Chicken Enchilada Soup is a cozy, flavorful bowl that brings together tender shredded chicken, beans, corn, and a gentle kick of enchilada sauce that warms you up from the inside out. The soup has a nice balance of hearty ingredients and a little spice, making it both comforting and exciting to eat.
I love making this soup when I want something easy to throw together but still packed with flavor. One of my favorite tricks is topping it with plenty of shredded cheese, a dollop of sour cream, and some crunchy tortilla strips for a perfect mix of creamy and crunchy textures. It always feels like a little celebration in a bowl.
This soup is great for a casual weeknight dinner or even for sharing with friends when you want something simple but tasty. I’ve found that it’s a crowd-pleaser—especially if you serve it with warm cornbread or a fresh salad on the side. It’s the kind of dish that feels like a warm hug after a long day.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. You can also use cooked chicken breast or thighs, shredded. For a vegetarian version, swap with cooked beans or a plant-based protein.
Enchilada Sauce: This is the heart of the soup’s flavor. Use a store-bought red enchilada sauce for convenience. If you prefer, you can substitute with salsa or make your own sauce by blending chili powder, tomato paste, and spices.
Beans and Corn: Black beans and corn add texture and a bit of sweetness. Feel free to swap black beans for pinto or kidney beans if you like. Fresh or canned corn works well too.
Spices (Cumin, Chili Powder, Smoked Paprika): These give the soup its warm, smoky flavor. Adjust the cayenne pepper to control spice level or skip if you want it mild. Adding a bit of oregano keeps it tasting true to Mexican-style dishes.
How Do You Build Deep Flavor Without Long Cooking Times?
To make the soup flavorful without hours of cooking, start by sautéing onions and garlic in olive oil. This releases natural sweetness and sets a tasty base.
- Add spices to the warm oil and cook briefly to bloom their aroma and deepen flavor.
- Use pre-cooked chicken and canned beans to speed things up while keeping the heartiness.
- Simmering after adding liquids lets all these flavors mix without needing long cook times.
- Finishing with lime juice brightens the whole soup and balances the spices perfectly.
Equipment You’ll Need
- Large soup pot or Dutch oven – I use this because it heats evenly and makes it easy to simmer all ingredients together.
- Wooden spoon or ladle – helps you stir the soup smoothly and prevent sticking.
- Knife and cutting board – for dicing the onion and preparing toppings like avocado and cilantro.
- Measuring spoons and cups – to measure out spices and liquids accurately.
- Optional: immersion blender – if you want a slightly thicker or smoother texture, you can purée part of the soup.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different protein flavor.
- Use green enchilada sauce instead of red for a tangy twist.
- Add diced cooked potatoes or sweet potatoes for extra heartiness.
- Mix in chopped jalapeños or hot sauce if you like more spice.
Chicken Enchilada Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Sour cream (for garnish)
- Tortilla strips or crushed tortilla chips (optional, for garnish)
Time You’ll Need:
This soup takes about 10 minutes to prep and about 25 minutes to cook. It’s a perfect quick and cozy meal you can have on the table in under 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables and Spices:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until it becomes soft. Then add the minced garlic and all the spices: cumin, chili powder, smoked paprika, oregano, and cayenne pepper if using. Cook for another minute, stirring to bring out the lovely aromas.
2. Add Liquids and Simmer:
Pour in the chicken broth, diced tomatoes with their juice, and the red enchilada sauce. Stir everything together, then add the black beans, frozen corn, and shredded chicken. Bring the soup to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 15-20 minutes so all the flavors blend beautifully.
3. Finish and Serve:
Season the soup with salt and pepper to taste, then stir in the fresh lime juice for a bright finish. Ladle the soup into bowls and add your favorite toppings like chopped cilantro, creamy avocado slices, a dollop of sour cream, and crunchy tortilla strips or chips. Serve hot and enjoy your comforting Chicken Enchilada Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it safely overnight in the fridge or use the defrost setting on your microwave. Shred the chicken before stirring it in.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! The flavors actually deepen after a few hours. Make the soup and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use salsa or a mix of tomato sauce with chili powder and cumin. Just taste as you go to keep the right balance of flavors and spice.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it over low heat on the stove or microwave until heated through, stirring occasionally.