Chicken Enchilada Soup is a delicious and hearty dish that combines tender shredded chicken, beans, corn, and a rich, flavorful broth seasoned with classic enchilada spices. It’s like all the comforting elements of your favorite enchiladas turned into a warm and cozy bowl of soup. The blend of tender chicken, gooey cheese, and a touch of zesty chili makes every spoonful satisfying and full of flavor.
I love how this soup comes together quickly and easily, making it a perfect weeknight meal when you want something tasty but don’t want to spend hours in the kitchen. I usually start with some cooked chicken (leftovers work great too) and let it simmer with tomatoes, beans, and corn. The best part for me is topping it off with a handful of crunchy tortilla chips and a sprinkle of fresh cilantro — it adds a delightful texture and freshness that really brings the bowl to life.
This soup is a crowd-pleaser every time I make it, especially on chilly evenings when you want something comforting without feeling heavy. It’s great served with a simple green salad or some warm tortillas on the side. I find that it holds up well for leftovers, too, so you can enjoy that cozy enchilada flavor for days. It’s one of those recipes that feels like a warm hug in a bowl, and honestly, that’s hard to beat!
Key Ingredients & Substitutions
Chicken: I love using rotisserie chicken because it’s already cooked and flavorful. If you want to keep it vegetarian, swap chicken for extra beans or add some cooked quinoa for protein.
Red Enchilada Sauce: This brings that classic enchilada flavor and a bit of heat. If you can’t find it, mix tomato sauce with chili powder and cumin as a simple substitute.
Black Beans and Corn: These add great texture and sweetness. If fresh corn isn’t available, frozen or canned corn works just fine. You can swap black beans for pinto or kidney beans.
Heavy Cream or Half-and-Half: This makes the soup creamy and rich. For a lighter option, try coconut milk or plain yogurt stirred in at the end.
How Can I Make Sure the Flavors Blend Perfectly?
The secret to a well-rounded soup is building flavor gradually:
- Sauté onions and spices first to release their aromas. This step makes a big difference.
- Simmer the soup after adding broth and sauce to marry the flavors. Ten minutes works well to meld everything.
- Add cream last and heat gently to avoid curdling. Stir often for a smooth, creamy texture.
Taking these small steps helps you get that balanced, comforting taste in every spoonful.
Equipment You’ll Need
- Large soup pot – perfect for cooking all ingredients together evenly and allowing the flavors to blend.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and reliable for dicing onions and chopping cilantro.
- Cutting board – sturdy surface for safe and easy chopping.
- Ladle – handy for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Use ground beef or turkey in place of chicken for a different protein twist that still tastes hearty.
- Swap black beans for kidney or pinto beans for a milder bean flavor.
- Add diced bell peppers or zucchini for extra veggies and color.
- Stir in a squeeze of lime or a dash of hot sauce before serving to brighten the flavors.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced, for garnish
- Optional toppings: shredded cheese, sour cream, tortilla chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 20 minutes to cook. So, in total, you’ll be able to enjoy this delicious soup in about 30 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened—about 4 to 5 minutes. Then add the minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until everything smells wonderful and fragrant.
2. Add the Main Ingredients:
Pour in the chicken broth, red enchilada sauce, diced tomatoes, black beans, and corn kernels. Stir everything together well to combine.
3. Simmer to Combine Flavors:
Bring the soup up to a boil, then lower the heat and let it simmer gently for 10 minutes. This helps all the ingredients meld together for a rich and tasty broth.
4. Add Chicken and Finish Cooking:
Next, add the shredded chicken to the pot. Let it simmer for another 5 minutes or until the chicken is warmed through.
5. Make it Creamy:
Stir in the heavy cream or half-and-half. Season the soup with salt and pepper to your taste. Keep the soup on low heat—avoid boiling once the cream is added—to keep the texture smooth.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with fresh cilantro and slices of avocado. Feel free to add any optional toppings like shredded cheese, sour cream, or crunchy tortilla chips to make your soup extra special.
Enjoy your warm and hearty Chicken Enchilada Soup – perfect for cozy meals any day of the week!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before shredding and adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Make This Soup Ahead of Time?
Absolutely! It actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Can I Make This Soup Spicier?
Add extra chili powder, a dash of cayenne pepper, or some chopped jalapeños when sautéing the onions and garlic for more heat. You can also sprinkle hot sauce on top when serving.
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then transfer to airtight containers and refrigerate for up to 3 days. For longer storage, freeze in meal-sized portions for up to 3 months and thaw in the fridge before reheating.
