Hey y’all! If you’re looking for a bowl of pure comfort with bold, zesty flavors, this Chicken Enchilada Soup is the answer. It’s creamy, hearty, and loaded with tender chicken, beans, and corn – the perfect meal for cozy nights, busy weeknights, game days, or when you want to impress a crowd. Let’s get cooking!
Why You’ll Love This Chicken Enchilada Soup
- Quick and easy to whip up in under an hour – perfect for weeknights.
- Rich, creamy texture with a spicy, tangy enchilada flavor that warms you up.
- Loaded with protein and fiber for a satisfying, balanced meal.
- Flexible – swap ingredients or adjust spice to your liking.
- Leftovers taste even better, making it a great make-ahead option.
Chicken Enchilada Soup Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 cups cooked, shredded chicken (about 2 large breasts)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Optional toppings: crushed tortilla chips, diced avocado, cilantro, extra cheese, sour cream
How to Make Chicken Enchilada Soup
Step 1: Sauté Aromatics
Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic, cumin, chili powder, smoked paprika, and cayenne; cook for 1 minute until fragrant.
Step 2: Build the Soup Base
Add shredded chicken, black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the pot. Stir everything together. Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes to let the flavors meld.
Step 3: Creamy Finish
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Continue to cook, stirring occasionally, until the cheese melts and the soup is creamy and smooth (about 5 minutes). Taste and season with salt and black pepper as needed.
Step 4: Serve
Ladle the hot Chicken Enchilada Soup into bowls. Top with your favorite garnishes like crushed tortilla chips, diced avocado, fresh cilantro, shredded cheese, or a dollop of sour cream. Dig in!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Notes for Perfect Chicken Enchilada Soup
- For extra flavor, use homemade chicken broth instead of store-bought.
- Rotisserie chicken is a time-saving hack for shredded chicken.
- Want it thicker? Add 2 tablespoons cornmeal or masa harina – learn more about masa harina in Mexican cooking.
Chicken Enchilada Soup Variations
- Vegetarian Enchilada Soup: Omit chicken and add extra beans or lentils.
- Slow Cooker Chicken Enchilada Soup: Combine all ingredients (except dairy and cheese) in a slow cooker; cook on LOW for 6 hours, stir in cream and cheese before serving.
- Spicy Chipotle Enchilada Soup: Add 1-2 minced chipotle peppers in adobo for a smoky, spicy kick.
Required Equipment for Chicken Enchilada Soup
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Ladle
- Sharp knife & cutting board
- Cheese grater (if shredding cheese fresh)
Storing Chicken Enchilada Soup
Let soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers – it will keep well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally to maintain creaminess.
Serving Suggestions and Pairings for Chicken Enchilada Soup
- Serve with warm, crusty bread or homemade corn tortillas.
- Pair with a fresh green salad with lime vinaigrette.
- Top with jalapeño slices for extra heat and a squeeze of lime for brightness.
Pro Tips for the Best Chicken Enchilada Soup
- Use freshly shredded cheese for the best melting and flavor – pre-shredded can be coated and won’t melt as well.
- If soup thickens too much after refrigeration, add a splash of chicken broth when reheating.
- For ultimate creaminess, blend a cup of the finished soup (before adding dairy) and stir it back in – get more soup blending tips at Cooking Light.
Chicken Enchilada Soup FAQ
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Can I make Chicken Enchilada Soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store in the fridge and reheat gently. -
Is there a dairy-free version?
Yes – just swap the cream for unsweetened coconut milk or cashew cream, and use dairy-free cheese or omit it. -
Can I use leftover turkey instead of chicken?
Definitely! This is a great way to use up cooked turkey – just shred and add it in place of chicken.
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla strips
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute.
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2Add shredded chicken, black beans, corn, enchilada sauce, and chicken broth to the pot. Stir to combine.
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3Season with ground cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes to allow flavors to meld.
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4Taste and adjust seasoning if needed. Serve hot, garnished with shredded cheese, sour cream, chopped cilantro, and tortilla strips if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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