Creamy Chicken Enchilada Soup
Nov 17, 2025 02:41 PM
Chicken Enchilada Soup has all of the flavor you love in the classic enchilada! It’s so easy to make, comforting as can be, and bursting with bold enchilada flavor. Top it off with sour cream and a sprinkle of shredded cheese to really send it over the top!
We’re in the thick of comfort food season, so I thought there would be no better time to introduce my favorite soup! Chicken Enchilada Soup is so hearty and filling while also being bold and flavorful. It checks all of the right boxes when it comes to classic comfort food requirements. If you love the flavors of classic, cheesy, slightly spicy chicken enchiladas, you’ll love all that this easy to make soup has to offer.
And when I say easy to make, I definitely mean it! While this soup is made from scratch, all of the steps are clear, concise, and simple enough for even the most novice of home cooks to follow along with ease. You start off by making a very easy broth, then just toss in the remaining ingredients to complete the soup itself. It’s a one-pot recipe that you’ll be happy to serve and say “yes, I made this from scratch!” After all, with a soup this good, why not brag a little bit?
While my favorite toppings include sour cream and shredded cheese, there are so many more ways you can garnish your bowl. This protein-packed soup is so very versatile! Add some freshness and spice with sliced jalapeños or a salty crunch with tortilla strips. Or, if you’re satisfied with the soup itself (and I have a feeling you will be), you can always enjoy a flavorful bowl without any garnishes at all.
Ingredients:
For The Broth
- 1 tbsp olive or avocado oil
- 1/2 large yellow onion sliced
- 1.25-1.5 lbs chicken breasts
- 6-7 cups water
- 1 whole bay leaf
- 1 tsp salt
Chicken Enchilada Soup
- 1 tbsp olive or avocado oil
- 1/2 large yellow onion diced
- 0.75 lb large tomatoes skin peeled off, diced
- 1 chipotle pepper in adobo sauce
- 3 garlic cloves crushed and minced
- shredded chicken breasts from above
- 4-5 cups chicken stock from above
- 2 tbsp tomato paste
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp white granulated sugar
- 1/2 tsp dried oregano
- 1/2 cup heavy whipping cream
- 1 tbsp minced fresh cilantro
- 1/2 lime – juice only
Optional Toppings
- shredded cheese
- sour Cream
- toasted tortilla strips
- chopped green onions
Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Write a comment
No comments