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Cheesy Chicken Enchilada Soup is the ultimate thick and hearty soup full of cozy, comforting flavors. Make use of leftover shredded chicken with this soup recipe that can be made on the stovetop, slow cooker, or instant pot. A quick and easy weeknight dinner idea that only needs one pot!

Looking for soup recipes? You’ll love our Creamy Chicken Taco Soup, Chicken and Dumplings, and Chicken Tortilla Soup.

Bowl of chicken enchilada soup topped with cheese, sour cream and avocado.


Why I love this chicken enchilada soup Recipe

  • Easy to make: this soup comes together with mostly pantry ingredients and can use up leftover chicken if you have some! Plus there’s instructions on how to make this a one pot recipe on the stovetop, slow cooker or instant pot!
  • Thick and Hearty: this soup is loaded up with juicy bites of tender chicken, tomatoes, black beans, corn and chiles.
  • Flavorful: thanks to using enchilada sauce in the broth this soup is bold and full of flavor. If you want more heat feel free to use a jalapeño or serrano pepper.


Ingredients needed to make chicken enchilada soup laid out on the counter.
  • Chicken: to save time this recipe can be made with a rotisserie chicken.
  • Enchilada Sauce: homemade enchilada sauce can be used or you can use your favorite brand from the market.
  • Corn: use fresh, frozen or canned corn (we always have a large bag of frozen corn for using in soups like our corn chowder recipe). If using frozen you don’t need to thaw it first, it will cook completely in the soup.
  • Green Chiles: these are very mild, if you would prefer more heat you can use a jalapeño or even add a serrano. If dicing up a fresh pepper, sauté the pepper with the onion.
  • Broth: use an unsalted broth to allow control over the salt level of your soup, if you only have salted, then leave out the salt in the recipe and add to taste as needed.
  • Diced tomato: if you or your children are not fans of diced tomato in soup, I find that crushed tomatoes are a great option since you get all the flavorings and there are no large pieces, the crushed tomatoes blend into the soup broth.

Find the complete recipe card below with measurements and full instructions.

How to Make Chicken Enchilada Soup

How to make Enchilada Soup, showing searing chicken, then creating the broth and adding the additional ingredients.
  1. Sear the chicken in a small amount of olive oil, then remove it and set it aside. Sauté the onion and garlic. 
  2. Pour in the chicken broth and enchilada sauce, and stir this together. Add the diced tomatoes, black beans, corn, and green chiles. Stir in the salt and cumin. Add the chicken back in, submerging it in the broth. Bring this to a simmer, cover, and cook for 20-25 minutes until the chicken is tender, then shred.
  3. After shredding the chicken, add it back into the soup, then add the cheese and stir while the cheese melts. 
  4. Serve the soup warm with all your favorite toppings. 
How to make Enchilada Soup, showing soup cooked, chicken shredded and cheese being added in, then the finished soup.

Slow Cooker and Instant Pot Instructions:

Slow Cooker Instructions:

  • Add all ingredients to the crockpot except for the shredded cheese.
  • Cook on LOW heat for 6-8 hours or HIGH heat 4-5 hours.
  • Remove the cooked chicken from the crockpot and shred, then return to the soup. 
  • Add in the cheese, stir, and allow the cheese to melt for about 5 minutes

Instant Pot Instructions:

  • Set the IP to sauté and sear the chicken in a small amount of oil, once seared on both sides remove. Add the onion and sauté until softened. Add in the garlic.
  • Pour some of the broth into the pot and scrape the bottom with a wooden spoon.
  • Add all the ingredients minus the cheese into the pot. Close the lid. Set to Pressure Cook for 15 minutes.
  • Allow to natural release for 10 minutes, then quick release the remaining pressure.
  • Remove the cooked chicken to shred, add back to the soup. Stir in the cheese while it melts.
Up close view of chicken enchilada soup with sour cream and avocado on top.


  • Shredded Cheese: use cheese grated from a block, pre-packaged shredded cheese has additives and doesn’t melt as nicely.
  • Chicken Thighs: if you would prefer dark meat, thighs cook up tender and juicy in this recipe.
  • Creamy: Make this soup creamy by adding in 4 ounces of cream cheese after stirring in the grated cheese.

Storing Leftovers

  • Leftovers: Store in a sealed container in the refrigerator for 3-5 days.
  • Freezer: Store in the freezer for up to 3 months in a freezer safe container. Thaw in the refrigerator overnight.

Chicken Enchilada Soup: FAQs

How do you thicken enchilada soup?

You have several options when it comes to thickening soup: flour, cornstarch, masa, arrowroot powder, or xanthan gum. Your dietary preferences will determine which is best for you. Simply mix some of the thickener you choose with a portion of the broth to make a smooth slurry, then add to the soup, stir together and let simmer for 5 minutes or until thickened.

How do I cook chicken for enchilada soup?

To save time you can use rotisserie chicken. If you are starting this recipe with raw chicken, simply sear the chicken in some oil in the pot you will use to make the soup, once seared, remove and continue with the recipe. Add the chicken back into the broth, the chicken will cook the rest of the way in the broth until it can be shredded.

How do I serve Chicken Enchilada Soup?

Chicken Enchilada Soup is a wonderful soup to add toppings to! Just as you would with your regular enchiladas. Some options include: sour cream, salsa, diced avocado, shredded cheese, diced tomato, fresh cilantro, and tortilla chips.

Does chicken enchilada soup have carbs?

Depending on the recipe you use, it does have carbs. This chicken enchilada soup recipe contains 12-18 carbs per serving depending on the enchilada sauce used when cooking. If you are looking for a lower carb option check out our Roasted Red Pepper Soup.

Bowl of chicken enchilada soup served with a spoon and glasses nearby.

More Chicken Soup Recipes:


Cheesy Chicken Enchilada Soup

4.98 from 34 votes
Prep: 5 minutes
Cook: 8 hours
Total: 8 hours 5 minutes
Servings: 4
Author: Serene
This easy to put together Chicken Enchilada Soup is loaded with bold flavor, hearty chunks of meat, and lots of melty cheese. Better than any soup you will get at a restaurant and perfect for loading up with your favorite toppings!
Bowl of chicken enchilada soup topped with cheese, sour cream and avocado.


  • 1 tablespoon extra virgin olive oil
  • 3 cups chicken broth low sodium
  • 2 lbs chicken breasts skinless and boneless
  • cup red enchilada sauce
  • ½ cup yellow onion diced
  • 3 cloves garlic minced
  • 1 (14.5 ounce) diced tomatoes
  • 1 (15 ounce) black beans drained and rinsed
  • 1 (15.25 ounce) whole kernel corn
  • 1 (7 ounce) diced green chiles
  • ½ tsp ground cumin
  • 1 tsp salt
  • 8 ounces cheddar cheese shredded


  • Heat 1 tbsp of oil in a large dutch oven over medium heat.
  • Add the chicken to sear for 2-3 minutes, then flip and cook an additional 2-3 minutes on the other side.
  • Remove the chicken from the dutch oven, set aside.
  • Add the onion and cook until softened and translucent. Add the garlic and continue to cook an additional 30 seconds.
  • Pour in the chicken broth and enchilada sauce. Stir to combine.
  • Add in diced tomatoes, black beans, corn and diced green chiles. Add in salt and cumin.
  • Return the chicken to the soup. Bring the soup to a simmer. Cover and cook for 20-30 minutes until soup reaches 165℉ and chicken is fully cooked. Remove the chicken, shred, then return to the soup.
  • Remove the soup from the heat. Add in the shredded cheese and stir as it melts.



Slow Cooker Instructions: 
  • Add all ingredients to the crockpot except for the shredded cheese.
  • Cook on LOW heat for 6-8 hours or HIGH heat 4-5 hours.
  • Remove the chicken from the crockpot and shred, then return to the soup.
  • Add in the cheese, stir, and allow the cheese to melt for about 5 minutes.
Instant Pot Instructions: 
  • Set pot to Sauté and sear the chicken on both sides in some oil. Remove the chicken and still in sauté add the onion and cook until softened. Add in the garlic and cook an additional 30 seconds. 
  • Add in some of the broth and scrape the bottom of the pot to loosen any bits that stuck. Add in all of the remaining ingredients for the soup minus the cheese, add the chicken back in. Stir to combine. 
  • Close the lid and set to Pressure cook high for 15 minutes. Let the pressure naturally release for 10 minutes then quick release the remainder. 
  • Shred the chicken, then add back into the pot and stir in the cheese while it melts.
Storage & Freezing:
  • Store leftovers in a sealed container in the refrigerator for 3-4 days. 
  • Freeze in freezer safe container for up to 3 months. Remove to thaw in refrigerator overnight. 


Serving: 1 | Calories: 275kcal | Carbohydrates: 6g | Protein: 32g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 1326mg | Potassium: 480mg | Fiber: 1g | Sugar: 4g | Vitamin A: 622IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published February 7, 2018. Updated December 20, 2022, and Oct, 2023.

Photography by the talented




Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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4.98 from 34 votes (28 ratings without comment)

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Recipe Rating


  1. Made this tonight for the rest of the week…super delicious! Instead of putting the cheese in at the end, I decided to put the cheese in as you eat it. Also tried it with sour cream instead of the cheese and that is soooo good! Definitely will make again! So simple and fast with a TON of flavor!