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.

Recipe Overview

Why you’ll love it: The soup is thick and satisfying, with plenty of flavor.

How long it takes: 45 minutes
Equipment you’ll need: large pot
Servings: 6

Overhead view of white soup bowl containing chicken enchilada soup. In the background is another bowl of soup, a striped cloth, and fresh cilantro.
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Soups with southwestern seasonings really seem to hit the spot on a cold winter day. With just a bit of spiciness and reminiscent of the warm Mexican sun, they really warm you up from the inside out.

We love chicken tortilla soup with those crispy corn tortilla strips. Creamy queso chili is like eating queso for dinner. Chile relleno soup with chicken has been one of my new favorites, with roasted poblano peppers.

Homemade 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!

A bowl of soup, garnished with fresh cilantro.

About Chicken Enchilada Soup

  • Two favorites in one recipe. This chicken enchilada soup recipe 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!
  • So deliciously creamy. The soup is made all nice and creamy with Monterey Jack cheese stirred into a creamy base. (Because what are enchiladas without cheese?) Add a sprinkle of cheese as a garnish if you want your bowl of soup to be extra cheesy!
  • Noodles! Everything is better with noodles, am I right? I love to fill this soup with thick, homestyle egg noodles. I encourage you to try frozen eggs noodles; they are thicker and more like homemade pasta. You feel like you’re in grandma’s kitchen eating a hot bowl of soup.
  • Ready to eat in 45 minutes. It’s just the cozy and comforting thing you need after a chilly day, whether you spend it inside or outside.
Closeup of soup in bowl.

Make This Soup Recipe Your Own

  • Try a different kind of meat. Substitute ground beef (or turkey) for the chicken. Boneless skinless chicken thighs are fine if you prefer dark meat. Leftover or rotisserie chicken can be substituted as well.
  • Vegetarian: Omit the chicken and substitute canned black beans or pinto beans, rinsed and drained.
  • Try a different pasta. Cook the pasta as directed on the package.
  • Make it chicken tortilla soup. Leave the noodles out 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 to 14 minutes,  stirring once, until golden brown and crispy. Check frequently to make sure they don’t burn.
Overhead view of two white bowls with handles, containing soup, on dark grey background.

Storage & 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.

Closeup of soup in bowl with spoonful of soup above it.

More Soup Recipes


Creamy Chicken Enchilada Soup with Noodles

4.38 from 16 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
This creamy chicken enchilada soup with noodles is cozy, comforting and easy to make. You'll love the twist on classic enchiladas with thick, hearty noodles swimming in a delicious broth.
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  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • ¾ cup diced yellow onion (about 1 medium onion)
  • 1 cup diced bell pepper, any color (about 1 bell pepper)
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon black pepper, more to taste
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ 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 egg noodles (about ½ 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. Sauté until onions are translucent and chicken is browned, 5 to 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 frozen egg oodles, 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 milk mixture into soup and continue to heat for about 5 minutes or until soup is 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 chicken breasts.
  • For a vegetarian soup, omit chicken and substitute 1 or 2 cans of black or pinto beans, rinsed and drained.
  • Other types of pasta may be substituted for the egg noodles.


Calories: 345kcal, Carbohydrates: 28g, Protein: 29g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 594mg, Potassium: 862mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1553IU, Vitamin C: 42mg, Calcium: 242mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.38 from 16 votes (15 ratings without comment)

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  1. Randi says:

    4 stars
    We added chopped Hatch green Chile’s to give it a little spice. Very tasty!

    1. Rachel Gurk says:

      Great addition!

  2. Mandy says:

    I made this. It’s a hearty soup but lacked a lot of flavour. I had to almost quadruple all the spices to give it decent flavour

    1. Rachel Gurk says:

      Thanks for your feedback. :)

  3. Ronald Miller says:

    Soup is always special for me. Thanks for giving me some healthy soup ideas. And I like more the chicken soups. This one is my favorite. Thanks for sharing!

    1. Rachel Gurk says:

      I’m so happy to hear you love this recipe! Thanks for taking the time to come back and leave a comment!

      1. Ronald Miller says:

        My pleasure Rachel!

  4. Annamarie Voss says:

    I love tuna noodle casserole with egg noodles, the home style ones sound wonderful.

    1. Rachel Gurk says:

      Yes, for sure!

  5. Brenda Haines says:

    I have to give it to Beef Tips and Noodles! They are so good!

  6. Geoff says:

    My dad’s gumbo with homemade andouille sausage always takes me back to my childhood.

    1. Rachel Gurk says:

      Love it!