Creamy Chicken Enchilada Soup

Tessa Ludwig
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Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine American, Mexican
Servings 8 2 cup servings
Calories 461 kcal


Large Stockpot


Shredded Chicken

  • 3 lbs. chicken breast
  • 6 cups of water
  • 1 tsp sea salt

Enchilada Sauce

  • 1 TBS olive oil
  • ¼ of an onion diced small
  • 15 oz can Hunt’s tomato sauce
  • 2 TBS tomato paste
  • 2 cups of chicken stock/broth
  • 1 TBS chili powder
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • 8 oz softened cream cheese
  • Sea salt and pepper to taste


  • 2-3 lbs Shredded chicken
  • Enchilada sauce
  • 15 oz Petite diced tomatoes
  • 7 oz Green chiles
  • *diced jalapeno optional
  • 2-3 cups Chicken stock or broth


Shredded Chicken

  • Place raw chicken breast and salt in a stock pot with the 6 cups of water and 1 tsp of salt.
  • Bring chicken to a boil covered.
  • Once at a boil turn down and let simmer for 45 minutes.
  • When done remove chicken from pot, saving 5 cups of the stock for enchilada sauce, place on a cutting board to cool.
  • When cooled, shred chicken.

Enchilada Sauce

  • Start your enchilada sauce in a the same large stock pot used for cooking the chicken.
  • Saute the diced onion in olive oil, about 5 minutes. Add tomato sauce, tomato paste, chicken stock, and seasonings.
  • Let simmer for 5-7 minutes stirring often.
  • Add cream cheese cooking until all melted in, may need to be whisked.

Assembling the Soup

  • Leaving the enchilada sauce in the large stock pot, add the petite diced tomatoes, green chiles, and optional jalapenos.
  • Add shredded chicken and another 2-3 cups of chicken stock or broth.
  • Let flavors simmer together for about 20 minutes.
  • Serve with your favorite toppings!


Calories: 461kcal
Keyword Chicken Enchiladas, Enchiladas, Low-Carb
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