As you may know by now, lots of my recipe inspiration comes from my amazing mom and grandma who cook the most delicious, comforting food filled with Puerto Rican influence. If you haven’t had my mom’s Puerto Rican Rice & Beans yet, it’s an absolute must.
A few years ago I posted an incredible soup recipe that was inspired by my mama who makes a FABULOUS similar soup. In fact, she sent me the cutest video of her dancing around and cooking soup (yes, I get many of these and love them) and knew I wanted to make whatever she was having.
This creamy enchilada chicken soup is flavorful, nourishing, packed with protein, and easy to make. Seriously, what’s not to love?! After making it I immediately sent photos to my team and knew it had to go up on the blog ASAP. I’ve included tons of ideas for toppings to serve with the soup, how to make it in your slow cooker, and more!
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What’s the difference between enchilada soup and tortilla soup?
Although very similar, enchilada soup and tortilla soup often use slightly different spices and ingredients to make up the broth. Traditional chicken tortilla soup often has a thinner broth with fresh tomatoes, different types of fresh or dried chiles (like chiles pasillas), and fried tortilla strips, while enchilada soup has a thicker broth made with enchilada sauce and often a thickening agent like masa harina (corn flour).
Both are so delicious, especially when you add all of your fav garnishes!
Ingredients in this chicken enchilada soup
This easy enchilada soup recipe is filled with aaalll of the goods. Veggies, beans, tender chicken, delicious spices — pretty much everything you need in an amazing soup. Here’s what you’ll need to make it:
- Veggies: you’ll start by cooking up some onion, a jalapeño, green bell pepper, cilantro and garlic in olive oil.
- Spices: the warming spices truly make the soup. You’ll need cumin, coriander, ground turmeric, garlic powder and oregano. Don’t forget salt and pepper, too!
- Enchilada sauce: because this is an enchilada soup, we’re adding enchilada sauce right into it! I like Siete or Hatch brands.
- Broth: you’ll also need some low sodium chicken broth.
- Protein: this soup packs over 30g of protein per serving thanks to chicken thighs and two cans of cannellini white beans! You could also use chicken breast if you’d like.
- Mix-ins: I love adding frozen corn, fresh lime juice and some extra cilantro to the soup.
- To garnish: add anything you like! I always add extra cilantro and lime wedges, jalapeño and avocado slices, and some tortilla strips or chips. Feel free to top with shredded cheese or sour cream, too, if you’re not dairy free!
The key to creamy enchilada chicken soup
Instead of adding any cream, cream cheese or sour cream to this enchilada soup recipe (like many recipes call for), you’ll actually create a creamy texture by blending a can of white cannellini beans with broth or water and simmering it right into the soup! This also adds another amazing source of protein to the soup. Wins all around.
Easy ingredients swaps
If you’re out of any of these white bean enchilada soup ingredients, here’s what I can recommend substituting:
- For the enchilada sauce: if you don’t have any enchilada sauce, you can also use 1 cup of tomato sauce. I also recommend adding 1/2 teaspoon chili powder to the recipe as well.
- For the chicken: feel free to stir in 2 cups of leftover cooked shredded chicken, or even rotisserie chicken, instead of cooking the chicken in the pot! Simply add the chicken to the pot with the chicken broth, etc. and simmer for 20 minutes. Learn our fav ways to easily shred chicken here!
- For the cannellini beans: you can also use two cans of chickpeas instead of cannellini beans if that’s what you have on hand. You’ll use them the same way as written in the recipe!
Make it in your slow cooker
I originally made this enchilada chicken soup recipe on the stovetop, but you can easily make it in your slow cooker!
- Cook the veggies. Follow the first step and sauté the veggies on the stovetop. Add those to your slow cooker.
- Combine the soup. Add the rest of the ingredients except the final corn, lime juice and cilantro to your slow cooker. Note that you’ll also want to reduce the chicken broth by 1 cup.
- Cook & shred. Cook the enchilada soup on high for 3-4 hours or on low for 6-7 hours. Remove the chicken, shred it, then add it back to your crockpot.
- Blend the beans. Add the remaining can of white beans and water or broth to a blender or food processor. Blend until somewhat smooth, adding a little more water if necessary. Add the blended white beans to your slow cooker with the corn, lime juice and cilantro and let it cook for 10-15 more minutes uncovered to thicken up.
- Season & serve. Season the soup to taste then serve with your fav toppings!
Storing & freezing tips
- To store: this healthy chicken enchilada soup will stay good in your fridge for about 5 days. Once the soup is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- To freeze: yes, you can freeze this enchilada soup! Follow the instructions above, but instead of placing the soup in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More cozy soup recipes
- Healing Ginger Coconut Chicken Brown Rice Soup
- Butternut Squash Green Chile Chicken Soup
- Courtney’s Curry Chicken Noodle Soup
- Slow Cooker Pumpkin Peanut Butter Chicken Soup
- Vegan White Bean & Roasted Butternut Squash Soup
Get all of our delicious soup recipes here!
I hope you love this creamy chicken enchilada soup recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Creamy White Bean Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 1 jalapeno, seeded and diced
- 1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper)
- ½ cup finely diced cilantro
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 cup red enchilada sauce (I like Siete or Hatch brands!)
- 4 cups low sodium chicken broth
- 1 (15 ounce) can of cannellini white beans, rinsed and drained
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- For the creamy white bean base:
- 1 (15 ounce) can of cannellini white beans, rinsed and drained
- ½ cup water or chicken broth
- For the mix-ins:
- 3/4 cup frozen corn
- 1 medium lime, juiced
- 1/4 cup fresh, chopped cilantro
- For garnish:
- Tortilla strips or chips
- Extra cilantro
- Avocado slices
- Jalapeno slices
- Extra lime wedges
Instructions
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion, jalapeno, green bell pepper, cilantro and garlic; saute until onions are translucent and begin to soften, about 2-4 minutes.
- Next bring the heat to low and stir in all of the spices: cumin, coriander, turmeric, garlic powder, oregano and salt and pepper. Cook for 20 seconds, then stir in the enchilada sauce, chicken broth, 1 can of rinsed and drained white beans (about 1 ½ cups white beans), uncooked chicken thighs and salt and pepper.
- Bring soup to a boil then reduce to a simmer for 25-30 minutes. Do not cover. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks then add back to the pot.
- Finally, add the remaining can of rinsed and drained white beans (1 1/2 cups white beans) and ½ cup water (or broth) to a blender or food processor. Blend until somewhat smooth, adding a little more water if necessary. Add blended white beans into the soup pot and then stir in the corn, lime juice and cilantro. Taste and add more salt and pepper, as necessary. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together. Serve with tortilla chips, shredded cheese if you’d like, an extra lime wedge, jalapeno slices and avocado. Serves 4-6.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 26th, 2022, republished on October 6th, 2022, and republished on January 16th, 2025.
84 comments
My husband and I love all of your recipes. We found you at the height of COVID quarantine and had so much fun discovering some new flavors from the unique blends that you create. I just made this soup for lunch (and dinner) and it did not disappoint. The flavors are delicious and as always I love the kick that you add to your creations. I always follow your lead the first time making anything on your site, and then add my own twist but you are always spot on so I very rarely mess with anything. I appreciate all of the tips and tricks you include too. They are super helpful to me. Thank you so much!! I hope that you know how fabulous you are!!
I’m so happy you’re here, Mary! SO glad to hear that you’re loving everything and that the posts are helpful 🙂 Glad you enjoyed this soup! Thanks for the love ❤️
Soooo good!! And I love that it’s dairy free unless I want to add cheese. I didn’t have a pepper on hand, so I decided to add a can of green chiles. And I added a little bit of chili powder – yum!!
I’m so glad you loved it, Kelly! Green chiles + chili powder are a great additions 🙂
I made this soup for our dinner today and loved it!! I didn’t change too much, except I used a red pepper instead of a green pepper and left out the jalapeño, because we don’t like things hot. I was afraid the spices might be overpowering, but instead they give the soup a wonderful flavor. I didn’t know if I was going to like the second can of beans blended in, because the soup was so good without them. But I did add them it was delicious. This is going to be a go to recipe for sure!
I’m so happy you loved this one! I love that creamy texture from the blended beans, glad you did, too 🙂 Thanks for your review!
This was delicious and so easy. I will double the recipe next time.
I made this soup and it was to die for! Comforting, healthy, and really easy to make. Already looking forward to making it again. Your delicious recipes are helping me get through the MN winter!!
Loving this recipe! It’s so flavorful and filling! I recommended it to a friend, and she also made it and agreed that it is so good. I love how simple so many of your soup recipes are to make, and they are perfect for meal prep for busy family life.
Aw thanks so much! So happy you both loved it and that it was easy to make 🙂
So flavorful and satisfying! Topped with a dollop of plain greek yogurt and it’s extra yummy 🙂
I’m so happy you tried and loved it, Amanda! Thank you!
This was really good and filling! I think I put too much water with beans in food processor so my wasn’t as creamy but still delicious!
Glad it still tasted great! Thanks for leaving a review 🙂
Delicious! Blending the beans is a great idea.
Happy you loved it!
This soup was delicious! I used rotisserie chicken because I was feeling lazy and the soup came together so easily. This is a great week-day dinner. Thanks for the recipe!
So good! I used chicken breasts vs. thighs just because I had them already, but I just cut them into pieces before adding to the soup to cook and it turned out great. Otherwise followed as written!
Made this last night, and like others have said, it’s fantastic. I followed the recipe with 2 exceptions, using red and orange bell peppers and used pickled jalapeno because it’s what I had on hand. Used dairy free sour cream and dairy free cheese, avocado. I purchased a whole chicken and cut it in half and threw it in the pot, came out perfect and stretched my $$ as whole chickens are nearly half the price of precut pieces, plus I make schmaltz from the skin and use the bones for a stock to be used at another time. This recipe will be in my rotation of stews. Thank you for such a great recipe.
These are all great subs, sounds amazing!! So glad you enjoyed it 🙂
This recipe is *chefs kiss* so freaking good!!! I love that is has fantastic Ingredients that make this a creamy, guilt free soup. And it was super easy!
YAY I’m so glad you loved it, Keri!!
All I have to say is this recipe is a 10/10. Didn’t change anything when making it. My boyfriend is a super picky eater and was obsessed!
Wait I did sub the cilantro for parsley actually bc I hate the taste of cilantro and it was amazing!!
This was so good!
This was sooo delicious and nourishing! I used regular chicken broth instead of low sodium because I accidentally grabbed the wrong box (whoops!), but I added a little extra water to offset the sodium a bit and followed the recipe to a T otherwise. Will definitely make again this fall/winter!
I was skeptical of the white bean being able to bring creaminess, but it really did! I didn’t even add sour cream like I usually do. This was delish.
Yay!! Happy to hear it came out great 🙂
Cant wait to make this soon for me can i use mushrooms and skip green bell pepper as am not a big fan of green bell pepper i never had creamy chicken enchilada soup before perfect timing as been raining in Singapore perfect for raining days in Singapore and after office meals
Hello! Yes, feel free to use mushrooms and leave out the bell pepper. Excited for you to try this one, Ramya!
This is so delicious! I will definitely be making this again. I made this in the slow cooker and doubled the receipe for 7 people. Everyone enjoyed it. I only used 4 cups of water and it was enough. Thanks for the exchanges, I’ll never buy enchilada sauce again!
So glad to hear everyone loved it!!
Incredible! Made this for dinner tonight using the crockpot directions. So easy and satisfying. Loved how creamy it was without the heaviness of dairy products. Will definitely be making this one again!
So delicious!
Glad you loved it!
Made this tonight for the first time and it was SOOOOO GOOD. I used chicken breasts on the bone (skin removed), for the added flavor from the simmering bones. I also used an Anaheim chile from my garden in place of the green pepper. Plus, the jalapeño was also from my garden….!
I’m on the WW program, and this one fit the bill for me all the way. Low points (which are now personalized for each person), great flavors, super satisfying – I love this recipe, and I plan to make it again and again!
Yay!!! Happy to hear you loved it, Melinda 🙂
So delicious and easy to prepare. Thanks for another great healthy meal.
I’m so happy you enjoyed it, Anita! Thank you!
This is DELICIOUS!!!It was super easy to make and I love the fact that is so high in protein.
I used Neal Brothers Sweet heat salsa instead of enchilada salsa and I used curry powder as I ran out of turmeric.
My kids and hubby were delighted! I will be adding this soup to my rotation 🤗
This is one of my favorite soups I have made! The only change was left out the jalepeno in hopes my toddlers would eat it- they still didn’t but that’s nothing against the recipe! Will definitely be making this again in the colder months ahead!
Thanks so much, Katie. Sometimes the struggle of getting these little to eat is real! So glad you found this recipe and are loving it 🙂
This soup is legit delicious. I’ve made it twice in the last three weeks. I substituted chicken breast for thighs. Added some sharp cheddar cheese as a topping. Otherwise, followed the recipe as written. It’s fantastic! We get about 6 servings from this recipe. Thank you for the super tasty recipe.
Thanks so much, Amy! SO glad you loved it!
I made this tonight, definitely a keeper, slight modifications for me as follows. Used boneless skinless chicken breasts, about 1.5 lbs – personal preference over thighs and for more protein. Worked great, I would probably cut the breasts in half next time for slightly quicker cooking time unless thin. No frozen corn but just drained a 15-16 oz can and used all of it and it was perfect. As written spice level is great. Enough to give it a kick but not to burn your mouth or be excessive. For the creamy base I just used a can of the beans ( all great northern as what I had on hand) with 1/2 cup water and immersion blender to make a good paste. Those were my only changes. After making the first time, I think all I will change next time is (1) add 2 cans beans at the initial phase instead of 1 can and (2) when pureeing for the creamy base I will also use 2 cans then as weill, for a total of 4 cans. I would enjoy this as more of a chicken chili than soup, and the extra beans along with the corn make it even more high protein. Above having been said, it is great as it is and thanks for the recipe!
Wow. I absolutely love this recipe and my friends request it every other week!
I make some modifications by taking out the white bean and white bean cream- makes it much lighter and more like a tortilla soup
I add on the elote corn chips from TJs and it’s SOOO GOOD
My favorite recipe of AK by far 🙂
10 out of 10! Love the creaminess of the blended beans which is so creative and much healthier than heavy cream.
This soup is delicious!! I used salsa instead of enchilada sauce and we love it. Thank you for this yummy recipe 🙂
Perfect! Glad you enjoyed!
I love your recipes! I am vegetarian and was trying to figure out a way to make this. Is there a bean or any other ingredient that you think would work instead of chicken?
This soup is DELISH! I made it vegan by subbing water for chicken broth and removing the chicken, of course! I also added 1 extra can of drained/rinsed cannellini, 1 can of fire roasted diced tomatoes and about 1 teaspoon of smoked paprika for flavor. Highly recommended! Thank you for the inspiration, Monique!
This is definitely going in our rotation of favorite soup recipes! Only modification was adding a little more enchilada sauce (because we had extra). Love the slight creaminess with the blended beans. Thanks for this winner!
My husband and I loved this! We wouldn’t change a thing about it! Although- ha! We did add more peppers than called for and used chicken breast instead of thighs. So so good! And easy!
The best! So glad you both enjoyed this recipe ❤️🙂
Highly recommend! Flavors and texture are everything you want!
It was amazing and full of flavour. It was a success with the whole family (even with my 5 years old to my surprise)!!
looks delicious! I will do it.
Sooo DELICIOUS!!! Amazingly flavorful! Don’t forget to prep & add the avocado, jalapeno, and cilantro garnishes. They add the perfection to this fabulous soup!
Ah yay!! I am so excited to hear you are loving this soup ❤️
So yummy ! The spice sets in as the days past (when I ate leftovers for lunch on day 3, it was so spicy)
This was the best soup I have ever made in my life. I have been making your desserts on repeat since 2014 but this is the first time I tried one of your meal recipes. So so good. Excited to try more!
No exaggeration, I’ve made this soup weekly for the last few months. I’ve made it with both red and green enchilada sauces, both are excellent. Top it with cilantro, cotija and crema and it looks fancy AF. I like it best in the crockpot, because I get to smell it all day and enjoy it in the evening. It’s like eating it twice in one day!
I had to make some substitutions (I.e., red bell pepper instead of green, parsley instead of cilantro, tomato sauce and chilli powder instead of enchilada sauce) and for this reason I had low expectations. And wow!! I was amazed with how delicious this soup was!!! I had three bowls! 🤣 My husband is not a fan of tomato-flavoured soups and even he enjoyed it!! Thanks Monique for another bomb recipe. 🔥🤤
Ahh this is the best! Glad your subs turned out great and you are loving this soup
Hi Monique,
I’ll be making this type of soup for the first time at the end of this month for a couple of friends.
The soup looks delicious and the recipe’s/ instructions are easy to follow.
What side dish can I serve it with? Thanks in advance..☺️
Hi! Honestly, this soup is pretty filling as is, I am not sure you need a side dish to serve along side it. You could try one of my salsa recipes to serve beforehand such as Easy homemade salsa or my avocado peach salsa. Hope this helps and these recipes are a hit!
This soup is super easy/quick to make and turns out delicious! Will make again 😋
SO happy to hear you’re loving this soup, Kate!
I made this recipe tonight and it came out awesome. I used chicken breast cut into cubes instead of chicken thigh, but everything else was the same. Delicious! 10/10 recipe, absolutely would make again. I would recommend topping with Oaxaca cheese thin sliced or shredded and if you like spice, toss in a chipotle pepper in adobo after you bowl your soup.
Sounds AMAZING! So glad you’re loving this recipe and it turns out great for you 🙂
Loved this recipe. Pretty easy to follow and make. Everyone in my family enjoyed (kids included) and my daughter said, “this is the best soup you ever made!”
Aww this is great to hear, Jaclyn. Glad this recipe is a hit for the whole family 🙂
Hardly ever comment on recipes but had to come here to say how delicious this recipe was! Just made this after a busy work day, quick and easy, amazing homemade chicken flavor with the thighs cooked in it. Was hesitant about the thighs because my daughter doesn’t like dark meat but shredded she didn’t even notice. It’s a keeper!
WOO! This means so much to me. I am glad you gave this recipe a try and are loving it ❤️
Hi! I’ve been making several of your recipes lately and so excited to make this one. Would love to add a little masa to get that corn tortilla flavor… at what point in the recipe would you recommend doing this? Thanks in advance!
Hi Brittany – I haven’t tried it, but I would mix it with some of the broth. to create a slurry before adding it to the soup. Let me know how it turns out for you.
Hi Monique,
I’ve made this soup several times now as one of my freezer batch rotations but I’ve only ever cooked it on the stove top. I had a question about the slow cooker method – do you omit the blending of the second can of white beans and just add them in along with the other ingredients (except the coriander leaves and lime juice)? You don’t seem to mention a blending step in the slow cook method?
Thanks!
Rachel
Hi Rachel! Thank you for the catch — you’ll still want to blend the second can of beans and stir it into the soup in your slow cooker. I’ve updated the instructions for this 🙂
This soup is SO delicious, and so easy to make. Healthy, too. And the house smelled so good while it was cooking. This recipe is a keeper!
So glad you enjoyed!
Looks delicious! Can I use green enchilada sauce for this?
I haven’t tested it out, so I’m not 100% sure how the flavor will change but feel free to give it a try!
I’ve made this recipe multiple times and am totally obsessed. What do you think about doing this in an instant pot? Any tips?
So glad you love it! I actually don’t own an instant pot, so I’m not sure what the instructions would be.