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Chicken Enchilada Soup with Rotisserie Chicken

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Chicken Enchilada Soup is so delicious and easy to make, especially if you use leftover chicken or purchase a rotisserie chicken! Loaded with flavor, this creamy soup is quick and easy to prepare and sure to be a family favorite. This one-pot meal is a great option for busy families and a great way to use up extra chicken.

Enchilada soup is a hearty comfort food, perfect for warming up on a cool winter day. Top with your favorite enchilada toppings such as shredded cheese, sour cream and green onion for a great one-pot meal that the whole family will love!

Creamy Chicken Enchilada soup is a hearty comfort food, perfect for warming up on a cool winter day. This stove top recipe is a a great one for leftover rotisserie chicken, although I often buy rotisserie chicken for soups. Not only does it make soup even easier to prepare, it is actually cheaper to purchase from my local warehouse club than buying chicken and cooking it myself. Top with your favorite enchilada toppings such as shredded cheese, sour cream and green onion for super simple weeknight dinner or use as meal prep for the week.

Creamy chicken enchiladas soup is an easy weeknight dinner option! Featuring leftover rotisserie chicken, this is a no-fuss meal that will fill you up on a cold winter day. This one-pot meal is a great recipe for busy families!

If you love soup, be sure to try my 7 can taco soup! All you need is some ground beef, an onion, 7 canned goods and some seasonings for an easy dinner idea. My chicken rice soup also uses leftover rotisserie chicken for a quick meal.

For an additional southwest inspired, one-pot meal, try this ground beef sweet potato skillet that can be on your table in just 30 minutes. This authentic Louisiana Red Beans and Rice might also be a great fit from a Cajun who is passionate about cooking from scratch! It’s loaded with kidney beans, smoked sausage, smoked ham and plenty of vegetables for a flavorful and hearty meal option.

Ingredients for enchilada soup including leftover rotisserie chicken, enchilada sauce, corn and black beans

Chicken Enchilada Soup Recipe Ingredients

To make this creamy chicken enchilada soup recipe, you’ll need the following simple ingredients:

  • shredded chicken: I used leftover rotisserie chicken because it is super easy and it is tender chicken. But any leftover chicken works great. You can also make your own shredded chicken if you prefer from raw chicken breasts or chicken thighs.
  • onion: I used a sweet onion. White onions or yellow both work well.
  • green pepper: You’ll need a small to medium green bell pepper, diced.
  • olive oil: This is used to saute your onions and peppers.
  • chicken broth: If you don’t have chicken you can substitute vegetable broth or make your own homemade chicken broth. If you are trying to cut back on salt you can use the lower sodium variety.
  • black beans: Drain and rinse your black beans. You can substitute drained pinto beans or kidney beans, but black beans are my favorite kind of beans for this soup.
  • Southwest Corn with Poblano & Red Peppers: This variety adds the best flavor but you can also use Mexicorn or plain frozen or canned corn.
  • Rotel diced tomatoes and green chilies: No need to drain. You can use mild or hot if preferred but I used original because that is the level of heat we like.
  • red enchilada sauce: We used a mild red sauce but you can use your favorite! I haven’t tested a green enchilada sauce, but I bet it would be wonderful.
  • minced garlic: If you don’t have fresh garlic or minced garlic, you can substitute garlic powder. The conversion is 1/8 teaspoon garlic powder for every clove of garlic.
  • chili powder: You can control the amount of spice in this recipe. The amount used here will result in a more mild soup.
  • paprika: A great staple for chili and soups like this one. Made from ground red peppers that will add flavor but is not spicy.
  • cumin: This spice will add some additional depth to the flavor of this soup.
  • salt and pepper: Add to taste based on personal preference. I recommend starting with a 1/2 teaspoon of each and adding more if desired. If you are trying to watch your salt intake, you can skip it altogether. There is enough sodium in the canned goods and chicken broth.
  • cream cheese: cut into small cubes for quicker melting
  • optional toppings: shredded cheese, sour cream, chopped green onion, black olives, tortilla strips, tortilla chips, jalapeno, fresh cilantro, green chiles, hot sauce, lime wedges, etc. If you like it on an enchilada or taco, you’ll love it as a topping for this enchilada soup!

Chopped onions and green pepper for soup

How to Make Enchilada Soup

Best part about this soup is you’ll find it so easy to make! Start out grabbing a large stock pot or dutch oven. Add olive oil and heat over medium high heat. Cook onion and green pepper until softened, approximately 5 minutes.

Add in chicken broth, chicken, drained and rinsed black beans, drained corn, Rotel, enchilada sauce, garlic, paprika, cumin and salt and pepper. Chicken Enchilada Soup using leftover rotisserie chicken, is a hearty comfort food, perfect for warming up on a cold day. Top with your favorite enchilada toppings such as shredded cheese, sour cream and green onion for a great one-pot meal!

Reduce heat and simmer for 20 to 30 minutes, stirring occasionally. Stir in cubed cream cheese, until completely melted. This may take several minutes depending upon the temperature of your cream cheese and the size of your cubes.

If you want an easy, creamy and delicious soup, look no further than this Enchilada Soup! This one-pot meal is easy prepare using leftover rotisserie chicken and is sure to become a hit!

Serve warm with your favorite toppings like cheese, avocado or green onion. I personally enjoy a dollop of sour cream which melts into the soup and increases the creamy texture.  However, this soup also tastes great on its own and doesn’t require any toppings at all. I love flavorful soups and that is why this is one of my favorite recipes. So creamy and delicious, it is a great way to warm up on a cold day and makes great leftovers. Store leftovers in an airtight container for up to 3-4 days.

Creamy Chicen Enchilada Soup recipe featuring leftover shredded chicken, black beans, corn, enchilada sauce and cream cheese

Frozen Rotisserie Chicken

Can you freeze rotisserie chicken to use in recipes? Why yes you can! If you find yourself with leftover rotisserie chicken and can’t eat it before it would spoil, simply freeze it!  For this recipe, measure out 3 cups of shredded chicken, add to a labeled freezer bag and freeze.  Follow the same instructions and add the frozen chicken in at the stated time in the recipe, no need to defrost first. I’ve made this recipe both with fresh rotisserie chicken and frozen and I honestly couldn’t tell a difference. This is a great way to avoid food waste!

This creamy Chicken Enchilada Soup is so flavorful and simple to prepare, especially if you use leftover chicken or purchase a rotisserie chicken! Loaded with flavor, this creamy soup is quick and easy to prepare and sure to be a dinner time hit.

Is this Enchilada Soup Spicy?

This easy soup recipe is not overly spicy. If you like more spice, you can up the heat in a variety of ways including:

  • Use Hot Rotel instead of Original Rotel
  • Increase amount of chili powder
  • Add a can of diced jalapeno or green chilies
  • Use hot enchilada sauce instead of mild

If you want an easy, creamy and delicious soup, look no further than this Chicken Enchilada Soup! This one-pot meal is easy to cook up using leftover rotisserie chicken and is sure to become a new family favorite.

This creamy Chicken Enchilada Soup is so flavorful and simple to prepare, especially if you use leftover chicken or purchase a rotisserie chicken! Loaded with flavor, this creamy soup is quick and easy to prepare and sure to be a dinner time hit.
5 from 1 vote
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Chicken Enchilada Soup

If you want an easy, creamy and delicious soup, look no further than this Chicken Enchilada Soup! This one-pot meal is easy to cook up using leftover rotisserie chicken and is sure to become a new family favorite.

Course Main Dish
Keyword black beans, chicken soup, cream cheese, creamy soup, creamy soup recipe, easy dinner recipes, enchilada, enchilada soup, leftover chicken recipe, one pot meal, rotisserie chicken, soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 147 kcal

Ingredients

  • 3 cups shredded rotisserie chicken or other pre-cooked leftover chicken
  • 1 medium onion diced
  • 1 medium green pepper diced
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 can (15.5oz) 15.5 oz black beans, drained and rinsed
  • 1 can (15.25oz) 15.25 oz Southwest Corn with Poblano & Red Peppers , drained*
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1 can (10 oz) enchilada sauce
  • 2 cloves minced garlic or 1 teaspoon garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1 brick (8oz) cream cheese, cubed
  • optional toppings: shredded cheese, sour cream, chopped green onion, black olives, tortilla strips, tortilla chips, jalapeno

Instructions

  1. In a large stock pot or dutch oven, heat olive oil over medium high heat. Cook onion and green pepper until softened, approximately 5 minutes.
  2. Add in chicken broth, chicken, black beans, corn, Rotel, enchilada sauce, garlic, chili powder, paprika, cumin and salt and pepper. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.

  3. Stir in cubed cream cheese, until completely melted.
  4. Serve with your favorite toppings such as shredded cheese, sour cream and green onion.
  5. Store leftovers in an airtight container for up to 3-4 days.

Recipe Notes

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

*Can substitute a can of plain corn or a 12 oz package of frozen corn.

Frozen shredded chicken can be used. Follow the instructions as stated and add it in with the rest of the ingredients, no need to defrost chicken first.

This soup is not overly spicy. If you like more spice, you can up the spice in a variety of ways including:

Use Hot Rotel instead of Original Rotel
Increase amount of chili powder
Add a can of diced jalapeno or green chilies
Use hot enchilada sauce instead of mild

Nutrition Facts
Chicken Enchilada Soup
Amount per Serving
Calories
147
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
65
mg
22
%
Sodium
 
688
mg
30
%
Potassium
 
310
mg
9
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
22
g
44
%
Vitamin A
 
266
IU
5
%
Vitamin C
 
19
mg
23
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken soup recipe using leftover chicken

Leftover Rotisserie Chicken Recipes

Looking for more ways to use leftover rotisserie chicken? Here are just a few to try:

This creamy chicken enchilada soup is a super easy weeknight dinner solution! Featuring leftover rotisserie chicken, this is a no-fuss meal that will fill you up on a cold winter day. This one-pot meal is a great option for busy families!
Chicken Enchilada Soup is so flavorful and easy to make, especially if you use leftover chicken or purchase a rotisserie chicken! Loaded with flavor, this creamy soup is quick and easy to prepare and sure to be a dinner time hit.

2 Comments

  1. Hello Emilie! I am new-ish to cooking and don’t have anyone to eat all the servings this would make with me. Is this recipe okay to freeze? How long do you think I could freeze it for? Thank you!

    1. Absolutely! Let it cool completely, then portion into freezer-safe containers or bag and freeze for up to 3 months. Hope that helps! 🙂

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