Creamy Chicken Enchilada Soup with Noodles
Creamy chicken enchilada soup is cozy, comforting and easy to make. You’ll love the twist on classic enchiladas with thick, hearty noodles swimming in a delicious creamy broth.
Has it been absolutely frigid where you all live? We’ve been trying to still get the kids outside here and there to play in the snow but after coming back inside, we’re all craving something warm and cozy. Sometimes it’s a cup of hot cocoa but soup has been making an appearance on our dinner table more and more often.
Soups with southwestern seasonings really seem to hit the spot. With just a bit of spiciness and reminiscent of the warm Mexican sun, they really warm you up from the inside out. I love Chicken Tortilla Soup with those crispy corn tortilla strips, don’t you? And Chile Relleno Soup with Chicken has been one of my new favorites, with roasted poblano peppers.
Soup warms you up, it’s hearty and filling, and most of the time you can make it in one pan. All things I love!
About This Soup
This creamy chicken enchilada soup is a fun mash-up of traditional chicken noodle soup and chicken enchiladas. Imagine plain chicken noodle soup enhanced by all the flavor of chicken enchiladas – Mexican spices, tender chicken, peppers and onions. Sound good? It is!
I like to add corn for a sweet touch of crispy crunch. I make it all nice and creamy with Monterey Jack cheese because what are enchiladas without cheese? You can even add a sprinkle of cheese on top if you want it to be extra cheesy!
Then I add the NOODLES. Everything is better with pasta, am I right? I teamed up with Reames Frozen Egg Noodles to fill this soup with thick, homestyle egg noodles.
There’s something about these egg noodles that is so much more satisfying and cozy than dried pasta. They’re thicker and more like homemade pasta so you feel like you’re in grandma’s kitchen eating a hot bowl of soup.
Another thing I personally love about Reames Frozen Egg Noodles is that all of their Frozen Egg Noodles are made with 3 simple ingredients: eggs, flour, water.
Reames Frozen Egg Noodles take a little longer to cook than dried pasta, but it’s worth it. It helps all the flavors in the soup meld and the result is undeniably irresistible.
All in all, it’s ready in about 45 minutes and it’s just the cozy and comforting thing you need after a chilly day, whether you spend it inside or outside.
Make It Your Own
- Rather have beef? Substitute ground beef (or turkey) or thinly sliced beef for the chicken.
- Make this soup vegetarian by omitting the chicken and substituting canned black beans, rinsed and drained.
- Substitute a different kind of pasta for the noodles.
- Not into noodles? Omit the noodles and serve the soup with crispy tortilla strips. It’s easy to make your own: Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Cut corn tortillas into thin strips. Arrange in an even layer on prepared baking sheet; spray lightly. Bake for 12-14 minutes, stirring once, until golden brown and crispy. Check frequently to make sure they don’t burn.
Storage and Reheating Tips
Leftover soup may be refrigerated in an airtight container for up to 3 days. Reheat gently in a saucepan or the microwave. Do not boil.
Freezing Tip: If you are planning on freezing it, leave the cheese out and then add it to the soup when you are reheating it or serve the cheese separately as a topping.
More Soup Recipes
Craving more soul-warming soup recipes like this Chicken Enchilada Soup? Try these:
- Chicken Corn Chowder – you’ll just love this one!
- Zuppa Toscana – with bacon, sausage, potatoes and kale!
- Pumpkin Curry Soup
- Instant Pot Chicken and Dumplings
- Lasagna Soup Recipe – just as good as baked lasagna and a lot less work!
- Butternut Squash Soup with Bacon
- Copycat Panera Squash Soup – a super popular, lower calorie recipe!
- Red Lentil Soup Recipe
- Roasted Cauliflower Soup
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 3/4 cup diced yellow onion (about 1 medium onion)
- 1 cup diced bell pepper, any color (about one bell pepper)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups reduced-sodium chicken broth or stock
- 2 cups water
- 2 cups frozen Reames Homestyle Egg Noodles (about 1/2 of a 16 oz. package)
- 1 can (15.25 oz.) corn, drained
- 1 cup 2% or whole milk
- 1 tablespoon cornstarch
- 1 cup shredded Monterey Jack Cheese (extra for topping, if desired)
- fresh chopped cilantro for garnish, optional
- In a large pot, heat oil over medium-high heat. Add chicken, onion, and bell peppers. Sprinkle with salt and pepper. Saute until onions are translucent and chicken is browned (5-6 minutes).
- Add spices (chili powder, cumin, oregano) and stir to toast slightly, about 1 minute.
- Add tomato paste, and stir until all ingredients are coated, being careful not to scorch it.
- Add tomatoes, chicken broth, and water and increase heat to high to bring to a boil.
- Add Reames Homestyle Egg Noodles, return to a boil, and cook uncovered for 20 minutes or until noodles are tender.
- Reduce heat to medium-low and stir in corn. In a small bowl (or measuring cup), whisk milk and cornstarch until no lumps remain. While stirring, pour into soup and continue to heat for about 5 minutes or until slightly thickened.
- Turn heat to low, and gradually stir in cheese until melted. Do not boil.
- Serve immediately, topped with fresh cilantro and additional cheese, if desired.
- If desired, substitute ground beef or turkey for the chicken.
- Boneless skinless chicken thighs may be substituted for the breasts.
- For a vegetarian soup, omit chicken and substitute 1 or 2 cans of black beans, rinsed and drained.
- Other types of pasta may be substituted for the egg noodles
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.
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