If you’re craving a bowl of pure comfort with a bold Mexican twist, Chicken Enchilada Soup is an absolute must-try. Creamy, hearty, and loaded with smoky spices, it’s like all the best parts of chicken enchiladas transformed into a soul-warming soup. Between the tender shredded chicken, the colorful mix of beans and corn, and the richness of melted cheese, every spoonful is deliciously satisfying. Whether you’re feeding the family on a busy weeknight or cozying up on a rainy day, this Chicken Enchilada Soup is guaranteed to become a new favorite.
Ingredients You’ll Need
Every ingredient in this soup plays a starring role, and you’ll be amazed at how easily they come together for deep, layered flavor. From pantry staples to vibrant veggies and melty cheese, each one adds a special touch to the final dish.
- Olive oil: Use this to gently sauté the onions and spices, building a fragrant, flavorful base.
- Small onion (diced): Onions bring natural sweetness and depth to the soup as they soften.
- Garlic (minced): Fresh garlic adds an irresistible aroma and that classic kick you expect in Southwestern fare.
- Ground cumin: Gives the soup a warm, earthy undertone that pairs beautifully with chicken.
- Chili powder: Brings just the right amount of heat and authentic enchilada flavor.
- Smoked paprika: Adds a subtle smokiness that makes this Chicken Enchilada Soup standout.
- Chicken broth: The savory liquid base that binds all the flavors together and keeps things wonderfully soupy.
- Red enchilada sauce (10-ounce can): Shortcuts the work but not the flavor — this sauce adds zest, color, and true enchilada taste.
- Diced tomatoes (14.5-ounce can): Brings a tangy brightness and boosts the soup’s hearty texture.
- Black beans (15-ounce can, drained and rinsed): For plant-based protein, creaminess, and color in every bite.
- Frozen corn (1 cup): Adds delightful pops of sweetness and yellow color throughout the soup.
- Cooked shredded chicken (2 cups): Choose rotisserie for convenience — this transforms the soup into a genuine meal.
- Heavy cream or half-and-half (1/2 cup): Swirled in at the end, it brings luxurious creaminess to the broth.
- Shredded cheddar cheese (1 cup): Melts right into the soup, making each spoonful rich and addictive.
- Salt and pepper: Season to taste for a perfectly balanced finish.
- Optional toppings: Try sour cream, chopped cilantro, diced avocado, or crushed tortilla chips for the ultimate bowl.
How to Make Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Toss in your diced onion and let it cook, stirring often, for about 4 to 5 minutes until the onion turns translucent and releases its sweet aroma. Next, stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Allow everything to cook for another minute until the spices become deeply fragrant, ensuring your base is loaded with savory flavor right from the start.
Step 2: Add the Main Ingredients
Pour in the chicken broth, then scrape up any browned bits from the pot’s bottom — those pack incredible flavor. Stir in the red enchilada sauce, diced tomatoes, black beans, corn, and the cooked shredded chicken. Mix well so everything is evenly combined, and bring the mixture up to a lively simmer.
Step 3: Simmer for Flavor
Turn the heat down to low and let your Chicken Enchilada Soup gently simmer for 15 to 20 minutes. This gives all the ingredients time to mingle, deepen, and develop those classic Mexican-inspired flavors while you relax or prep your toppings.
Step 4: Finish with Creaminess
Once the soup has thickened slightly and smells incredible, stir in the heavy cream (or half-and-half) and the shredded cheddar cheese. Let the cheese melt completely, stirring gently until your soup is creamy, smooth, and extra inviting. Taste and season with salt and pepper as needed.
Step 5: Serve and Enjoy
Ladle the piping hot Chicken Enchilada Soup into bowls and pile on your favorite toppings — think dollops of sour cream, a handful of chopped cilantro, creamy diced avocado, or a generous sprinkle of crushed tortilla chips. Dive in and savor!
How to Serve Chicken Enchilada Soup
Garnishes
This soup becomes a showstopper with toppings! A swirl of sour cream adds coolness, while fresh cilantro delivers herbal brightness. Avocado brings lush creaminess, and crushed tortilla chips give the perfect crunch. Don’t be shy — let everyone customize their own bowl for maximum enjoyment.
Side Dishes
Chicken Enchilada Soup pairs deliciously with simple sides like warm corn tortillas or cheesy quesadillas for dipping. A zesty green salad or Mexican rice are also great options if you’re in the mood for an even heartier meal. The soup’s flavors are bold enough to stand alone or share the stage with your favorite Tex-Mex sides.
Creative Ways to Present
Ladle the soup into individual ramekins or mugs for cozy, grab-and-go servings at parties. For a fun dinner twist, offer a “toppings bar” and let everyone build their own bowl with choices like jalapeños, lime wedges, or cotija cheese. You might even serve the soup in bread bowls for a playful fusion of Mexican and classic comfort food.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Soup is just as wonderful the next day. Allow the soup to cool, then transfer it to an airtight container. Keep it refrigerated for up to 4 days; the flavors actually improve as they mingle overnight.
Freezing
This soup freezes beautifully, though it’s best to leave out the cream and cheese and add them when reheating. Cool the soup completely and portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, simply pour the soup into a pot on the stove and warm over medium heat, stirring occasionally. If the soup has thickened, add a splash of chicken broth. Stir in any reserved cream and cheese just before serving for that signature creamy finish. In a hurry? The microwave works too — just cover loosely and heat in 1-minute bursts, stirring in between.
FAQs
Can I use leftover rotisserie chicken in this Chicken Enchilada Soup?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut here. Just shred it and stir it in with the other ingredients — it soaks up the soup’s spices and makes prep extra quick.
Is this soup very spicy?
This Chicken Enchilada Soup is packed with flavorful spices, but as written, it’s mild enough for most palates. If you love heat, add a chopped jalapeño or a dash of cayenne to customize the spice level to your taste.
Can I make this Chicken Enchilada Soup dairy-free?
Yes! Simply skip the heavy cream and cheese, or use your favorite dairy-free alternatives. The soup will still be delicious, just a bit lighter in texture.
How can I make this soup vegetarian?
For a meatless version, swap in veggie broth for the chicken broth and substitute an extra can of beans for the chicken. You’ll get the same comforting texture and bold enchilada flavor.
What are the best toppings for Chicken Enchilada Soup?
Sour cream, diced avocado, fresh cilantro, and crushed tortilla chips are classic choices. For extra zest, try jalapeño slices, lime wedges, or a sprinkle of cotija cheese. Let your taste buds be your guide!
Final Thoughts
There’s nothing quite like a steaming bowl of Chicken Enchilada Soup to warm you up and make any meal feel special. With its vibrant flavors and effortless preparation, this recipe is destined to become a repeat request in your kitchen. Give it a try — your family and friends will be spooning up seconds in no time!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Soup is a hearty and flavorful dish that combines the best of enchiladas in a warm, comforting soup. Loaded with tender chicken, black beans, corn, and a blend of spices, this soup is topped with creamy cheddar cheese and your favorite garnishes for a satisfying meal.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Additional Ingredients:
- 3 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, diced avocado, crushed tortilla chips
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic, cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.
- Add Broth and Ingredients: Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and shredded chicken. Stir to combine and bring to a simmer. Reduce heat to low and simmer for 15–20 minutes to let the flavors meld.
- Finish the Soup: Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt completely. Season with salt and pepper to taste.
- Serve: Serve hot with your favorite toppings such as sour cream, chopped cilantro, diced avocado, or crushed tortilla chips.
Notes
- You can use rotisserie chicken for convenience.
- To make it spicier, add a chopped jalapeño or a dash of cayenne pepper.
- For a lighter version, use milk instead of cream and reduce the cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg
