Chicken Enchilada Soup

Introduction

If you’ve ever craved the comforting flavors of chicken enchiladas but wanted something quicker and easier to prepare, Chicken Enchilada Soup is the answer. This recipe delivers all the goodness of cheesy, saucy enchiladas in a warm bowl of soup that comes together with minimal effort. It’s rich, flavorful, and loaded with ingredients that make each spoonful deliciously satisfying. The best part? It’s a one-pot recipe that’s perfect for feeding a crowd or meal prepping for the week ahead.

My recipe story

I first stumbled upon Chicken Enchilada Soup during a chilly winter evening when I was craving comfort food but didn’t have the time or energy to roll tortillas and bake enchiladas. Inspired by the flavors of classic enchiladas, I decided to transform them into a hearty soup. To my surprise, the soup not only captured the essence of enchiladas but also became a new favorite for my family. Over the years, I’ve refined the recipe by balancing the spices, adjusting the broth-to-ingredient ratio, and experimenting with toppings like shredded cheese, avocado, and tortilla strips. Now, it’s one of those recipes that always draws requests whenever friends or family come over for dinner.

Ingredient breakdown

This Chicken Enchilada Soup is made with pantry staples and fresh ingredients that you may already have on hand. The base of the soup starts with sautéed onions and garlic in olive oil, which provide a sweet, savory depth of flavor. Chicken broth forms the liquid foundation, making the soup hearty yet balanced.

The key ingredient is, of course, chicken. Boneless, skinless chicken breasts or thighs work well, offering tenderness and protein. For that signature enchilada flavor, enchilada sauce is added, which brings a slightly smoky and tangy profile. Additional seasonings like cumin, chili powder, and paprika tie the flavors together, creating a warm and spicy undertone. Beans, corn, and diced tomatoes add texture and heartiness, making each bowl packed with variety. Don’t forget toppings like shredded cheese, sour cream, cilantro, and crispy tortilla strips to elevate the dish to restaurant quality.

Equipment you’ll need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Step-by-step directions

Step 1: Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add diced onions and cook until they become soft and translucent, about 5 minutes. Stir in minced garlic and cook for another 1–2 minutes, making sure not to burn it as garlic can turn bitter quickly. This step lays the flavorful foundation for the soup.

Step 2: Add broth and seasonings. Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir in chili powder, cumin, paprika, and a pinch of salt and pepper. This mixture should be fragrant and rich in color. Allow it to simmer for 5 minutes to let the flavors meld together.

Step 3: Cook the chicken. Submerge the chicken breasts into the broth mixture. Cover the pot and let the chicken cook for 20 minutes, or until fully cooked through and tender. Once done, remove the chicken and shred it with two forks before returning it to the pot. This ensures juicy, flavorful pieces in every bite.

Step 4: Add beans and corn. Stir in drained black beans and corn kernels. These additions bulk up the soup and add texture and sweetness that balance the spice. Let the soup simmer for another 10 minutes, allowing the beans and corn to absorb the flavors.

Step 5: Finish and serve. Taste the soup and adjust seasonings as needed. Ladle into bowls and top with shredded cheese, avocado slices, sour cream, fresh cilantro, or crispy tortilla strips. Serve hot and enjoy the comforting flavors of chicken enchiladas in soup form.

Variations & substitutions

You can easily adapt this recipe to fit your preferences. For a vegetarian option, skip the chicken and add more beans or roasted vegetables like zucchini and bell peppers. If you prefer a creamier soup, stir in half a cup of heavy cream or cream cheese at the end. Spice lovers can add diced jalapeños or chipotle peppers for a smoky kick. Instead of black beans, try pinto or kidney beans, and swap chicken with shredded turkey or rotisserie chicken for convenience.

Storage, freezing & make-ahead

This soup stores beautifully, making it ideal for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. To freeze, let the soup cool completely before transferring it into freezer-safe bags or containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat. For make-ahead, prepare the base of the soup without the toppings, then add garnishes fresh before serving.

Serving ideas & pairings

Chicken Enchilada Soup pairs wonderfully with a side of warm cornbread, cheesy quesadillas, or a crisp green salad. For a full Mexican-inspired meal, serve with guacamole, salsa, and tortilla chips. If you’re hosting, create a toppings bar with shredded cheese, sour cream, chopped cilantro, jalapeños, and lime wedges so everyone can customize their bowl. A refreshing glass of iced tea, agua fresca, or even a light beer complements the flavors perfectly.

FAQ

Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut. Simply shred it and add it during the last 10 minutes of cooking.

How can I make this soup less spicy?
Use mild enchilada sauce and reduce the chili powder. You can also balance the spice with a dollop of sour cream.

Can I cook this in a slow cooker?
Absolutely. Combine all ingredients in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken before serving.

What type of beans work best?
Black beans are traditional, but pinto, kidney, or even chickpeas can work well depending on your taste preference.

Can I add rice or pasta?
Yes, you can add cooked rice or small pasta like orzo for a heartier dish. Just stir them in before serving to avoid overcooking.

Final thoughts

This Chicken Enchilada Soup is the perfect way to enjoy bold enchilada flavors with minimal effort. It’s hearty, customizable, and versatile enough for weeknight dinners, gatherings, or make-ahead meal prep. With its balance of smoky, savory, and slightly spicy notes, it’s bound to become a go-to favorite in your kitchen. Serve it with fresh toppings, pair it with your favorite Mexican sides, and enjoy a warm bowl of comfort that never disappoints.

Chicken Enchilada Soup

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A hearty, flavorful soup with tender chicken, beans, corn, and enchilada sauce. Perfectly comforting, easy to make, and family-friendly.

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Ingredients

• 2 tablespoons olive oil

• 1 sweet onion, diced

• 1 tablespoon minced garlic
• 4 cups chicken broth

• 2 boneless, skinless chicken breasts

• 2 cups red enchilada sauce
• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika
• Salt and pepper to taste

• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips

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Instructions

1. about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir in chili powder, cumin, paprika, salt, and pepper.

3. Add chicken breasts to the pot, cover, and simmer for 20 minutes or until fully cooked. Remove chicken, shred with two forks, and return to the pot.

4. Stir in black beans and corn. Simmer for another 10 minutes to allow flavors to blend.
5. Taste and adjust seasonings. Ladle into bowls and serve with your favorite toppings.

Notes

This soup can be made ahead and stored in the fridge for up to 4 days or frozen for 3 months. Serve with cornbread, quesadillas, or tortilla chips for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican