CREAMY CHICKEN ENCHILADA SOUP
on Apr 25, 2025, Updated May 05, 2025
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A thick and creamy protein-rich soup that relies on easy proteins like canned beans and rotisserie chicken for busy weeknights.
I love a recipe that ends up surprising me. One taste of this Creamy Chicken Enchilada Soup and I knew this was hands down one of the best soup recipes I’ve ever made.
Now, I’m a true lover of enchiladas. And while my Gluten-Free Dairy-Free Sour Cream Chicken Enchiladas are always a winner, I wanted to spice things up a little by turning this dish into a comforting soup.
This soup is packed with protein thanks to rotisserie and canned beans, but what makes it truly delectable is the addition of dairy-free yogurt.
I tested this recipe using dairy-free sour cream, dairy-free almond milk yogurt, and dairy-free coconut yogurt.
Spoiler alert: My favorite was the coconut yogurt, but feel free to go ahead and experiment yourself and see what you like best!
The next time you’re craving enchiladas but maybe don’t have the patience to roll up the individual tortillas, give this soup a try.
It tastes just like your fave Mexican restaurant order, even tastier and healthier of course. Enjoy!
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Key Ingredients for Creamy Chicken Enchilada Soup
No surprises here… This soup includes all the classic enchilada ingredients. Feel free to adjust the spiciness based on your preference, adding more or less peppers.
- Onion: Every good recipe starts with sauteéing some onions and this one is no different.
- Poblano Pepper: While this pepper isn’t necessarily spicy, it can have some back-of-the-throat heat to it. To tame it down, I suggest deveining and taking out the seeds.
- Jalapeño Peppers: If you’re making this for kids, you may want to leave it out and let the adults top it off with jalapeños at the end.
- Corn Kernels: Fresh or frozen works here.
- Pinto Beans: Canned beans are a quick and easy way to bump up the protein of a dish even more. You can use pinto beans like I did here or swap for black beans. Whatever you like!
- Chicken Bone Broth: Nourishing and replenishing, bone broth is rich in protein and collagen.
- Green Enchilada Sauce: @sietefoods has my heart in all things Mexican cuisine, and their green enchilada sauce is another winner in my book.
- Lime Juice: A bit of acid helps round out the richness of the creamy soup.
Pin this recipe for later!
Pin It- Spices: Cumin powder and chili powder are musts in all Mexican cooking!
- Rotisserie Chicken: I’m all about buying a rotisserie chicken at the beginning of the week and using it throughout the week
- Dairy-Free Yogurt or Sour Cream: I tested all types of dairy-free additions and liked dairy-free coconut yogurt the best for this recipe. That said, you can use another type of dairy-free yogurt like almond or cashew, or even Greek yogurt or sour cream.
- Garnishes: A bit of cilantro. A squeeze of lime. Some crispy tortilla chips. These three garnishes elevate the soup and make it even more enjoyable.
How to Make Chicken Enchilada Soup
In a large pot, heat the oil over medium heat. Add the diced onion and poblano pepper, and sauté for 3 to 4 minutes until softened.
Add the minced garlic and diced jalapeño, and cook for 1 additional minute.
Stir in the corn, beans, green enchilada sauce, chicken broth, lime juice, cumin, and chili powder. Bring to a simmer and cook for 15 minutes.
Add the shredded chicken and simmer for an additional 10 minutes. Season with salt and pepper to taste.
Just before serving, stir in the dairy-free yogurt or sour cream to add creaminess and brighten the flavors. Ladle the soup into bowls.
Garnish with fresh cilantro, a lime wedge, and an extra dollop of dairy-free yogurt or sour cream, if desired. Enjoy!
Other Healthy Soup Recipes You’ll Love:
- Anti-Inflammatory Turmeric Chicken Stew
- Skin Loving Carrot Ginger Coconut Milk Soup
- Rustic Tuscan Style Chicken Soup
- One Pot Mexican Chicken Stew
CREAMY CHICKEN ENCHILADA SOUP
Ingredients
Enchilada Soup:
- 1-2 tablespoons avocado oil
- 1 medium onion, diced (about 1 cup)
- 1 poblano pepper, seeded and diced
- 1-2 jalapeños, seeded and diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- (1) 15.5-ounce can pinto beans, drained and rinsed
- 3-4 cups low-sodium chicken bone broth
- (1) 15-ounce can green enchilada sauce
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 rotisserie chicken shredded (about 4 cups)
- 1 cup dairy-free plain yogurt or dairy free sour cream (see Notes for recommendations)
Garnishes:
- Fresh cilantro
- Lime wedges
- Tortilla chips
- Additional dairy-free yogurt or sour cream
Instructions
- In a large pot, heat the oil over medium heat. Add the diced onion and poblano pepper, and sauté for 3 to 4 minutes until softened.
- Add the minced garlic and diced jalapeño, and cook for 1 additional minute.
- Stir in the corn, beans, green enchilada sauce, chicken broth, lime juice, cumin, and chili powder. Bring to a simmer and cook for 15 minutes.
- Add the shredded chicken and simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Just before serving, stir in the dairy-free yogurt or sour cream to add creaminess and brighten the flavors. Ladle the soup into bowls.
- Garnish with fresh cilantro, a lime wedge, and an extra dollop of dairy-free yogurt or sour cream if desired. Enjoy!
Notes
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the soup for up to 1 month.
This is so delicious. I made it with extra corn on the cobb and cream of chicken soup instead because i had it in the pantry. Will definitely be making it again. I have made a bunch of your recipes and they never disappoint.
Thank you so much, Courtney!
I know this sounds silly, but when food has been so suddenly restricted for the ones you love, your heart hurts so much for them. you want them to still feel like eating 3+ times a day Can be an enjoyable thing. I’m so thankful for this along with SO many other recipes that absolutely hit. 10/10 idk how you do this So well. You’re a huge blessing in this stranger’s family’s life!
Aww thank you so much, Taylor! I’m so happy I can be a resource to you and your family.
Would this be good with nutrition Yeast in it to make it also taste a little cheesy or would it kill the flavor? Making it now it’s almost ready!