Chicken Enchilada Soup is your ticket to a bowl of pure, cozy comfort with bold Tex-Mex flavors. This soup takes all the magic of classic enchiladas—creamy sauce, juicy chicken, a bit of heat, and melty cheese—and transforms it into a soul-warming meal that’s ready in just 45 minutes. Packed with beans, corn, and a rich, spiced broth, each spoonful delivers hearty satisfaction and just the right amount of spice, making it an all-time favorite for weeknights, gatherings, or whenever a one-pot wonder is in order.
Ingredients You’ll Need
Every component in Chicken Enchilada Soup plays a crucial role in building its irresistible flavor and satisfying texture. Don’t be tempted to skip or substitute too much—these easy-to-find basics are what make this soup shine! From the smokiness of cumin to the creamy, dreamy swirl of cheese at the end, each bite is a testament to how simple ingredients work together beautifully.
- Chicken breasts or thighs: Boneless and skinless, these bring tender chunks and boost the soup’s heartiness; thighs add a little more richness if you prefer.
- Olive oil: Adds flavor right from the start by helping soften the onions and garlic; a must for depth.
- Onion (diced): Provides a sweet, aromatic base, elevating every flavor in the pot.
- Garlic (minced): Adds bite and warmth that infuses the entire soup.
- Red enchilada sauce: The backbone of Chicken Enchilada Soup, delivering tang, color, and spicy personality.
- Diced tomatoes with green chiles: Bring extra pop and a gentle heat; they help weave together tang and flavor.
- Black beans (rinsed and drained): Classic Tex-Mex staple that adds protein, color, and creamy texture.
- Corn (frozen or canned): A touch of sweetness and crisp yellow nuggets in every bite.
- Chicken broth: Lays the soothing, seasoned foundation and gives the soup its luscious consistency.
- Ground cumin: Essential for its smoky warmth and signature chili flavor.
- Chili powder: Just enough to give zing without overwhelming the bowl—add more if you love a kick!
- Salt and pepper: Brings everything together, letting the best flavors shine through.
- Shredded cheddar cheese: Melts in for a lovely orange color and that sharp cheesy finish.
- Shredded Monterey Jack cheese: Swirls through for smoothness and extra cheesiness; balances cheddar beautifully.
- Optional toppings (sour cream, tortilla strips, cilantro, jalapeños): These let everyone customize—get creative!
How to Make Chicken Enchilada Soup
Step 1: Sauté the Onion and Garlic
Start by heating olive oil in a big Dutch oven or soup pot over medium heat. Add your diced onion and let it cook, stirring often, until it softens and turns translucent—about 3 to 4 minutes. Next, stir in the garlic, letting it sizzle just until fragrant (about 30 seconds). This aromatic base sets the stage for a soup brimming with layered flavor.
Step 2: Add the Main Ingredients
Drop the chicken breasts (or thighs) right into the pot, then pour in the enchilada sauce, diced tomatoes with green chiles, black beans, corn, and chicken broth. Sprinkle in the ground cumin, chili powder, and a good pinch each of salt and pepper. Give everything a good stir to mix well—the bold, savory scent at this stage is already irresistible!
Step 3: Simmer It All Together
Bring the pot to a boil, then turn the heat down so it simmers gently. Cover the pot and let it bubble away for 20 to 25 minutes, or until the chicken is cooked through and tender enough to shred easily. This slow simmering blends all the flavors, marrying the zesty sauce, spices, and veggies into a deeply soothing and harmonious broth.
Step 4: Shred the Chicken
Remove the chicken pieces from the soup and place them on a cutting board. Use two forks to shred them into bite-sized pieces—don’t worry if it’s a little rustic, that’s part of the charm! Return all the shredded chicken back to the pot, and give the soup a stir. Your kitchen should smell incredible by now.
Step 5: Make It Creamy and Cheesy
Now comes the most magical part: stir in the shredded cheddar and Monterey Jack cheeses. Let them melt right into the soup, stirring until everything is creamy and beautifully integrated. This final step gives Chicken Enchilada Soup its signature velvety texture and luscious, savory finish. Simmer for another 5 minutes, then you’re ready to ladle up.
How to Serve Chicken Enchilada Soup
Garnishes
Chicken Enchilada Soup cries out for fun, colorful toppings! Spoon each steamy bowlful and let everyone personalize theirs: a dollop of sour cream brings cooling richness; crispy tortilla strips add crunch; chopped cilantro offers freshness; and sliced jalapeños are perfect for anyone who wants extra heat. Let your table become a build-your-own-soup party!
Side Dishes
While this soup can shine all on its own, it also loves a few simple sides. Warm, fluffy cornbread makes a comforting companion and is ideal for dunking. If you’re feeling extra festive, serve up a batch of pico de gallo and tortilla chips, or a fresh, zesty salad. Each side dish plays up the Tex-Mex flavors and makes the meal feel even more complete.
Creative Ways to Present
Chicken Enchilada Soup looks stunning in big, rustic soup bowls, but you can jazz it up by serving in bread bowls or even small mugs for a party-friendly twist. For a fun family night, lay out all the toppings buffet-style and let everyone engineer their own masterpiece. If you like entertaining, serve mini soup shooters as appetizers—your guests will be hooked before dinner even starts!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Chicken Enchilada Soup into an airtight container and keep it in the fridge for up to four days. The flavors actually deepen as it sits, making the next-day soup even more delicious! Wait to add any toppings until right before you serve.
Freezing
This soup freezes like a dream! Simply ladle cooled soup into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to three months. It’s a fantastic meal-prep option for busy weekdays or lazy weekends when you want homemade comfort in minutes.
Reheating
Gently reheat Chicken Enchilada Soup on the stovetop over medium-low heat, stirring occasionally until hot (add a splash of chicken broth if it seems too thick). You can also pop an individual serving in the microwave; just stir every minute to ensure even heating. Don’t forget to toss on fresh garnishes after reheating—the crunch makes all the difference!
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just shred cooked rotisserie chicken and add it right after the first round of simmering. This shortcut makes Chicken Enchilada Soup even quicker, perfect for busy nights, and you’ll still get all the flavor.
Is Chicken Enchilada Soup gluten-free?
Yes, as written, this recipe is gluten-free—just double-check your enchilada sauce and broth labels to verify there are no hidden gluten-containing ingredients.
Can I make Chicken Enchilada Soup in a slow cooker?
Definitely! Add all ingredients except the cheese to your slow cooker and cook on low for 6 to 7 hours. Just before serving, stir in the shredded cheeses until smooth and creamy.
How can I make my soup spicier?
To amp up the heat, add extra chili powder, a pinch of cayenne, or a splash of hot sauce to the pot. Sliced jalapeños or an extra can of diced green chiles mixed in will also turn up the fire.
What’s the best way to thicken Chicken Enchilada Soup if it’s too thin?
If your soup turns out too brothy, try simmering uncovered to let some liquid evaporate, or add a handful of crushed tortilla chips and stir—they’ll thicken the soup perfectly without dulling the flavor!
Final Thoughts
If you’re hunting for a new family favorite or looking to shake up your weeknight dinner routine, Chicken Enchilada Soup is here to deliver in a big way. Every bowl is brimming with comfort and big, bold flavor, and the recipe is flexible enough for cooks of any skill level. Go ahead and grab your stockpot—you’re just 45 minutes away from something everyone will crave again and again!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, black beans, corn, and a blend of delicious spices, this soup is sure to be a hit with your family and friends. Top it off with some melted cheese, sour cream, and crunchy tortilla strips for the ultimate Tex-Mex experience.
Ingredients
For the soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chiles
- 1 (15 oz) can black beans (rinsed and drained)
- 1 cup frozen or canned corn
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For garnish:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, tortilla strips, chopped cilantro, sliced jalapeños
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add the chicken breasts, enchilada sauce, diced tomatoes with green chiles, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked.
- Remove chicken from the pot, shred it with two forks, and return it to the soup.
- Stir in the shredded cheeses until melted and creamy.
- Simmer for an additional 5 minutes before serving. Top with sour cream, tortilla strips, or other desired garnishes.
Notes
- You can make this in a slow cooker by combining all ingredients (except cheese) and cooking on low for 6–7 hours.
- Stir in cheese just before serving.
- Adjust spice level by adding more chili powder or a dash of hot sauce.
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