21+ Irresistible Chicken Enchilada Soup Recipes for Every Taste

12 hours agoLast Updated: April 15, 2025

28 minutes read

Chicken enchilada soup is the perfect comfort food, combining the rich flavors of a classic enchilada in a warm, hearty bowl of soup. Whether you’re craving a mild, creamy version or something with a spicy kick, this versatile dish can be adapted to suit all tastes. From easy weeknight dinners to crowd-pleasing recipes for your next gathering, chicken enchilada soup offers a delightful fusion of tender chicken, bold seasonings, and the comforting texture of a well-seasoned broth.

In this blog, we’ll be sharing 21+ chicken enchilada soup recipes that bring something for everyone to the table, from healthy and light to indulgent and filling.

If you’re ready to explore a variety of ways to make this soup a regular favorite in your kitchen, you’re in the right place!

21+ Irresistible Chicken Enchilada Soup Recipes for Every Taste

No matter your taste preferences or dietary needs, there’s a chicken enchilada soup recipe here for you.

These 21+ recipes will introduce you to new flavor combinations and provide you with the flexibility to adjust the spice level, add veggies, or make the soup as rich and creamy as you like.

Whether you’re cooking for a family, entertaining friends, or just preparing a cozy meal for yourself, chicken enchilada soup is a great go-to dish.

So grab your ingredients and get ready to dive into the delicious world of enchilada-inspired soups—your taste buds will thank you!

Classic Chicken Enchilada Soup

This comforting and flavorful chicken enchilada soup combines the rich, smoky taste of enchilada sauce with tender chicken, beans, and corn. A perfect meal for chilly evenings, this soup is hearty enough to satisfy and easy enough to prepare on a busy night. Whether you’re serving it for dinner or prepping it for the week, this soup is sure to become a family favorite.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth

1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder

1/4 tsp smoked paprika
Salt and pepper to taste
1/4 cup cilantro, chopped

1/2 cup sour cream
Tortilla chips or strips for garnish
Shredded cheese (optional)

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with chilies, black beans, and corn. Stir to combine.
Add the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Bring the soup to a simmer over medium heat.

Once simmering, add the shredded chicken and stir to combine. Let the soup cook for 10-15 minutes to let the flavors meld together.
Taste and adjust seasonings if necessary. If you want a thicker soup, add more chicken broth or let it simmer longer for a richer flavor.
Ladle the soup into bowls and top with a dollop of sour cream, cilantro, and tortilla chips or strips. Optionally, sprinkle with shredded cheese for extra creaminess.

This classic chicken enchilada soup is a savory and satisfying dish that captures all the flavors of a traditional enchilada in an easy-to-make soup form. It’s perfect for busy nights or when you’re looking for a comforting meal to warm you up. The blend of spices, hearty chicken, and the creamy finish from sour cream makes this recipe one to keep on hand. You can make it ahead of time and store leftovers for a quick meal throughout the week.

Creamy White Chicken Enchilada Soup

If you’re a fan of creamy soups with a spicy kick, this white chicken enchilada soup is just what you need. It uses a combination of cream cheese and green enchilada sauce for a rich, velvety texture. The soup is packed with tender chicken, beans, and a light heat from the chilies, making it a balanced and mouthwatering option for dinner.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) green enchilada sauce
1 can (15 oz) white beans (like great northern), drained and rinsed

1 can (15 oz) corn kernels, drained
1/2 cup cream cheese, softened
4 cups chicken broth

1/2 cup heavy cream
1 tsp cumin
1/2 tsp garlic powder

1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste

1/4 cup cilantro, chopped
Shredded cheese for garnish (optional)
Lime wedges for serving

Instructions:

In a large pot, combine the chicken broth, green enchilada sauce, white beans, and corn. Bring to a simmer over medium heat.
Stir in the cream cheese, allowing it to melt into the soup. Once the cream cheese has melted, add the shredded chicken, heavy cream, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper.

Let the soup simmer for 15-20 minutes, stirring occasionally to ensure the cream cheese is fully incorporated.
Taste and adjust the seasoning if needed. For a spicier soup, add more cayenne pepper or chili powder.
Serve the soup in bowls and garnish with cilantro, shredded cheese, and a squeeze of lime juice.

This creamy white chicken enchilada soup is a perfect blend of rich textures and vibrant flavors. The cream cheese and heavy cream create a velvety base, while the green enchilada sauce adds just the right amount of tang and spice. This soup is perfect for a comforting meal on a cold night or a special treat for guests. The added garnishes of cheese, cilantro, and lime elevate the dish, giving it a fresh and bold flavor.

Spicy Chicken Enchilada Soup with Avocado

For those who love a little more heat, this spicy chicken enchilada soup packs a punch. With a fiery kick from jalapeños, chili powder, and a bit of sriracha, this soup brings bold flavors that will leave you coming back for more. Topped with creamy avocado slices, this dish offers a perfect balance of spice and richness.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) corn kernels, drained
4 cups chicken broth

1-2 fresh jalapeños, diced (seeds removed for less heat)
1 tsp chili powder
1 tsp cumin

1/2 tsp garlic powder
1 tbsp sriracha sauce (optional)
Salt and pepper to taste

1 avocado, sliced
1/4 cup fresh cilantro, chopped
Tortilla chips for garnish

Instructions:

In a large pot, combine the chicken broth, red enchilada sauce, black beans, diced tomatoes, and corn. Bring to a simmer over medium heat.
Add the diced jalapeños, chili powder, cumin, garlic powder, and sriracha sauce. Stir to combine and let it simmer for 10-15 minutes to infuse the flavors.

Add the shredded chicken and continue to cook for an additional 5 minutes, allowing the chicken to absorb the flavors.
Taste the soup and adjust the seasoning with salt and pepper, or more sriracha if you want extra spice.
Ladle the soup into bowls, top with sliced avocado, cilantro, and a handful of crunchy tortilla chips.

This spicy chicken enchilada soup is ideal for those who like their meals with a bit of heat. The kick from the jalapeños and sriracha sauce is balanced perfectly with the creamy avocado slices that bring a cool contrast to the spice. Topped with tortilla chips, the texture is satisfying and adds an extra layer of flavor. Perfect for a hearty meal with a punch of heat, this soup is a great option for those looking for something bold and flavorful.

Smoky Chipotle Chicken Enchilada Soup

This smoky chipotle chicken enchilada soup offers a rich and deep flavor, thanks to the earthy chipotle peppers in adobo sauce. It’s a smoky, spicy twist on the traditional chicken enchilada soup, providing a delicious heat and a touch of sweetness from the peppers. Perfect for chilly nights, this soup is comforting yet bold, and the addition of lime and cilantro makes each bite refreshing.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) fire-roasted diced tomatoes

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth

2 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce)
1 tsp cumin
1/2 tsp smoked paprika

1/2 tsp garlic powder
Salt and pepper to taste
1/2 cup heavy cream

1/4 cup cilantro, chopped
Lime wedges for garnish
Tortilla strips for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, fire-roasted diced tomatoes, black beans, and corn. Bring the mixture to a simmer over medium heat.
Stir in the minced chipotle peppers, adobo sauce, cumin, smoked paprika, garlic powder, salt, and pepper. Allow the soup to cook for 10-15 minutes, letting the flavors meld together.

Add the shredded chicken and stir in the heavy cream. Continue to simmer for another 5-10 minutes, letting the cream incorporate into the soup.
Taste and adjust the seasoning if needed, adding more chipotle for extra spice or more cream for richness.
Serve the soup in bowls, topping with fresh cilantro, a squeeze of lime juice, and crispy tortilla strips for crunch.

This smoky chipotle chicken enchilada soup takes your traditional chicken enchilada soup up a notch with deep smoky flavors and a subtle kick from the chipotle peppers. The combination of the creamy base, fire-roasted tomatoes, and spices creates a perfect balance of richness and heat. Garnishing with lime and cilantro enhances the flavor, while the tortilla strips provide a satisfying crunch. This soup is a must-try for anyone who loves a smoky, spicy twist on their classic favorites.

Green Chili Chicken Enchilada Soup

This green chili chicken enchilada soup is a lighter, zesty variation that highlights the freshness of green chilies and tomatillos. The tangy green enchilada sauce blends with the subtle heat from the green chilies, making it a flavorful but not overly spicy dish. This soup is a great option for those looking for a refreshing yet hearty meal that still packs a punch.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) green enchilada sauce
1 can (15 oz) diced green chilies

1 cup tomatillos, diced
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn kernels, drained

4 cups chicken broth
1 tsp cumin
1/2 tsp garlic powder

1/4 tsp chili powder
Salt and pepper to taste
1/2 cup sour cream

1/4 cup fresh cilantro, chopped
Crumbled tortilla chips for garnish

Instructions:

In a large pot, combine the chicken broth, green enchilada sauce, diced green chilies, tomatillos, white beans, and corn. Bring to a simmer over medium heat.
Add the cumin, garlic powder, chili powder, salt, and pepper, stirring to combine. Let the soup cook for 10-15 minutes, allowing the flavors to develop.
Add the shredded chicken and stir in the sour cream to create a creamy texture. Let the soup simmer for an additional 5-10 minutes to warm through.

Taste the soup and adjust the seasoning as needed.
Serve the soup in bowls, garnished with fresh cilantro and crumbled tortilla chips for added crunch.

This green chili chicken enchilada soup is the perfect balance of tangy, creamy, and savory flavors. The green enchilada sauce and tomatillos give it a fresh, bright taste, while the sour cream adds richness and smoothness. The addition of cilantro and crispy tortilla chips makes each bite even more flavorful. This light yet satisfying soup is a great choice for those who want a refreshing twist on the traditional chicken enchilada soup, while still enjoying all the comfort and heartiness of a classic dish.

Spicy Avocado Chicken Enchilada Soup

This spicy avocado chicken enchilada soup combines creamy avocado with a spicy broth base for a comforting yet lively meal. With a base of red enchilada sauce, fresh lime, and chili powder, this soup has just the right amount of heat, while the avocado adds a creamy, cooling element. Perfect for those who enjoy a soup that’s bold yet refreshing.

Ingredients:

1 lb chicken breast, cooked and shredded

1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) corn kernels, drained
4 cups chicken broth
1 tsp chili powder

1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)

Salt and pepper to taste
1 avocado, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped

1 lime, cut into wedges
Tortilla strips for garnish

Instructions:

In a large pot, combine the chicken broth, red enchilada sauce, diced tomatoes with chilies, black beans, and corn. Bring the mixture to a simmer over medium heat.
Stir in the chili powder, garlic powder, cumin, cayenne pepper (if using), salt, and pepper. Let the soup cook for 10-15 minutes, letting the flavors combine.
Add the shredded chicken and stir in the diced avocado. Allow the soup to simmer for another 5-10 minutes, warming the avocado and letting it soften into the soup.

Taste the soup and adjust the seasoning, adding more chili powder or cayenne for extra heat if desired.
Serve the soup in bowls, garnished with cilantro, a squeeze of fresh lime juice, and tortilla strips for crunch.

This spicy avocado chicken enchilada soup brings a perfect balance of heat and coolness in each spoonful. The creamy avocado softens the spice from the chili powder and cayenne, creating a satisfying and flavorful contrast. Topped with cilantro, lime, and crunchy tortilla strips, this soup is a delightful combination of textures and tastes that will leave you coming back for more. Whether you’re seeking a hearty meal or a unique twist on your favorite enchilada soup, this recipe delivers both comfort and excitement.

Chicken Enchilada Soup with Lime and Cilantro

This chicken enchilada soup is a perfect combination of bold flavors with a refreshing twist. The lime juice and cilantro add a vibrant and zesty finish to the rich, smoky broth, making it an ideal dish for anyone who loves a balance of heat and freshness. Easy to prepare and packed with protein, beans, and veggies, this soup is an all-around crowd-pleaser.

Ingredients:

1 lb chicken breast, cooked and shredded

1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained
4 cups chicken broth
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
Juice of 2 limes
1/4 cup fresh cilantro, chopped
Tortilla chips for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Bring to a simmer over medium heat.
Stir in the chili powder, garlic powder, cumin, salt, and pepper. Let the soup simmer for 10-15 minutes to allow the flavors to blend.
Add the shredded chicken to the pot and continue to cook for another 5-10 minutes.
Once the soup is ready, stir in the lime juice and fresh cilantro.
Taste and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with additional cilantro and tortilla chips.

This chicken enchilada soup is a refreshing take on a classic, with lime and cilantro enhancing the flavors of the hearty broth. The lime adds a bright, tangy zing that balances the richness of the enchilada sauce, while the cilantro gives a fresh, herbaceous finish. It’s a quick and easy meal that will leave you feeling satisfied and refreshed, making it a perfect choice for both everyday dinners and special occasions.

One-Pot Spicy Chicken Enchilada Soup

This one-pot spicy chicken enchilada soup is as easy as it gets when it comes to flavor-packed meals. With the perfect amount of heat from jalapeños and chili powder, combined with the rich taste of enchilada sauce and creamy broth, this soup is a must-try for those who love a little spice. It’s comforting, quick to prepare, and requires minimal cleanup, making it ideal for busy weeknights.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1-2 jalapeños, diced (seeds removed for less heat)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/2 cup heavy cream
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Tortilla chips for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and diced jalapeños. Bring to a simmer over medium heat.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to combine and intensify.
Add the shredded chicken and heavy cream, stirring to combine. Let the soup simmer for an additional 5-10 minutes, warming through and thickening slightly.
Taste the soup and adjust the seasoning as necessary. For more heat, add extra jalapeños or chili powder.
Serve the soup in bowls, garnished with fresh cilantro and crunchy tortilla chips.

This one-pot spicy chicken enchilada soup is perfect for those craving a quick, flavorful meal with just the right amount of heat. The jalapeños provide a spicy kick, while the heavy cream makes the soup rich and creamy. It’s simple, satisfying, and perfect for a busy night when you want a filling and hearty dish without the hassle of multiple pots and pans. The garnish of cilantro and tortilla chips adds texture and freshness, making this an all-around winning recipe.

Slow Cooker Chicken Enchilada Soup

For those who prefer a hands-off approach to cooking, this slow cooker chicken enchilada soup is the ideal solution. Packed with the comforting flavors of enchilada sauce, tender chicken, beans, and corn, this soup is a hearty meal that practically makes itself. Set it in the morning and come home to a delicious, flavorful soup ready to serve.

Ingredients:

1 lb chicken breast, uncooked
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Sour cream for garnish
Shredded cheese for garnish (optional)
Tortilla chips for garnish

Instructions:

Place the uncooked chicken breasts at the bottom of the slow cooker.
Add the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
Taste the soup and adjust the seasoning if needed.
Serve the soup in bowls, garnished with sour cream, shredded cheese, cilantro, and tortilla chips.

This slow cooker chicken enchilada soup is the perfect set-it-and-forget-it meal for busy days. The long cooking time allows the flavors to meld beautifully, creating a rich and hearty soup. The shredded chicken blends perfectly with the beans and corn, making each bowl a comforting delight. With the addition of sour cream, cheese, and tortilla chips, it’s an all-encompassing meal that requires very little effort yet delivers maximum flavor.

Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup is a rich and velvety twist on the classic. The addition of cream cheese and heavy cream creates a luscious, smooth texture that perfectly complements the bold flavors of enchilada sauce, chicken, and spices. It’s an indulgent dish that delivers comforting warmth, making it perfect for cozy evenings with family and friends.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1 package (8 oz) cream cheese, softened
1/2 cup heavy cream
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Shredded cheese for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Bring to a simmer over medium heat.
Stir in the cumin, garlic powder, chili powder, salt, and pepper. Let the soup cook for 10-15 minutes to allow the flavors to combine.
Add the shredded chicken to the pot, stirring to incorporate.
Cut the softened cream cheese into cubes and stir it into the soup, allowing it to melt completely. Then, add the heavy cream and stir until the soup becomes creamy and smooth.
Taste and adjust seasoning as needed.
Serve the soup in bowls, garnished with fresh cilantro and shredded cheese.

This creamy chicken enchilada soup is the ultimate comfort food, with a rich and creamy texture that perfectly complements the bold, spicy flavors of the enchilada sauce. The combination of cream cheese and heavy cream brings a smoothness that turns every spoonful into pure indulgence. Topped with cilantro and cheese, this dish is a hearty and satisfying meal, ideal for any occasion when you crave something creamy and comforting.

Sweet and Spicy Chicken Enchilada Soup

This sweet and spicy chicken enchilada soup strikes the perfect balance between heat and sweetness. The addition of honey or brown sugar creates a subtle sweetness that complements the heat from the chili powder and jalapeños. This dish offers a unique and vibrant flavor profile, making it a great option for those who enjoy a little sweetness with their spice.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1-2 jalapeños, diced (seeds removed for less heat)
1 tsp chili powder
1/2 tsp cumin
1 tbsp honey or brown sugar (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Sour cream for garnish
Lime wedges for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Bring to a simmer over medium heat.
Stir in the diced jalapeños, chili powder, cumin, honey (or brown sugar), salt, and pepper. Allow the soup to simmer for 10-15 minutes to blend the flavors together.
Add the shredded chicken to the soup, stirring to combine. Let it cook for another 5-10 minutes.
Taste the soup and adjust seasoning as needed, adding more honey for sweetness or chili powder for heat.
Serve the soup in bowls, garnished with fresh cilantro, a dollop of sour cream, and lime wedges on the side.

This sweet and spicy chicken enchilada soup is a delightful balance of flavors, combining the richness of the enchilada sauce with the sweetness of honey or brown sugar and the heat from chili powder and jalapeños. The result is a vibrant, flavorful soup that offers just the right amount of kick and sweetness. Topped with sour cream and fresh cilantro, it’s a comforting and exciting meal that will impress anyone who loves a mix of bold flavors.

Tomato-Based Chicken Enchilada Soup

This tomato-based chicken enchilada soup is a great alternative for those who prefer a lighter, tangier version of the traditional soup. With fresh tomatoes, a touch of lime, and a variety of spices, this soup brings the essence of enchiladas in a bright, tomato-rich broth. It’s both comforting and refreshing, making it perfect for any season.

Ingredients:

1 lb chicken breast, cooked and shredded
2 large tomatoes, diced
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Tortilla chips for garnish

Instructions:

In a large pot, combine the chicken broth, diced tomatoes, enchilada sauce, black beans, and corn. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, garlic powder, salt, and pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to develop.
Add the shredded chicken to the soup and cook for another 5-10 minutes, allowing the chicken to absorb the flavors.
Stir in the lime juice and fresh cilantro just before serving.
Serve the soup in bowls, garnished with crispy tortilla chips.

This tomato-based chicken enchilada soup is a lighter take on the traditional recipe, offering a tangy and refreshing twist. The tomatoes provide a fresh base, while the spices add depth and warmth. The lime juice and cilantro brighten up the dish, making each spoonful satisfying and flavorful. Topped with crunchy tortilla chips, this soup is perfect for anyone who enjoys the classic enchilada flavor but wants something a little lighter and brighter.

Creamy Avocado Chicken Enchilada Soup

This creamy avocado chicken enchilada soup takes comfort food to the next level with the smooth and velvety texture of ripe avocado blended into the broth. Combined with the bold flavors of enchilada sauce and seasoned chicken, this soup offers a rich, creamy, and refreshing twist. The creamy avocado adds an indulgent touch while maintaining a fresh, wholesome flavor, making it a perfect dish for a hearty meal.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
2 ripe avocados, peeled, pitted, and mashed
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Lime wedges for garnish
Sour cream for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, garlic powder, salt, and pepper, allowing the soup to simmer for 10-15 minutes to blend the flavors.
Add the shredded chicken and continue to cook for another 5-10 minutes.
Once the soup is ready, stir in the mashed avocados to create a creamy texture. Mix thoroughly until the soup becomes smooth and velvety.
Taste and adjust the seasoning if necessary.
Serve the soup in bowls, garnished with fresh cilantro, a dollop of sour cream, and lime wedges.

This creamy avocado chicken enchilada soup is a decadent twist on the classic, with the avocado adding richness and depth while keeping the flavors fresh and vibrant. It’s perfect for those who love creamy soups but want to keep things light and nutritious. With a touch of lime and cilantro, the soup is beautifully balanced and satisfying, offering a fresh spin on a traditional favorite.

Chipotle Chicken Enchilada Soup

For those who crave a smoky, bold flavor, this chipotle chicken enchilada soup delivers just that. The smoky heat from chipotle peppers in adobo sauce pairs perfectly with the chicken, beans, and corn, creating a deep, complex broth with a touch of spiciness. It’s a wonderful option for those who want a little more smokiness and a lot more flavor in their chicken enchilada soup.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1-2 chipotle peppers in adobo sauce, chopped
1 tsp cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Sour cream for garnish
Shredded cheese for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring to a simmer over medium heat.
Stir in the chopped chipotle peppers, cumin, chili powder, smoked paprika, salt, and pepper. Let the soup simmer for 15-20 minutes to allow the flavors to blend and intensify.
Add the shredded chicken and cook for an additional 10 minutes.
Taste the soup and adjust the seasoning, adding more chipotle for extra smokiness or more chili powder for heat.
Serve the soup in bowls, garnished with fresh cilantro, sour cream, and shredded cheese.

This chipotle chicken enchilada soup is perfect for those who enjoy smoky, spicy flavors with a rich, satisfying broth. The chipotle peppers elevate the soup with a deep smokiness that balances beautifully with the heat and richness of the other ingredients. Topped with sour cream and cheese, this soup delivers an exciting, flavorful kick that will have you coming back for more.

Chicken Enchilada Soup with Sweet Potato

This chicken enchilada soup with sweet potato combines the traditional flavors of enchiladas with the natural sweetness and heartiness of sweet potatoes. The creamy texture from the potatoes and the rich, spicy broth make this a comforting and filling meal that’s both healthy and flavorful. The sweetness of the potatoes balances out the heat from the chili powder and enchilada sauce, offering a well-rounded, nutritious dish.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
2 medium sweet potatoes, peeled and diced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Lime wedges for garnish
Sour cream for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and diced sweet potatoes. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, garlic powder, salt, and pepper. Allow the soup to simmer for 15-20 minutes, or until the sweet potatoes are tender.
Add the shredded chicken to the pot and cook for another 5-10 minutes to allow the flavors to meld together.
Taste the soup and adjust the seasoning if needed.
Serve the soup in bowls, garnished with fresh cilantro, a dollop of sour cream, and lime wedges.

This chicken enchilada soup with sweet potato is a unique and comforting take on the classic, with the sweet potatoes adding a creamy texture and natural sweetness that perfectly balances the spices. It’s a hearty, nutritious meal that’s perfect for colder weather or when you want something filling but not too heavy. The addition of lime and cilantro enhances the flavor, making it an enjoyable and satisfying dish.

Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup is the epitome of convenience and flavor. Packed with tender shredded chicken, a blend of savory spices, and a rich broth, it’s a set-it-and-forget-it dish that’s perfect for busy days. The slow cooker infuses all the ingredients with deep flavor, and by the time you’re ready to serve, you have a hearty and flavorful soup with minimal effort.

Ingredients:

1 lb chicken breast
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Shredded cheese for garnish
Sour cream for garnish

Instructions:

Place the chicken breasts in the bottom of the slow cooker.
Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the slow cooker.
Stir everything to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir.
Taste and adjust the seasoning if necessary.
Serve the soup in bowls, garnished with fresh cilantro, shredded cheese, and a dollop of sour cream.

This slow cooker chicken enchilada soup is an easy, hands-off dish that delivers rich, comforting flavors. The slow cooking process allows all the ingredients to meld together, infusing the broth with deep, savory notes. It’s perfect for a busy weeknight when you want something warm and satisfying without having to spend much time in the kitchen. With a topping of cheese and sour cream, this soup is a hearty, fulfilling meal.

Chicken Enchilada Soup with Coconut Milk

For a unique twist, this chicken enchilada soup incorporates coconut milk for a creamy, slightly sweet base that pairs wonderfully with the bold, spicy flavors of enchilada sauce. The coconut milk adds a silky smoothness and richness that makes this soup stand out. It’s a fantastic option for anyone looking for a dairy-free alternative without sacrificing creaminess or flavor.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14 oz) coconut milk (full-fat)
4 cups chicken broth
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Lime wedges for garnish
Avocado slices for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, garlic powder, salt, and pepper, and let the soup simmer for 10-15 minutes.
Add the shredded chicken and coconut milk to the soup, stirring to combine. Let the soup cook for an additional 10 minutes.
Taste and adjust the seasoning as needed, adding more chili powder for heat or more coconut milk for creaminess.
Serve the soup in bowls, garnished with fresh cilantro, lime wedges, and avocado slices.

This chicken enchilada soup with coconut milk is a creamy, dairy-free alternative that offers a delightful twist on the traditional recipe. The coconut milk provides a rich, velvety texture while complementing the spicy enchilada sauce and smoky spices. With fresh cilantro, lime, and avocado on top, this soup is not only flavorful but also light and refreshing, making it a perfect dish for a healthy, comforting meal.

Spicy Chicken Enchilada Soup with Jalapeños

For those who love a spicy kick, this spicy chicken enchilada soup with jalapeños is an exciting, bold dish that delivers just the right amount of heat. Fresh jalapeños, along with a blend of chili powder and cayenne pepper, take the heat level up a notch while still letting the savory chicken and enchilada sauce shine through. It’s a great option for those who want a spicy soup that packs a flavorful punch.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
2-3 jalapeños, diced (seeds removed for less heat)
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Shredded cheese for garnish
Sour cream for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, corn, and diced jalapeños. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, cayenne pepper (if using), salt, and pepper. Allow the soup to simmer for 15-20 minutes, allowing the flavors to develop and the heat to build.
Add the shredded chicken to the pot and cook for another 5-10 minutes.
Taste the soup and adjust the seasoning, adding more jalapeños for heat if desired.
Serve the soup in bowls, garnished with fresh cilantro, shredded cheese, and sour cream.

This spicy chicken enchilada soup with jalapeños is perfect for anyone who loves heat in their meals. The combination of fresh jalapeños, chili powder, and cayenne pepper creates a bold, fiery broth that is balanced by the richness of the chicken and enchilada sauce. Topped with cheese and sour cream, it’s a satisfying and exciting dish that will warm you up from the inside out, making it a perfect choice for spice lovers!

Creamy White Chicken Enchilada Soup

This creamy white chicken enchilada soup is a lighter take on the classic chicken enchilada, with a rich, velvety broth made from cream cheese and sour cream. It combines the comforting flavors of traditional enchiladas with a creamy texture that makes each spoonful indulgent and satisfying. Perfect for those who love a milder soup with creamy richness, this recipe offers a refreshing take without compromising on flavor.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) green enchilada sauce
1 can (15 oz) diced green chilies
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
8 oz cream cheese, softened
1/2 cup sour cream
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Shredded cheese for garnish
Crumbled tortilla chips for garnish

Instructions:

In a large pot, combine the chicken broth, green enchilada sauce, diced green chilies, white beans, and corn. Bring to a simmer over medium heat.
Stir in the cumin, garlic powder, onion powder, salt, and pepper. Let the soup simmer for 10-15 minutes to blend the flavors.
Add the shredded chicken to the pot and cook for an additional 5-10 minutes.
In a separate bowl, combine the cream cheese and sour cream. Add a ladle of hot soup liquid to the cream cheese mixture to thin it out. Then stir the cream cheese mixture into the soup, creating a creamy, velvety texture.
Taste and adjust the seasoning if necessary.
Serve the soup in bowls, garnished with fresh cilantro, shredded cheese, and crumbled tortilla chips for crunch.

This creamy white chicken enchilada soup offers all the comfort of a traditional enchilada in a lighter, creamier form. The smooth cream cheese and sour cream base creates a luxurious soup that’s still light enough for everyday enjoyment. The addition of crunchy tortilla chips and fresh cilantro gives the dish a perfect balance of textures, making it a comforting and satisfying meal.

Chicken Enchilada Soup with Lime and Cilantro

Bright and zesty, this chicken enchilada soup is infused with fresh lime and cilantro, creating a lively, fresh flavor profile that cuts through the richness of the broth. The combination of tender chicken, tangy lime, and fresh cilantro adds an invigorating twist to this classic soup, making it a refreshing yet hearty option for any time of year.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
Juice of 2 limes
1/4 cup fresh cilantro, chopped (plus extra for garnish)
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Sour cream for garnish
Shredded cheese for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, salt, and pepper. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
Add the shredded chicken, lime juice, and chopped cilantro, and cook for an additional 5-10 minutes.
Taste the soup and adjust the seasoning, adding more lime juice or chili powder if desired.
Serve the soup in bowls, garnished with sour cream, shredded cheese, and extra cilantro for a fresh burst of flavor.

This chicken enchilada soup with lime and cilantro offers a tangy, zesty twist on a classic, balancing the richness of the enchilada sauce with the fresh brightness of lime and cilantro. The result is a deliciously well-rounded soup that’s satisfying without being overly heavy. It’s perfect for anyone who loves bold, fresh flavors and will quickly become a family favorite.

Chicken Enchilada Soup with Butternut Squash

This chicken enchilada soup with butternut squash is a hearty and healthy twist on the classic. The naturally sweet flavor of the squash complements the bold spices of the enchilada sauce, creating a rich and comforting soup. It’s a perfect option for fall or winter, offering a combination of comfort and nutrition in every spoonful.

Ingredients:

1 lb chicken breast, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
4 cups chicken broth
2 cups butternut squash, peeled and diced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Lime wedges for garnish
Shredded cheese for garnish

Instructions:

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, corn, and diced butternut squash. Bring to a simmer over medium heat.
Stir in the cumin, chili powder, garlic powder, salt, and pepper. Let the soup simmer for 20-25 minutes, or until the butternut squash is tender.
Add the shredded chicken and cook for an additional 5-10 minutes.
Taste the soup and adjust the seasoning if necessary.
Serve the soup in bowls, garnished with fresh cilantro, shredded cheese, and a wedge of lime for a burst of citrus.

This chicken enchilada soup with butternut squash is a delightful and nourishing variation on the traditional recipe. The sweetness of the squash balances beautifully with the spicy, bold flavors of the enchilada sauce, creating a flavorful and wholesome dish. It’s an excellent choice for a cozy meal on a chilly evening and offers a great way to incorporate more vegetables into your diet while still enjoying a rich, comforting soup.

12 hours agoLast Updated: April 15, 2025

28 minutes read