Imagine snuggling up with a big, steaming bowl of Cheesy Chicken Enchilada Soup—rich, velvety, and brimming with those crave-worthy Tex-Mex flavors you love. What makes this soup irresistible is its cozy blend of tender chicken, beans, corn, and vibrant spices, all swirled together in the dreamiest, cheese-laden broth. Whether you’re craving weeknight comfort or looking to impress a crowd, this one-pot wonder delivers flavor and satisfaction with every spoonful. Trust me, it’s the kind of recipe you’ll want to share with friends—and make on repeat!

Cheesy Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

Cheesy Chicken Enchilada Soup comes together with simple, pantry-friendly ingredients, yet each one is essential in building that signature creamy, zesty, and colorful profile. With a handful of staples plus a couple of fresh elements, you can have this soup simmering away in no time, filling your kitchen with irresistible aroma.

Olive oil: Gives the soup a flavorful base and helps the onions cook evenly for a mellow, sweet foundation.
Yellow onion: Adds a subtle sweetness and depth to every bite; dice it fine for a smoother texture.
Garlic: Brings warmth and aroma, amping up that classic enchilada flavor.
Boneless skinless chicken breasts or thighs: Use your favorite—both create juicy, tender bites that carry the flavors beautifully.
Ground cumin: Essential for that earthy, slightly smoky undertone synonymous with enchiladas.
Chili powder: Infuses gentle heat and vibrant color into the soup.
Smoked paprika: Offers a touch of smokiness for irresistible depth.
Chicken broth: Forms the hearty, flavorful base that ties all the elements together.
Red enchilada sauce: Delivers bold, zesty, and tangy flavor for genuine enchilada vibes.
Diced tomatoes: Add a pop of juiciness, color, and freshness.
Black beans: Make the soup hearty and deeply satisfying—don’t forget to drain and rinse!
Frozen corn: Lends a pop of sweetness and sunshine, plus a lovely bite.
Shredded cheddar cheese: Melts into the broth for bright, classic cheesy flavor.
Shredded Monterey Jack cheese: Brings extra creaminess and a mild, buttery finish.
Heavy cream or half-and-half: Swirls everything together for that luscious, rich texture.
Salt and black pepper: Balance and lift all the flavors; season to your liking.
Chopped fresh cilantro: For garnish, a fresh and colorful finishing touch.
Tortilla strips or crushed tortilla chips: Essential for topping—add a satisfying crunch!

How to Make Cheesy Chicken Enchilada Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. When it shimmers, toss in your diced onion and sauté for about 4 to 5 minutes, until they’re soft and fragrant. Stir in the minced garlic and let it cook just until you catch that irresistible aroma—about a minute. This step builds your flavor base, so let those onions slowly mellow and grow sweet.

Step 2: Brown the Chicken with Spices

Add your diced chicken pieces to the pot along with the cumin, chili powder, and smoked paprika. Sauté everything together for about 5 minutes, letting the chicken brown slightly and soak up all those bold spices. Already, your kitchen will be smelling like heaven!

Step 3: Build the Broth

Pour in the chicken broth, red enchilada sauce, diced tomatoes, black beans, and corn. Give everything a good stir, making sure nothing is stuck to the bottom of the pot. Bring the mixture up to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 to 20 minutes. This is where all the flavors fuse together and the chicken becomes even more tender.

Step 4: Make It Cheesy and Creamy

Lower the heat and slowly stir in the shredded cheddar cheese, Monterey Jack cheese, and heavy cream (or half-and-half). Mix until the cheeses are completely melted and the soup is silky and creamy. Give it a taste and season with salt and black pepper as needed. The transformation from a simple soup into Cheesy Chicken Enchilada Soup magic happens right here!

Step 5: Serve with Toppings

Ladle the soup into bowls while it’s piping hot. Sprinkle over plenty of chopped fresh cilantro and top with tortilla strips or crushed tortilla chips for that unbeatable crunch. Each bowl will look as vibrant and inviting as it tastes!

How to Serve Cheesy Chicken Enchilada Soup

Garnishes

Don’t hold back on the garnishes—the right toppings take this Cheesy Chicken Enchilada Soup to the next level! I love a big handful of chopped cilantro, a scatter of sliced green onions, maybe even a dollop of sour cream or a little diced avocado for cool, creamy balance. And of course, tortilla strips or crushed tortilla chips are a must for that signature crunch with every bite.

Side Dishes

While a bowl of this soup can absolutely stand on its own, it’s even more exciting when paired with the right sides. Buttery cornbread, a simple green salad with lime vinaigrette, or even a pile of cheese quesadillas make perfect partners. Looking for something lighter? Try serving with crisp jicama sticks or sliced cucumbers for a fresh, crunchy contrast.

Creative Ways to Present

For a fun and festive twist, serve Cheesy Chicken Enchilada Soup in small bread bowls or even ramekins for party appetizers. Create a toppings bar so guests can customize their own bowls with everything from extra shredded cheese to sliced jalapeños and hot sauce. You can also pour the soup over a bed of rice for a heartier, almost casserole-like experience.

Make Ahead and Storage

Storing Leftovers

One of my favorite things about Cheesy Chicken Enchilada Soup is how well it keeps! Allow the soup to cool to room temperature, then transfer it to an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen and get even tastier overnight, so don’t be surprised if the leftovers disappear even faster than the first round.

Freezing

If you’re thinking ahead, this soup freezes beautifully—just cool it completely first. Portion it into freezer-safe containers (leave a little room at the top since liquid expands when frozen) and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best texture. Avoid freezing with added tortilla strips or garnishes, as they’re best added fresh.

Reheating

To reheat Cheesy Chicken Enchilada Soup, pour the desired amount into a pot and warm over medium heat until hot, stirring frequently. If reheating from frozen, thaw in the refrigerator first (or use a microwave on the defrost setting). You might want to add a splash of broth or cream if the soup has thickened up, and don’t forget to toss on those fresh toppings once it’s hot and ready to serve!

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! If you have leftover rotisserie chicken or any cooked, shredded chicken on hand, simply add it after the simmering step—right before adding the cheeses and cream. This will save time and still infuse plenty of delicious flavor.

Is it possible to make this soup spicier?

Yes! To dial up the heat, add a diced jalapeño (with or without seeds, depending on your spice preference) along with the onions. You can also stir in a little hot sauce or cayenne when seasoning at the end.

Can I make Cheesy Chicken Enchilada Soup in a slow cooker?

You sure can! Sauté the onion and garlic as directed, then transfer to your slow cooker along with the remaining ingredients (except the cheeses and cream). Cook on low for 4 to 5 hours, then stir in the cheeses and cream at the end until melted and creamy.

How do I make this soup gluten-free?

Great question! The soup itself is naturally gluten-free but always double-check that your enchilada sauce, chicken broth, and tortilla chips are labeled gluten-free, as some brands add wheat-based thickeners.

Can I swap in different beans or veggies?

Definitely! Feel free to use pinto beans, kidney beans, or even chickpeas for a new spin. You can also add diced bell peppers, zucchini, or spinach if you want to pack in extra veggies.

Final Thoughts

There’s just something special about a homemade pot of Cheesy Chicken Enchilada Soup—every bit as satisfying as the coziest comfort food, but with the bold, punchy attitude of your favorite enchiladas. I hope you’ll give this recipe a try soon, and don’t forget to share it with everyone who could use a little warmth (and a lot of deliciousness) in their day!

Cheesy Chicken Enchilada Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cheesy Chicken Enchilada Soup is the ultimate comfort food with a Mexican flair. Creamy, cheesy, and packed with flavor, it’s a hearty soup that will warm you up from the inside out.

Ingredients

Scale

Soup Base:

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 pound boneless skinless chicken breasts or thighs, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika

Soup Ingredients:

4 cups chicken broth
1 can (10 ounces) red enchilada sauce
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup heavy cream or half-and-half
Salt and black pepper to taste
Chopped fresh cilantro for garnish
Tortilla strips or crushed tortilla chips for serving

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Instructions

Sauté Onion and Garlic: Heat olive oil in a large pot, sauté onion until softened, then add garlic and cook until fragrant.
Cook Chicken and Spices: Add chicken, cumin, chili powder, and smoked paprika; cook until chicken is browned.
Add Soup Base: Pour in chicken broth, enchilada sauce, tomatoes, black beans, and corn. Simmer until chicken is cooked through.
Finish Soup: Stir in cheeses and cream until melted and creamy. Season with salt and pepper.
Serve: Ladle into bowls, garnish with cilantro and tortilla strips or chips. Serve hot.