Cheesy Chicken Enchilada Soup

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A Tex-Mex Comfort Food Classic in a Bowl

When it comes to soul-satisfying meals, few dishes can compete with a rich, creamy bowl of cheesy chicken enchilada soup. It’s everything you love about enchiladas—tender chicken, robust spices, melty cheese—all transformed into a warming, spoonable comfort food masterpiece. This soup captures the bold, zesty spirit of Tex-Mex cuisine while delivering all the comfort of a slow-simmered stew. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe checks every box.

Cheesy chicken enchilada soup combines pantry staples with fresh ingredients for a meal that’s as easy to prepare as it is delightful to eat. The key is building layers of flavor from the start—sautéing aromatics like onion and garlic, then blooming chili powder and cumin in the pot before adding in tomatoes, broth, and shredded chicken.

To keep this version accessible and suitable for all dietary needs, we’ve excluded pork and used no alcohol. Instead, hearty chunks of chicken breast provide protein and richness. The cheese—melty, gooey, and perfectly tangy—brings in that signature enchilada taste without the need for processed cheese products.

The result is a creamy, flavorful soup that eats like a meal. A blend of crushed tomatoes and chicken broth forms the base, while spices and seasonings dial up the heat and complexity. It’s the kind of dish that feels indulgent while actually being surprisingly light and full of real ingredients.

You can customize this soup in countless ways. Add black beans or corn for texture, or top with crushed tortilla chips, avocado, and a squeeze of lime for a bright finish. Prefer a spicier bowl? Toss in a diced jalapeño or a splash of hot sauce.

This soup is also incredibly meal-prep friendly. It stores beautifully in the fridge for up to five days, and the flavors get even better as they sit. It’s a lifesaver on busy evenings when you want something delicious but don’t have the energy to cook from scratch.

One of the reasons this recipe is so beloved is that it bridges the gap between healthy and hearty. With lean chicken, vegetables, and spices, it’s full of nutrients—but the creamy cheese and tortilla-inspired flavors make it feel like a guilty pleasure.

Plus, it’s a one-pot wonder. Fewer dishes, more flavor. Everything comes together in under an hour, and the result is so good you might find yourself making it weekly.

This soup is also a hit with kids. It’s familiar, flavorful, and fun to eat. Add toppings like shredded cheese, sour cream, or tortilla strips to make it even more appealing to picky eaters.

The cheese in this soup deserves a special mention. It melts into the broth to create a velvety texture and savory depth. We recommend using shredded cheddar or Monterey Jack, but feel free to experiment with what you have on hand.

If you love Mexican or Tex-Mex cuisine, this soup will become a fast favorite. It’s like wrapping yourself in a warm, spicy, cheesy blanket.

Whether you’re making it for a game day crowd, a comforting weeknight dinner, or freezing it for future meals, this cheesy chicken enchilada soup offers maximum payoff for minimal effort. It’s also a wonderful way to use up leftover cooked chicken.

The balance of creamy cheese, spicy broth, and shredded chicken makes every bite a satisfying experience. It’s hearty without being heavy, flavorful without being overwhelming. Each spoonful delivers just the right mix of texture, taste, and warmth.

By the time you’ve ladled this soup into bowls and topped it with your favorite fixings, you’ll realize you’ve just made something special. This is a dinner that brings people together, warms them up, and leaves them full and happy.

Servings

4–6 servings

Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 4 cups chicken broth (low sodium)
• 2 cups cooked, shredded chicken breast
• 1 (15 oz) can black beans, drained and rinsed (optional)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup heavy cream or milk
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• Salt and pepper, to taste
• Fresh cilantro, diced avocado, tortilla chips for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until soft.
2. Stir in garlic, chili powder, cumin, and paprika. Cook for 1 minute.
3. Add tomato paste and cook for another minute.
4. Stir in crushed tomatoes and chicken broth. Bring to a boil.
5. Add cooked chicken, black beans (if using), and corn. Reduce heat and simmer for 15–20 minutes.
6. Stir in cream or milk and shredded cheese. Mix until cheese is melted and soup is creamy.
7. Taste and adjust seasoning. Serve hot with desired toppings.

Tips

• Use rotisserie or leftover chicken to save time.
• Add diced jalapeños for extra heat.
• Make it gluten-free by ensuring broth and toppings are certified GF.
• For a thicker soup, blend a portion before adding cheese.

Why You’ll Love This Recipe

It’s cheesy, creamy, spicy, and completely satisfying—a Tex-Mex favorite made into a soul-warming soup. Easy to make, incredibly flavorful, and endlessly customizable.

Summary

This Cheesy Chicken Enchilada Soup is rich, creamy, and packed with Tex-Mex flavor. Made with chicken, cheese, tomatoes, and bold spices, it’s a satisfying one-pot meal that’s ready in 40 minutes.