There’s something undeniably comforting about a steaming bowl of Chicken Enchilada Soup Recipe when the craving for Tex-Mex flavors strikes but you want the cozy feel of homemade soup. Packed with shredded chicken, black beans, corn, and a swirl of creamy cheese, this dish delivers all the hearty, zesty satisfaction of enchiladas in easy, one-pot form. Best of all, it comes together quickly and you have creative freedom with toppings galore, so every bowl can be personalized to perfection!
Ingredients You’ll Need
Everything you need for this Chicken Enchilada Soup Recipe is likely already in your pantry or fridge, and each ingredient plays a key role in building layers of flavor and texture. From the snap of corn to the earthiness of cumin, every component brings the soup closer to that irresistible, restaurant-style taste.
- Olive oil: For sautéing the aromatics and lending extra depth to the base of your soup.
- Chopped onion: Provides sweetness and the classic start to any great soup.
- Minced garlic: Adds bold, savory notes to underpin the Tex-Mex seasoning.
- Ground cumin: The essential spice for smoky, earthy warmth.
- Chili powder: Brings gentle heat and that signature enchilada aroma.
- Smoked paprika: Offers a subtle smokiness that makes the soup extra irresistible.
- Low-sodium chicken broth: Forms the flavorful liquid foundation and keeps everything perfectly balanced.
- Red enchilada sauce: Gives the soup its vibrant color and zesty, well-rounded flavor.
- Black beans: Infuse protein and a creamy bite that holds up beautifully in the broth.
- Frozen corn: Adds sweetness and lovely pops of color and texture.
- Diced tomatoes with green chiles: Lends tanginess and a hint of spice, making the broth more complex.
- Cooked shredded chicken: Rotisserie or leftover chicken works perfectly for tender, delicious protein.
- Shredded cheddar or Mexican blend cheese: Melts into the soup for gorgeous creaminess and cheesiness.
- Heavy cream or half-and-half: Rounds out the soup, making it silky and dreamy.
- Salt and black pepper: To taste, for those finishing seasoning touches that make flavors pop.
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 the chopped onion and let it cook until it’s soft and just starting to turn translucent, which will take about 3 to 4 minutes—this simple step unlocks the onion’s sweetness and sets a flavorful base. Stir in the garlic, cumin, chili powder, and smoked paprika, and continue to sauté for another minute or so until everything becomes wildly fragrant and you’re positively hungry.
Step 2: Build the Soup Base
Next, pour in the chicken broth and red enchilada sauce. This dynamic duo creates a rich, tangy, spicy base that transforms humble soup into pure comfort food. Add the black beans, corn, and the entire can (liquid and all!) of diced tomatoes with green chiles for extra texture, flavor, and pops of color. Finally, stir in your cooked shredded chicken—rotisserie chicken makes this step a breeze and infuses the broth with instant goodness.
Step 3: Simmer and Melt Cheese
Bring your Chicken Enchilada Soup Recipe to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes. This simmering time isn’t just a placeholder: it’s when all the flavors have a chance to mingle and become beautifully cohesive. In the final minutes, sprinkle in your shredded cheese and pour in the heavy cream (or half-and-half). Keep stirring as the cheese melts and everything transforms into a luxuriously creamy, cozy soup.
Step 4: Season and Serve
Before you ladle up those first steaming bowls, taste your soup and season with salt and black pepper. Every cook’s palate is a bit different, so trust your taste buds here! Serve hot, and don’t hold back on the toppings—this soup loves all the trimmings.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
The finishing touch is where the fun really begins! Go wild with crispy tortilla strips for crunch, dollops of sour cream for cool creaminess, sliced avocado for buttery smoothness, lots of chopped cilantro for fresh lift, and maybe a few lime wedges to brighten every bite. A sprinkle of extra shredded cheese never hurts either!
Side Dishes
This soup is hearty enough to stand on its own, but it pairs wonderfully with a side of warm cornbread, rice, or even a fresh green salad with a citrusy vinaigrette. For an extra-hands-on dinner experience, serve with quesadillas or cheese-stuffed jalapeño poppers for a true Tex-Mex feast.
Creative Ways to Present
If you’re entertaining, ladle the Chicken Enchilada Soup Recipe into colorful bowls and offer a toppings bar so guests can customize their own. For a fun twist, serve mini portions in small mugs or cups at a party, or pour the soup over a small handful of cooked rice for an extra hearty meal-in-a-bowl that’s especially satisfying in chillier months.
Make Ahead and Storage
Storing Leftovers
Chicken Enchilada Soup Recipe stores like a dream in the refrigerator. Allow it to cool, then seal in airtight containers for up to four days. The flavors actually deepen as it sits, which means leftovers taste even better the next day!
Freezing
If you want to freeze the soup for future cravings, simply leave out the cream and cheese until you’re ready to serve. Portion the cooled soup into freezer-safe bags or containers and freeze for up to three months. Thaw overnight in the fridge, then reheat gently with the cream and cheese mixed in for that fresh, creamy finish.
Reheating
For best results, reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual servings, stirring halfway through for even heating. If the soup thickens up a bit, just add a splash of broth or cream to reach your desired consistency.
FAQs
Can I make this Chicken Enchilada Soup Recipe in a slow cooker?
Absolutely! Sauté the onion and spices as directed, then add everything (except cheese and cream) to your slow cooker. Cook on low for 4 to 6 hours, stir in the cheese and cream at the end, and let it melt before serving.
What’s the best way to make this soup spicier?
If you love heat, feel free to toss in diced jalapeños, a few dashes of hot sauce, or extra chili powder. You can even use a spicier variety of enchilada sauce or tomatoes with extra green chiles.
How can I make this soup lighter?
For a lighter take, swap out the heavy cream for milk or use a reduced-fat cheese. The soup remains satisfyingly creamy and full of flavor, ideal for lighter appetites or everyday meals.
Can I use different beans or add extra veggies?
Definitely! Feel free to substitute pinto or kidney beans if you prefer, and toss in chopped zucchini, bell pepper, or spinach for a veggie-packed version of the Chicken Enchilada Soup Recipe.
What can I do if I don’t have red enchilada sauce?
If enchilada sauce isn’t handy, a blend of tomato sauce, a pinch of cumin, and a splash of hot sauce can work in a pinch. You’ll still get a rich, deeply flavored base that makes the soup delicious.
Final Thoughts
If you’re dreaming of a hearty, soul-warming meal that delivers big, bold flavors with minimal fuss, the Chicken Enchilada Soup Recipe is your answer. Every bowl is like a comforting hug, and with so many ways to personalize each serving, it’s almost guaranteed to become a favorite. Why not treat yourself and give it a try tonight?
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Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Soup is a comforting and flavorful Mexican-inspired dish that is easy to make and perfect for warming up on chilly days. Creamy and packed with chicken, beans, corn, and spices, this soup is a satisfying meal on its own or paired with your favorite toppings.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 cups low-sodium chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
Optional Toppings:
- Tortilla strips
- Sour cream
- Avocado slices
- Chopped cilantro
- Lime wedges
- Extra shredded cheese
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened. Add garlic, cumin, chili powder, and smoked paprika.
- Add broth and ingredients: Pour in chicken broth and enchilada sauce. Add beans, corn, tomatoes, and chicken. Simmer for 15–20 minutes.
- Stir in cheese and cream: Add shredded cheese and heavy cream, simmer for another 2–3 minutes until creamy.
- Season and serve: Season with salt and pepper. Serve hot with toppings.
Notes
- This soup is great for using up rotisserie or leftover chicken.
- You can make it spicier by adding jalapeños or hot sauce.
- For a lighter version, use milk instead of cream and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 85 mg
