Chicken enchilada soup has always been one of those cozy, comforting bowls that reminds me why I fell in love with cooking in the first place. Back when I first switched to low-carb living, I wanted to recreate my favorite Mexican-inspired comfort meals without losing any of the flavor. This soup became a go-to because it’s rich, creamy, and tastes like a warm enchilada in a bowl but with far less work. Whether you’re craving a weeknight dinner, testing new soup ideas, or looking for a creamy chicken enchilada soup that satisfies everyone at the table, this recipe delivers every time.
Why You’ll Love This Recipe
- Deep, comforting flavor – tastes like your favorite creamy chicken tortilla soup but even richer.
- Simple ingredients – pantry staples like enchilada sauce, broth, and shredded chicken.
- Quick prep – ready in under 30 minutes with minimal chopping.
- Perfect meal prep – reheats beautifully and freezes well.
- Customizable – great for keto, low carb, rice soup variations, and family-friendly tweaks.
- Nutritious & hearty – packed with protein, fiber, and creamy, comforting goodness.
Preparation and Cooking Time
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, rinsed (optional)
- 1 can (15 oz) corn kernels
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- ½ cup heavy cream or 4 oz cream cheese
- 1 cup cooked rice (optional for rice soup version)
- Toppings: shredded cheese, sour cream, cilantro, tortilla strips, lime
Step-by-Step Instructions
- Heat olive oil in a pot over medium heat. Add onions and sauté until soft.
- Add garlic and cook 30 seconds until fragrant.
- Stir in enchilada sauce, diced tomatoes, chicken broth, corn, beans (optional), and spices.
- Add shredded chicken and bring mixture to a simmer.
- Reduce heat and stir in heavy cream or cream cheese to create a creamy chicken enchilada soup texture.
- For rice soup version, stir in cooked rice at the end.
- Taste and adjust seasoning. Simmer 5 more minutes and serve with your favorite toppings.
How to Serve
This chicken enchilada soup shines with colorful toppings. Try shredded cheese, crushed tortilla chips, sliced jalapeños, chopped cilantro, or a spoonful of sour cream. For a lighter option, pair it with a simple green salad or roasted vegetables. If you prefer rice soup variations, serve the soup over steamed rice for extra heartiness. It also pairs beautifully with warm cornbread, low-carb tortillas, or a keto-friendly quesadilla.
Additional Tips
- Make it low carb: skip the beans and rice and add extra chicken or zucchini.
- Make it extra creamy: blend ½ cup of the soup and stir it back in.
- Swap the protein: turkey, rotisserie chicken, or leftover grilled chicken work perfectly.
- Add spice: use fire-roasted tomatoes or add chipotle peppers.
- Thicken naturally: simmer uncovered for a stronger enchilada flavor.
Recipe Variations
- Keto Chicken Enchilada Soup – skip beans and rice, increase chicken, add more cream cheese.
- Creamy Chicken Tortilla Soup Style – add crushed tortilla chips on top and extra cheese.
- Rice Soup Version – stir in 1–2 cups cooked white rice for a heartier bowl.
- Slow Cooker Version – add all ingredients except dairy; cook on LOW 6 hours; stir in cream at the end.
Freezing and Storage
Store leftover chicken enchilada soup in airtight containers:
- Refrigerator: up to 4 days
- Freezer: 2–3 months (freeze without dairy for best texture)
- Reheat: warm on the stovetop over medium heat, stirring in extra broth if needed
This soup is excellent for meal prep portion it into microwave-safe containers and freeze for easy weeknight dinners.
Special Equipment
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | Cooking the soup evenly |
| Wooden spoon | Stirring and preventing scorching |
| Measuring cups & spoons | Accurate seasoning |
| Ladle | Easy serving |
| Airtight containers | Storing leftovers |
FAQs
Can I make this chicken enchilada soup keto-friendly?
Yes! Skip the beans and rice, and add extra chicken, cheese, and veggies.
Can I make this in a slow cooker?
Absolutely. Add everything except the cream; cook LOW 6 hours; stir in cream at the end.
What protein can I use instead of chicken?
Turkey, rotisserie chicken, shrimp, or even tofu all work well.
Can I use green enchilada sauce?
Yes, it makes a tangier, mild green chicken enchilada soup.
How can I thicken the soup naturally?
Blend ½ cup of soup or simmer uncovered for a thicker consistency.
Conclusion
This chicken enchilada soup combines comfort, creaminess, and bold Mexican-inspired flavors in one easy bowl. Whether you’re exploring new soup ideas, looking for the best soup recipes for fall, or craving a creamy chicken enchilada soup that comes together in minutes, this dish is guaranteed to satisfy. It’s cozy, customizable, and perfect for family dinners or meal prep a true weeknight winner.