Chicken Enchilada Soup

Nothing beats a cozy bowl of chicken enchilada soup when you want all those amazing Mexican flavors in one comforting dish! Families absolutely love this hearty soup because it brings together tender chicken, melty cheese, and warming spices in just 45 minutes. Plus, it’s packed with protein and works for so many different dietary needs.

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Additional Time: 15 minutes, Total Time: 45 minutes, Serves: 6 people, Yield: 9 cups.

Nutrition Profile: Bone Health, Nut-Free, Healthy Pregnancy, Healthy Aging, Healthy Immunity, Soy-Free, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 329 Calories, 15g Fat, 23g Carbs, 26g Protein.

Ingredients You’ll Need

Neutral oil: You’ll need 1 tablespoon of canola or avocado oil to get everything started. These oils have a mild flavor that won’t compete with all those delicious Mexican spices.

Onion: One cup of chopped onion gives this soup its savory base. Yellow onions work perfectly here and add such wonderful depth of flavor.

Garlic: Three cloves minced up will make your kitchen smell absolutely amazing. Fresh garlic really makes a difference in this recipe!

Low-sodium chicken broth: You’ll need 5 cups of this liquid gold. Using low-sodium gives you control over the saltiness of your soup.

Diced tomatoes: One 15-ounce can adds that perfect tangy sweetness. Don’t drain them – you want all that flavorful juice!

Diced green chiles: A 4-ounce can brings just the right amount of mild heat. These little gems add so much authentic flavor.

Corn tortillas: Six tortillas chopped up will thicken your soup naturally. This is such a clever trick that makes the soup extra hearty!

Chili powder: Two teaspoons give you that warm, earthy flavor we all love. Make sure yours is fresh for the best taste.

Ground cumin: One teaspoon adds that distinctive smoky note. Cumin is what really makes this taste like enchiladas!

Cooked chicken breast: Two cups shredded makes this soup filling and protein-packed. Rotisserie chicken works great here to save time.

Reduced-fat cream cheese: Four ounces softened creates that rich, creamy texture. Make sure it’s soft so it melts in smoothly.

White Cheddar cheese: Three-quarters cup shredded adds that perfect melty goodness. Sharp white cheddar gives the best flavor!

Cornstarch: Just 1½ teaspoons mixed with the cheese prevents any clumping. This little trick keeps everything silky smooth.

Garnishes: Fresh cilantro, sour cream, and guacamole make this soup feel like a fiesta. Pick your favorites or use them all!

How to Make Chicken Enchilada Soup

Step 1: Heat that tablespoon of oil in a large pot over medium heat. Add your chopped onion and let it cook for about 3 minutes, stirring now and then. You’ll know it’s ready when the onion looks soft and smells amazing.

Step 2: Toss in your minced garlic and cook for just 1 minute, stirring constantly. Don’t let it burn – garlic goes from perfect to bitter really quickly!

Step 3: Now comes the fun part! Add your chicken broth, diced tomatoes, green chiles, chopped tortillas, chili powder, and cumin all at once. Bring everything to a boil, stirring occasionally so nothing sticks.

Step 4: Once it’s boiling, turn the heat down to a gentle simmer. Cover your pot and let it cook for 20 minutes. This gives those tortillas time to break down and thicken everything up beautifully.

Step 5: Stir in your shredded chicken and softened cream cheese. Keep stirring until that cream cheese completely melts and disappears into the soup. Then remove the pot from heat.

Step 6: Here’s the secret to perfect melted cheese! Mix your shredded cheddar with the cornstarch in a small bowl first. Then gradually add this mixture to your soup, stirring constantly until it’s all melted and smooth.

Step 7: Put the pot back on medium heat for just 1 to 2 minutes to heat everything through. Serve it up hot with your favorite garnishes on top!

Easy and Quick Chicken Enchilada Soup Version

Want to make this even faster? You can totally skip the simmering step and just cook everything for 10 minutes instead of 20! Use pre-cooked rotisserie chicken and canned chicken broth to save even more time. The soup won’t be quite as thick, but it’ll still taste incredible and be ready in about 25 minutes total.

Serving Ideas

This soup is pretty much a complete meal all by itself! I love serving it with some crispy tortilla chips on the side for extra crunch. A simple jicama slaw with olive oil and lime juice makes a perfect fresh contrast to all that rich, creamy goodness.

Storage

Store any leftover soup in the fridge for up to 4 days in a covered container. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You might need to add a splash of broth if it gets too thick after chilling.

Substitutions

No cream cheese? You can use the same amount of sour cream instead! Want to make it dairy-free? Try cashew cream or coconut milk in place of the cream cheese and skip the cheddar. Regular flour tortillas work fine if you don’t have corn tortillas on hand.

Pro Tips

• Cheese melting magic: Always mix cheese with cornstarch first to prevent clumping. Remove the pot from heat before adding cheese too!
• Thickness control: If your soup gets too thick, just stir in more broth. Too thin? Let it simmer uncovered for a few extra minutes.
• Make-ahead friendly: This soup actually tastes even better the next day! The flavors have more time to meld together.
• Spice level: Want more heat? Add a diced jalapeño with the onions or use hot green chiles instead of mild.

FAQs

Can I use chicken thighs instead of breast meat?

You bet! Chicken thighs actually work great in this soup and add even more flavor. Just make sure they’re cooked and shredded before adding them in step 5.

Will this soup freeze well?

The soup base freezes fine, but dairy-based soups can sometimes get a bit grainy when thawed. If you want to freeze it, I’d suggest leaving out the cream cheese and adding it fresh when you reheat.

Can I make this in a slow cooker?

Sure! Sauté the onion and garlic first, then add everything except the cheeses to your slow cooker. Cook on low for 4-6 hours, then stir in the cheeses during the last 30 minutes.

What if I can’t find white cheddar?

No worries! Regular yellow cheddar works just fine, or you can try Monterey Jack for a milder flavor. Mexican cheese blends are perfect for this too!

I’d love to hear how your chicken enchilada soup turns out! Did you try any fun garnishes or make any tweaks to the recipe? Drop a comment and let me know – I always love hearing about your cooking adventures!