If you’ve ever dreamed of cozying up with a bowl of rich, flavorful, and hearty comfort food, this Chicken Enchilada Soup Recipe is exactly what you need. Packed with tender chicken, vibrant spices, creamy cheese, and a delightful blend of beans and corn, this soup brings the beloved taste of enchiladas into a wonderfully warm, spoonable form. It’s quick to whip up, perfect for feeding a crowd, and bursts with the bold, zesty flavors that’ll keep you coming back for more. Whether you’re a soup lover or just craving something with a spicy Mexican twist, this recipe will have a treasured spot in your kitchen rotation.
Ingredients You’ll Need
The magic of this Chicken Enchilada Soup Recipe lies in its simple yet essential ingredients, each chosen to contribute layers of taste, texture, and color to the final dish. From the smoky cumin to the zesty enchilada sauce, these ingredients come together harmoniously to create a soup that’s both hearty and vibrant.
- 3 cups chopped cooked chicken: Use leftover roasted chicken or quickly poach breast meat for tender, tasty protein.
- 1 (28-oz) can green enchilada sauce: Brings tangy, slightly spicy depth as the signature flavor base.
- 4 cups chicken broth: Provides the comforting, savory liquid that ties all flavors together.
- 2 Tbsp cumin: Adds a warm, earthy note that layers beautifully with the chili and ranch spices.
- 1 Tbsp chili powder: Delivers mild heat and robust smoky undertones.
- 2 Tbsp ranch dressing mix: A secret weapon that infuses the soup with creamy, herby goodness.
- 1 (15-oz) can black beans, drained and rinsed: Adds creaminess and a boost of protein with every bite.
- 1 (15-oz) can pinto beans, drained and rinsed: Gives a smooth texture and mild flavor that balances the spices.
- 1 (15-oz) can corn, drained: Provides natural sweetness and a pleasant crunch.
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained: Injects vibrant acidity and just the right amount of heat.
- 2 cups shredded pepper jack cheese: Melts into creamy, slightly spicy ribbons that make the soup irresistibly rich.
- 1 (8-oz) container sour cream: Adds the perfect tang and silky smoothness to finish the soup beautifully.
How to Make Chicken Enchilada Soup Recipe
Step 1: Combine the Base Ingredients
Start by grabbing a large Dutch oven or sturdy pot and toss in the chopped cooked chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch dressing mix, black beans, pinto beans, corn, and the undrained Rotel tomatoes with green chiles. This colorful mix is where all the heart and soul of the Chicken Enchilada Soup Recipe begins to take shape. Stir it well to meld all those robust flavors together before heating.
Step 2: Simmer to Perfect Flavor
Bring the soup mixture up to a lively boil over medium-high heat, then lower the heat to a gentle simmer. Let it cook uncovered for 15 to 20 minutes. This simmering step is crucial because it allows the flavors to fully marry and the soup to thicken slightly, building a rich, satisfying consistency that feels like a warm hug in a bowl.
Step 3: Add Cheese and Sour Cream
Once your soup has simmered and the ingredients are beautifully blended, stir in the shredded pepper jack cheese and sour cream. The cheese melts into creamy swirls while the sour cream adds tang and silkiness, elevating texture and taste to a whole new level. Keep the heat low to prevent curdling and stir gently until the cheese is fully melted.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Garnishes are what can really take this Chicken Enchilada Soup Recipe over the top. Consider sprinkling chopped fresh cilantro, sliced green onions, or diced avocado on top for bursts of freshness. A dollop of additional sour cream or a few crunchy tortilla strips can also add great texture and creaminess.
Side Dishes
This soup shines on its own but pairs wonderfully with warm corn tortillas, crispy tortilla chips, or a light, fresh salad. For some extra comfort, throw in a serving of Mexican rice or a simple side of guacamole and you’ve got a fiesta-worthy meal.
Creative Ways to Present
For a fun twist, serve the soup in small hollowed-out sourdough bread bowls for an edible container that soaks up the flavorful broth. You can also set up a soup bar with various toppings and sides, letting everyone customize their bowls with extra cheese, jalapeños, or lime wedges for zesty brightness.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the Chicken Enchilada Soup Recipe to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Keep the cheese and sour cream separate if you want to maintain the best texture after thawing, or add them fresh when reheating.
Reheating
To reheat, thaw the soup in the refrigerator overnight if frozen. Warm gently on the stove over low heat, stirring occasionally to recombine the cheese and sour cream. Adding a splash of chicken broth can help loosen the soup back to its original consistency.
FAQs
Can I use other types of cheese in this Chicken Enchilada Soup Recipe?
Absolutely! While pepper jack adds a nice spicy kick, you can substitute with cheddar for sharpness or Monterey jack for milder creaminess. Just pick what suits your taste!
Is this soup spicy?
The soup has a moderate level of heat thanks to the enchilada sauce, chili powder, and Rotel tomatoes. If you prefer milder flavors, use a mild enchilada sauce and reduce the chili powder. Want it hotter? Add extra jalapeños or a pinch of cayenne.
Can I make this soup vegetarian?
You can! Just skip the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or corn for protein and substance. The spices and enchilada sauce will still bring plenty of flavor.
How thick is this Chicken Enchilada Soup Recipe?
It’s a hearty soup with a moderately thick broth, thanks to the beans and cheese. It won’t be as thick as a stew but has more body than a thin broth, making it perfect for spooning over tortilla chips or rice.
What if I don’t have ranch dressing mix?
If you don’t have ranch dressing mix on hand, no worries! You can substitute with a mix of dried dill, garlic powder, onion powder, and dried parsley to maintain that herby flavor.
Final Thoughts
This Chicken Enchilada Soup Recipe is one of those recipes that feels like a warm hug on a chilly day—full of bold flavors, creamy textures, and comforting ingredients that will quickly make it a family favorite. It’s easy, fast, and versatile enough to customize however you like. So grab your pot, gather your ingredients, and dive into this deliciously satisfying bowl of goodness—you’ll be so glad you did!
Print
Chicken Enchilada Soup Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This hearty Chicken Enchilada Soup combines tender cooked chicken, flavorful enchilada sauce, and a medley of beans, corn, and diced tomatoes simmered to perfection in a comforting broth. Topped with melted pepper jack cheese and creamy sour cream, this soup offers a delicious twist on traditional enchiladas in a warm, satisfying bowl.
Ingredients
Main Ingredients
- 3 cups chopped cooked chicken
- 1 (28-oz) can green enchilada sauce
- 4 cups chicken broth
- 2 Tbsp cumin
- 1 Tbsp chili powder
- 2 Tbsp ranch dressing mix
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
Toppings
- 2 cups shredded pepper jack cheese
- 1 (8-oz) container sour cream
Instructions
- Combine Ingredients: In a Dutch oven or large pot, mix together the chopped cooked chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch dressing mix, black beans, pinto beans, corn, and the undrained Rotel diced tomatoes and green chiles.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to allow the flavors to meld together.
- Add Cheese and Sour Cream: Stir in the shredded pepper jack cheese and sour cream until the cheese has completely melted and the soup is creamy and well combined. Serve warm.
Notes
- Use cooked chicken such as rotisserie, poached, or shredded leftover chicken for convenience.
- If you prefer a spicier soup, add more chili powder or some chopped jalapeños.
- Can be garnished with fresh cilantro, sliced avocado, or tortilla chips for added texture.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
