Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is comforting, hearty, savory, filling, lusciously creamy and cheesy and bursting with fiesta flavors. It’s a meal-in-one made with pantry staples so you can make this soup any night of the week. This creamy Chicken Enchilada Soup is made with my easy homemade enchilada sauce with a mole flair and thickened with masa harina for the BEST Chicken Enchilada Soup you ever tasted AKA restaurant delicious, jaw dropping delicious, can’t stop, don’t-want-to-stop slurping delicious. This Chicken Enchilada Soup recipe is loaded with juicy, tender shredded chicken, hearty black beans, sweet corn, fire roasted tomatoes, tangy green chiles, aromatic onions and garlic, seasoned to perfection, creamified with cream cheese and cheese then topped with your favorite enchilada toppings – sour cream, jalapenos, cilantro, etc. It’s also incredibly easy to make – the majority of “making” this soup is simply dumping in cans and spices. I’ve also included how to make semi-homemade crispy, salty BAKED Tortilla Strips for the extra ambitious. This cheesy Chicken Enchilada Soup recipe also is great to make ahead for meal prep or to freeze because it tastes even better the next day.