Chicken Enchilada Soup is a warm and comforting bowl filled with tender shredded chicken, beans, corn, and a rich tomato base seasoned just right with classic enchilada spices. It’s like your favorite chicken enchilada turned into a cozy, spoonable meal that feels perfect for chilly days or when you want something satisfying and full of flavor.
I love making this soup when I want something easy but still packed with all the bold tastes I crave. Sometimes I add a little extra cheese and some tortilla chips right on top for a nice crunch. It’s one of those recipes that feels special without needing a ton of time or fancy ingredients.
Serving this soup with fresh cilantro, a squeeze of lime, and maybe a dollop of sour cream instantly makes it feel like a little celebration. Whenever I make it for friends or family, it never lasts long because everyone seems to love the cozy, familiar flavors—and I always end up wanting seconds too!
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken saves time. Rotisserie chicken is my go-to because it’s flavorful and easy to pull apart. You can also use leftover chicken or cook some fresh breasts or thighs yourself.
Enchilada Sauce: Store-bought enchilada sauce adds that trademark tang and spice. If unavailable, you can mix tomato sauce with chili powder, cumin, and smoked paprika for a quick homemade version.
Black Beans & Corn: These add texture and a touch of sweetness. Canned beans and frozen corn work perfectly. Rinse the beans to reduce salt and improve taste.
Cheese: Cheddar melts nicely into the soup and offers a mild, creamy flavor. Feel free to swap with Monterey Jack or a Mexican cheese blend for variation.
Cilantro & Lime: Fresh cilantro brightens the soup, while lime juice adds a zesty finish. If cilantro isn’t your thing, try fresh parsley or green onions instead.
How Do You Build Deep Flavor in This Soup?
Flavor comes from layering spices and ingredients slowly:
- Sauté aromatics: Cook onion and garlic first in oil to soften and release sweetness.
- Add spices: Toast cumin, chili powder, and smoked paprika briefly to bring out their aroma.
- Simmer the broth: Combine all liquids and let them simmer with beans, corn, and chicken to marry flavors.
- Add cheese last: Stir cheese in near the end so it melts smoothly without clumping.
- Finish with fresh herbs and acid: Sprinkle cilantro and a squeeze of lime just before serving for a fresh, bright touch.
Equipment You’ll Need
- Large Pot or Dutch Oven – I like using a big pot for easy stirring and lots of flavor development ahead.
- Cooking Spoon – A sturdy spoon helps mix everything smoothly and prevent sticking.
- Measuring Cups & Spoons – To keep the seasonings and ingredients just right.
- Knife & Cutting Board – For chopping onion, garlic, and toppings with ease.
- Optional: Blender or Food Processor – If you want a thicker, creamier soup, blending part of it works well.
Flavor Variations & Add-Ins
- Proteins: Swap chicken for cooked ground beef or turkey for a different twist.
- Cheese: Use Monterey Jack or Mexican blend cheese for richer flavor.
- Veggies: Add chopped bell peppers or sautéed jalapeños for extra heat and crunch.
- Spiciness: Increase chili powder or add hot sauce if you like it spicier.
Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- Salt and pepper, to taste
- ½ cup shredded cheddar cheese (plus extra for garnish)
- ¼ cup chopped fresh cilantro (plus more for garnish)
- ½ teaspoon dried oregano (optional)
For Garnish:
- Sour cream or Greek yogurt
- Sliced avocado
- Additional shredded cheddar cheese
- Fresh chopped cilantro
- Lime wedges
- Tortilla chips or strips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30 minutes to cook. It’s a quick, satisfying dish perfect for a cozy lunch or dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes until soft and translucent. Stir in the minced garlic, cumin, chili powder, smoked paprika, and oregano if using. Cook for about 30 seconds more until the spices smell delicious.
2. Add the Base Ingredients
Pour in the chicken broth, red enchilada sauce, diced tomatoes with their juices, and diced green chilies. Stir everything together to combine all the flavors.
3. Add Beans, Corn, and Chicken
Next, add the black beans and corn to the pot. Bring the soup to a boil, then lower the heat and let it simmer gently. Stir in the shredded cooked chicken, and let the soup simmer for 15-20 minutes so all the flavors can blend beautifully.
4. Finish and Serve
Season the soup with salt and pepper to your liking. Stir in the shredded cheddar cheese and chopped fresh cilantro, allowing the cheese to melt smoothly. Serve the soup hot in bowls, topped with a dollop of sour cream or Greek yogurt, avocado slices, extra cheese, and fresh cilantro. Add a squeeze of lime for a bright pop of flavor and some crunchy tortilla chips on the side if you like.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw it completely before adding to the soup. Thaw in the fridge overnight or use the defrost setting on your microwave for faster results.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! Prepare the soup and 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 Do I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for 2-3 months—just thaw overnight in the fridge before reheating.
Can I Adjust the Spiciness?
Yes! Add extra chili powder, a pinch of cayenne, or a splash of hot sauce to increase heat. If you prefer milder flavors, reduce or omit the chili powder and use mild enchilada sauce.