Creamy Chickpea Chicken Enchilada Soup (Pantry-Friendly & Vegetarian Option)

If there’s one soup that can turn a handful of pantry ingredients into a cozy bowl of comfort, it’s this Creamy Chickpea Chicken Enchilada Soup. Whether you’re in the mood for something hearty and flavorful or just need to throw dinner together fast, this soup checks all the boxes. It’s creamy, zesty, protein-packed, and — best of all — completely flexible.

I love how easy this soup is to make vegetarian — just skip the chicken broth and use vegetable broth instead. You’ll still get a ton of flavor from the enchilada sauce, peppers, and warm spices. And if you do eat meat, swapping in chicken broth or even shredded rotisserie chicken gives it that classic creamy enchilada flavor everyone loves.

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Why You’ll Love This Recipe

• Pantry-friendly: Uses ingredients you probably already have — canned chickpeas, enchilada sauce, and frozen corn.
• High-protein & filling: Chickpeas and Greek yogurt make this soup both hearty and nourishing.
• Versatile: Easily make it vegetarian or add chicken if you prefer.
• Quick & easy: Ready in about 30 minutes!
• Perfect for meal prep: The flavors deepen as it sits, making it even better the next day.

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Ingredients

• 1 Onion (or substitute 1 teaspoon onion powder)
• 3 cloves Garlic (or 1 teaspoon garlic powder)
• 1 Green bell pepper (or any color)
• 1 Poblano pepper (or substitute with another bell pepper)
• 15 oz Enchilada sauce (1 can – I love using a clean ingredient brand like Siete)
• 2 cans Chickpeas (drained and rinsed)
• 1 cup Frozen corn (fire-roasted if possible)
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• ½ teaspoon Salt (to taste)
• Black pepper (to taste)
• 3 cups Vegetable broth (or chicken broth)
• 1 cup Greek yogurt (or vegan yogurt for dairy-free option)
• Optional toppings: chopped cilantro, shredded cheese, crushed tortilla chips, diced avocado

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Instructions

1. Heat a drizzle of oil in a soup pot over medium heat. Add the onion (or onion powder) and cook for about 5 minutes until softened.
2. Add the bell peppers and poblano pepper along with the garlic (or garlic powder). Cook for another 5 minutes, stirring occasionally.

3. Stir in the enchilada sauce, chickpeas, frozen corn, cumin, chili powder, salt, and pepper. Pour in the broth and bring to a simmer.

4. Simmer for 10–20 minutes to let the flavors meld (10 minutes if you’re in a rush).

5. Turn off the heat. Scoop about 2 cups of soup (mostly liquid) into a bowl. Whisk in the Greek yogurt until smooth, then pour it back into the pot. Stir to combine.

6. Serve with your favorite toppings — I love crushed tortilla chips and cilantro for a little crunch and color.

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Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally.
• Make-Ahead: You can prepare the base (before adding yogurt) up to 2 days ahead. Add the yogurt just before serving for best texture.

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Serving Ideas

This creamy chicken enchilada soup pairs perfectly with:

• Warm corn tortillas or crusty bread
• A side of avocado toast
• A crisp green salad for a lighter meal

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