This creamy, hearty Chicken Enchilada Soup is a quick weeknight dinner loaded with layers of flavor. Also each bowl has 24 grams of protein, which is more than the carbs it contains!
Other soup season favorites include this healthy chicken tortilla soup and Instant Pot chicken tortilla soup.
I decided to make this chicken enchilada soup naturally creamy this time.
Now, I do love making soups and stews creamy with a little bit of cream cheese or cream and Greek yogurt, a great example would be my healthy white chicken chili and marry me chicken soup. But this time, I just pureed the broth with the veggies!
From there, it’s totally up to you how you want to make it creamy. It’s very easy to do up to your personal taste!
Why You’ll Love This Recipe
- One pot meal: All ingredients are sauteed and cooked right in the same pot.
- Highly customizable: Make it as mild or spicy as you want, switch up the beans and veggies, and load on your favorite toppings.
- As much protein as carbs: Each bowl serves up 24 grams of protein and 23 grams of complex carbohydrates.
- Delicious: This soup has all the bold enchilada flavors. And it’s gluten free too!
Ingredients for Chicken Enchilada Soup
All the classic enchilada ingredients come together for spoonful after spoonful of chunky, flavorful comfort.
- Chicken: You’ll need 3 large boneless skinless chicken breasts. You can also use leftover shredded chicken or stir in some rotisserie chicken.
- Jalapeno: Seeded and diced. Taking out the seeds helps reduce the heat while still keeping that delicious jalapeno flavor.
- Onion: You can use any type you have on hand, yellow, white, or red onion.
- Garlic cloves: Use freshly minced garlic for the best flavor.
- Chicken broth: I recommend using low sodium chicken broth and adding salt to taste later on.
- Diced tomatoes: Grab a 28 ounces can of low sodium or no salt diced tomatoes.
- Enchilada sauce: Choose your favorite jar of enchilada sauce.
- Corn: You can use either frozen corn or canned corn, just make sure to drain it first.
- Black beans: Rinse and drain two 14 ounces cans of low sodium black beans.
- Spices: Salt and pepper to taste.
- Oil: Olive oil or avocado oil for sauteing.
- Garnish: I finished off our pot with cheddar cheese, Greek yogurt, avocado, cilantro, and red onion on top.
- Cream cheese (optional): If you’d like your soup to be creamier, just stir in some cubed cream cheese near the end.
How to Make Creamy Enchilada Chicken Soup
I like to use this large non-stick pot or Dutch oven. Below we also go over how to make creamy chicken enchilada soup in Instant Pot or slow cooker.
First, we brown the chicken to boost its flavor. Next, we saute the veggies, which pack in lots of taste without needing many spices. Finally, we cook everything together.
- Brown the chicken: Heat a large pot over medium-high heat and add 1/2 tablespoon of oil. Cook the chicken breasts for 3-4 minutes, seasoning with salt and pepper, until browned on both sides. Then, remove them and set them on a large plate.
- Saute the veggies: Add the remaining oil to the pot, then toss in the jalapeno, onion, and garlic. Cook for about 3 minutes, stirring occasionally.
- Combine and simmer: Pour in the chicken broth, diced tomatoes, enchilada sauce, some pepper, and the cooked chicken. Stir everything together, cover, and bring it to a boil. Then reduce heat to low and let it simmer for 20 minutes.
- Blend: Take the chicken out and use an immersion blender to puree the soup.
- Shred chicken and finish the soup: Shred the chicken, then add it back in along with corn and black beans. If you want it creamier, add the cream cheese now. Mix it all together and let it sit for 5 minutes to let the flavors develop.
Recipe Tip
You can add toppings directly to the pot or individual bowls when serving. For a creamier soup, add cheese, Greek yogurt, and avocado to your taste.
Tips for Best Results
Here are my top tips to keep in mind while making this chicken enchilada soup recipe.
- Use enchilada sauce you like: Whether you like it mild, medium, or hot, choose a brand that excites your taste buds.
- Use low sodium quality canned goods: It helps you keep the salt content in your soup in check. They still offer excellent flavor and nutrients without overpowering your dish with salt, giving you the freedom to season it to your liking.
- For more heat kick: Leave seeds in jalapeno.
- Make it more creamy, if you wish: So easy with cream cheese! I would add Greek yogurt to individual bowls though to prevent it from curdling.
- Other ingredients to add: Add more spices if you wish like ground cumin, chili powder or dried oregano. You can also add canned green chilies and use Rotel tomatoes in place of diced tomatoes.
Toppings Ideas
Make your bowl extra creamy and flavorful! I love adding fresh toppings like cilantro, avocado, and red onion right to the bowls before serving so they are fresh.
Here are a few more topping ideas to consider:
- Shredded cheese
- Sour cream
- Fresh lime wedges
- Crushed tortilla chips
- Green onion
How to Store and Reheat
Store: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Transfer cooled soup to an airtight container, leaving some space for expansion, and freeze for up to 3 months.
Reheat: Simmer the desired amount on low heat with the lid on.
FAQs
Yes. Sear the chicken, then pressure cook for 10 minutes, allow Instant Pot to natural release for 10 minutes, then quick release. Remove and shred the chicken, puree the soup, and add corn, beans, shredded chicken, and optional cream cheese.
Saute the veggies in a large skillet. Add them to your crockpot and slow cook with the chicken, broth, and tomatoes on Low for 3-4 hours or on High for 2 hours. Shred the chicken, puree the soup, then add the shredded chicken back in along with the corn and beans.
More Enchilada Recipes to Try
More Soup Recipes to Try
Creamy Chicken Enchilada Soup
Equipment
Ingredients
- 3 large boneless skinless chicken breasts
- 1 jalapeño seeded and diced
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 3 cups chicken broth low sodium
- 28 ounces can diced tomatoes low sodium
- 8 ounces jar enchilada sauce
- 2 cups corn
- 2 x 14 ounces cans low sodium black beans rinsed & drained
- 1/2 teaspoon salt divided
- 1/2 teaspoon ground black pepper
- 1 tablespoon oil divided
- Cheddar cheese, Greek yogurt, avocado, cilantro and red onion for garnish
- 4 ounces cream cheese cubed (optional)
Instructions
- Preheat large pot on medium-high heat and add 1/2 tablespoon oil. Add chicken breasts, sprinkle with salt and pepper and saute for 3-4 minutes or until browned on each side. Remove onto a large plate.
- Add remaining 1/2 tablespoon oil and add jalapeno, onion and garlic. Saute for 3 minutes, stirring occasionally.
- Add chicken broth, diced tomatoes, enchilada sauce, remaining 1/4 teaspoon pepper and previously cooked chicken. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
- Remove chicken on to a plate and shred with 2 forks. Puree the soup with an immersion blender and add back the shredded chicken, corn and black beans. If you want soup more creamy, now is the time to add cream cheese. Stir and let sit for 5 minutes to allow flavors develop.
- You can add toppings to the pot and individual bowls, or just when you serve. Make soup more creamy in your bowl by adding cheese, Greek yogurt and avocado to taste. Serve with tortilla chips!
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
