When the weather gets a bit chilly, and you’re craving something warm, cozy, and full of flavor, Chicken Enchilada Soup is just the thing. It’s packed with tender chicken, hearty black beans, and sweet corn, all swimming in a flavorful broth rich with enchilada sauce and classic spices. Whether you’re gathering around the table with family or just want a delicious meal that’s easy to make, this soup delivers in every way. Plus, it’s perfect for a quick lunch or dinner that you can whip up on a weeknight!
I first fell in love with this recipe after searching for a dish that had all the robust flavors of enchiladas but in a comforting, spoonable form. The result was even better than I imagined—each spoonful is a burst of savory, spicy goodness. And don’t forget the toppings—crispy tortilla chips, melty cheese, and a sprinkle of fresh cilantro give it that authentic enchilada feel.
Why You’ll Love This Recipe:
- Hearty & Filling: With chicken, beans, and corn, this soup is a complete meal that will leave you feeling satisfied.
- Quick & Easy: With just 35 minutes of prep time, it’s a great weeknight dinner option.
- Packed with Flavor: The enchilada sauce, cumin, and chili powder bring bold, delicious flavors to every bite.
- Customizable: You can easily adjust the spice level, add toppings like sour cream or avocado, or switch up the beans.
- Perfect for Leftovers: This soup reheats beautifully, making it ideal for meal prep or enjoying throughout the week.
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts – for the base of the soup, cooked and shredded.
- 1 tbsp olive oil – to sauté the chicken and vegetables.
- 1 medium onion, chopped – adds a sweet, aromatic base.
- 3 cloves garlic, minced – for depth of flavor.
- 4 cups chicken broth – provides a rich, savory liquid base.
- 1 can (15 oz) black beans, drained and rinsed – adds heartiness and fiber.
- 1 can (15 oz) diced tomatoes – for a hint of acidity and extra texture.
- 1 can (10 oz) enchilada sauce – packs a punch with the authentic enchilada taste.
- 1 cup frozen corn – adds sweetness and color.
- 1 tsp ground cumin – a key spice for that earthy, smoky flavor.
- 1 tsp chili powder – for a little kick of heat.
- 1/2 tsp paprika – adds warmth and depth.
- Salt and pepper to taste – for seasoning.
- 1 cup shredded cheddar cheese (for topping) – a delicious finishing touch.
- 1/4 cup fresh cilantro, chopped (for garnish) – brightens the dish.
- Tortilla chips (for serving) – for crunch and texture.
How to Make Chicken Enchilada Soup:
This recipe is perfect for beginners and seasoned cooks alike. With just a few easy steps, you’ll have a pot of flavorful soup ready to enjoy.
Step-by-Step Instructions:
- Cook the Chicken:
Heat the olive oil in a large pot over medium heat. Season the chicken breasts with a pinch of salt and pepper, then place them in the pot. Cook for about 6-8 minutes per side, or until browned and cooked through. Once cooked, remove the chicken from the pot and set it aside. When it’s cool enough to handle, shred it into bite-sized pieces using two forks. - Sauté the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until the onion becomes soft and translucent, stirring occasionally to prevent the garlic from burning. This step builds the flavor base for your soup. - Combine Ingredients:
Pour in the chicken broth, enchilada sauce, black beans, diced tomatoes, and frozen corn. Sprinkle in the cumin, chili powder, paprika, and a little more salt and pepper. Stir everything together until well combined. - Simmer the Soup:
Add the shredded chicken back into the pot. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes. This allows all the flavors to meld together, creating a rich and flavorful broth. - Serve and Garnish:
Ladle the soup into bowls and top each serving with a generous handful of shredded cheddar cheese and freshly chopped cilantro. Serve with crunchy tortilla chips on the side, and you’re ready to dig in!
Helpful Tips:
- Shredding the Chicken: For an easier and faster way to shred chicken, use a stand mixer with the paddle attachment. It will shred the chicken in seconds!
- Make It Creamy: If you prefer a creamier soup, stir in a dollop of sour cream or a splash of heavy cream at the end.
- Spice It Up: If you like a spicier kick, add a dash of hot sauce or some diced jalapeños into the soup while it simmers.
- Vegetarian Option: Swap the chicken for extra beans or a plant-based protein, and use vegetable broth instead of chicken broth for a vegetarian version.
Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Notes:
- Storage: Leftover Chicken Enchilada Soup can be stored in an airtight container in the fridge for up to 4 days. It’s even better the next day as the flavors have more time to develop.
- Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat.
Nutritional Information (per serving):
- Calories: ~350 kcal
- Protein: 24g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 7g
- Sugar: 4g
Frequently Asked Questions:
Can I use pre-cooked rotisserie chicken?
Absolutely! Using rotisserie chicken is a great shortcut if you’re short on time. Just shred it and add it in when the recipe calls for adding the cooked chicken back into the soup.
Can I make this in a slow cooker?
Yes! You can cook everything in a slow cooker by adding all the ingredients at once (except for the cheese and cilantro). Cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken about 30 minutes before serving and let it continue to cook until fully warmed through.
What toppings go well with this soup?
Aside from shredded cheese and cilantro, you can add a dollop of sour cream, diced avocado, sliced jalapeños, or even a squeeze of lime juice for some extra zing.
Storage Instructions:
Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. The soup reheats well on the stovetop or in the microwave. If you’re planning to freeze it, allow it to cool fully before transferring to a freezer-safe container. It’ll last up to 3 months in the freezer. Simply thaw it in the refrigerator overnight and reheat on the stovetop for a quick, delicious meal.
Related Recipes:
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Conclusion:
Chicken Enchilada Soup is one of those meals that’s easy to love. It’s bold, flavorful, and endlessly customizable. Whether you’re making it for a cozy night in or meal prepping for the week, this soup is guaranteed to become a family favorite. Give it a try, and don’t forget to have fun with the toppings—after all, they’re what make it feel like an enchilada in a bowl!
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Chicken Enchilada Soup
Description
When the weather gets a bit chilly, and you’re craving something warm, cozy, and full of flavor, Chicken Enchilada Soup is just the thing. It’s packed with tender chicken, hearty black beans, and sweet corn, all swimming in a flavorful broth rich with enchilada sauce and classic spices. Whether you’re gathering around the table with family or just want a delicious meal that’s easy to make, this soup delivers in every way. Plus, it’s perfect for a quick lunch or dinner that you can whip up on a weeknight!
I first fell in love with this recipe after searching for a dish that had all the robust flavors of enchiladas but in a comforting, spoonable form. The result was even better than I imagined—each spoonful is a burst of savory, spicy goodness. And don’t forget the toppings—crispy tortilla chips, melty cheese, and a sprinkle of fresh cilantro give it that authentic enchilada feel.
Ingredients
- 1 lb boneless, skinless chicken breasts – for the base of the soup, cooked and shredded.
- 1 tbsp olive oil – to sauté the chicken and vegetables.
- 1 medium onion, chopped – adds a sweet, aromatic base.
- 3 cloves garlic, minced – for depth of flavor.
- 4 cups chicken broth – provides a rich, savory liquid base.
- 1 can (15 oz) black beans, drained and rinsed – adds heartiness and fiber.
- 1 can (15 oz) diced tomatoes – for a hint of acidity and extra texture.
- 1 can (10 oz) enchilada sauce – packs a punch with the authentic enchilada taste.
- 1 cup frozen corn – adds sweetness and color.
- 1 tsp ground cumin – a key spice for that earthy, smoky flavor.
- 1 tsp chili powder – for a little kick of heat.
- 1/2 tsp paprika – adds warmth and depth.
- Salt and pepper to taste – for seasoning.
- 1 cup shredded cheddar cheese (for topping) – a delicious finishing touch.
- 1/4 cup fresh cilantro, chopped (for garnish) – brightens the dish.
- Tortilla chips (for serving) – for crunch and texture.
Instructions
- Cook the Chicken:
Heat the olive oil in a large pot over medium heat. Season the chicken breasts with a pinch of salt and pepper, then place them in the pot. Cook for about 6-8 minutes per side, or until browned and cooked through. Once cooked, remove the chicken from the pot and set it aside. When it’s cool enough to handle, shred it into bite-sized pieces using two forks. - Sauté the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until the onion becomes soft and translucent, stirring occasionally to prevent the garlic from burning. This step builds the flavor base for your soup. - Combine Ingredients:
Pour in the chicken broth, enchilada sauce, black beans, diced tomatoes, and frozen corn. Sprinkle in the cumin, chili powder, paprika, and a little more salt and pepper. Stir everything together until well combined. - Simmer the Soup:
Add the shredded chicken back into the pot. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes. This allows all the flavors to meld together, creating a rich and flavorful broth. - Serve and Garnish:
Ladle the soup into bowls and top each serving with a generous handful of shredded cheddar cheese and freshly chopped cilantro. Serve with crunchy tortilla chips on the side, and you’re ready to dig in!
Notes
- Storage: Leftover Chicken Enchilada Soup can be stored in an airtight container in the fridge for up to 4 days. It’s even better the next day as the flavors have more time to develop.
- Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat.
