserie chicken and use two forks to shred the meat into bite sized pieces. Set aside. NOTE: If using chicken breasts, add them later along with the liquid ingredients.

Heat the butter and avocado oil together in a large soup pot over medium heat. Add the onions and diced jalapeno peppers. Cook aromatics for 4 minutes then add minced garlic and cook for an additional minute. Stir the seasonings and into the onion mixture.

Next add red enchilada sauce, petite diced tomatoes, black beans, corn, 4 cups chicken broth, and shredded rotisserie chicken. Bring the soup to a boil then reduce the heat to low for about 15 minutes. Stir in the softened cream cheese until combined, then stir in shredded cheddar cheese until melted.

Serving Suggestions and Recipe Substitutions

I like to arrange the extra toppings on a board or in bowls so that everyone can add their own soup toppings. Here are a few topping suggestions:

• Fried Tortilla Strips
• Sliced Avocado
• Sliced Jalapenos
• Diced Red Bell Peppers
• Lime Wedges
• Shredded Cheese
• Sour Cream
• Chopped Cilantro

PRO TIP: Replace red enchilada sauce with green enchilada sauce to make a verde version of this creamy enchilada soup. I love how the recipes are so easily interchangeable!

Store any leftovers in an airtight container for up to 3 days in the fridge or in the freezer for 3 months.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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