Chicken Enchilada Soup is a wonderful blend of tender chicken, beans, corn, and a flavorful tomato base with just the right amount of spice. It’s like all the best parts of enchiladas turned into a warm, cozy bowl of soup that’s perfect for any day you need something comforting and a little bit zesty.
I love how easy it is to throw this soup together and how it warms you up from the inside out. One of my favorite things is topping it with a bit of shredded cheese, a dollop of sour cream, and some crunchy tortilla strips to add a fun texture. It feels like having a homemade meal that’s both satisfying and a little special without a lot of fuss.
This soup always brings back memories of casual dinners with friends and family when everyone is just relaxed and happy. It’s the kind of recipe I keep going back to when I want something tasty and hearty but not too complicated — plus, it’s great for leftovers the next day!
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds great flavor, but leftover or cooked shredded chicken works well too. For a vegetarian twist, swap for extra beans and corn and use vegetable broth.
Enchilada Sauce: This is the heart of the soup’s flavor. If you can’t find red enchilada sauce, you can use a mix of tomato sauce with chili powder and cumin for a homemade feel.
Black Beans and Corn: These add texture and sweetness. Canned beans and corn make this recipe quick, but frozen or fresh corn also work. Pinto beans can replace black beans if preferred.
Cheese: A Mexican cheese blend or cheddar adds creamy richness. For a dairy-free option, try a vegan cheese or skip it altogether and add avocado for creaminess.
How Do You Build Flavor in Chicken Enchilada Soup?
The key to a tasty soup lies in layering your flavors step by step:
- Sauté the onion and bell pepper until soft. This builds a sweet, tender base.
- Add garlic and spices next. Cooking them briefly releases their aroma and deepens the flavor.
- Simmer the broth with tomatoes, beans, corn, and enchilada sauce. Letting it cook at a gentle boil for 15-20 minutes helps the ingredients blend well.
- Add shredded chicken last to keep it tender and heat it through without drying.
Don’t rush these steps. Taking your time helps each ingredient contribute to a rich, well-rounded soup.
Equipment You’ll Need
- Large soup pot – I like this because it heats evenly and lets me cook everything in one place.
- Stirring spoon – makes combining ingredients easy and prevents sticking.
- Measuring spoons and cups – helps keep everything precise, especially with seasonings and liquids.
- Knife and cutting board – for chopping the onion, bell pepper, and garnishes.
- Optional: Blender or immersion blender – if you like your soup smoother or want to blend part of it for a creamier texture.
Flavor Variations & Add-Ins
- Use cooked ground beef or turkey instead of shredded chicken for a different protein twist.
- Stir in chopped jalapeños or hot sauce for extra heat.
- Add cooked rice or corn tortillas for more bulk and texture.
- Top with crumbled queso fresco or feta cheese as a salty, crumbly topping.
Chicken Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- Salt and pepper, to taste
For Topping and Garnishes:
- 1 cup shredded Mexican blend or cheddar cheese
- 1 avocado, sliced
- ½ cup sour cream or Mexican crema
- 2 green onions, sliced
- Fresh cilantro, chopped, for garnish
- Optional: Tortilla strips or crushed tortilla chips for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, totaling around 35-40 minutes. It’s quick to make but packed with comforting flavors that feel like a slow-cooked meal.
Step-by-Step Instructions:
1. Cook the Veggies and Spices:
Heat olive oil in a large pot over medium heat. Add the chopped onion and green bell pepper, and sauté until they soften, about 5 minutes. Then stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cook another minute until you can smell those lovely spices.
2. Add Broth and Main Ingredients:
Pour in the chicken broth along with black beans, corn, enchilada sauce, and diced tomatoes with their juices. Give it a good stir to combine everything evenly.
3. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes. This helps the flavors blend together nicely.
4. Stir in the Chicken:
Add shredded cooked chicken to the pot. Stir and cook for about 5 minutes to warm the chicken through. Taste and season with salt and pepper if needed.
5. Serve and Garnish:
Ladle the hot soup into bowls and sprinkle shredded cheese on top so it melts slightly. Add a dollop of sour cream in the center, then arrange sliced avocado around it. Finish with green onions, cilantro, and if you like, some crunchy tortilla strips or crushed chips on top.
Enjoy your warm, flavorful Chicken Enchilada Soup — perfect for cozy dinners or anytime you want a comforting bowl of goodness!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen cooked chicken, but make sure it’s fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave for faster thawing.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove before serving.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! If you prefer less heat, reduce or omit the chili powder and smoked paprika. For more spice, add diced jalapeños, hot sauce, or extra chili powder to taste during cooking.