Chicken Enchilada Soup is a cozy, flavorful bowl packed with tender chicken, beans, corn, and a gentle kick of enchilada sauce. It’s like all the best parts of enchiladas in soup form—warm, comforting, and perfect for any day you want something a little special but still simple.
I love making this soup when I want a meal that feels hearty but not too heavy. One of my favorite things is how easy it is to throw together, especially when I have some leftover chicken. I usually add a squeeze of fresh lime and a handful of cilantro to brighten it up just before serving—those little touches really make a difference!
When I serve this soup, I like to offer toppings like shredded cheese, sour cream, and crunchy tortilla strips for that extra texture. It’s always a hit with family and friends, and it’s great for warming up during chilly evenings. Plus, leftovers are just as tasty the next day, which means you get to enjoy the flavor more than once!
Key Ingredients & Substitutions
Chicken: I like using shredded rotisserie chicken because it’s easy and already cooked. You can also poach chicken breasts or thighs if you prefer fresh meat or want to control seasoning better.
Enchilada Sauce: This ingredient gives the soup its classic flavor. Canned enchilada sauce works well, but you can substitute with a mix of tomato sauce and chili powder if you can’t find it.
Black Beans and Corn: These add texture and color. If you don’t have black beans, pinto or kidney beans are good alternatives. Fresh or frozen corn both work fine.
Spices: Chili powder, cumin, and smoked paprika create the soup’s warm, slightly smoky flavor. Feel free to adjust the amounts based on your heat preference, and omit cayenne if you want to skip the spice.
Cheese and Avocado: Cheese adds creaminess, while avocado adds freshness. Use any shredded cheese you like, such as Monterey Jack or mozzarella, and swap avocado for sour cream to keep it creamy without the fat.
How Do You Build Deep Flavor in Chicken Enchilada Soup?
Layering your spices is key to a tasty enchilada soup. Here’s how to do it:
- Sauté onions first to soften them and bring out sweetness.
- Add garlic and spices next, cooking briefly to release their aromas. This enhances the flavor instead of just dumping spices later.
- Add liquids like chicken broth and enchilada sauce, then simmer. This gives time for flavors to mix well.
- Add cooked chicken last to warm it without drying it out.
Simmer gently and taste along the way. Adjust seasoning as needed to get the balance you like!
Equipment You’ll Need
- Large pot – I recommend a sturdy pot to hold all the ingredients and help flavors meld nicely.
- Cutting board and knife – for chopping onion, garlic, and toppings easily.
- Measuring spoons and cups – ensure accurate spice and ingredient amounts for perfect flavor.
- Soup ladle – makes serving the soup neat and simple.
- Optional blender (if you like a smoother soup) – for blending part of the soup to create a creamier texture.
Flavor Variations & Add-Ins
- Swap the shredded chicken for ground beef or turkey for a different twist on the protein.
- Add chopped roasted peppers or jalapeños for extra heat and flavor.
- Top with crumbled queso fresco or cotija cheese instead of shredded cheddar for a different cheese note.
- Mix in cooked rice or quinoa to make it more filling and hearty.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese or Mexican blend cheese (plus extra for topping)
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Optional garnishes: sour cream, tortilla strips or chips, lime wedges
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 20 minutes to cook, and is ready to serve right away. It’s a quick and easy meal that fills your kitchen with amazing, comforting smells!
Step-by-Step Instructions:
1. Cook the Onion
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook it until it’s soft and translucent, about 3 to 5 minutes. This helps build a tasty base for your soup.
2. Add Garlic and Spices
Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper if you like a little heat. Cook everything for about 1 minute, just until the spices smell fragrant.
3. Pour in the Liquids and Veggies
Add the chicken broth, enchilada sauce, diced tomatoes (including the juice), black beans, and corn. Stir everything together until well mixed.
4. Simmer the Soup
Bring your soup to a gentle simmer, then let it cook for about 15 minutes. This allows all the flavors to come together nicely.
5. Add Chicken and Season
Stir in the shredded cooked chicken and let the soup simmer for another 5 minutes to heat through. Taste the soup, then add salt and pepper as you like.
6. Melt the Cheese
Mix in the shredded cheese until it melts into the soup, making it creamy and delicious.
7. Serve and Enjoy
Ladle the soup into bowls, then top with fresh diced avocado and a sprinkle of chopped cilantro. Don’t forget optional extras like sour cream, tortilla chips, or a squeeze of lime for a bright, fresh touch.
Enjoy your homemade Chicken Enchilada Soup – it’s warm, comforting, and packed with flavor!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before adding it to the soup. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps it heat evenly and stay tender.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! The 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. Reheat gently on the stove or in the microwave, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. If you want to freeze it, use a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Yes! Feel free to skip the cayenne pepper if you prefer a milder soup, or add extra chili powder or fresh jalapeños if you like it hotter. You can always add spice gradually to suit your taste.