Name: Cheesy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/4 cup vegetable oil; 1 1/2 cups onion, diced; 1 tsp cumin; 1 tsp chili powder; 1 tsp garlic powder; 1/4 tsp cayenne pepper; 1 cup Masa Harina; 8 cups chicken broth, divided; 1 cup crushed tomatoes; 15 oz enchilada sauce; 8 oz Velveeta cheese, cubed; 3 cups cooked shredded chicken (rotisserie recommended); Tortilla strips; Sour cream

I absolutely love sharing this Cheesy Chicken Enchilada Soup Recipe with anyone who craves something comforting, cheesy, and packed with bold Mexican flavors. From the moment I first tasted it, I knew this soup would become a household favorite—it's thick, hearty, and comes together so quickly that I can have a delicious dinner on the table in less than 30 minutes. The creamy, melted cheese combined with shredded chicken and aromatic spices creates a bowl that feels like a warm hug on a chilly day, and I just can’t get enough of it.

Why You'll Love This Cheesy Chicken Enchilada Soup Recipe

When I think about flavor, this soup is a perfect balance of smoky, spicy, and creamy elements. The cumin, chili powder, and a hint of cayenne give it that classic enchilada flavor profile without overwhelming your palate, while the Velveeta cheese melts beautifully into the broth, making every spoonful wonderfully cheesy and smooth. The addition of shredded chicken adds a satisfying heartiness that makes this recipe truly a meal in a bowl.

One of the things I enjoy most about this Cheesy Chicken Enchilada Soup Recipe is how incredibly easy it is to prepare. It doesn’t require a ton of complicated ingredients or steps, and I love that I can use a rotisserie chicken to save time, which means I can whip this up on a busy weeknight without any stress. Plus, everything cooks right in one pot, which means fewer dishes and more time to relax and enjoy.

I find this soup is perfect for so many occasions—whether I’m feeding a crowd at a family gathering, looking for a tasty and quick weeknight dinner, or even bringing a warm dish to a potluck. It stands out because it offers rich, authentic flavor with a comforting texture, all without needing hours of prep or fancy cooking skills. Simply put, this is one of my go-to recipes when I crave warmth and cheesiness in every bite.

Ingredients You'll Need

The image shows eight white bowls and a clear glass jug placed on a white marbled surface. The glass jug, positioned on the upper left, is filled with light yellow liquid. To the right of it, a white bowl holds bright orange shredded cheese. On the upper right, another white bowl contains three pieces of raw chicken with a light pink color. Below the jug, a white bowl contains a rich brown sauce with smooth texture. To the right of that bowl, a small square white dish has a small amount of minced garlic, pale yellow in color. Next to it, a larger square white bowl contains white creamy cheese. Near the bottom center, a small white bowl has a clear pale yellow liquid. On the bottom right, a white bowl holds light beige flour. Finally, a small square white dish on the bottom right has six spices of different colors – light beige, dark red, dark brown, reddish-brown, and light orange – arranged neatly in sections. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cheesy Chicken Enchilada Soup Recipe is how simple yet purposeful every ingredient is. Each one contributes essential flavor, texture, or color that brings the soup to life, making it irresistible.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Vegetable oil: For sautéing the onions and spices, adding the initial flavor base to the soup.
Onion, diced: Adds sweetness and depth once softened, creating a lovely aromatic foundation.
Cumin: Brings a warm, earthy layer of flavor that’s classic in Mexican cooking.
Chili powder: Gives the soup that signature enchilada kick and vibrant color.
Garlic powder: A gentle savory note that enhances the overall taste without overpowering.
Cayenne pepper: Adds just the right amount of heat for those who like a little spice.
Masa harina: This traditional corn flour is key to thickening the soup and delivering authentic texture.
Chicken broth: The savory liquid base that keeps the soup flavorful and rich.
Crushed tomatoes: Provide acidity and a fresh tomato flavor to balance the richness.
Enchilada sauce: Boosts the enchilada essence, elevating the soup with a smoky, spicy tomato base.
Velveeta cheese, cubed: Melts into creamy perfection, making the soup satisfyingly cheesy.
Shredded chicken: My favorite protein choice, easy to prepare using a rotisserie chicken for convenience.
Toppings - Tortilla strips and Sour cream: Add a crunchy contrast and cool creaminess that make each bite delightful.

Directions

Step 1: Heat a large 12-quart pot over medium-high heat and add the vegetable oil. Once it’s hot and shimmering, toss in the diced onions and spices (cumin, chili powder, garlic powder, and cayenne pepper). Sauté these together until the onions become soft and translucent—this usually takes about 5 minutes. This step releases the flavors and aromas that form the soup’s delicious base.

Step 2: In a separate bowl, whisk together the masa harina and 4 cups of the chicken broth until smooth. This mixture might be thick like a batter—don’t worry, it’s going to help thicken the soup beautifully. Pour this into the pot with the onions and spices, then stir constantly for 2 to 3 minutes. You’ll notice the soup starting to thicken as the masa cooks.

Step 3: Add the remaining 4 cups of chicken broth, the crushed tomatoes, and the enchilada sauce to the pot. Stir everything together, then bring the soup to a boil. Once boiling, reduce the heat slightly but keep it bubbling gently as you prepare to add the cheese and chicken.

Step 4: Add the cubed Velveeta cheese to the pot, stirring continuously until all the cheese melts into the soup and creates a creamy, velvety texture. Then fold in the shredded chicken evenly throughout the soup, warming it through for about 2 minutes.

Step 5: Serve the soup hot, topped with crunchy tortilla strips and a generous dollop of sour cream for that cool contrast. Grab a big spoon and enjoy the comforting, cheesy goodness!

Servings and Timing

This Cheesy Chicken Enchilada Soup Recipe generously serves about 10 people, making it perfect for sharing with family or friends. Preparation takes just 10 minutes, which is a breeze when you're hungry or pressed for time. Cooking time is about 15 minutes, so the total hands-on time to get this soup from kitchen to table is only 25 minutes. There’s no resting or cooling necessary, so you can dive right into enjoying this warm, cheesy bowl the moment it’s ready.

How to Serve This Cheesy Chicken Enchilada Soup Recipe

A large green pot filled with creamy orange soup that has visible layers including shredded light beige chicken, yellow corn kernels, black beans, and chunks of red tomatoes evenly spread throughout the thick soup. The surface has a slight glisten with small green herb pieces sprinkled on top. A silver ladle rests inside the pot with its handle leaning on the edge. Fresh cilantro leaves lie blurred in the background, while sliced green jalapeños are placed on the white marbled surface next to the pot. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to make it feel special by adding some festive garnishes. A sprinkle of fresh chopped cilantro, a squeeze of lime, or some sliced jalapeños can brighten up the flavors and add a nice bit of freshness or heat. I also love piling on crunchy tortilla strips or even crushed tortilla chips for a delightful texture contrast that makes every bite exciting.

To complement the bold flavors, I often serve this dish alongside a light side salad with a tangy lime dressing or a simple avocado and tomato salad. For drinks, a cold Mexican lager or a margarita pairs beautifully, but if you prefer non-alcoholic options, a sparkling limeade or hibiscus tea feels refreshing and festive. This soup truly works well for cozy family dinners, casual gatherings, or even game day snacks, and I always recommend serving it piping hot to enjoy that perfect melt-in-your-mouth cheesy texture.

When plating, I use deep bowls to keep all those lovely toppings intact and portion sizes generous enough that everyone leaves satisfied and happy. No one wants to finish a bowl of this and still feel hungry—it’s hearty and fulfilling from start to finish!

Variations

One of my favorite things about the Cheesy Chicken Enchilada Soup Recipe is how adaptable it is. If you prefer a lighter version, you can swap Velveeta for reduced-fat cheese or a blend of sharp cheddar and Monterey Jack for a more complex flavor. For a dairy-free option, try using a plant-based cheese alternative and coconut milk for creaminess. If you want to keep it vegan, replace chicken broth with vegetable broth and add beans or mushrooms instead of chicken.

For those who like to experiment with spice levels, adjusting the amount of cayenne pepper or adding chipotle in adobo sauce gives the soup a smoky heat that really wakes up the palate. I’ve also played around with cooking the soup in a slow cooker or Instant Pot, which results in melt-in-your-mouth chicken and even deeper flavor, though it takes a bit longer.

If you want to elevate the dish further, stir in black beans or corn for extra heartiness or finish with a drizzle of crema and chopped green onions. The possibilities are endless, and every variation feels just as comforting and satisfying as the original.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight containers—glass or BPA-free plastic works great. This soup keeps well in the refrigerator for about 3 to 4 days. Before reheating, I make sure to give it a good stir as the cheese can settle at the bottom.

Freezing

This Cheesy Chicken Enchilada Soup Recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be frozen for up to 3 months without losing flavor or texture. When you’re ready to enjoy it, thaw it in the refrigerator overnight for best results.

Reheating

To reheat, I gently warm the soup on the stovetop over medium heat, stirring frequently to prevent sticking and ensure the cheese stays creamy. Avoid microwaving for long stretches, as cheese sometimes separates and the texture suffers. If the soup is too thick after reheating, simply add a splash of chicken broth or water to loosen it up. Once heated through, it’s ready to serve with your favorite toppings again.

FAQs

Can I make this soup ahead of time?

Absolutely! This soup is even better the next day since the flavors meld together beautifully. Just store it in the fridge and reheat gently when you’re ready to eat.

What can I use if I don’t have masa harina?

Masa harina is key for authenticity and thickening, but if you can’t find it, cornstarch mixed with a bit of water as a slurry is a decent substitute to thicken the soup, though the flavor will differ slightly.

Is there a way to make this soup spicier?

Yes! You can add more cayenne pepper, include diced jalapeños while sautéing the onions, or stir in some chipotle peppers in adobo sauce to boost the heat and add smoky complexity.

Can I use leftover cooked chicken instead of rotisserie?

Definitely! Any cooked shredded chicken works perfectly. I like rotisserie for convenience, but leftover chicken or even canned chicken can be great in a pinch.

How do I make this recipe gluten free?

This recipe is naturally gluten free as long as you use gluten-free masa harina and ensure your chicken broth and enchilada sauce are gluten free, which many brands now offer.

Conclusion

I hope you give this Cheesy Chicken Enchilada Soup Recipe a try because it truly has become one of my all-time favorites. It’s fast, flavorful, and comforting all at once—the perfect way to satisfy your cravings for Mexican-inspired comfort food without hours in the kitchen. Once you taste that creamy, cheesy broth and tender chicken mingling with bold spices, you’ll understand why I keep coming back for seconds. Enjoy every cozy, delicious bowl!