Perfectly seasoned and full of flavor, Creamy Chicken Enchilada Soup is a deliciously easy one pot stovetop dinner for a busy day. This soup is great for using a rotisserie chicken! Serve with a salad and you have a healthy dinner on the table in 15 minutes.
Add Salt & Serve may earn affiliate commissions from purchases made using links on this page.
I love quick recipes that don't involve precooking ingredients. Some of my other favorite quick meals include Mexican Spaghetti, Cheesy Tuna Casserole, and Southwestern Hamburger Skillet.
Jump to:
Video
What you need to make Creamy Chicken Enchilada Soup
- Milk
- Canned corn
- Canned black beans
- Canned diced tomatoes
- Cream of mushroom soup (condensed)
- Red enchilada sauce
- Cooked chicken (chopped or shredded; I use chicken breast but chicken thighs work too)
- Cumin
- Garlic salt
- Salt
- Pepper
- Optional garnishes: shredded cheddar or Monterey Jack cheese, cilantro, green onions, sliced jalapeños, sour cream, tortilla strips or chips
See recipe card for quantities.
How to make Creamy Chicken Enchilada Soup
Chop or shred chicken, drain the corn, and drain and rinse the beans. Combine all the ingredients in a soup pot over medium heat and simmer until heated through.
Once everything is combined and heated through, serve with shredded cheddar cheese, tortilla strips, cilantro, or other garnishes.
Make it your own
Creamy Chicken Enchilada Soup is very forgiving and easy to adapt. You could
- switch out the beans
- swap to cream of chicken soup
- use green enchilada sauce
- or use chicken broth in place of some or all of the milk.
One of my favorite swaps is using fire-roasted versions of the corn and tomatoes for added flavor. Fire-roasted corn is with the freezer vegetables, while fire-roasted tomatoes are found with the other canned tomato products.
Adaptations for dietary restrictions
Vegetarian. Either omit the chicken or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.
Gluten-free. Many "cream of" soups contain gluten, so to make this soup gluten-free, either choose a gluten-free brand or make your own. (It's easy, but it'll add a few minutes to your cooking time.) This recipe for gluten-free cream of chicken soup looks like a good option, and you could easily substitute vegetable broth in it if you wanted a vegetarian version.
Storage and freezing
Store in an airtight container in the refrigerator for up to 4 days.
Since this recipe is so easy to make, I don't recommend prepping it for the freezer. As long as you have cooked chicken (which I do recommend preparing in bulk and freezing for easy meal prep), there is no prep needed for this soup.
Tips
Creamy Chicken Enchilada Soup can easily be adapted to the slow cooker; just place all of the ingredients except the garnishes in the crockpot, stir, and cook on low for 4-6 hours.
Side dishes
With a delicious combination of vegetables, protein, and chips, Creamy Chicken Enchilada Soup can be a meal in itself. Avocado slices would be delicious served a a garnish or on the side.
Recipe
Creamy Chicken Enchilada Soup (15 Minute Meal)
Ingredients
- 15 ounces can whole kernel corn
- 15 ounces can black beans
- 14.5 ounces diced tomatoes
- 1½ cups milk
- 2 cups cooked chicken
- 10 ounces red enchilada sauce
- 10.75 ounces condensed cream of mushroom soup
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon garlic salt
- freshly ground black pepper to taste
- tortilla chips or strips
- 1 cup shredded cheddar cheese
- Optional additional garnishes: cilantro, green onions, sliced jalapeños, and sour cream, not included in nutrition data
Instructions
- Drain 15 ounces can whole kernel corn. Drain and rinse 15 ounces can black beans.
- Chop or shred 2 cups cooked chicken.
- Combine chicken, corn, beans, 14.5 ounces diced tomatoes, 10 ounces red enchilada sauce, 10.75 ounces condensed cream of mushroom soup, 1½ cups milk, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon garlic salt, and freshly ground black pepper to taste in a large soup pot and mix well.
- Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer.
- Reduce heat to maintain a low simmer for about 10 minutes.
- Serve with tortilla chips or strips and top with 1 cup shredded cheddar cheese. Optional additional garnishes: cilantro, green onions, sliced jalapeños, and sour cream
Faith Burkey
My favorite meal ever! One pot, fast, and delicious. Doesn’t get any better than that.