Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1 (10 oz) can red enchilada sauce; 4 cups chicken broth; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (14.5 oz) can diced tomatoes with green chilies; 2 cups cooked shredded chicken; 1/2 cup heavy cream or 4 oz cream cheese (optional for creaminess); 1 cup shredded cheddar or Mexican blend cheese

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If you’re on the hunt for a bowlful of comfort that tastes just like a Tex-Mex favorite, look no further than Chicken Enchilada Soup. This soup is everything you love about enchiladas — cozy and savory chicken, hearty beans and corn, bold spices, and a tangy kick of enchilada sauce — all swimming together in a creamy, cheesy broth. It’s the kind of recipe that brings everyone to the kitchen, eager for seconds, and it couldn’t be easier to prepare on a busy weeknight!

Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Enchilada Soup is how each ingredient brings its own special touch, from the foundation of aromatics and spices to the pops of color and flavor from beans, corn, and tomatoes. Here’s what you’ll need to make this soup taste as delicious as it looks:

Olive oil: Use this as your base to sauté the onion and garlic, setting the foundation for rich flavor.
Onion (1 medium, diced): Gives the soup a subtle sweetness and depth that rounds out the spice.
Garlic (2 cloves, minced): Adds an irresistible fragrance and essential punch to the broth.
Ground cumin (1 tsp): Brings that classic earthy, warm Tex-Mex flavor everyone loves.
Chili powder (1 tsp): For warmth and that signature enchilada flavor profile.
Smoked paprika (1/2 tsp): Infuses a gentle smoky note that makes the soup taste extra special.
Salt (1/4 tsp): Enhances all the flavors and keeps your broth well-balanced.
Red enchilada sauce (1 10-oz can): The star ingredient—delivers tang, spice, and that deep, familiar enchilada taste!
Chicken broth (4 cups): Forms the soul of your soup for a hearty, slurpable base.
Black beans (1 15-oz can, drained and rinsed): Adds satisfying texture, protein, and color.
Corn (1 15-oz can, drained): Sweet pops in every bite, plus vibrant golden color.
Diced tomatoes with green chilies (1 14.5-oz can): Brings tang, acidity, and a subtle heat.
Cooked shredded chicken (2 cups): Rotisserie chicken works like a charm for both flavor and convenience.
Heavy cream or cream cheese (½ cup or 4 oz, optional): For extra creaminess that makes the soup downright dreamy.
Shredded cheddar or Mexican blend cheese (1 cup): Melts into the soup, making it extra cheesy and comforting.

How to Make Chicken Enchilada Soup

Step 1: Build Your Flavor Base

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and let it cook for about 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent. Toss in the minced garlic, cumin, chili powder, smoked paprika, and salt, then cook for one more fragrant minute. These aromatics are where the magic starts, giving your Chicken Enchilada Soup its unmistakably cozy aroma!

Step 2: Add the Liquids and Veggies

Pour in the red enchilada sauce and chicken broth, stirring well to combine. Next, add the drained and rinsed black beans, corn, diced tomatoes with green chilies, and shredded chicken. Give everything a good mix—at this point, you’ll see all those beautiful colors and textures start to come together in your pot.

Step 3: Simmer to Perfection

Bring the soup to a gentle boil, then reduce the heat so it simmers steadily. Let it bubble away for 20 to 25 minutes. This simmering time lets the flavors meld and intensify, and it gives the soup that satisfying, homemade taste that Chicken Enchilada Soup is famous for.

Step 4: Make it Creamy and Cheesy

If you want your Chicken Enchilada Soup extra luscious, now’s the time to stir in the heavy cream or cream cheese and your shredded cheese of choice. Add them during the last 5 minutes of cooking so they melt smoothly into the soup. The result? A velvety, creamy broth with cheesy goodness in every spoonful.

Step 5: Serve and Enjoy!

Once the cheese and cream have melted and the soup is hot throughout, it’s ready to enjoy! Ladle the Chicken Enchilada Soup into bowls and don’t forget to add your favorite toppings for that restaurant-style finish.

How to Serve Chicken Enchilada Soup

Garnishes

This is where you can truly make your Chicken Enchilada Soup unforgettable! Top each bowl with a dollop of sour cream, a handful of crunchy tortilla strips, sliced avocado, fresh cilantro, or even a squeeze of lime. The right garnish not only adds extra flavor and texture but also makes the dish pop with color.

Side Dishes

Serve your Chicken Enchilada Soup with warm flour or corn tortillas on the side for dipping. If you’re in the mood for something heartier, try a side of Mexican rice or a simple green salad with lime vinaigrette. Crusty bread also makes the perfect companion for soaking up every last drop of that delicious broth!

Creative Ways to Present

Why not make dinner fun? Serve the soup in mini bread bowls for a playful twist, or create a make-your-own topping bar so everyone can deck out their Chicken Enchilada Soup just how they like. Small appetizer cups of the soup work great for parties or game day spreads, too!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchilada Soup keeps beautifully in the fridge. Simply transfer any cooled soup to an airtight container and store for up to four days. If you plan on adding extra garnishes or toppings, keep them separate until you’re ready to eat for the best texture.

Freezing

Freezing Chicken Enchilada Soup is a breeze and perfect for meal prep. Let the soup cool completely, then portion it into freezer-safe containers. It will stay fresh for up to three months. If you used cream or cheese, keep in mind the texture may change slightly when thawed, but a quick stir while reheating makes it as good as new!

Reheating

To reheat Chicken Enchilada Soup, simply warm it over low heat in a saucepan on the stovetop, stirring occasionally until it’s hot. You can also use the microwave for individual servings—heat in short bursts, pausing to stir, so the soup warms evenly and stays creamy.

FAQs

Can I make Chicken Enchilada Soup in a slow cooker?

Absolutely! Simply sauté the onions, garlic, and spices as directed, then transfer to your slow cooker. Add the rest of the ingredients (except for the cream and cheese), and cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream and cheese during the last 30 minutes for the creamiest soup.

How can I make this soup spicier?

If you like your Chicken Enchilada Soup with more kick, add some finely diced jalapeños, a dash of hot sauce, or a pinch of cayenne pepper when you sauté the aromatics. Adjust the heat to suit everyone’s tastes!

Is this recipe gluten-free?

Yes, as long as you make sure your enchilada sauce and chicken broth are certified gluten-free, this soup is a fantastic option for gluten-free diets. Always double-check ingredient labels just in case.

Can I make this soup dairy-free?

Of course! Simply skip the cream and cheese or use your favorite dairy-free alternatives. The soup will still be flavorful and hearty without the creamy additions.

What’s the best way to shred chicken for this soup?

A rotisserie chicken is a quick and easy option—just use two forks to pull the meat into shreds. If you’re cooking chicken at home, poach or bake chicken breasts or thighs, then shred with forks or even a hand mixer for super-fast prep.

Final Thoughts

Chicken Enchilada Soup is the weeknight hero you’ll crave all year long—spicy, creamy, and always a crowd-pleaser. Give it a try, play with your favorite toppings, and make it your own! Whether you’re feeding a crew or meal-prepping for the week, this soup is destined to be a household favorite.

Chicken Enchilada Soup Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Enchilada Soup is a cozy and flavorful Tex-Mex-inspired dish perfect for a comforting meal. It’s packed with tender chicken, beans, corn, and a blend of spices, all simmered together in a rich, creamy broth. Serve this easy one-pot soup with your favorite toppings for a satisfying dinner.