There’s just something irresistible about a bowl of Chicken Enchilada Soup—it combines the hearty comfort of a classic chicken soup with the bold flavors of your favorite enchiladas. Loaded with tender shredded chicken, black beans, corn, and a bright, zesty broth that gets a creamy touch at the end, this soup is as satisfying on a cold night as it is for a casual family dinner. The splashes of red, gold, and green in every bowl make it as much a feast for the eyes as for the taste buds.

Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Enchilada Soup is all about using flavorful pantry staples and fresh ingredients to build layers of taste and texture. Each component brings something special that transforms a simple soup into a hearty, crave-worthy meal.

Olive oil: Adds a velvety base flavor and helps soften the onion and garlic for a fragrant start.
Onion: A classic building block; it melts into the broth, adding subtle sweetness and depth.
Garlic: Freshly minced garlic sharpens every bite and earns its place in any Mexican-inspired dish.
Boneless, skinless chicken breasts: The main protein, these shred beautifully after simmering for that signature, tender texture.
Red enchilada sauce: The heart of the soup’s flavor—pick your favorite brand or homemade for smoky, spicy, rich undertones.
Diced tomatoes: Offers brightness and a little acidity, keeping things fresh amid all the richness.
Black beans: Earthy, nutty, and satisfying—be sure to drain and rinse for the best texture.
Corn: Pops of sweetness and crunch give the Chicken Enchilada Soup contrast and color.
Chicken broth: The backbone of any good soup; opt for a low-sodium version and adjust seasoning to taste.
Chili powder: Lends warmth and a gentle kick to bring out the enchilada flavors.
Ground cumin: A must for its toasty, earthy note—can’t have Mexican-inspired soup without it!
Paprika: Mild smokiness and color boost for the broth.
Salt and pepper: Essential balances to tie all the flavors together—taste as you go!
Heavy cream or half-and-half (optional): Stirred in at the end for a creamy, luxurious finish—skip for a lighter broth if you prefer.
Shredded cheese: Melts into gooey little pockets on top—choose sharp cheddar, Monterey Jack, or a Mexican blend.
Tortilla strips: Crunchy and fun—homemade or store-bought, for topping and dunking.
Sour cream: Adds a cool, tangy finish that contrasts the warmth of the soup.
Cilantro: Fresh, vibrant green notes and a bright pop of color—add just before serving for maximum flavor.

How to Make Chicken Enchilada Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil glistens, add the chopped onion and let it cook, stirring occasionally, until it turns translucent and soft—about four minutes. Don’t rush this step; gentle sautéing draws out delicious mellow-sweetness that forms the flavor foundation. Next, stir in the minced garlic and let it cook until fragrant, around one minute more—this moment smells incredible!

Step 2: Add Chicken and Flavor Makers

Next, add the chicken breasts directly into the pot along with the red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Sprinkle in the chili powder, cumin, paprika, and season everything with salt and pepper. This colorful medley looks gorgeous already and smells amazing as it heats up! Stir everything well to combine.

Step 3: Simmer to Perfection

Bring the mixture to a boil, then reduce the heat until it’s just simmering. You’ll want to cover the pot and let this bubble gently for 25 to 30 minutes. During this time the chicken poaches until irresistibly tender, while all those wonderful flavors marry together to create a bold, complex broth you’ll want to sip straight from the ladle.

Step 4: Shred the Chicken

Once the chicken is cooked through and tender, remove the breasts onto a plate. Use two forks to shred the meat into thick or delicate shreds, depending on your preference, then return it straight to the pot. This distributes delicious chicken pieces throughout your Chicken Enchilada Soup for perfect spoonfuls every time.

Step 5: Finish with Cream (Optional)

If you love a creamy finish, now is the time to add your heavy cream or half-and-half. Stir it in, then let the soup simmer gently for about 5 minutes more. The cream rounds out the spices, bringing everything together in a silky embrace. If you want a lighter soup, feel free to skip this step—the soup is wonderful either way.

How to Serve Chicken Enchilada Soup

Garnishes

The best part about Chicken Enchilada Soup might just be the toppings! Pile on shredded cheese, a sprinkle of crunchy tortilla strips, generous dollops of cool sour cream, and plenty of fresh cilantro. Each topping adds a new flavor and texture, so let everyone build their perfect bowl.

Side Dishes

Pair your piping hot soup with soft, warm flour or corn tortillas, a crisp green salad, or a light avocado and lime slaw. For those who love dipping, a little plate of nachos or cornbread on the side makes this meal even more festive and filling.

Creative Ways to Present

If you’re serving Chicken Enchilada Soup at a party or to a crowd, consider setting up a “toppings bar” where guests can spoon on their own favorites. You can also serve the soup in bread bowls or pour it into small mugs for a cozy appetizer at gatherings. Presentation is half the fun with a soup this beautiful and colorful!

Make Ahead and Storage

Storing Leftovers

Chicken Enchilada Soup is just as tasty the next day! Allow leftovers to cool before transferring to airtight containers. In the fridge, it will keep its rich flavors for up to four days. The soup tastes even better after it sits, so it’s perfect for make-ahead lunches and dinners.

Freezing

Need a freezer-friendly meal? Let the soup cool completely, and then ladle it into freezer-safe containers or heavy-duty freezer bags. Label and date them, and store flat in the freezer for up to three months. For best results, freeze before adding the cream; stir it in during reheating instead for a silky texture.

Reheating

Reheating Chicken Enchilada Soup is a breeze—simply warm it up in a saucepan over medium heat, stirring occasionally, until it’s piping hot. If it’s extra thick after chilling, add a splash of broth or water. If reheating from frozen, thaw in the fridge overnight first, then heat gently on the stove.

FAQs

Can I make Chicken Enchilada Soup in a slow cooker?

Absolutely! Just add all the ingredients (except the cream and toppings) to your slow cooker and cook on low for 6 to 7 hours. Shred the chicken before serving, stir in the cream if using, and top as desired.

What can I use instead of chicken breasts?

You can easily substitute boneless, skinless chicken thighs for a richer flavor, or use pre-cooked shredded chicken to save time—just adjust the simmering time accordingly so the chicken doesn’t overcook.

Is this recipe spicy?

Chicken Enchilada Soup has a gentle warmth, thanks to the chili powder and enchilada sauce, but it isn’t overly spicy. For extra heat, add a diced jalapeño in Step 1 or a pinch of cayenne pepper to the broth.

How do I make this soup vegetarian?

For a vegetarian version, skip the chicken, use vegetable broth, and double the beans. Add a handful of sautéed bell peppers or diced zucchini for extra flavor and substance.

Can I make Chicken Enchilada Soup dairy-free?

Yes! Simply leave out the cream or substitute with a splash of coconut milk, and skip the cheese or use a dairy-free alternative for the garnish. The soup’s bold flavors shine through even without dairy.

Final Thoughts

So next time you’re craving something cozy, hearty, and full of flavor, treat yourself to a steaming bowl of Chicken Enchilada Soup. It’s a surefire crowd-pleaser and just as comforting for a solo lunch or busy weeknight dinner. Give it a try—you might discover your new favorite way to enjoy all the magic of enchiladas, no rolling required!

Chicken Enchilada Soup Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a hearty bowl of Chicken Enchilada Soup, a flavorful and comforting Mexican-inspired dish that is perfect for a cozy meal. This soup combines tender chicken, flavorful spices, and a variety of tasty toppings for a delicious experience.

Ingredients

Scale

For the soup:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup heavy cream or half-and-half (optional)

For garnish:

Shredded cheese
Tortilla strips
Sour cream
Cilantro

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Instructions

In a large pot, sauté vegetables: Heat olive oil in a pot, sauté onion until soft, then add garlic.
Cook the soup: Add chicken, enchilada sauce, tomatoes, beans, corn, broth, spices, salt, and pepper. Simmer until chicken is cooked.
Shred chicken and finish the soup: Remove chicken, shred, return to pot, add cream if using, and simmer.
Serve: Top with cheese, tortilla strips, sour cream, and cilantro.