Chicken Enchilada Soup is like your favorite Mexican dinner in a warm, comforting bowl. It’s packed with tender shredded chicken, beans, corn, and a mix of spices that give it a nice, cozy kick. The creamy texture combined with the bold flavors of enchilada sauce makes every spoonful satisfying and full of heart.
I love how this soup comes together so easily and fills the kitchen with that amazing smell of cumin, garlic, and chili powder. It’s one of those recipes I always go back to when I want something simple but flavorful. I usually toss in some tortilla chips on top for a little crunch, which makes it feel a bit like a fiesta every time.
Serving this soup with a sprinkle of cheese, a dollop of sour cream, and fresh cilantro really brings it all together. It’s perfect for chilly nights or when you need a comforting meal to share with friends and family. I always find that a big batch of Chicken Enchilada Soup warms more than just your stomach—it’s a warm hug on a plate.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best, like rotisserie or boiled chicken. It’s quick and keeps the soup tender. You can also use cooked turkey or a plant-based chicken substitute for a different twist.
Enchilada Sauce: This sauce gives the soup its signature flavor. You can find it canned or make your own with tomato sauce and chili powder. For a milder soup, use a mild enchilada sauce or taco sauce.
Beans & Corn: Black beans add heartiness and a nice color contrast, while corn adds sweetness. You can swap black beans with pinto or kidney beans depending on your preference.
Cheese: Cheddar is classic here, melting into a creamy texture. If you like, try Monterey Jack or a Mexican blend for a smoother melt.
How Do I Get the Right Balance of Flavors in Chicken Enchilada Soup?
Balancing spices and richness is key in this soup. Here’s how I do it:
- Sauté the onion and garlic first to build a sweet, rich base.
- Add spices like cumin, chili powder, smoked paprika, and oregano gradually and cook them briefly to release their flavor.
- Use both chicken broth and enchilada sauce for depth — broth keeps it light, sauce adds boldness.
- Simmer the soup long enough so these flavors blend—about 10-15 minutes.
- Finally, stir in the cheese at the end so it melts smoothly without clumping.
Taste often and add salt, pepper, or more spices little by little to make sure nothing overpowers.
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and giving enough room to stir comfortably.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – useful for dicing onions and chopping garnishes like avocado and cilantro.
- Cutting board – a stable surface to prep your veggies and herbs.
- Measuring spoons and cups – to keep your spices and liquids balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey if you want a different protein with a richer taste.
- Add diced bell peppers or jalapeños for an extra layer of crunch and heat.
- Stir in a handful of chopped fresh spinach at the end for more color and vitamins.
- Top with crumbled queso fresco instead of cheddar cheese for a lighter, tangy finish.
Chicken Enchilada Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 cup shredded cheddar cheese (plus extra for topping)
- Salt and pepper, to taste
For Garnishing:
- 1 avocado, diced
- ¼ cup sliced green onions
- Fresh cilantro, chopped
- Sour cream
- Optional: Tortilla chips or strips for serving
Time Needed:
This recipe takes about 10 minutes for preparation and 20 minutes to cook, for a total of about 30 minutes. It’s a quick and easy meal that fills your kitchen with wonderful aromas.
Step-by-Step Instructions:
1. Cook the Base Aromatics:
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Then stir in minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for another minute until fragrant, stirring frequently to prevent burning.
2. Add Liquids and Simmer:
Pour in the chicken broth and red enchilada sauce. Stir well to combine all ingredients. Bring this mixture to a gentle simmer.
3. Add Main Ingredients and Cook:
Add shredded chicken, black beans, and corn to the pot. Let the soup simmer uncovered for 10 to 15 minutes, allowing the flavors to blend nicely.
4. Mix in Cheese and Season:
Stir in shredded cheddar cheese until it melts smoothly, giving the soup a creamy texture. Taste and add salt and pepper as needed.
5. Serve and Garnish:
Ladle the hot soup into bowls. Garnish with diced avocado, sliced green onions, chopped cilantro, and a dollop of sour cream. For a satisfying crunch, serve with tortilla chips or sprinkle some on top.
Enjoy this delicious, hearty, and comforting chicken enchilada soup any day of the week!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This helps ensure even cooking and a better texture.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! You can prepare the soup a day or two in advance and store it in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much during storage.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Make This Recipe Vegetarian?
Yes! Swap the chicken for extra beans or cooked vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken broth and a vegetarian-friendly enchilada sauce.
