I always look forward to a warm bowl of soup when the weather cools down, especially meals with plenty of Mexican spice.

Most traditional versions rely on heavy cream or melted cheese, which can be hard on your stomach if you need to avoid dairy.

This dairy free chicken enchilada soup gives you that rich, comforting texture without using any cow milk products at all.

A simple dairy free cream cheese melts directly into the seasoned broth to make every spoonful thick and smooth.

It is very easy to make on a weeknight, and the leftovers taste even better the next day.

Why This Recipe Is a Keeper

Super Creamy Texture – Dairy-free cream cheese melts into the broth to give you a rich, velvety bowl of comfort.

Authentic Thick Broth – Masa harina thickens the soup naturally, giving it the exact hearty body of classic restaurant enchiladas.

Bold Enchilada Taste – Rich enchilada sauce, fire-roasted tomatoes, and warm cumin pack every single spoonful with savory flavor.

Easy One-Pot Meal – Everything cooks in a single Dutch oven, making both dinnertime prep and cleanup incredibly fast and simple.

Here’s What You’ll Need

1 tbsp Olive Oil
1 medium Yellow Onion, Diced
1 Red Bell Pepper, Diced
1 Jalapeno, Seeded & Minced
3 cloves Garlic, Minced
1 tbsp Chili Powder
2 tsp Ground Cumin
1 tsp Dried Oregano
1 can (10 oz) Red Enchilada Sauce
1 can (14.5 oz) Fire Roasted Diced Tomatoes
4 cups Chicken Broth
1 1/2 lb Boneless Skinless Chicken Breasts
1/4 cup Masa Harina
1/2 cup Water
1 can (15 oz) Black Beans, Drained & Rinsed
1 cup Frozen Corn
6 oz Dairy Free Cream Cheese, Softened
1 tsp Salt
2 tbsp Fresh Lime Juice
1/4 cup Fresh Cilantro, Chopped
1 Avocado, Diced
1 cup Tortilla Strips

How to Make It

Step 1

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper and jalapeno and cook for 5 minutes. Stir in the garlic, chili powder, cumin and oregano and cook for 1 minute.

Step 2

Add the enchilada sauce, tomatoes, broth and chicken breasts. Bring to a boil, then cover and simmer for 20 minutes until the chicken is cooked through.

Step 3

Remove the chicken to a cutting board and shred it with two forks.

Step 4

Whisk the masa harina with the water until smooth and stir it into the soup. Add the black beans and corn and simmer for 5 minutes until the soup thickens.

Step 5

Reduce the heat to low. Whisk a ladle of hot broth into the cream cheese in a small bowl until smooth, then stir the mixture back into the pot until fully melted and creamy.

Step 6

Return the shredded chicken to the pot and stir in the salt and lime juice. Serve topped with cilantro, avocado and tortilla strips.

Recipe Tips

Get the Perfect Shred

When you simmer the chicken breasts, pull them out as soon as they are cooked through. If you leave them in the liquid too long, the meat becomes rubbery and hard to pull apart.

Using a stand mixer with the paddle attachment is my favorite way to shred the chicken quickly. It gives you those thin, consistent shreds that soak up the soup base perfectly.

Temper the Cream Cheese

Never add your cold, dairy-free cream cheese straight from the fridge into the hot pot. It will clump up and create little white specks instead of melting into a smooth soup.

Always whisk a ladle of the hot broth into the cheese in a separate bowl first. Once it is smooth, you can stir that mixture into the main pot for a silky texture.

Toast Your Spices

When you add the chili powder, cumin, and oregano, stir them with the onions and garlic for about a minute. This process, called blooming, wakes up the oils in the spices.

You will notice a much deeper and more aromatic flavor in your final soup. It makes a big difference compared to just dumping the spices into the liquid later.

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