5 from 1 vote

Chicken Enchilada Soup

This simple and creamy Chicken Enchilada Soup, ready in under 30 minutes, is a Tex-Mex delight. Loaded with tender chicken, beans, corn, cheese, and spices, this thick and cheesy soup is the best weeknight dinner for filling and satisfying your appetite.

Chicken Enchilada Soup in a pot with a ladle.

If you love creative dinners, it is time to celebrate. This chicken enchilada soup is a game-changer regarding comfort food, creativity, and family meal times. Combining tender chicken, black beans, and sweet corn, this recipe provides a rich and comforting flavor with a delightful Tex-Mex twist. This delicious soup recipe is the perfect twist on a classic that the whole family will enjoy. 

One of the best parts of this recipe is that it is so easy to make. Using only a few simple ingredients and adding your favorite toppings makes this dish a fantastic family meal for every night of the week. Whether you are entertaining, looking for a healthy recipe perfect for meal prep, or want a comforting meal, this recipe delivers amazing flavor without too much fuss. It is sure to become a family favorite. 

recipe binder image

Why You’ll Love Chicken Enchilada Soup

  • Easy to Make: With a short prep time and minimal cooking steps, this recipe is perfect for busy weeknights. This easy chicken enchilada soup is the perfect choice for a delicious meal without spending hours in the kitchen. 
  • Customizable Toppings: The optional toppings, such as tortilla strips, shredded cheese, sour cream, avocado, lime wedges, and cilantro, tailor the soup to your preferences. This flexibility lets you create your perfect bowl every time. 
  • Hearty and Filling: Packed with protein from the chicken and black beans, this soup will keep you full and satisfied. It’s a complete meal in a bowl, perfect for lunches and dinners. 
  • Comforting and Warm: The creamy texture, combined with the spicy kick from the Rotel and enchilada sauce, makes this soup a comforting choice, especially on cooler days or when craving something cozy. If you are looking for something comforting, this soup is sure to impress.
  • Family-Friendly: This amazing soup is perfect for the entire family. Children and adults alike will enjoy the familiar flavors of this comforting meal. 
  • Quick Weeknight Meal: The short cooking time makes this recipe a go-to option for a quick and satisfying weeknight dinner. It’s a fantastic way to enjoy a homemade meal without too much effort, especially on nights dealing with work, extracurriculars, and more.


The full printable recipe card with measurements and instructions is found at the bottom of the post.

  • Shredded cooked Chicken 
  • Black beans
  • Frozen corn
  • Canned enchilada sauce
  • Chicken broth
  • Mexican Velveeta
  • Cream cheese
Ingredients to make Chicken Enchilada Soup.

How to Make Chicken Enchilada Soup

  • Step One: In a large saucepan or stock pot, stir together the shredded chicken, black beans, corn, Rotel, enchilada sauce, and chicken broth until combined.
  • Step Two: Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
  • Step Three: Once boiling, cook for 10 minutes or until everything is heated. Be sure to stir occasionally so nothing sticks to the bottom of the pan.
Steps to make chicken enchilada soup.
  • Step Four: Reduce the heat to low and stir in the cubed Velveeta and cream cheese.
  • Step Five: Stir and simmer until both cheeses are melted, and the soup is thick and creamy, about 5 minutes.
  • Step Six: Serve hot with your choice of toppings.
Steps to make chicken enchiilada soup.

Equipment Needed

Get our FREE

    We respect your privacy. Unsubscribe at anytime.

    This post contains affiliate links.

    What to Serve with Chicken Enchilada Soup

    Choose your favorite side dish to serve with this comforting soup. 

    Variations and Substitutions

    •  Protein Variations: You can use other protein options than chicken. Try using shredded turkey, ground beef, or even steak. If you want a plant-based option, substitute the chicken with tempeh or tofu.  
    • Bean Variations: Several different types of beans can be used in this recipe. You can use kidney, pinto, or navy beans instead of black beans. You can even choose to use a bean medley in this soup to add a variety of textures and flavors. 
    • Veggie Add-ins: Add some more nutrients and flavors to this soup by experimenting with different vegetables. Add in diced bell peppers, spinach, or even zucchini.  
    • Cheese Alternatives: You can use cheddar, Monterey Jack, or a blend of your favorite cheeses instead of Mexican Velveeta in this soup. Consider using dairy-free cheese as a lactose-free option if necessary. 
    • Cream Cheese Substitutions: Instead of cream cheese, you can use Greek yogurt or coconut milk to achieve a creamy texture while adding a unique flavor profile.
    • Topping Variations: Customize the toppings to your liking. For an added kick, try sliced green onions, diced red onion, sliced jalapenos, or crushed red pepper flakes.
    • Homemade Enchilada Sauce: Make your enchilada sauce using a blend of tomato sauce, chili powder, cumin, garlic powder, and other seasonings for a more personalized flavor. Making your own enchilada sauce allows you better control of the ingredients. 
    • Spice Level: Adjust the level of spiciness by using mild or hot Rotel. You can also add more or less jalapenos, use green chiles, or add hot sauce to your taste. This soup is entirely customizable when it comes to spice preferences. 
    • Grilled or Roasted Chicken: For added depth of flavor, use grilled or roasted chicken instead of plain shredded chicken. You can even use store-bought rotisserie chicken in this recipe. 
    • Slow Cooker Version: Combine all the ingredients (except cheese and cream cheese) in a slow cooker and cook on low for 4-6 hours. Stir in the cheeses just before serving.
    A ladle with chicken enchilada soup.

    Storage Instructions

    The chances of you having leftovers of this soup are slim, but if you are meal-prepping, it does store well. Once the soup has cooled to room temperature, transfer it to an airtight container. It can be refrigerated for 3-4 days. When reheating, gently warm it on the stovetop or microwave until thoroughly heated. If the soup appears overly thick after being refrigerated, add a small amount of water or chicken broth to achieve your preferred consistency.

    Can I Freeze?

    No. It is not recommended to freeze this creamy chicken enchilada soup recipe. The cheese will not hold up well, especially after thawing. 

    Recipe Tips and Tricks

    • Prep Ahead: Cook and shred the chicken in advance to save time. You can also chop vegetables and measure out ingredients before you start cooking. Preparing everything will make this dinner even quicker and easier to serve. 
    • Layer Flavors: For deeper flavor, sauté the onions and garlic in the pot before adding other ingredients. This will help develop a rich base for the soup, full of flavor. 
    • Taste as You Go: Taste and adjust the seasoning. You might want to add a pinch of salt or a dash of additional spices to enhance the flavor.
    • Cheese Melting: To prevent the cheese from sticking to the bottom of the pot, you want to start with your pot over low heat. Stir frequently to avoid it burning to the bottom. 
    • Add Texture: If you prefer a chunkier soup, add some shredded chicken, beans, and corn before blending the rest. Stir these reserved ingredients back into the soup after blending.
    • Thicken the Soup: If you like a thicker soup, mash some beans with a fork or blend a portion before adding the cheese to create a thicker base.
    • Get Creative: Experiment with garnishes to add visual appeal and flavor. For instance, try a drizzle of sriracha, a sprinkle of cotija cheese, or a dollop of chipotle mayo.
    • Consider Presentation: Consider serving the soup in individual bread bowls or with a side of warm tortillas for a fun and interactive dining experience.

    Crockpot Instructions

    • Step One: In your slow cooker, combine the shredded chicken, black beans, corn, Rotel, enchilada sauce, and chicken broth.
    • Step Two: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until the flavors meld together and everything is heated.
    • Step Three: About 30 minutes before serving, add the cubed Mexican Velveeta and cream cheese to the slow cooker. Stir gently to combine.
    • Step Four: Continue cooking on low for 30 minutes, stirring occasionally, until the cheeses are melted and the soup is thick and creamy.
    • Step Five: Serve hot with your choice of toppings, such as tortilla strips, shredded cheese, sour cream, chopped avocado, lime wedges, and chopped cilantro.
    • Step Six: Allow any leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
    A bowl of chicken enchilada soup.

    How to Cook the Chicken

    • Step One: Season the chicken with salt, pepper, and other desired seasonings, such as garlic powder, cumin, or chili powder.
    • Step Two: Heat a skillet or pan over medium-high heat. Add a drizzle of olive oil or cooking spray to prevent sticking.
    • Step Three: Place the seasoned chicken in the skillet and cook for 6-8 minutes per side until the chicken is cooked and no longer pink in the center. The internal temperature of the chicken should reach 165°F (75°C).
    • Step Four: Once cooked, remove the chicken from the skillet and let it rest for a few minutes to retain its juices.
    • Step Five: Shred the cooked chicken into bite-sized pieces using two forks. You can also use a knife to chop the chicken if you prefer smaller pieces finely.
    • Step Six: Your shredded chicken is ready for use in the chicken enchilada soup recipe. Follow the remaining steps of the recipe to combine the shredded chicken with the black beans, corn, Rotel, enchilada sauce, chicken broth, and cheese.

    What Kind of Chicken to Use

    • Boneless skinless chicken breasts
    • Skinless chicken thighs 
    • Store-bought rotisserie chicken

    How to Fix a Too Thick Soup

    If your easy enchilada soup recipe has become too thick, you will want to dilute it a bit. The best way to fix your soup if it is too thick is by adding more chicken broth or water. Add a little, stirring until your soup has reached the desired consistency. 

    Can I Make Spicier?

    You can certainly do that if you want your cheesy chicken enchilada soup to have a spicier flavor profile. Consider adding a few spicy elements to elevate the heat level of your soup. Add hot peppers, red pepper flakes, cayenne pepper, green chilies, hot sauce, chili powder, or spicy enchilada sauce. 

    A bowl of chicken enchilada soup.

    How to Thicken

    If this easy soup is not thick enough, you can easily thicken it using a cornstarch slurry. Simply mix cornstarch with cold water or chicken broth. Slowly pour the slurry into the simmering soup while stirring continuously. Allow the soup to cook for a few more minutes to thicken. Remember that some cornstarch goes a long way, so start with a small amount and add more if needed.

    Can I Make Ahead?

    The best part of this easy recipe is that it can be made ahead of time for meal prep. It makes a great lunch or dinner on a busy day. Simply make your soup and allow it to cool before transferring it to an airtight container and storing it in the refrigerator. 


    • Tortilla strips
    • Shredded cheese
    • Dollop of sour cream or Greek yogurt
    • Avocado
    • Lime wedges
    • Chopped fresh cilantro
    • Chopped green onions
    • Sliced jalapenos
    • Crumbled cotija cheese
    • Crushed red pepper flakes
    • Salsa or pico de gallo
    • Hot sauce
    • Crumbled tortilla chips
    • Radish slices
    • Creme fraiche
    • Chopped red onions
    • Toasted pumpkin seeds (pepitas)
    • Microgreens or baby spinach

    Chicken Soup Recipes

    A bowl of chicken enchilada soup.


    Does this recipe take a long time to make? 

    No. It only takes about 5 minutes of prep time and 20 minutes of cook time. In about 25 minutes, you will enjoy a delicious soup with your family. 

    How many servings does this Chicken Enchilada Soup recipe make?

    This recipe makes approximately 5-6 servings of soup. The recipe can easily be doubled to make more if you feed a crowd or plan on leftovers for meal prep.  

    Soup Recipes

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    5 from 1 vote

    Chicken Enchilada Soup

    Created by Stacie Vaughan
    Servings 6
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    This simple and creamy Chicken Enchilada Soup, ready in under 30 minutes, is a Tex-Mex delight. Loaded with tender chicken, beans, corn, cheese, and spices, this thick and cheesy soup is the best weeknight dinner for filling and satisfying your appetite.


    • 2 ½ cups cooked, shredded chicken
    • 1 can black beans 15oz can, drained
    • 1 cup frozen corn
    • 1 can Rotel 10oz can, undrained
    • 1 can enchilada sauce 10oz can
    • 2 cups chicken broth
    • 1 package Mexican velveeta 8oz package, cut into cubes
    • ½ package cream cheese 8oz package, cut into cubes

    Optional Toppings

    • tortilla strips
    • shredded cheese
    • sour cream
    • chopped avocado
    • lime wedges
    • chopped cilantro


    • In a Dutch oven or large saucepan, stir together the chicken, black beans, corn, Rotel, enchilada sauce and chicken broth until combined.
    • Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
    • Once boiling, continue cooking for 10 minutes or until everything is heated through. Stir occasionally.
    • Reduce the heat to low and stir in the Velveeta and cream cheese.
    • Continue to stir and simmer until both cheese are melted and the soup is thick and creamy, about 5 minutes.
    • Serve hot with your choice of toppings.


    Calories: 266kcal | Carbohydrates: 21g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 56mg | Sodium: 395mg | Potassium: 486mg | Fiber: 5g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Soup
    Cuisine American
    Keyword chicken, enchilada soup, soup

    Did you make this recipe?

    I’d love to see it! Make sure to share it on your favorite social platform.

    Want Even More Recipes?

    Join Moms Best Recipes to find more delicious family recipes.

    The Best of Simply Stacie ebook cover.

    free ebook!

    The Best of Simply Stacie

    When you subscribe to the newsletter for the latest updates!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    Similar Posts