Chicken Enchilada Soup is like a big, warm hug in a bowl. It’s packed with tender shredded chicken, beans, corn, and plenty of cheese, all swimming in a flavorful tomato and enchilada sauce broth. The mix of spices gives it just the right kick without being too spicy, making it perfect for any day you want something cozy and filling.
I love how easy this soup comes together, especially when I have leftover chicken on hand. It’s one of those recipes I turn to when I want a quick dinner that still feels special and homemade. Plus, topping it with some crunchy tortilla chips, a dollop of sour cream, and a sprinkle of fresh cilantro always takes it to the next level.
This soup reminds me of chilly evenings when warm, comforting food is exactly what you need. It’s a family favorite and a great way to make dinner feel like a little celebration. If you’re looking for something tasty that brings everyone to the table, this soup is a winner every time.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken speeds up the process and adds great flavor. If you prefer, you can poach chicken breasts or thighs, then shred them yourself.
Enchilada Sauce: This packs the classic enchilada flavor. If you can’t find it, mix tomato sauce with chili powder, cumin, and garlic for a quick substitute.
Black Beans & Corn: These add heartiness and texture. Canned or frozen work well—just drain beans and thaw corn before adding.
Cheese & Toppings: Cheddar melts nicely, but Monterey Jack or a Mexican cheese blend also work. Fresh avocado and sour cream add creaminess, while tortilla chips bring crunch.
How Do You Build Deep Flavor in Chicken Enchilada Soup?
Start by sautéing the onion and bell pepper until soft. This step builds a sweet, tasty base. Adding garlic and spices and cooking them briefly releases their oils and aromas, boosting flavor.
- Cook aromatics (onion, pepper) over medium heat until tender, about 5 minutes.
- Add garlic and spices; stir for 1 minute—don’t rush to avoid burning.
- Pour in broth and enchilada sauce; simmer to marry flavors.
- Finally, add beans, corn, and chicken; simmer again for flavor to blend well.
Taking these timed steps ensures your soup tastes rich and layered. Patience here pays off every time!
Equipment You’ll Need
- Large pot – I prefer a big pot to hold all the soup ingredients and cook everything evenly.
- Cutting board and knives – for chopping vegetables and preparing chicken; sharp knives make slicing easier.
- Measuring spoons and cups – to measure spices, broth, and other ingredients accurately.
- Whisk or stir spoon – for mixing in the spices and blending flavors smoothly.
- Soup bowls and ladle – to serve the hot, hearty soup easily.
Flavor Variations & Add-Ins
- Skip chicken and make it vegetarian by adding roasted zucchini, sweet potatoes, or extra beans for more fiber and flavor.
- Swap cheddar for Monterey Jack, Pepper Jack, or Mexican cheese blend for a different cheesy kick.
- Add sliced jalapeños or hot sauce if you like more heat in your soup.
- Include diced tomatoes or a splash of lime juice for a fresher, tangy twist.
Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- Salt and black pepper, to taste
Toppings:
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- 1 avocado, diced
- Sour cream, for serving
- Tortilla chips or strips, for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook. So, with around 35 minutes total, you’ll have a warm, flavorful meal ready to enjoy. It’s a super quick recipe for a delicious homemade soup.
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large pot over medium heat. Toss in the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until they’re soft and sweet.
2. Add Spices and Garlic:
Stir in the minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute more, just until the spices smell amazing.
3. Pour in Liquids and Simmer:
Pour the chicken broth and enchilada sauce into the pot. Stir everything together, then bring the soup to a gentle simmer.
4. Add Beans, Corn, and Chicken:
Mix in the black beans, corn, and shredded chicken. Let the soup simmer for 15 to 20 minutes so all the flavors come together nicely.
5. Season and Serve:
Give the soup a taste, then add salt and pepper if it needs a little extra flavor. Scoop the soup into bowls, then top each serving with shredded cheddar cheese, green onions, diced avocado, a spoonful of sour cream, and fresh cilantro.
6. Optional Crunch:
For some fun texture, serve with tortilla chips or strips on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
How Can I Make This Soup Vegetarian?
Simply skip the chicken and add extra beans, corn, and veggies like diced zucchini or sweet potatoes. Use vegetable broth instead of chicken broth for a full vegetarian version.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stovetop or microwave, stirring occasionally to heat evenly.
