If you crave a bowl of something bold yet comforting, the Chicken Enchilada Soup Recipe is about to be your new favorite comfort food. Combining the warm, familiar flavors of enchiladas with the coziness of a creamy soup, this recipe delivers a punch of spice, creaminess, and vibrant color in every spoonful. Simple pantry staples transform into something spectacular, making this dish perfect for busy weeknights or casual gatherings. Plus, it’s hearty enough to satisfy everyone at the table, and the customizable garnishes mean each bowl is just the way you like it. Let’s dive into this irresistible Chicken Enchilada Soup Recipe!
Ingredients You’ll Need
Gathering the components for this Chicken Enchilada Soup Recipe couldn’t be easier, and each one brings its own magic to the table. These ingredients work together to create the rich flavor, creamy texture, and signature red hue you expect from an enchilada, transformed into a satisfying soup.
- Olive oil: Gives the soup its smooth base and helps soften the onion and garlic for a fragrant start.
- Onion, diced: Adds a subtle sweetness and depth of flavor you can’t skip.
- Garlic cloves, minced: Lends wonderful aroma and classic savory notes.
- Ground cumin: Brings warm, earthy flavor that’s essential for that Mexican-inspired profile.
- Chili powder: Contributes a touch of heat and vibrant color.
- Smoked paprika: Infuses a gentle, smoky undertone that makes every bite interesting.
- Cayenne pepper (optional): For those who crave a little extra heat—add as much or as little as you like.
- Salt: Balances all the flavors and ties them together.
- Black pepper: Adds a dash of peppery brightness to round things out.
- All-purpose flour: Essential for thickening the soup to luscious perfection (swap for gluten-free if needed).
- Chicken broth: Forms the hearty and savory backbone of your soup.
- Red enchilada sauce: Delivers rich tomato flavor and classic enchilada essence in one pour.
- Diced tomatoes: Brings acidity, fresh tang, and color that brightens the soup.
- Black beans, drained and rinsed: Makes the soup extra hearty and boosts the protein.
- Corn kernels (frozen or canned): Adds pops of sweetness and gold color in every scoop.
- Cooked shredded chicken: Soaks up all the flavors and brings satisfying texture—rotisserie chicken is a time-saver.
- Heavy cream or sour cream: Swirled in at the end for dreamy, velvety richness.
- Shredded cheddar or Mexican blend cheese: Melts into the hot soup for that crave-worthy cheesiness.
- Chopped fresh cilantro and lime wedges (optional): Use as bright, zesty garnishes for the perfect finish.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot over medium heat. Once the oil shimmers, toss in your diced onions and let them cook for about 5 minutes until they’re wonderfully soft and translucent. This is your chance to build a savory foundation—don’t rush it! Next, stir in your minced garlic, ground cumin, chili powder, smoked paprika, cayenne pepper (if you like it fiery), salt, and black pepper. Let everything sizzle for about a minute, just until your kitchen fills with mouthwatering aromas.
Step 2: Make the Roux
Sprinkle the all-purpose flour over your softened onion and spice mixture. Stir constantly for about a minute, allowing the flour to toast a bit—this step is key for thickening the Chicken Enchilada Soup Recipe and giving it the right body. You’ll know it’s ready when the mixture smells nutty and looks a little golden.
Step 3: Add Liquids and Simmer
Slowly whisk in the chicken broth, being careful to avoid lumps. Once the broth is incorporated, add the enchilada sauce, diced tomatoes, black beans, corn, and shredded chicken. Give everything a good stir, crank up the heat, and bring the soup to a gentle boil. Then, lower the heat and let it simmer for 15 to 20 minutes, stirring now and again. This is when all those wonderful flavors mingle and deepen.
Step 4: Add Cream and Cheese
When your soup looks rich and smells irresistible, lower the heat and stir in the heavy cream (or sour cream) and your shredded cheese. Keep stirring gently until the cheese is melted and everything is creamy and indulgent—it should look glossy and taste even better. Adjust seasoning if needed at this point—don’t be shy about a little more salt or a squeeze of lime.
Step 5: Taste and Serve
Ladle the piping hot soup into bowls and top with chopped fresh cilantro and a wedge of lime for some brightness. The Chicken Enchilada Soup Recipe is best enjoyed immediately while it’s luscious and velvety, but leftovers heat up beautifully, too.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Go wild with toppings! Classic choices include a generous sprinkle of chopped cilantro and a squeeze of lime for zing. Add sliced avocado, crushed tortilla chips, or even a dollop of extra sour cream for extra richness. Don’t forget some shredded cheese or fresh jalapeños for that restaurant-worthy finish.
Side Dishes
This soup is a star on its own, but it shines even brighter with a few simple sides. Warm tortillas, skillet cornbread, or a crunchy green salad pair perfectly. If you’re feeding a crowd, a bowl of tortilla chips with salsa or guacamole alongside your Chicken Enchilada Soup Recipe adds a festive touch—and plenty to nibble on.
Creative Ways to Present
Think outside the bowl! Serve the soup in small mugs for a cozy appetizer at parties, or create a soup bar with bowls of toppings so everyone can build their own dreamy version. For game nights, offer mini soup shooters with crunchy chip “spoons”—guaranteed to wow your guests and make dinner memorable.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Enchilada Soup Recipe cool to room temperature before transferring it into airtight containers. It keeps well in the refrigerator for up to four days and makes a fantastic lunch or quick weeknight dinner.
Freezing
For longer storage, portion the soup into freezer-safe containers (skip the fresh garnishes and any extra cheese). Freeze for up to three months. When you’re ready to enjoy it again, just thaw in the fridge overnight for best results.
Reheating
Gently reheat the soup in a pot on the stove over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge or freezer, just add a splash of chicken broth or water to loosen it up. Garnish freshly just before serving for the ultimate bite.
FAQs
Can I use rotisserie chicken in this Chicken Enchilada Soup Recipe?
Absolutely! Rotisserie chicken is a real timesaver and brings extra flavor to your soup. Just shred and add it as directed—it’s one of the best shortcuts for quick weeknight meals.
How can I make this Chicken Enchilada Soup Recipe gluten-free?
Simply substitute the all-purpose flour with a gluten-free alternative, like a 1:1 gluten-free flour blend, and be sure your enchilada sauce is gluten-free. The result will be just as creamy and delicious.
What can I use instead of heavy cream?
If you’d like a lighter soup or need a dairy-free option, you can swap in coconut milk, use all sour cream, or even a splash of evaporated milk. Each will give a slightly different flavor but keep the soup creamy.
Can I prep this Chicken Enchilada Soup Recipe ahead of time for a party?
Certainly! Make the soup a day in advance and store it in the fridge. Wait to add garnishes until just before serving. The flavors deepen as it sits, making it an even bigger hit the next day!
What are the best toppings for Chicken Enchilada Soup Recipe?
The sky’s the limit with toppings! Popular choices include chopped cilantro, sliced avocado, extra cheese, tortilla strips, fresh jalapeños, or a dollop of sour cream. Let everyone customize their own bowl for maximum fun.
Final Thoughts
No matter the occasion or the season, this Chicken Enchilada Soup Recipe is a guaranteed crowd-pleaser that’s as easy to make as it is to crave. If you’re searching for a dish to warm hearts and fill bellies, give this soup a try—and don’t forget your favorite toppings! Your taste buds will thank you.
Print
Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, beans, corn, and a blend of spices, this soup is sure to warm you up from the inside out.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups corn kernels (frozen or canned)
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream or sour cream
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro and lime wedges for garnish (optional)
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in garlic, cumin, chili powder, paprika, cayenne, salt, and pepper, cooking for 1 minute until fragrant.
- Create Base: Sprinkle in flour and stir constantly for about 1 minute to form a roux. Slowly whisk in chicken broth to avoid lumps.
- Add Ingredients: Add enchilada sauce, diced tomatoes, black beans, corn, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally.
- Finish Soup: Stir in heavy cream and shredded cheese until melted and creamy. Taste and adjust seasoning as needed.
- Serve: Serve hot, topped with cilantro and a squeeze of lime, if desired.
Notes
- For a smoother texture, blend part of the soup before adding chicken.
- You can also use rotisserie chicken for convenience.
- Serve with tortilla chips, avocado slices, or a dollop of sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
