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Chili Chicken Enchilada Soup
Isla Marie

Chili Chicken Enchilada Soup

All the flavors of your favorite chicken enchiladas turned into a rich, cheesy, slightly spicy soup. Tender shredded chicken, beans, corn, green chiles, and red enchilada sauce finished with cream cheese and cheddar pure cozy perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 big bowls
Course: Comfort Food, Dinner, Freezer Meal, Game Day Recipe, Lunch, Main Course, One Pot Meal, Soup
Cuisine: American, Mexican, Tex-Mex Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1½ lbs boneless skinless chicken breasts or thighs
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 15 oz can black beans, drained & rinsed
  • 1 15 oz can pinto beans, drained & rinsed
  • 1 15 oz can corn, drained (or 1½ cups frozen)
  • 1 10 oz can Rotel diced tomatoes & green chilies
  • 1 4–7 oz can diced green chiles
  • 4 cups chicken broth
  • 1 cup red enchilada sauce
Spices
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt + more to taste
Thickener & Creamy Finish
  • ¼ cup masa harina whisked with ½ cup water OR 3 corn tortillas torn into pieces
  • 4 oz cream cheese cubed
  • 1½ cups shredded cheddar or Mexican blend
Toppings (Pick Your Favorites)
  • Tortilla chips avocado, cilantro, sour cream, jalapeños, lime wedges, extra cheese

Equipment

  • Large soup pot or Dutch oven (6+ qt)
  • Wooden spoon
  • Whisk
  • Two Forks: For shredding chicken.
  • Measuring cups & spoons

Method
 

  1. Sauté onion 5 min → add garlic + spices → cook 60 sec.
  2. Add chicken, beans, corn, Rotel, green chiles, broth, enchilada sauce → bring to boil → reduce to simmer 15–20 min until chicken is 165°F.
  3. Remove chicken → shred → return to pot.
  4. Stir in masa slurry (or torn tortillas) → simmer 5 min to thicken.
  5. Reduce heat to low → add cream cheese + shredded cheese → stir until melted.
  6. Taste → adjust salt/lime. Serve loaded with toppings!

Notes

Masa harina or corn tortillas = authentic enchilada flavor
Rotisserie chicken = 15-minute version
Make it spicier → use “hot” Rotel + extra green chiles
Freezes perfectly up to 3 months
Reheat gently with a splash of broth or milk