Enchilada Soup

Short description

A comforting, flavor‑packed soup that captures the rich, cheesy, and slightly spicy essence of enchiladas in a hearty bowl. Loaded with shredded chicken, beans, corn, enchilada sauce, and creamy cheese, it’s a satisfying and festive meal that comes together easily on the stovetop or in a slow cooker.

Why You’ll Love This Recipe

This enchilada soup brings all your favorite Tex‑Mex flavors into one pot. It’s creamy yet brothy, savory with a hint of spice, and topped with shredded cheese, fresh cilantro, and tortilla strips for satisfying crunch. Perfect for busy weeknights or cozy gatherings, it’s both crowd‑pleasing and comforting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

‑ Olive oil or butter
‑ Onion (diced)
‑ Garlic (minced)
‑ Chicken broth
‑ Enchilada sauce (red or green)
‑ Diced tomatoes (with green chilies, if preferred)
‑ Black beans (drained and rinsed)
‑ Corn (drained)
‑ Shredded cooked chicken (breast or rotisserie)
‑ Ground cumin, chili powder, oregano, and optional cayenne or chipotle powder
‑ Masa harina or corn flour (for thickening)
‑ Cream cheese (cubed and softened)
‑ Shredded cheddar or Monterey Jack cheese
‑ Salt and pepper, to taste

Toppings (optional but recommended):

shredded cheese, sour cream or crema, chopped cilantro, sliced avocado, tortilla strips or chips

Directions

1. In a large pot or Dutch oven, heat oil over medium heat. Sauté the onion until softened, then add garlic and cook until fragrant.

2. Stir in spices (cumin, chili powder, oregano, cayenne or chipotle), then stir in masa harina or corn flour mixed with a small amount of broth to avoid lumps.

3. Add the broth, enchilada sauce, tomatoes, beans, corn, and shredded chicken. Bring to a gentle simmer and cook for 10–20 minutes, stirring occasionally.

4. Lower the heat and add cubed cream cheese, stirring until melted and fully incorporated into the broth.

5. Stir in shredded cheese until melted and smooth.

6. Adjust seasoning with salt, pepper, and optionally lime juice.

7. Ladle into bowls and serve with desired toppings.

Servings and timing

Yields approximately 6–8 servings.
Prep time: 10–20 minutes
Cook time: 20–35 minutes
Total time: 30–55 minutes

Variations

• Slow cooker version: After sautéing onions and spices, transfer to slow cooker. Add broth, enchilada sauce, beans, corn, masa layer, and raw chicken breasts. Cook on low for 5–7 hours or high for 3–4. Shred chicken, stir in cheeses, and finish as above.

• Instant Pot/pressure cooker version: Sauté aromatics and spices using sauté setting, then add remaining ingredients. Pressure cook 10–15 minutes, quick‑release, shred chicken, stir in cream cheese and shredded cheese.

• Green enchilada version: Swap red enchilada sauce for green or salsa verde, add jalapeño if desired, garnish with cilantro, avocado, and tortilla strips.

• Vegetarian version: Omit chicken and add extra beans or chopped vegetables like zucchini or bell pepper; stir in shredded cheese or cream at end for creaminess.

Storage/reheating

• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep cheese emulsified.

• Freezing: Freeze in freezer‑safe containers or bags for up to 3 months. Thaw overnight in fridge, then reheat slowly and stir continuously for best texture.

FAQs

What can I use instead of masa harina or corn flour?

You can use crushed corn tortilla chips or stale corn tortillas processed into crumbs. They help thicken and deepen corn flavor.

Can I make this gluten‑free?

Yes – use certified gluten‑free masa harina or corn flour, and ensure enchilada sauce and spices are labeled gluten‑free.

Can I use leftover rotisserie chicken?

Absolutely. Stir it in during the final simmer just to heat through; no need for long cooking.

How spicy is this soup and can I adjust it?

Spice comes from chili powder, cayenne, enchilada sauce, or jalapeño. Adjust quantities up or down, use mild enchilada sauce, and omit jalapeño for a milder version.

Can I freeze this soup with cream cheese and shredded cheese?

Freezing diluted versions is fine, but full‑cream versions may separate slightly. Stir well when reheating to re‑blend; freshly grated cheese helps maintain texture.

Can I make it without cream cheese?

Yes – omit cream cheese for a brothier soup, or substitute with sour cream or heavy cream stirred in at the end.

What toppings work well?

Tortilla strips, shredded cheese, sour cream or crema, avocado, cilantro, scallions, and lime wedges are classic additions.

Can I make it vegetarian?

Yes – omit chicken and use vegetable broth, additional beans, or sautéed veggies like zucchini or bell peppers for bulk.

How do I reheat leftovers evenly?

Reheat in a pot over low heat, stirring frequently. If reheating in microwave, stir midway to recombine the cheese and broth.

Can I prepare this ahead for meal prep?

Yes – it freezes well and also lasts several days refrigerated. It’s ideal for batch cooking.

Conclusion

This enchilada soup captures the best of enchiladas in a cozy, flavorful bowl that’s easy to make any time. Whether you choose the stovetop, slow cooker, or Instant Pot method, it comes together with simple ingredients and delivers comforting Tex‑Mex flair. Customize it to your heat level, add toppings as you like, and enjoy the creamy, cheesy, spicy goodness that’s perfect for feeding a crowd or meal prepping for the week ahead

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