Name: Cheesy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts or 2 cups cooked rotisserie chicken, shredded; 4 cups chicken broth; 1 can (10 oz) red enchilada sauce; 1 can (14.5 oz) diced tomatoes (with green chiles, if preferred); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen, fresh, or canned); 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp paprika; 4 oz cream cheese; 1 1/2 cups shredded cheddar cheese; Salt and pepper to taste; Optional toppings: tortilla strips, avocado, sour cream, cilantro, jalapeños

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Why You’ll Love This Recipe

Creamy, cheesy, and packed with Mexican-inspired flavor
Quick and easy to prepare, especially with rotisserie or leftover chicken
Hearty enough to serve as a full meal
Great for freezing and reheating
Customizable with your favorite toppings
Family-friendly and perfect for cold-weather comfort food

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or rotisserie chicken, shredded
Chicken broth
Red enchilada sauce
Diced tomatoes (with green chiles, if preferred)
Black beans, drained and rinsed
Corn (frozen, fresh, or canned)
Onion, diced
Garlic, minced
Chili powder
Ground cumin
Paprika
Cream cheese
Shredded cheddar cheese
Salt and pepper to taste
Optional toppings: tortilla strips, avocado, sour cream, cilantro, jalapeños

Directions

In a large pot or Dutch oven, sauté diced onion in a bit of oil over medium heat until softened. Add garlic and cook for another 30 seconds.
Stir in the enchilada sauce, chicken broth, diced tomatoes, black beans, corn, and all seasonings.
Add the chicken (raw or pre-cooked). If using raw chicken breasts, let them cook in the soup and shred once fully cooked.
Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes.
If using raw chicken, remove it once cooked through, shred it, and return it to the pot.
Stir in cream cheese and shredded cheddar cheese until fully melted and smooth.
Let simmer for another 5–10 minutes to thicken slightly.
Serve hot with your favorite toppings.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use green enchilada sauce for a milder flavor
Add rice or quinoa for extra bulk
Use pinto beans instead of black beans
Swap cheddar for Monterey Jack or a Mexican cheese blend
Make it spicy by adding chipotle peppers or diced jalapeños
Make it in the slow cooker or Instant Pot for hands-off cooking

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat on the stovetop over medium-low heat, stirring occasionally
Microwave individual servings for 1–2 minutes, stirring halfway through
Freeze for up to 3 months in airtight containers; thaw overnight in the fridge before reheating

FAQs

Can I make this soup in the crockpot?

Yes, combine all ingredients (except cheese and cream cheese) and cook on low for 6–7 hours or high for 3–4. Stir in cheeses at the end.

Is this soup spicy?

It has a mild kick, but you can control the heat by choosing a mild or hot enchilada sauce and adjusting spices.

Can I use pre-cooked chicken?

Absolutely. Rotisserie or leftover chicken works great and saves time—just stir it in during the last 10 minutes.

What kind of cheese works best?

Cheddar cheese melts well and adds bold flavor, but Monterey Jack or a Mexican blend also work beautifully.

Can I make it dairy-free?

Yes, omit the cheese and cream cheese or use dairy-free alternatives.

How do I thicken the soup?

Let it simmer uncovered for a few extra minutes, or mash some of the beans to add thickness.

Can I add vegetables to this soup?

Yes, bell peppers, zucchini, or spinach make great additions for extra nutrition.

Is this soup freezer-friendly?

Yes, just be aware the texture of the cheese may change slightly when reheated.

What goes well with this soup?

Serve with tortilla chips, cornbread, or a green salad for a complete meal.

Can I use green enchilada sauce instead of red?

Yes, green enchilada sauce offers a different flavor and works just as well.

Conclusion

Cheesy Chicken Enchilada Soup is the ultimate comfort food, combining the bold taste of enchiladas with the heartiness of a creamy, cheesy soup. It’s easy to make, endlessly adaptable, and perfect for feeding a hungry crowd or prepping meals ahead of time. Whether you enjoy it mild or spicy, topped with crunchy tortilla strips or cool avocado, this soup is sure to become a household favorite.