If you have ever craved a dish that brings the comforting richness of enchiladas in a warm, soul-satisfying bowl, this Chicken Enchilada Soup Recipe is exactly what you need. It’s bursting with bold flavors like smoky cumin, zesty chili powder, and creamy cheese, all mingling with tender shredded chicken, hearty black beans, and sweet corn. Each spoonful is a perfect harmony of spicy, savory, and creamy textures that will instantly make you feel cozy and content. It’s so versatile and easy to whip up, you’ll want to make it a regular in your dinner rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to creating any memorable meal, and this Chicken Enchilada Soup Recipe highlights just how essential each component is. From aromatics to cheeses, every item helps build layers of flavor, texture, and visual appeal to this vibrant soup.
- 2 tablespoons olive oil: Adds a fruity richness and helps soften the onions without burning.
- 1 medium onion, diced: Provides sweet, savory flavor and a tender bite when cooked just right.
- 2 cloves garlic, minced: Infuses the broth with warm, fragrant depth that awakens the senses.
- 1 teaspoon ground cumin: Brings earthy, smoky notes that perfectly complement the enchilada theme.
- 1 teaspoon chili powder: Offers subtle heat and a vibrant color to the soup.
- 1 teaspoon paprika: Enhances smokiness and adds a mild sweetness for balance.
- 1/2 teaspoon salt: Essential for seasoning every ingredient and amplifying natural flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick without overwhelming the dish.
- 6 cups chicken broth: Forms the flavorful base that ties everything together with warmth.
- 2 cups cooked chicken, shredded: Tender protein that soaks up all the spices and sauce beautifully.
- 1 (15-ounce) can black beans, drained and rinsed: Adds heartiness and a satisfying bite making the soup filling.
- 1 (15-ounce) can corn, drained: Introduces sweetness and a slight crunch for delightful contrast.
- 1 (10-ounce) can red enchilada sauce: The star ingredient that provides signature enchilada flavor and rich redness.
- 1 (4-ounce) can chopped green chilies: Adds a subtle tangy heat that perks up every spoonful.
- 1 cup heavy cream: Creates an indulgently creamy texture that softens the spices without dulling the punch.
- 1 cup shredded cheddar cheese: Brings sharpness and gooey meltiness that makes the soup truly comforting.
- 1 cup shredded Monterey Jack cheese: Melts smoothly and adds a mild, buttery creaminess.
- 2 tablespoons chopped fresh cilantro (optional): Offers a fresh, herbal brightness to finish the soup beautifully.
- Tortilla chips, for serving: Crunchy garnish that adds texture and makes every bite exciting.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion and cook slowly until translucent and soft, roughly 5 minutes. This step brings out the onion’s natural sweetness and sets the foundation for the soup’s flavor.
Step 2: Spice It Up
Next, add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper to the softened onions. Cook everything together for about 1 to 2 minutes, stirring frequently. This process “toasts” the spices, releasing their vibrant aromas that will shimmer throughout the soup.
Step 3: Add the Broth
Pour in the chicken broth and gently bring the mixture to a simmer. This warm, flavorful liquid will carry and marry all the ingredients as they cook.
Step 4: Incorporate the Main Ingredients
Now it’s time to add the shredded chicken, black beans, corn, enchilada sauce, and chopped green chilies into the pot. Stir them well so every scoop gets coated with the rich sauce and spices.
Step 5: Let It Simmer
Reduce the heat to low and let the soup simmer for 15 to 20 minutes. This slower cooking melds all those fantastic flavors together and thickens the soup so it feels hearty and comforting.
Step 6: Creamy Cheese Finish
Stir in the heavy cream along with the shredded cheddar and Monterey Jack cheeses. Keep stirring until the cheese melts completely, creating a luscious, smooth texture that coats every ingredient.
Step 7: Add Fresh Cilantro
Once removed from heat, fold in the chopped cilantro if you’re using it. This herb adds a fresh zing that livens up the rich creaminess.
Step 8: Serve and Enjoy
Serve your Chicken Enchilada Soup Recipe hot, with tortilla chips either on the side for dipping or crumbled directly into the soup for extra crunch and fun.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
To take your soup to the next level, consider topping it with a dollop of sour cream, a sprinkle of fresh diced tomatoes, sliced jalapeños, or a squeeze of lime. These garnishes add refreshing notes and a pop of texture that make each bite exciting and customized just how you like it.
Side Dishes
This soup plays beautifully with warm cornbread, a crisp green salad, or even a plate of simple avocado slices. These sides balance the richness of the soup and add different textures and flavors to round out your meal.
Creative Ways to Present
If you want to impress guests, serve the soup in individual bread bowls or layered in clear glass cups so the vibrant colors show through. You can also provide various mix-ins on the side like diced onions, extra cheese, or cilantro so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken Enchilada Soup Recipe to an airtight container and store it in the refrigerator for up to 3 days. The flavors continue to develop, making leftovers taste even better.
Freezing
For longer storage, you can freeze the soup in a freezer-safe container for up to 2 months. Leave room at the top as the soup will expand when frozen. Consider freezing before adding the cream and cheese for best texture upon reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If frozen, thaw in the refrigerator overnight first. You may want to add a splash of broth or water to loosen up the soup and stir in fresh cheese before serving.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a great shortcut that tastes delicious and saves prep time in this Chicken Enchilada Soup Recipe.
Is this soup spicy? Can I adjust the heat?
The recipe has moderate heat from the chili powder and green chilies, but you can easily adjust it by reducing those spices or adding fresh jalapeños for extra kick.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and replace the shredded chicken with extra beans, diced tofu, or veggies like bell peppers and zucchini.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a dairy-free twist, although the texture may be slightly less rich.
Is this soup freezer-friendly?
Yes, the Chicken Enchilada Soup Recipe freezes well, but it’s recommended to add the cheese and cream after reheating for the best consistency and flavor.
Final Thoughts
This Chicken Enchilada Soup Recipe is one of those rare finds that feels indulgent yet wholesome, easy yet bursting with vibrant flavors. It’s perfect for chilly evenings, casual gatherings, or anytime you crave a big comforting hug in a bowl. I can’t wait for you to try it and make it your own—once you do, it might just become your new favorite go-to recipe!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Enchilada Soup is a creamy, flavorful dish inspired by classic Mexican enchiladas. Packed with tender shredded chicken, black beans, corn, and a blend of spices, it simmers gently in enchilada sauce and chicken broth before being enriched with cream and melted cheeses. Perfectly garnished with fresh cilantro and served with crunchy tortilla chips, this comforting soup is ideal for a hearty meal any time of the year.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can chopped green chilies
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving
Instructions
- Saute the Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes until the mixture becomes fragrant, taking care not to burn the garlic.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer over medium heat.
- Combine Main Ingredients: Add the shredded cooked chicken, drained black beans, corn, red enchilada sauce, and chopped green chilies to the pot. Stir thoroughly to combine all ingredients evenly.
- Simmer to Blend Flavors: Reduce the heat to low and let the soup simmer gently for 15-20 minutes so the flavors can meld together.
- Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and Monterey Jack cheese. Continue stirring until the cheeses melt completely and the soup turns smooth and creamy.
- Finish with Cilantro: Remove the pot from the heat and stir in the chopped fresh cilantro, if using, to add a fresh herbal note.
- Serve: Ladle the hot soup into bowls and serve alongside tortilla chips for added crunch and texture. Optionally, crumble some tortilla chips over the top.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a spicier soup, add diced jalapeños or cayenne pepper.
- Use low-fat cream or milk for a lighter version.
- Gluten-free tortilla chips make this recipe suitable for gluten-sensitive diets.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
