Creamy Chicken Enchilada Soup Recipe for Cozy Weeknight Dinners

This comforting Chicken Enchilada Soup recipe is an ideal way to use leftover chicken or turkey and turn it into a satisfying weeknight meal your family will enjoy.

Warm, flavorful soups are perfect for cooler evenings. This recipe blends the bold, savory flavors of enchiladas with a rich chicken broth base for a smooth, cheesy soup that’s easy to make and loaded with Tex‑Mex taste. Use rotisserie chicken, leftover roasted or smoked poultry, or shredded cooked chicken breasts or thighs to keep it fast and simple.

What Is Chicken Enchilada Soup?

Chicken enchilada soup is a thick, savory soup inspired by classic enchiladas. It typically combines cooked shredded chicken with tomatoes, chicken broth, beans, corn, and warm spices like cumin and chili powder. The mixture is blended into a creamy base and finished with fresh lime, shredded cheese, and cilantro. It delivers the familiar enchilada flavors in an easy, one‑pot format that’s ideal for busy nights.

How to Make Cheesy Chicken Enchilada Soup

1. Heat a large pot or Dutch oven over medium heat and add 1 tbsp olive oil.
2. Add diced onion, sliced celery, sliced carrots, diced red bell pepper, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
3. Stir in 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp dried oregano.
4. Add 1/4 cup tomato paste and cook briefly, about 1 minute, to concentrate the flavor.
5. Pour in a 14.5 oz can of diced tomatoes and 4 cups chicken broth. Bring to a gentle boil, reduce heat, and simmer for 10 minutes.
6. Remove the pot from heat and use an immersion blender to puree the mixture until smooth and creamy.
7. Return the pot to the stove and add 2 cups shredded cooked chicken, a 14.5 oz can of red kidney beans (drained and rinsed), and 1 1/2 cups frozen corn. Stir and heat for about 3 minutes.
8. Add a squeeze of fresh lime juice and season with salt and pepper to taste.
9. Serve bowls topped with shredded cheddar, sliced jalapeños, and minced cilantro. Crushed tortilla chips or tortilla strips add crunch if desired.

This low-effort dish turns leftover poultry into a delicious, family‑friendly soup. Whether you’re short on time or aiming to reduce food waste, this creamy Chicken Enchilada Soup is quick to prepare and full of comforting flavor.

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Chicken Enchilada Soup

Prep: 10 minutes mins

Cook: 20 minutes mins

Servings: 6

A hearty, cheesy enchilada‑inspired soup that comes together in about 20 minutes—perfect for using up leftover chicken.

Ingredients

For the enchilada soup

• 1 tbsp olive oil
• 1 onion diced
• 3 celery sticks sliced
• 2 carrots sliced
• 1 red bell pepper diced
• 3 garlic cloves minced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1/4 cup tomato paste
• 1 14.5 can diced tomatoes
• 4 cups chicken broth
• 1 14.5 can red kidney beans
• 1 1/2 cups frozen corn
• 2 cups cooked chicken shredded, or leftover turkey
• 1 lime
• salt and pepper

For Garnish

• 1 cup cheddar cheese
• Jalapeños sliced for topping
• Cilantro freshly minced

Instructions

• Heat a large pot or Dutch oven over medium heat and add 1 tbsp olive oil.
• Once the oil is hot, add 1 diced onion, 3 sliced celery sticks, 2 sliced carrots, 1 diced red bell pepper, and 3 minced garlic cloves.
• Sauté for 4–5 minutes until tender.
• Add 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp dried oregano, stirring to combine.
• Stir in 1/4 cup tomato paste and cook 1 minute, then add a 14.5 oz can diced tomatoes and 4 cups chicken broth.
• Bring to a gentle boil, then reduce heat and simmer 10 minutes.
• Remove from heat and blend with an immersion blender until smooth.
• Return to the heat and add 2 cups shredded cooked chicken, a 14.5 oz can red kidney beans (drained), and 1 1/2 cups frozen corn. Stir and cook 3 minutes.
• Finish with juice from 1 lime and salt and pepper to taste. Serve topped with 1 cup shredded cheddar, sliced jalapeños, and minced cilantro.

Notes

• If you’re keeping this low‑carb, skip the corn and beans and add cauliflower florets instead.
• Swap kidney beans for black beans or pinto beans if you prefer.
• Top with crushed tortilla chips, tortilla strips, or crispy onions for extra crunch.
• Leftover turkey is a great substitute for chicken in this soup.
• For a richer texture, stir in cream cheese or heavy cream before serving; dairy may not freeze well.

Nutrition

Calories: 276kcal | Carbohydrates: 22 g | Protein: 20 g | Fat: 13 g

Course: Soup

Cuisine: American

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