Quick and Easy Chicken Enchilada Soup

4 from 1 vote

An accidental creation bound to keep you warm and snug all week!

Warm your mind, body and soul with this quick and easy enchilada soup

Every recipe has its humble beginnings, and this quick and easy chicken enchilada soup is no exception. This fantastic recipe was born out of necessity during a kitchen experiment gone right. Picture this: a batch of chicken enchiladas in progress, a shortage of tortillas, and a surplus of filling. The solution? Transform it into a rich and satisfying soup that retains all the flavors of classic enchiladas but with a comforting, slurp-worthy twist.

The Accidental Creation of this Chicken Enchilada Soup

Heartwarming quick and easy enchilada soup

As with many great recipes, our chicken enchilada soup was a happy accident. The humble origins of this dish occurred when I found myself with extra enchilada filling and no tortillas in sight. Instead of fretting, I decided to get creative. Initially, I turned the surplus into a dip, perfect for serving with crispy chips. It was a hit, but my culinary journey didn’t stop there. The thought struck me – why not turn this into a soup? Thus, the quick and easy chicken enchilada soup was born.

Variations to Spice Things Up

Switch up your protein with some tofu

Shrimp Enchilada Soup: Take a seafood spin on this classic by substituting shrimp for chicken. The delicate sweetness of shrimp pairs wonderfully with the bold flavors of the enchilada filling.

Veggie Enchilada Soup: Try a vegetarian option by omitting the chicken and loading the soup with diced zucchini, nutrient-rich spinach, hearty black beans, and succulent sweet corn. This variation is a perfect mix of vibrant veggies and wholesome goodness.

Shredded Pork Fiesta: For a meatier option, switch out the chicken for succulent shreds of pork. The slow-cooked tenderness of shredded pork adds a savory depth to the soup.

Leftover Turkey: Extend the holiday spirit by repurposing leftover turkey into a soul-warming enchilada soup. The richness of the turkey pairs exceptionally well with the enchilada flavors. Such a great way to use leftover turkey from the holidays!

Tofu: For a vegan substitute, choose firm tofu for a meaty texture. Cut them into bite-sized cubes (or get some already cubed tofu from your local grocery). Be sure to press the tofu to drain excess water so they can absorb the soups flavors well!

Tips for the Perfect Chicken Enchilada Soup

Let's get cooking this flavorful soup!

Using a homemade chicken broth: Elevate the soup by using homemade chicken broth. The depth of flavor will be worth the extra effort.

Adjusting spice levels: Tailor the spice levels to your liking by adjusting the amount of chili powder and cumin. For an extra kick, add a dash of cayenne pepper.

Toppings galore: Experiment with toppings to enhance the texture and flavor. Avocado slices, sour cream, or a dollop of Greek yogurt are excellent choices.

Make it ahead of time: The soup tastes even better the next day as the flavors continue to meld. Prepare a batch ahead of time for a quick and satisfying meal (works well for meal-prep too!).

Presentation of this Chicken Enchilada Soup

Keep it simple and elegant

Presentation is a crucial aspect that takes our quick and easy chicken enchilada soup from a simple dish to a culinary work of art. The visual appeal of a well-presented bowl of soup enhances the overall enjoyment and anticipation of savoring each spoonful. Begin by choosing the right bowl, one that complements the vivid colors of the soup and allows for a generous serving.

The rich, warm tones of the broth, adorned with colorful ingredients like shredded chicken, diced tomatoes, and cilantro, create a visually appealing masterpiece. Consider a small drizzle of sour cream or sprinkle of shredded cheese on top, adding not only flavor but also a touch of elegance to the presentation.

The strategic placement of garnishes, such as tortilla strips or avocado slices, adds texture and depth, transforming the bowl into an edible work of art. Creating a balanced bowl ensures different flavors in every bite!

What You Will Need

quick and easy enchilada soup ingredients
  • 2 tablespoons of olive oil
  • 1 small onion
  • 4 cups of shredded chicken
  • 1 package of taco seasoning
  • 20 ounces of cream of chicken condensed soup (2 cans)
  • 15 ounces of mild red enchilada sauce
  • 7 ounces of mild diced green chilis
  • 6 cups of low sodium chicken broth

How to Make this Delicious Quick and Easy Chicken Enchilada Soup

How can I make this soup?

Making this tasty chicken enchilada soup is bound to be a cinch!

1 – Get some oil going: First, we’ve got to heat up some olive oil in a big pot over medium-high heat.

2 – Sautéing: Next we’re going to add our already diced onion and sauté that baby until semi-transparent.

3 – Time for Protein: Continue by adding the shredded chicken and stir with taco seasoning.

4 – Getting Saucy: It’s time to pour in some liquids, start with the cream of chicken condensed soup and then the enchilada sauce. Stir them well. Next, add some green chilis to the mix and stir it in.

5 – More Broth!: Following that, you should pour in 6 cups of chicken broth, stir it all in and add more if necessary.

6 – Boiling Point: All that’s left to do is to bring it to a boil, then reduce the heat and let that soupy goodness simmer for 15 to 20 minutes.

7 – Ready to Enjoy: Once it’s done, grab a bowl to dish and serve with your toppings of choice!

Commonly Asked Questions

Alternatively, you can make some authentic enchiladas too!

Can this be made gluten-free? 

The cream of chicken soup contains gluten, but there are now gluten-free options available for cream of chicken condensed soup. I primarily use this as a thickener in the soup. Alternatives would be a mixture of 1 tablespoon of cornstarch or arrowroot powder to 2 tablespoons of chicken broth (this is called a slurry).

You can also puree some cauliflower or other vegetables to thicken up the soup, or just use 1/2 cup of heavy cream and warm it before serving (don’t add it at Step 4, wait until the end). Other ideas include using melted cream cheese, or stirring in sour cream at the end to give it a creamy texture.

I prefer beef enchiladas. Can I change it?

Of course you can! Your kitchen, your rules! Shredded or ground beef are perfect in this recipe. One suggestion is to omit the cream of chicken soup for a beef version. Or not. Your choice.

Any other variations you can recommend?

Instead of red enchilada sauce, opt for tomatillo sauce. Yum!

4 from 1 vote

Quick and Easy Chicken Enchilada Soup

This recipe came about from leftover enchilada filling that I didn't want to throw away.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 8 servings
Serving Size 1 cup
Course Dinner, Soup
Cuisine American, Tex-Mex


  • 2 tablespoons olive oil
  • 1 onion small, 1/2" dice
  • 4 cups chicken cooked, shredded (see notes)
  • 1.25 ounces taco seasoning full packet of taco seasoning
  • 20 ounces cream of chicken condensed soup 2 cans
  • 15 ounces enchilada sauce red, mild
  • 7 ounces green chilis diced, mild
  • 6 cups chicken broth low sodium


  • Heat olive oil over medium-high heat in a large pot.
  • Add diced onion and saute until translucent and fragrant (about 5 minutes).
  • Pour in shredded chicken and taco seasoning. Stir.
  • Pour in condensed cream of chicken soup and enchilada sauce. Stir.
  • Add green chilis and stir.
  • Pour in 6 cups of chicken broth and stir, adding more as needed.
  • Bring mixture to a boil, reduce heat, and simmer for 15-20 minutes.
  • Serve with desired toppings (see notes).


Need a recipe for easy, shredded chicken? Try our Everything Chicken recipe!
Topping options:
  • Shredded Cheese
  • Crumbled Queso Fresco
  • Toasted Pumpkin Seeds
  • Sour Cream or Crema
  • Sliced fresh jalapenos
  • Chopped scallions
  • Cilantro
  • Sliced avocado
  • Tortilla Strips

Nutrition Information

Serving: 1cup | Calories: 427kcal | Carbohydrates: 17g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1538mg | Potassium: 392mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 3mg |
Keywords Budget-Friendly

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The quick and easy chicken enchilada soup is a testament to the magic that can happen in the kitchen when creativity meets necessity. From its accidental inception to becoming a beloved recipe, this soup captures the essence of enchiladas in a comforting bowl. With variations to suit every palate, this soup invites you to explore the vast and flavorful world of Mexican cuisine. So, gather your ingredients, embrace the art of adaptation, and savor the warmth and spice of this wonderful chicken enchilada soup – a perfect addition to your culinary repertoire.

More Enchilada Recipes

chicken enchiladas

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Chef Sallie

Chef Sallie is a personal chef, recipe developer, cookbook author, and culinary instructor. She specializes in providing healthy meals for athletes, designed to prevent injury, promote healing and provide fuel for peak athletic performance. Her recipes are designed to use seasonal, whole ingredients. Her in-home and virtual cooking classes show her clients which ingredients can be used to help treat specific health issues and improve their quality of life. She is dedicated to the idea that delicious, healthy meals can be easily prepared and accessible regardless of budget.

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