12 Delicious Easy Chicken Enchilada Soup Variations

Feeling chilly and in need of some warmth? Look no further! Our roundup of 12 Delicious Easy Chicken Enchilada Soup Variations is here to spice up your mealtime with minimal effort. Perfect for busy weeknights or cozy weekends, these recipes promise comfort in every spoonful. Dive in to discover your next favorite bowl of goodness that’s sure to please the whole family!

Creamy Chicken Enchilada Soup

Venturing into the world of comforting soups, this Creamy Chicken Enchilada Soup is a game-changer for your weeknight dinners. It’s packed with flavors, easy to whip up, and utterly satisfying.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) cream of chicken soup
  • 2 cups cooked chicken, shredded
  • 1 tsp cumin
  • 1/2 tsp chili powder
• For garnish:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro
  • Tortilla chips, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in chicken broth, black beans, corn, enchilada sauce, and cream of chicken soup. Stir to combine.
3. Add shredded chicken, cumin, and chili powder. Bring the mixture to a simmer, then reduce heat to low. Let it cook for 15 minutes, stirring occasionally.
4. While the soup simmers, taste and adjust seasoning if necessary. Tip: If you prefer a thicker soup, let it simmer a bit longer.
5. Serve hot, garnished with cheddar cheese, a dollop of sour cream, and chopped cilantro. Tip: Crush some tortilla chips on top for added crunch.
6. Tip: For an extra kick, add a diced jalapeño when sautéing the onions.

Now, this soup boasts a creamy texture with a perfect balance of spice and richness. Try serving it with a side of warm cornbread for a heartier meal.

Spicy Chicken Enchilada Soup

Feeling like you need a little spice in your life? This Spicy Chicken Enchilada Soup is your ticket to flavor town, combining the heartiness of enchiladas with the comfort of a warm soup. Perfect for those chilly evenings or when you’re craving something with a kick.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • 1/2 cup shredded cheese
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 1/2 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin and chili powder, cooking for 1 minute until fragrant.
3. Pour in chicken broth, diced tomatoes, and green chiles. Bring to a boil, then reduce heat to simmer.
4. Season chicken breasts with salt and pepper. Add to the pot, covering with the soup base. Simmer for 20 minutes until chicken is cooked through.
5. Remove chicken, shred with two forks, and return to the pot. Tip: Letting the soup simmer for an extra 10 minutes enhances the flavors.
6. Serve hot, garnished with shredded cheese, cilantro, avocado, and a dollop of sour cream. Tip: For an extra kick, add a splash of hot sauce to your bowl.

Outrageously flavorful and packed with texture, this soup is a bowl of comfort with a spicy twist. Try serving it with a side of crispy tortilla strips for that perfect crunch.

Slow Cooker Chicken Enchilada Soup

Feeling like you need a cozy meal that practically cooks itself? This slow cooker chicken enchilada soup is your answer, packed with flavor and so easy to throw together.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
• For finishing:
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips, for serving

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the chicken broth, diced tomatoes, and green chiles. Stir to combine.
4. Place the chicken breasts on top of the soup mixture. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Remove the chicken from the slow cooker. Shred the chicken using two forks, then return it to the soup.
6. Stir in the cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
7. Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Great texture meets bold flavors in this soup, with the chicken so tender it falls apart. Try topping it with avocado slices or a squeeze of lime for an extra zing.

Healthy Chicken Enchilada Soup

Just imagine coming home to a bowl of warm, comforting soup that’s not only delicious but also packed with wholesome ingredients. This Healthy Chicken Enchilada Soup is your go-to for a cozy night in, blending all the flavors you love in enchiladas into one easy-to-make dish.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin and chili powder, cooking for another minute until fragrant.
3. Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.
4. Season chicken breasts with salt and pepper, then add to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
5. Remove chicken from the pot, shred with two forks, and return to the soup.
6. Ladle soup into bowls and garnish with cilantro, avocado, cheddar cheese, and a dollop of sour cream.

This soup is wonderfully hearty with a perfect balance of spice and creaminess. Serve it with a side of tortilla chips for an extra crunch, or enjoy it as is for a lighter meal.

Cheesy Chicken Enchilada Soup

After a long day, there’s nothing like a bowl of Cheesy Chicken Enchilada Soup to warm you up. It’s packed with flavor, easy to make, and totally customizable to your spice preference.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the chicken and cheese:
  • 2 cups cooked chicken, shredded
  • 1 can (4 oz) diced green chilies
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
• For garnish:
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1/2 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin and chili powder, cooking for 1 minute until fragrant.
3. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil.
4. Reduce heat to low, simmering for 10 minutes to blend flavors.
5. Add shredded chicken and green chilies, simmering for another 5 minutes.
6. Slowly stir in heavy cream, then gradually add cheddar cheese, stirring until melted and smooth.
7. Remove from heat. Ladle into bowls and garnish with cilantro, avocado, and a dollop of sour cream.

Great texture meets bold flavors in this soup, with the creaminess of the cheese balancing the spice. Try serving it with a side of crispy tortilla strips for an extra crunch.

Vegetable Loaded Chicken Enchilada Soup

Oh, you’re going to love this cozy, flavorful soup that’s perfect for any night of the week. It’s packed with veggies, tender chicken, and all the enchilada flavors you crave.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For the chicken:
  • 1 lb chicken breast, diced
  • 1 tbsp taco seasoning
• For garnish:
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup shredded cheese
  • 1/2 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
2. Add bell pepper, zucchini, and corn. Cook for another 5 minutes until veggies start to soften.
3. Stir in black beans, enchilada sauce, chicken broth, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. While the soup simmers, toss diced chicken with taco seasoning. In a separate pan, cook over medium heat until no longer pink, about 5-7 minutes.
5. Add cooked chicken to the soup. Simmer for another 5 minutes to blend flavors.
6. Serve hot, garnished with avocado, cilantro, shredded cheese, and a dollop of sour cream.

Perfectly hearty with a kick of spice, this soup is a bowl of comfort. Try serving it with a side of warm tortillas for dipping.

Quick Chicken Enchilada Soup

Alright, you’re in for a treat with this Quick Chicken Enchilada Soup—it’s like all the cozy, spicy flavors of your favorite enchiladas but in a spoonable, soul-warming form. Perfect for those nights when you’re craving something hearty but don’t want to fuss over dinner.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
• For the soup:
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 cup heavy cream
• For garnish:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 1/2 cup tortilla strips

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking to perfectly sauté your onions.
2. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic, cumin, and chili powder, cooking for another minute until fragrant.
3. Pour in the chicken broth, bringing the mixture to a boil. This is your soup base, so make sure it’s well combined.
4. Reduce the heat to low and add the shredded chicken, black beans, corn, and enchilada sauce. Simmer for 10 minutes to let the flavors meld. Tip: Stir occasionally to prevent sticking.
5. Stir in the heavy cream and heat through for another 5 minutes. Tip: Don’t let it boil after adding the cream to avoid curdling.
6. Serve hot, garnished with cheddar cheese, cilantro, avocado, and tortilla strips.

Fantastic, right? This soup is creamy with a kick, and the toppings add a fresh crunch. Try serving it with a side of warm cornbread for the ultimate comfort meal.

Gluten-Free Chicken Enchilada Soup

Veggie-packed and full of flavor, this gluten-free chicken enchilada soup is your new go-to for a cozy night in. It’s hearty, easy to make, and totally customizable to your spice preference.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
• For garnish:
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
2. Add black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, and salt to the pot. Stir to combine.
3. Season chicken breasts with salt and pepper. Add them to the pot. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until chicken is cooked through.
4. Remove chicken from the pot. Shred it using two forks, then return it to the soup.
5. Serve the soup hot, garnished with diced avocado, chopped cilantro, and a lime wedge on the side.

Lusciously creamy from the avocado and packed with tender chicken, this soup is a flavor bomb. Try serving it with a side of gluten-free tortilla chips for an extra crunch.

Keto Chicken Enchilada Soup

Now, who doesn’t love a bowl of hearty soup that’s both comforting and keto-friendly? This Keto Chicken Enchilada Soup is packed with flavor, easy to whip up, and perfect for those cozy nights in.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
  • Salt and pepper to taste
• For garnish:
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the chicken broth, diced tomatoes, green chiles, chili powder, cumin, and smoked paprika. Stir to combine and bring to a simmer.
3. Season the chicken breasts with salt and pepper, then add them to the pot. Cover and simmer for 20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
5. Ladle the soup into bowls and garnish with avocado, cilantro, cheddar cheese, and a dollop of sour cream.

Lusciously creamy with a hint of spice, this soup is a crowd-pleaser. Try serving it with a side of keto-friendly tortilla chips for an extra crunch.

Vegan Chicken Enchilada Soup

Let’s dive into a bowl of comfort with this Vegan Chicken Enchilada Soup. It’s packed with flavor, easy to make, and perfect for those cozy nights in.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
• For the soup:
  • 4 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 cups vegan chicken, shredded
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
• For garnish:
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until soft, about 5 minutes.
2. Pour in vegetable broth, black beans, corn, diced tomatoes with green chilies, vegan chicken, cumin, chili powder, and smoked paprika. Stir to combine.
3. Bring the soup to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
4. While the soup simmers, prepare your garnishes: dice the avocado and chop the cilantro.
5. After 20 minutes, taste the soup and adjust seasoning if necessary. Tip: If you like it spicier, add a pinch of cayenne pepper.
6. Serve the soup hot, garnished with avocado, cilantro, and a squeeze of lime. Tip: For extra creaminess, stir in a dollop of vegan sour cream before serving.

This soup is hearty with a smoky depth from the spices, and the fresh garnishes add a bright contrast. Try serving it with a side of warm tortillas for dipping.

Low-Carb Chicken Enchilada Soup

Now, who doesn’t love a bowl of soup that’s both comforting and guilt-free? This low-carb chicken enchilada soup is packed with flavor, easy to whip up, and perfect for those cozy nights in.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For garnish:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1/4 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
2. Add chicken breasts to the pot. Pour in chicken broth, diced tomatoes, green chiles, cumin, chili powder, and salt. Stir to combine.
3. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until chicken is cooked through.
4. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Simmer the soup for an additional 10 minutes to allow flavors to meld. Tip: For a thicker soup, let it simmer uncovered.
6. Ladle the soup into bowls. Garnish with cheddar cheese, cilantro, avocado, and a dollop of sour cream. Tip: For an extra kick, add a squeeze of lime juice.

Hearty and satisfying, this soup has a rich, smoky flavor with a creamy texture from the avocado and sour cream. Serve it with a side of crispy tortilla strips for added crunch.

Instant Pot Chicken Enchilada Soup

After a long day, nothing beats a bowl of warm, comforting soup that’s both easy to make and packed with flavor. You’ll love how this Instant Pot Chicken Enchilada Soup comes together in no time, offering a delicious twist on classic enchiladas.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
• For the chicken:
  • 1 lb boneless, skinless chicken breasts
• For garnish:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1/2 cup sour cream

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion and garlic, cooking until soft, about 3 minutes.
2. Stir in the cumin and chili powder, cooking for another minute until fragrant.
3. Add the chicken broth, black beans, corn, and enchilada sauce to the pot. Stir well to combine.
4. Place the chicken breasts on top of the mixture. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
7. Serve the soup hot, garnished with cheddar cheese, cilantro, avocado, and a dollop of sour cream.

You’ll adore the creamy texture and rich flavors of this soup, with the avocado adding a fresh contrast. Try serving it with a side of crispy tortilla strips for an extra crunch.

Conclusion

Concluding our culinary journey, these 12 chicken enchilada soup variations offer something for every taste and occasion. Whether you’re craving something creamy, spicy, or packed with veggies, there’s a recipe here to warm your heart and home. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.