Chicken Enchilada Soup Recipe: Chicken Enchilada Soup is the perfect comfort food that wraps all the bold, zesty flavors of a traditional chicken enchilada into a warm, spoonable bowl. Think of it as a cozy, hearty hug that’s both nutritious and full of flavor. This soup is packed with shredded chicken, savory enchilada sauce, beans, corn, and spices — and it’s finished off with a variety of tasty toppings like shredded cheese, sour cream, avocado, and tortilla strips.
Why is this soup such a winner? Because it’s easy to make, requires minimal ingredients, and can be prepared all year round. Whether you’re cooking for your family on a busy weeknight or looking to wow guests during a weekend gathering, this soup delivers every time. Plus, it tastes even better the next day, making it a fantastic option for meal prep.
If you love Mexican cuisine but want something quick and simple, this soup is your go-to. It brings the comfort of home cooking and the kick of enchiladas in a single pot. One bite, and it’s hard not to go back for seconds (or thirds).
Ingredients Needed
Getting the right ingredients is key to nailing this soup. The best part? Most of them are pantry staples you likely already have on hand.
Main Ingredients:
- 2 tablespoons olive oil – for sautéing
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups chicken broth – homemade or store-bought
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (14 oz) can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Add-ins and Toppings:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Sliced avocado
- Chopped fresh cilantro
- Crushed tortilla chips or tortilla strips
- Lime wedges for serving
These extras don’t just add flavor — they take your bowl from good to restaurant-worthy. Customize your toppings based on your personal preferences.
Kitchen Equipment Required
Don’t worry — you don’t need any fancy gadgets to whip up this flavorful bowl of goodness. Here’s what you’ll need:
- A large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs or slotted spoon (for handling chicken)
- Forks (for shredding the chicken)
If you prefer, you can also make this soup in a slow cooker or Instant Pot for an even easier experience. But we’re going to focus on the classic stovetop method in this guide.
Step-by-Step Instructions
Let’s dive into the cooking process. This soup comes together quickly, and you’ll be amazed at how much flavor it packs in such a short time.
Step 1: Prepare the Ingredients
Start by prepping all your ingredients. Dice the onion, mince the garlic, drain and rinse the black beans, and measure out your spices. Having everything ready ahead of time makes the cooking process smooth and stress-free.
If you’re using fresh chicken, make sure it’s trimmed of fat and ready to go. You can use thighs or breasts depending on your texture preference — thighs tend to be juicier, while breasts are leaner.
Also, take a moment to open the cans you’ll need — enchilada sauce, beans, tomatoes — so they’re ready when the pot heats up. Trust me, a little mise en place goes a long way here.
Step 2: Sauté the Aromatics
Heat the olive oil in your large pot over medium heat. Once hot, toss in the diced onions and cook them until they’re soft and translucent, about 3-4 minutes. Stir occasionally to prevent burning.
Next, add the minced garlic. Cook for another minute or so, just until it’s fragrant. You’ll notice a delicious smell filling your kitchen — that’s your cue that you’re building the flavor base.
This step is essential for deepening the taste of your soup. Onions and garlic are the soul of savory dishes, and giving them time to bloom in the oil makes a world of difference.
Step 3: Add Chicken and Liquids
Now that your aromatics are cooked to perfection, it’s time to add the heavy hitters. Carefully place the raw chicken breasts or thighs directly into the pot. Pour in the chicken broth and the entire can of enchilada sauce. Give it a gentle stir to combine everything well.
The chicken should be mostly submerged in the liquid. If it’s not, you can add a little more broth or water just to cover it. Bring the mixture to a light boil, then immediately reduce the heat to a gentle simmer.
Let it cook uncovered for about 20-25 minutes. This is when the chicken soaks in all that flavor from the broth and enchilada sauce. The soup base will start to smell amazing, and the flavors begin to meld together.
Step 4: Simmer the Soup
After about 25 minutes, your chicken should be fully cooked and tender. If you’re using a meat thermometer, you’re looking for an internal temperature of 165°F (75°C). The simmering step is also when the spices come alive.
Add in the chili powder, cumin, salt, and pepper. Stir to distribute evenly throughout the soup. Now toss in your black beans, diced tomatoes with green chilies, and corn. Give it all a good mix.
Let everything simmer together for another 10-15 minutes. This extra simmering time helps marry the flavors even further and gives the soup its signature enchilada-style taste.
Step 5: Shred the Chicken
Once the chicken is cooked through and tender, remove it from the pot using tongs or a slotted spoon. Place it on a cutting board or large plate. Use two forks to shred the chicken into bite-sized pieces.
You’ll notice how easily it pulls apart — that’s the sign of perfectly simmered chicken. Once shredded, return it to the pot and stir it back into the soup.
This step transforms the soup’s texture, giving you delicious, meaty bites in every spoonful. The shredded chicken also helps thicken the soup slightly, making it heartier.
Step 6: Add Final Ingredients and Simmer Again
This is where you make the soup your own. If you like your soup a little thicker, you can mash a few of the beans against the side of the pot to release their starches. For a creamier texture, add a splash of heavy cream or a few tablespoons of sour cream directly into the soup and stir well.
Taste and adjust seasoning as needed. Maybe a little more salt? A dash of hot sauce for extra kick? Don’t be afraid to customize.
Let it simmer for a final 5-10 minutes. This last bit of cooking ensures every ingredient is heated through and perfectly blended. Now your soup is officially ready to serve!
Tips and Tricks for the Best Flavor
Cooking is part science, part art. Here are some tricks that’ll make your Chicken Enchilada Soup truly next-level:
- Use homemade enchilada sauce if you have time. It’s richer and more flavorful than canned versions.
- Sear the chicken before simmering for even more depth of flavor. Just brown both sides in the pot for a few minutes before adding the liquids.
- Add a touch of lime juice at the end. It brightens everything up.
- Play with spices. Add smoked paprika for a smoky vibe or a dash of cayenne for heat.
- Don’t overcook the chicken. Simmering it too long can make it dry, even in a soup.
These tiny adjustments can take your soup from good to unforgettable.
Storage and Reheating Instructions
Made too much? Perfect. Chicken Enchilada Soup stores beautifully and makes killer leftovers.
Storing:
- Let the soup cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 4-5 days.
- Keep toppings like cheese, avocado, and tortilla strips separate to avoid sogginess.
Reheating:
- Stovetop: Reheat over medium heat, stirring occasionally, until hot.
- Microwave: Heat in a microwave-safe bowl in 60-90 second intervals, stirring in between.
- Add a splash of broth or water if the soup thickens too much during storage.
Pro tip: the soup tastes even better the next day. It’s like all the flavors had a chance to really get to know each other overnight.
Serving Suggestions
Wondering how to serve this glorious bowl of soup? Here are some great pairings and presentation ideas:
- Top with: shredded cheese, a dollop of sour cream, chopped cilantro, avocado slices, tortilla strips, and a squeeze of lime.
- Serve with: warm corn tortillas, Mexican rice, or a side salad with lime vinaigrette.
- Make it a meal: Pair it with grilled cheese quesadillas or a cheesy nacho platter for a real Tex-Mex feast.
Presentation tip: Serve the soup in wide, shallow bowls to show off all those beautiful toppings.
Variations of Chicken Enchilada Soup
One of the best things about Chicken Enchilada Soup is how easy it is to customize. Whether you’re feeding someone with dietary restrictions or just want to change things up, there’s a version for everyone.
Vegetarian Version
Want to ditch the meat? No problem! Simply replace the chicken with more beans — pinto, kidney, or even chickpeas. You can also add more veggies like zucchini, bell peppers, or mushrooms for added texture and nutrition.
Use vegetable broth instead of chicken broth, and you’ve got a hearty, plant-based soup that’s every bit as satisfying. Tofu or meat substitutes like seitan or soy curls also work great for a protein boost.
Creamy Version
If you’re a fan of thicker, richer soups, try making a creamy variation. Add half a cup of heavy cream, a block of cream cheese, or even some Velveeta during the final simmer. This adds a luxurious texture that’s super comforting.
You can also blend a small portion of the soup before adding the shredded chicken back in to create a smooth, creamy base with chunky toppings.
Keto/Low-Carb Version
Watching your carbs? Skip the corn and beans, and use diced zucchini, cauliflower, or chopped spinach instead. Stick with a full-fat cheese topping and avoid any tortilla chips or strips. The soup will still be flavorful and filling — without the added carbs.
Using bone broth instead of regular chicken broth will also boost protein and nutrients, making it perfect for those on a keto or paleo diet.
Nutrition Information
Wondering how this soup stacks up nutritionally? Here’s a breakdown for one average-sized serving (about 1.5 cups), without toppings:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 22g |
| Fat | 14g |
| Fiber | 5g |
| Sodium | 850mg |
Keep in mind that the actual numbers may vary depending on the specific ingredients and toppings you use. For example, adding cheese and sour cream will bump up the fat and calorie content, while skipping the beans or corn can lower the carb count.
If you’re tracking your intake, use a food scale and recipe calculator to get precise macros for your custom version.
Common Mistakes to Avoid
Even a simple soup like this can go off the rails if you’re not careful. Here are a few common missteps and how to avoid them:
Overcooking the Chicken
The most common error? Cooking the chicken too long. This makes it dry and stringy. Stick to the simmering times mentioned and use a thermometer if you’re unsure. Once it hits 165°F (75°C), take it out and shred it immediately.
Using Too Much Liquid
It’s easy to add too much broth or water, especially if you’re eyeballing it. This can water down the flavor and turn your soup into more of a stew. Measure your liquids and let it reduce naturally if it feels too thin.
Not Tasting as You Go
Don’t wait until the very end to season! Taste your soup after each major step and adjust accordingly. Sometimes a little salt or lime juice added halfway through can make a world of difference.
Skipping the Toppings
Toppings aren’t just for looks — they add crunch, creaminess, and fresh flavor. Don’t skip them! Even a handful of tortilla strips and a sprinkle of cheese can elevate the whole dish.
Make-Ahead and Freezer Tips
Chicken Enchilada Soup is a make-ahead superstar. It stores well, freezes like a champ, and tastes even better the next day.
Make-Ahead Tips:
- Prep all ingredients and store in the fridge the night before.
- You can even cook the chicken ahead of time and shred it, then just add it during the simmering step.
- Make a large batch on the weekend and enjoy it throughout the week.
Freezing Instructions:
- Let the soup cool completely before freezing.
- Portion it into airtight containers or freezer bags for easy reheating.
- Freeze for up to 3 months.
- Thaw in the fridge overnight and reheat on the stove or in the microwave.
Pro Tip: If you’re planning to freeze, leave out ingredients like sour cream or cheese and add them fresh when serving. This keeps the texture smooth and creamy.
FAQs about Chicken Enchilada Soup Recipe
1. Can I use rotisserie chicken instead of raw chicken?
Absolutely! It’s a great time-saver. Just shred it and add it during the final simmering step.
2. How can I make this soup in a slow cooker?
Add all ingredients except toppings to your slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken and stir before serving.
3. Is this soup spicy?
It has a mild kick, but you can adjust the heat level by choosing mild or hot enchilada sauce, and adding (or skipping) green chilies or hot sauce.
4. Can I make this soup dairy-free?
Yes! Just skip the cheese, sour cream, and any creamy additions. It’s still full of flavor without the dairy.
5. Can I double the recipe?
Of course! This soup doubles easily. Just make sure your pot is big enough and adjust cooking times slightly.
Conclusion
Chicken Enchilada Soup is one of those magical recipes that’s equal parts simple, delicious, and customizable. Whether you’re in the mood for something spicy, creamy, hearty, or light, this dish has something for everyone. Plus, it’s quick enough for a weeknight dinner but special enough for guests.
With layers of flavor, easy instructions, and room for creativity, this soup should definitely earn a spot in your regular recipe rotation. So grab a bowl, pile on those toppings, and enjoy every spoonful of this Tex-Mex delight.
