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Creamy Chicken Enchilada Soup: 30-Minute Comfort in Every Spoonful

Creamy Chicken Enchilada Soup
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A creamy and spicy Tex-Mex chicken soup with bold flavors, perfect for a cozy dinner.

Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked, shredded chicken
  • 1 (10 oz) can red enchilada sauce
  • 1 (14 oz) can diced tomatoes with green chiles
  • 1 tsp chili powder
  • ½ tsp cumin
  • 3 cups chicken broth
  • ½ cup plain Greek yogurt (or sour cream)
  • ¾ cup shredded cheddar cheese
  • Salt + pepper, to taste
  • Sliced jalapeños, shredded cheese, cilantro, for garnish

Instructions

  1. In a large pot, heat olive oil and cook onion until translucent. Stir in garlic and cook for 1 minute.
  2. Mix in shredded chicken, enchilada sauce, diced tomatoes, and spices. Stir well.
  3. Add chicken broth and bring to a simmer. Let cook for 15–20 minutes to blend flavors.
  4. Reduce heat and whisk in Greek yogurt and cheddar until smooth.
  5. Serve hot, topped with jalapeños, cilantro, and extra cheese.

Notes

  • Use sour cream if Greek yogurt is unavailable.
  • Adjust spice levels by adding more or less chili powder.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: Tex-Mex chicken soup, Spicy enchilada soup, Healthy creamy chicken soup, Chicken soup with Greek yogurt, One pot Tex-Mex dinner, Easy enchilada soup recipe

Find it online: https://mealcooked.com/creamy-chicken-enchilada-soup-recipe/