Chicken Enchilada Soup is a comforting and flavorful dish that brings together tender shredded chicken, creamy beans, melty cheese, and a mild kick of enchilada sauce all in one bowl. It’s like having all the best parts of a chicken enchilada in soup form—rich, hearty, and super satisfying.
I love making this soup when I want something cozy and easy to prepare, especially on chilly days. The blend of spices and ingredients warms you up from the inside out, and I always find myself adding a little extra cheese or a handful of crunchy tortilla chips on top for that perfect combo of creamy and crunchy textures.
One fun thing about this soup is how versatile it is. I sometimes throw in corn or serve it with a side of avocado and sour cream for extra creaminess. It’s the kind of meal that feels like a big, comforting hug and always brings smiles around the table, whether it’s family dinner or a casual get-together with friends.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s ready to go and adds great flavor. You can also use leftover cooked chicken or quickly poach chicken breasts if you prefer it fresh.
Enchilada Sauce: This ingredient gives the soup its signature taste. If you can’t find red enchilada sauce, try using salsa or a mix of tomato sauce and chili powder as a substitute.
Beans and Corn: Black beans and corn add texture and color. You can swap black beans for pinto or kidney beans. Frozen or canned corn works perfectly for an easy option.
Cheese: A Mexican cheese blend or cheddar melts nicely and adds creaminess. Monterey Jack or mozzarella can work, too, if you want a milder taste.
Fresh Toppings: Avocado and cilantro bring freshness. If you don’t have cilantro, parsley is okay. Sour cream adds creaminess but plain Greek yogurt can be a healthier swap.
How Do I Build Deep Flavor in Chicken Enchilada Soup?
Start by sautéing onions and garlic until soft and fragrant—this creates a flavorful base. Adding spices like cumin and chili powder early lets their aroma develop.
- Heat oil, then cook onions on medium heat until translucent (3-4 mins).
- Add garlic just before the onions are done to avoid burning.
- Add spices and stir for 30 seconds to activate their flavor before adding liquids.
- Simmer gently to let flavors blend, about 15-20 minutes without a lid.
This layering makes the soup taste rich and balanced without needing complex steps. Taking time in these early stages really pays off!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing the aromatics and simmering the soup all in one place.
- Wooden spoon or heatproof spatula – for stirring ingredients gently without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and slice avocado for toppings.
- Measuring spoons and cups – to keep your spice and liquid amounts accurate and balanced.
- Ladle – makes serving the soup easy and clean without spills.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a great post-holiday option with a similar texture.
- Add diced green chiles or jalapeños if you want more heat; I like this on cooler days when I want a little kick.
- Stir in black olives or a squeeze of fresh lime juice at the end to brighten the flavors and add complexity.
- Use pepper jack cheese instead of Mexican blend for a slightly spicy, creamy finish.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can of red enchilada sauce
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
Spices & Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
Toppings & Garnishes:
- 1 cup shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Sour cream (for garnish)
- Optional: lime wedges for serving
How Much Time Will You Need?
This soup comes together quickly! You’ll spend about 10 minutes preparing the ingredients and sautéing onions and garlic. Then, plan for 15-20 minutes simmering time to let all the flavors mix beautifully. Total time: about 30 minutes.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook it until softened and translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant—your kitchen will smell amazing!
2. Add Liquids and Spices:
Pour in the red enchilada sauce and chicken broth, stirring everything together. Then stir in the shredded chicken, black beans, corn, cumin, chili powder, smoked paprika (if using), salt, and black pepper.
3. Simmer the Soup:
Bring your soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 15 to 20 minutes so all the flavors can meld together nicely. Taste it and adjust seasoning if you want it spicier or more savory.
4. Serve and Garnish:
Use a ladle to pour the soup into bowls. Sprinkle shredded cheese on top so it melts a little. Add fresh cilantro, slices of creamy avocado, and a dollop of sour cream for richness. If you like, squeeze a bit of lime over the top to brighten the flavors before serving. Enjoy!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken completely before adding it to the soup. You can thaw it overnight in the fridge or use the quick thaw method by sealing it in a plastic bag and submerging in cold water.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! The flavors actually develop more after resting. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. To preserve texture, store toppings like avocado and sour cream separately and add fresh when serving.
Can I Add More Veggies to This Soup?
Definitely! Feel free to toss in diced bell peppers, zucchini, or even fresh spinach during the simmering step to boost nutrition and color.
