This chicken enchilada soup is a flavorful and comforting meal that's easy to make on a busy weeknight or sick day. It's packed with tender shredded chicken and hearty veggies, and the soup is bursting with vibrant enchilada flavor and creamy melted cheese. It's so delicious and ready in less than an hour!
Table of Contents
My Take On Chicken Enchilada Soup
At home, we're big fans of cheesy, saucy chicken enchiladas. So taking all those delicious elements and putting them into warm and cozy soup form was basically a no-brainer!
This chicken enchilada soup recipe has it all. Succulent shredded chicken, tender black beans, and sweet corn kernels simmered in a tangy tomato soup that's made extra luscious and rich from cream cheese and melted shredded cheddar.
In addition to how tasty this soup is, it's also quickly become one of my go-to recipes for hectic weeknights since it's so easy to put together. In fact, while this is already a filling meal on its own, I'll sometimes prepare my keto tortilla chips while the soup is simmering away to give the soup some added crunch!
By the way, if you love chicken enchiladas as much as we do, you should definitely check out this chicken enchilada casserole recipe too.
Why You'll Love This Recipe
Cooked in one pot. You can feed the whole family and minimize clean-up at the same time since everything is done in one pot.
Full of veggies. This healthy enchilada soup is an easy way to get your little ones and teenagers to eat more vegetables. You can even add in more of the good stuff, like pinto beans or bell peppers.
Makes fantastic leftovers. As incredible as this soup is when it's freshly cooked, it's even tastier the day after, when the flavors have had time to really meld together.
- Chicken breast - I like to use boneless skinless chicken breasts for easy shredding.
- Onion - for a layer of sweet-savory depth.
- Black beans - their creamy texture and nutty flavor are amazing in any Mexican dish.
- Corn kernels - add a vibrant pop of color and sweetness to every bite.
- Butter and olive oil - form a flavorful base for frying the spices and aromatics.
- Chicken broth - brings a savory, brothy quality to the soup.
- Tomato sauce - mimics the tangy flavor of enchilada sauce.
- Celery salt - adds a refreshing celery note that brightens up all the other flavors.
- Salt and pepper - enhance the taste of the soup.
- Paprika - brings more warmth to both the color and flavor of the soup.
- Cheddar cheese - makes it deliciously cheesy and thick.
- Cream cheese - gives a velvety consistency and adds a touch of richness and tang.
How To Make Chicken Enchilada Soup
1. Temper the spices: Add the olive oil and butter to a large pot and heat over medium. Once the butter has melted, add in the diced onion and fry until soft and translucent. Sprinkle in the paprika, celery salt, salt, and pepper, and cook for another minute. You'll want to stir often so the spices don't burn.
2. Simmer the soup: Add in the chicken breast, chicken broth, tomato sauce, drained black beans, and drained corn kernels. Bring the soup to a boil, then reduce the heat to medium. Put a lid on the pot and simmer covered for 30 minutes.
3. Shred the chicken: As soon as the time is up, take out the cooked chicken breast and transfer it to a cutting board. Shred the meat with two forks, then place the chicken back into the pot.
4. Add the cheese: Stir the cream cheese into the warm soup until it's melted and well combined. Simmer the soup for another 5 minutes, then take the soup off the heat and mix in the shredded cheese. Taste and adjust the seasoning if needed, then serve warm and enjoy!
What Can I Serve With This Soup?
This hearty chicken enchilada soup is a meal all in one, but it also pairs well with plenty of side dishes! Serve it with some crunchy tortilla strips, keto biscuits, or keto cornbread for dipping in the soup. For a healthy meal, you can serve it with this sauteed broccoli or broccoli cauliflower salad.
My Pro Tips To Make The Best Recipe
- Add a few splashes of your favorite hot sauce to the soup toward the end of cooking if you want it to be spicy.
- In a pinch, sour cream makes a good substitution for the cream cheese. As for the cheddar cheese, shredded colby or colby jack would be great alternatives.
- You can also use chicken thighs or leftover rotisserie chicken for the meat. Instead of cooking the rotisserie chicken in the soup, just shred it and add it in at the last 5 minutes to warm it up.
- Make a double batch so you have extras to enjoy throughout the week. As I mentioned, this creamy chicken enchilada soup tastes even better the next day!
My Recommendations For Storing and Reheating Leftovers
In the fridge: Cool the soup to room temperature, then transfer everything to an airtight container and refrigerate for 4 days.
In the freezer: Store the cooled soup in a freezer-safe airtight container and keep it in the freezer for up to 3 months.
Reheating: My favorite way to reheat the soup is on the stove. Just transfer the leftovers to a pot, cook it over medium heat, and stir occasionally until it's warmed through. Alternatively, you can microwave it in 30-second intervals, stirring in between to evenly heat up the soup.
More Delicious Soup Recipes To Try Next
- Buffalo chicken soup
- Crustless chicken pot pie
- Turkey noodle soup
- Cowboy soup
- Broccoli cheese soup
- Cream of mushroom soup
- 1 large chicken breast
- 1 small onion, diced
- 1 can black beans, drained
- 1 can corn kernel, drained
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cup chicken broth
- 2 cups tomato sauce
- 1 teaspoon celery salt
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese
- Heat olive oil and butter in a large pot over medium heat. Fry the onion until soft, and then add spices. Stir and cook for 1 minute.
- Add the chicken breast, chicken broth, tomato sauce, black beans, and corn.
- Bring the soup to a simmer, then cook on medium heat with a lid for 30 minutes.
- Remove the chicken breast and shred the meat with two forks.
- Return the shredded meat and stir in the cream cheese until melted into the soup. Cook until the chicken is heated through for about 5 minutes.
- Remove the soup from the heat, and add shredded cheddar cheese.
- Taste and add any seasoning if needed, then serve. Store in an airtight container and refrigerate for 3 days or freeze for 3 months.
Nutrition Information:Serving Size: 1 cup
Amount Per Serving: Calories: 388Total Fat: 26.4gSaturated Fat: 14.4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 86mgSodium: 1706mgCarbohydrates: 18.5gFiber: 4.6gSugar: 5.5gProtein: 21.2g