Chicken Enchilada Soup Recipe

If you love bold, southwestern flavors and cozy meals, Chicken Enchilada Soup is the ultimate hug in a bowl. This vibrant soup blends tender chicken, hearty black beans, sweet corn, and a zesty enchilada sauce into something truly special. It’s satisfyingly creamy, has just enough spice, and comes together in one pot for an easy weeknight dinner—plus, the toppings are half the fun! Whether you’re in the mood for meal prep or a family dinner that everyone will crave, Chicken Enchilada Soup never disappoints.

Ingredients You’ll Need

The magic of Chicken Enchilada Soup is how it transforms simple staples into something sensational. Each ingredient has a starring role, from the smokiness of the spices to the melty cheese that ties it all together. Here’s what you’ll need—and why you shouldn’t skip a thing!

• Olive oil: Adds richness and helps sauté the aromatics for deeper flavor.
• Onion (1 small, chopped): Forms the savory base; choose yellow or white for mellow sweetness.
• Garlic (2 cloves, minced): Gives the soup a punchy, irresistible aroma—don’t be shy!
• Boneless skinless chicken breasts (1 pound): The main protein, becoming beautifully tender as it simmers.
• Chicken broth (3 cups): Adds body and savory depth—use low-sodium if you want more control over salt.
• Red enchilada sauce (1 can, 10 oz): Infuses classic enchilada flavor and a gorgeous red color.
• Black beans (1 can, 15 oz, drained and rinsed): For satisfying texture and a boost of fiber and protein.
• Frozen corn (1 cup): A pop of sweetness and vibrant yellow color that makes every spoonful sing.
• Diced tomatoes with green chilies (1 can, 14.5 oz): Adds tang, juiciness, and a gentle kick of heat.
• Ground cumin (1 teaspoon): Earthy warmth that’s classic in every bowl of Chicken Enchilada Soup.
• Chili powder (1/2 teaspoon): Lends depth and smoky, mild heat.
• Smoked paprika (1/2 teaspoon): For a subtle smokiness and rich, red glow.
• Salt and pepper (to taste): To balance all those beautiful flavors just the way you like.
• Cheddar cheese (1 cup, shredded): Melts into the soup, making it creamy and oh-so-indulgent.
• Sour cream (1/2 cup, optional for serving): Swirled on top, it cools down the spice and adds tang.
• Fresh cilantro and tortilla strips (for garnish): Brighten things up and add crunch right before serving.

How to Make Chicken Enchilada Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add your chopped onion and minced garlic, then cook for three to four minutes, stirring occasionally. This step is all about layering flavor—softened onions and sizzling garlic make the perfect foundation for Chicken Enchilada Soup.

Step 2: Build the Soup Base

Next, place the chicken breasts directly into the pot. Pour in the chicken broth and enchilada sauce, then add the rinsed black beans, corn, and diced tomatoes with green chilies. Sprinkle in the cumin, chili powder, smoked paprika, and season with salt and pepper. Stir everything together so every spoonful gets a taste of those bold flavors.

Step 3: Simmer Until Tender

Bring your pot to a gentle boil, then immediately reduce the heat to a simmer. Let the soup bubble softly for 20 to 25 minutes, or until the chicken is fully cooked and easy to shred. This is when the magic happens—the chicken absorbs all those spicy, savory notes!

Step 4: Shred the Chicken

Carefully remove the chicken breasts and set them on a plate. With two forks, shred the chicken into bite-sized pieces. Return it right back to the pot—soaking up those gorgeous flavors even more. This step gives Chicken Enchilada Soup its signature heartiness.

Step 5: Add the Cheesy Goodness

Stir the shredded cheddar cheese into the hot soup. It will melt almost instantly, turning your soup creamy, silky, and just a little bit decadent. Give it a few extra minutes of simmering to make sure everything is nicely combined.

Step 6: Garnish and Serve

Ladle the hot Chicken Enchilada Soup into bowls. Top with dollops of sour cream, sprinkle with fresh cilantro, and pile on those crispy tortilla strips. Every bite becomes a party of flavors and textures!

How to Serve Chicken Enchilada Soup

Garnishes

Don’t skimp on the toppings—this is where Chicken Enchilada Soup really shines! A spoonful of sour cream adds cool contrast and creaminess; a shower of chopped cilantro gives freshness. Crunchy tortilla strips are non-negotiable in my house, but you can also try sliced jalapeños, avocado, or shredded cheese for even more personality.

Side Dishes

This hearty soup can shine all on its own, but if you want a spread, consider serving it with warm cornbread, a crisp green salad, or even classic Mexican rice. The soup’s flavors pair beautifully with just about any Tex-Mex side, and a squeeze of lime on the plate is always welcome.

Creative Ways to Present

For a fun twist, serve Chicken Enchilada Soup in bread bowls for a feast-worthy statement, or try mini soup shooters as appetizers for a party. You can even let guests build their own “enchilada soup bar” with bowls of toppings for a customizable dinner experience.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let your Chicken Enchilada Soup cool to room temperature, then transfer it into airtight containers. It’ll keep brilliantly in the refrigerator for up to four days, making lunch or next-day dinners a breeze.

Freezing

This soup is a meal-prepper’s dream. Simply portion cooled Chicken Enchilada Soup into freezer-safe containers or bags, leaving a little room for expansion. Pop them in the freezer for up to three months. When the craving strikes, you’ll have a delicious homemade meal in no time.

Reheating

To reheat, simply warm your chilled or thawed soup in a saucepan over medium-low heat, stirring occasionally until hot. If the soup thickens in the fridge or freezer, just add a splash of broth or water to loosen things up—give it a taste and adjust seasonings if needed.

FAQs

Can I use pre-cooked or rotisserie chicken?

Absolutely! Just add the shredded chicken after the soup has simmered with the other ingredients. Let it warm through for a few minutes, saving even more time without sacrificing flavor.

Is Chicken Enchilada Soup very spicy?

It has a gentle heat thanks to the enchilada sauce and green chilies, but it isn’t overwhelmingly spicy. If you prefer less heat, choose a mild enchilada sauce or skip extra chili powder. For more heat, add a pinch of cayenne or diced jalapeño.

Can I make this soup dairy-free?

Definitely! Simply omit the cheese or use a dairy-free cheese alternative. You can also skip the sour cream, or sub with a non-dairy yogurt topper for a creamy finish.

What’s the best way to make Chicken Enchilada Soup gluten-free?

This recipe is naturally gluten-free as long as your enchilada sauce and chicken broth don’t contain added gluten. Always check labels or opt for certified gluten-free products if you have sensitivities.

How can I thicken the soup or make it creamier?

If you want an even richer texture, try stirring in extra cheese, a dollop of cream cheese, or a splash of heavy cream after you shred the chicken. Alternatively, blend a portion of the soup and mix it back in for natural thickness.

Final Thoughts

There’s nothing more comforting or crowd-pleasing than a bubbling pot of Chicken Enchilada Soup. Whether you’re serving it on a chilly evening or prepping lunches for the week ahead, this dish guarantees happy faces and empty bowls. I hope you’ll give it a try—once you taste that first spoonful, it might just become your new favorite, too!

Chicken Enchilada Soup Recipe

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4.6 from 26 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

This Chicken Enchilada Soup is a comforting and flavorful dish that comes together easily on the stovetop. Packed with tender chicken, beans, corn, and a blend of Mexican spices, this hearty soup is topped with melted cheese, sour cream, and crispy tortilla strips for a satisfying meal.

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Ingredients

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For the Soup:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breasts
• 3 cups chicken broth
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

For Serving:

• 1/2 cup sour cream (optional)
• Fresh cilantro and tortilla strips for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened.
2. Add the chicken breasts, broth, enchilada sauce, beans, corn, tomatoes, and spices. Bring to a boil, then simmer for 20–25 minutes.
3. Remove chicken, shred, and return to pot. Stir in cheese until melted.
4. Serve hot, topped with sour cream, cilantro, and tortilla strips.

Notes

• This soup can be made in a slow cooker by adding all ingredients (except cheese and sour cream) and cooking on low for 6–7 hours or high for 3–4 hours. Stir in the cheese just before serving.
• It also freezes well for meal prep.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 370
• Sugar: 4g
• Sodium: 780mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 29g
• Cholesterol: 75mg