Chicken Enchilada Soup is like a bowl full of all the best flavors from your favorite enchiladas, but in a cozy, comforting soup form. It’s packed with tender chicken, melty cheese, beans, corn, and a tomato-chile base that has just the right kick of spice. Every spoonful is warm and hearty, making it perfect for those chilly days when you want something filling and full of flavor.
I love making this soup when I want something that feels like a hug in a bowl. A little tip I’ve learned is to use rotisserie chicken to save time—it makes the whole process quicker and the chicken is super juicy. Plus, topping it with some crunchy tortilla strips and a dollop of sour cream always takes it to the next level for me.
One of my favorite ways to enjoy this soup is with a side of warm corn tortillas or a slice of crusty bread to soak up all the delicious broth. It’s the kind of meal that’s great for family dinners or even for sharing with friends, because almost everyone loves the mix of cheesy, spicy, and savory flavors. I always find myself making extra so I can have leftovers the next day!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s already cooked and juicy, but cooked chicken breasts or thighs shredded work just as well. For a vegetarian version, try using cooked chickpeas or extra beans instead.
Enchilada Sauce: This adds rich flavor and spice. If you can’t find it, substitute with a mix of tomato sauce and chili powder, cumin, and smoked paprika to create a similar taste.
Beans and Corn: Black beans and corn give the soup texture and heartiness. You can swap black beans for pinto or kidney beans. Frozen corn works just as great as canned.
Cheese: Cheddar or a Mexican blend melts beautifully on top. If you’re dairy-free, try a plant-based cheese or leave it off and add avocado and extra salsa for creaminess.
How Do You Build Deep Flavor Without Long Cooking?
This soup gets its delicious taste from layering spices and using the enchilada sauce. Here’s how to make sure you get rich flavor fast:
- Start by softening onions and garlic in olive oil to build a flavorful base.
- Toast the spices briefly in the pot—this helps release their essential oils and makes the soup more aromatic.
- Add enchilada sauce early on; since it’s already seasoned, it enriches the broth quickly.
- Simmer the soup with the beans, corn, and chicken for at least 10 minutes so flavors blend well without long cooking.
These steps help the soup taste like it’s been simmering all day, but you still get dinner ready in less than an hour!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering all the ingredients together evenly.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, and jalapeños quick and easy.
- Cutting board – a sturdy surface for safe, neat prep.
- Ladle – helps you serve the soup without spills.
Flavor Variations & Add-Ins
- Use spicy chorizo instead of chicken for a smoky, meaty twist.
- Add diced bell peppers for extra color and sweetness.
- Swap black beans for pinto beans for a milder flavor that still packs protein.
- Top with crumbled queso fresco instead of cheddar for a creamier, lighter cheese flavor.
Chicken Enchilada Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (10 oz) can enchilada sauce (red)
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 2 cups cooked shredded chicken (rotisserie or cooked breasts)
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Sour cream (for garnish)
- Optional: crunchy tortilla strips or crushed tortilla chips (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have this comforting soup ready in about 30 minutes. It’s a quick and satisfying meal that’s perfect for busy weeknights.
Step-by-Step Instructions:
1. Sauté the Veggies
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until it’s soft and translucent. Add the minced garlic and chopped jalapeño (if using) and cook for another 1-2 minutes until fragrant.
2. Spice it Up
Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook the spices for about 1 minute, stirring constantly to release their flavors.
3. Build the Soup Base
Pour in the chicken broth, enchilada sauce, and diced tomatoes with green chilies. Stir everything together and bring the mixture to a gentle simmer.
4. Add the Main Ingredients
Add the black beans, corn, and shredded chicken to the pot. Let the soup simmer for 10-15 minutes so the flavors can blend nicely. Season with salt and pepper to your taste.
5. Serve and Enjoy
Ladle the soup into bowls. Top each serving with shredded cheese, diced avocado, a dollop of sour cream, and fresh chopped cilantro. If you like, sprinkle on some crunchy tortilla strips or chips for extra texture. Serve warm and enjoy!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely before adding to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can mix tomato sauce with chili powder, cumin, and smoked paprika to create a similar flavor profile. Adjust the seasoning to match your preferred heat level.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the fridge for up to 3 days. When reheating, stir occasionally to heat evenly. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.