Name: Delicious Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 small yellow onion, chopped; 3 garlic cloves, minced; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 (10 oz) can red enchilada sauce; 4 cups low-sodium chicken broth; 1 (14 oz) can fire-roasted diced tomatoes; 1 (14 oz) can black beans, rinsed; 1 cup corn kernels; 2 cups cooked, shredded chicken; 1 cup shredded cheddar cheese; 1/2 cup heavy cream or sour cream; 6 corn tortillas, sliced into strips (optional)

Rich, creamy, and absolutely irresistible, this Chicken Enchilada Soup is everything comfort food should be. It takes the bold, zesty flavors of traditional enchiladas and transforms them into a cozy, spoonable meal. Imagine tender shredded chicken, melted cheese, fire-roasted corn, and black beans swimming in a smoky, spiced broth — topped off with fresh avocado and vibrant cilantro for the perfect contrast. It’s hearty, soul-warming, and ready to become your new cold-weather favorite.

Whether you’re craving a quick weeknight dinner, meal prep magic, or something to impress your guests, this soup delivers big-time. It’s a one-pot wonder that fuses the best parts of Mexican-inspired cooking with the convenience of a quick and easy recipe. Customize it with your favorite toppings, make it spicy or mild, and enjoy a bowlful of bold flavors that never get boring.

Why You’ll Love This Chicken Enchilada Soup

One Pot, Full Flavor: Everything simmers in a single pot, making cleanup a breeze.
Comfort in a Bowl: Creamy, cheesy, and slightly smoky — it feels like a hug in soup form.
Perfect for Meal Prep: Stores beautifully for easy lunches or dinners all week long.
Customizable: Add more heat, more veggies, or play with toppings to make it your own.
Family-Friendly: Even picky eaters tend to fall in love with the comforting, cheesy base.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

To make this Chicken Enchilada Soup smooth, efficient, and flavorful, having the right tools makes all the difference:

Large Dutch Oven or Soup Pot: This is where all the magic happens. A heavy-bottomed pot ensures even heat distribution, so nothing burns or sticks.
Sharp Chef’s Knife: For chopping onions, tomatoes, cilantro, and other fresh toppings quickly and precisely.
Cutting Board: Preferably non-slip and spacious, keeping your prep area clean and efficient.
Measuring Cups & Spoons: Accuracy matters with seasonings and liquids to balance flavors just right.
Wooden Spoon or Silicone Spatula: Gentle on the pot, and perfect for stirring without damaging the surface.
Ladle: Ideal for serving your soup without splashing or mess.
Blender or Immersion Blender (Optional): If you want a smoother consistency, blending part of the soup adds creaminess without extra dairy.

Preparation Tips

Use Pre-cooked or Rotisserie Chicken: Save time without sacrificing flavor. Just shred it and add it during the last few minutes of simmering.
Sauté Aromatics First: Onions, garlic, and spices benefit from a quick sauté to deepen their flavors before adding the broth and base.
Warm the Spices: Toasting chili powder and cumin in oil enhances their aroma and boosts the smoky notes in the soup.
Let It Simmer: Don’t rush the simmering phase — it melds everything together and intensifies the taste.
Finish with Cream or Cheese Slowly: Add dairy at the end to prevent curdling and ensure it melts smoothly into the soup.
Toppings are Key: Bright fresh toppings like avocado, tomatoes, cilantro, and a squeeze of lime bring balance to the rich, creamy base.

Ingredients for This Chicken Enchilada Soup

Here’s everything you’ll need to recreate the bold, hearty goodness of this Chicken Enchilada Soup at home. This list covers the essentials for the soup base as well as toppings to bring extra texture and flavor:

For the Soup Base:

2 tablespoons olive oil – for sautéing the base ingredients.
1 small yellow onion, finely chopped.
3 garlic cloves, minced.
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
1 (10 oz) can red enchilada sauce
4 cups low-sodium chicken broth
1 (14 oz) can fire-roasted diced tomatoes – adds smoky depth.
1 (14 oz) can black beans, drained and rinsed.
1 cup corn kernels (fresh, frozen, or canned & drained)
2 cups cooked shredded chicken – rotisserie or leftover chicken works great.
1 cup shredded cheddar cheese
1/2 cup heavy cream or sour cream – for a velvety finish.
6 corn tortillas, sliced into thin strips (optional, for extra enchilada feel)

For Toppings (Optional but Recommended):

Diced avocado
Fresh chopped tomatoes
Chopped fresh cilantro
Shredded cheese
Crushed tortilla chips
Lime wedges

Step 1: Sauté Aromatics

Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Once hot, add the chopped onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Step 2: Build the Flavor Base

Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and let the spices toast for about 30 seconds — this intensifies their flavors and adds depth to the soup.

Step 3: Add Liquids and Veggies

Pour in the enchilada sauce, chicken broth, and fire-roasted diced tomatoes (with juice). Stir everything together, then add the black beans and corn. Bring the soup to a simmer.

Step 4: Add the Chicken and Tortilla Strips

Mix in the shredded chicken and the sliced corn tortillas (if using). Simmer for about 10–15 minutes, allowing the tortillas to break down slightly and thicken the soup.

Step 5: Creamy Finish

Reduce the heat to low. Stir in the shredded cheddar cheese and heavy cream (or sour cream). Keep stirring gently until the cheese melts and the soup is smooth and creamy. Do not boil at this stage to avoid curdling the dairy.

Step 6: Taste and Adjust

Give your soup a final taste test. Add more salt or chili powder if needed for balance. A squeeze of lime juice at this point can brighten everything up.

Step 7: Serve with Toppings

Ladle the hot soup into bowls and top with diced avocado, fresh tomatoes, chopped cilantro, more cheese, or crushed tortilla chips. Serve immediately and enjoy every spoonful!

Notes

Make It Spicier: Add diced jalapeños, chipotle peppers in adobo, or a pinch of cayenne to bring the heat up a notch.
Dairy-Free Option: Skip the cheese and cream, and blend half the soup for a thick texture using beans and tortillas as natural thickeners.
Tortilla Texture Tip: For slightly chewy tortilla strips, add them just before serving instead of simmering. This gives a different, layered texture.
Thicker Soup: Simmer uncovered longer or add extra tortillas to naturally thicken the broth.
Vegetarian Version: Replace chicken with extra beans (like pinto or kidney) and use vegetable broth.
Make-Ahead Friendly: This soup is perfect for prepping in advance — flavors deepen the next day!
Freezer-Safe: Freeze in portions without the toppings or dairy, then stir in cream when reheating for best texture.

Watch Out for These Mistakes While Cooking

Boiling After Adding Dairy: Avoid bringing the soup to a boil once cream or cheese is added — it may curdle or separate.
Using Raw Chicken in the Wrong Step: If using raw chicken, it should be added earlier and simmered until fully cooked, then shredded.
Forgetting to Toast the Spices: Skipping this step leads to flatter flavor — even 30 seconds of toasting makes a difference.
Adding Too Much Salt Early: Since the cheese and broth may add saltiness, wait until the end to adjust seasoning.
Overcooking the Tortilla Strips: If simmered too long, they dissolve completely. That’s fine if you want thick soup — but not ideal for chewy bites.
Using Low-Quality Enchilada Sauce: This is a main flavor base — choose one you like, or make it homemade.
Skipping Fresh Toppings: The richness of the soup needs that final hit of freshness from avocado, tomato, and cilantro.

What to Serve With Chicken Enchilada Soup?

This Chicken Enchilada Soup is incredibly satisfying on its own, but pairing it with the right sides or garnishes can elevate it into a complete and memorable meal. Whether you’re feeding a crowd or just spicing up dinner at home, here are some delicious ideas to complement your bowl.

8 Recommendations:

Cheesy Quesadillas
Crispy, golden tortillas filled with melty cheese (and maybe a few jalapeños) are the perfect dipper for this creamy soup.
Mexican Rice or Cilantro Lime Rice
A small scoop on the side or even added right into the bowl brings balance and soaks up that flavorful broth.
Grilled Corn on the Cob (Elote Style)
Brushed with lime, mayo, chili powder, and cotija cheese — this side brings sweet, smoky richness that pairs beautifully.
Guacamole and Chips
The cool creaminess of guac and the salty crunch of tortilla chips offer perfect contrast.
Churros or Cinnamon-Sugar Tortilla Chips
Want a little sweet ending? These Mexican-inspired treats are fun and kid-approved.
Southwest Salad
A crisp salad with romaine, black beans, avocado, and a tangy lime vinaigrette adds a refreshing crunch to the meal.
Warm Cornbread or Jalapeño Cheddar Muffins
Slightly sweet or spicy, they’re perfect for soaking up every last bit of soup.
Pickled Jalapeños or Escabeche
A tangy, spicy topping option that adds acidity and cuts through the creamy richness.

Storage Instructions

Whether you’re planning for leftovers or prepping ahead, Chicken Enchilada Soup stores like a dream. Here’s how to keep it fresh and flavorful:

Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4–5 days.
Freezer: For longer storage, skip adding the dairy (cheese and cream) before freezing. Freeze in individual portions for easy reheating. It will last for up to 3 months. Add the dairy after thawing and reheating for best texture.
Reheating: Warm gently over medium heat on the stovetop or microwave in 1-minute intervals, stirring in between. If the soup thickens too much, add a splash of broth or water to loosen it.

Pro Tip: Store toppings separately and add them fresh when serving to maintain the best texture and taste.

Estimated Nutrition (Per Serving — Approx. 1½ cups)

Here’s a general estimate based on the ingredients used:

Calories: 360–420 kcal
Protein: 28g
Carbohydrates: 28g
Fat: 21g
Saturated Fat: 9g
Fiber: 6g
Sugar: 4g
Sodium: 900mg (depends on broth and enchilada sauce used)

Note: These values are estimates and may vary based on brands and portion sizes.

Frequently Asked Questions

1. Can I make Chicken Enchilada Soup in a slow cooker?

Yes! Simply add all the ingredients except the cheese and cream to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cheese and cream during the last 15–20 minutes of cooking.

2. What if I don’t have enchilada sauce?

You can substitute with a homemade version made from tomato paste, broth, chili powder, cumin, garlic powder, and a splash of vinegar. Or use a spicy tomato sauce as a quick swap.

3. Is this soup gluten-free?

Yes, if you ensure that your enchilada sauce, broth, and tortillas are certified gluten-free. Always double-check labels if you’re serving someone with gluten intolerance.

4. How can I make this soup thicker?

Use more corn tortillas in the simmering stage or blend a portion of the soup with an immersion blender to naturally thicken it. A tablespoon of masa harina or cornmeal also works well.

5. Can I use beef or turkey instead of chicken?

Absolutely. Ground turkey, shredded turkey, or even leftover beef brisket make great substitutes. Just ensure the meat is cooked before adding.

6. What kind of cheese works best?

Cheddar, Monterey Jack, or a Mexican blend all melt beautifully and pair well with the enchilada flavors. For a deeper flavor, try pepper jack for some extra spice.

7. How do I make it less spicy for kids?

Use mild enchilada sauce, skip the chili powder or swap it for paprika, and avoid adding spicy toppings. Let the grownups add heat individually with hot sauce or jalapeños.

8. Can I prep this soup ahead of time?

Yes! You can fully prepare the soup (minus the toppings) up to 2 days in advance. Reheat gently and add fresh toppings before serving.

Conclusion

This Chicken Enchilada Soup is proof that bold flavor doesn’t require hours in the kitchen. With a few pantry staples, some leftover chicken, and a love for Mexican-inspired comfort food, you can have a bowlful of cheesy, zesty, soul-warming soup on the table in no time.

It’s perfect for weeknight dinners, cozy weekends, or even casual get-togethers. Plus, the flexibility to customize it to your taste makes it a staple you’ll return to again and again. So grab your pot, pile on the toppings, and get ready to fall in love with your new favorite soup.