If you’ve been searching for a delightful and comforting way to enjoy all the bold flavors of a classic Mexican dish in soup form, look no further — this Chicken Enchilada Soup Recipe is exactly what your kitchen needs. It’s warm, creamy, packed with savory shredded chicken, beans, corn, and a perfectly spiced enchilada sauce that brings every bite to life. Whether for a busy weeknight dinner or a casual gathering with friends, this soup combines simplicity and excitement in one bowl, inviting you to enjoy a burst of flavors with every spoonful.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this soup a genuine crowd-pleaser. Each component adds essential texture, flavor, or color, turning humble pantry staples into a rich, satisfying meal.
- Olive oil: Helps sauté the onions and garlic, building a flavorful base.
- Medium onion (chopped): Adds a subtle sweetness and depth when cooked down.
- Garlic cloves (minced): Infuses a fragrant punch that complements the spices.
- Cooked shredded chicken (1 lb): The hearty protein star of the show that keeps this soup filling.
- Red enchilada sauce (10 oz): Brings authentic Mexican spice and color to the broth.
- Diced tomatoes with juice (14.5 oz): Adds acidity, moisture, and freshness to the mixture.
- Black beans (drained, rinsed, 15 oz): Offers fiber, protein, and a creamy texture contrast.
- Corn (drained, 15 oz): Sweetens the soup with bright pops of flavor and color.
- Low-sodium chicken broth (4 cups): Forms the savory liquid foundation that balances the spices.
- Ground cumin (1 tsp): Essential for that warm, smoky undertone familiar in Mexican cooking.
- Chili powder (1 tsp): Adds vibrant heat and complexity to the seasoning.
- Smoked paprika (1/2 tsp): Enhances smokiness and rich color in the soup.
- Salt (1/2 tsp): Elevates all the flavors together harmoniously.
- Black pepper (1/4 tsp): Provides subtle heat and depth.
- Cream cheese (4 oz, cubed): Makes the soup luxuriously creamy and smooth while balancing the spices.
- Optional toppings: Shredded cheddar cheese, sour cream, avocado, chopped cilantro, and tortilla strips to add personality and texture when serving.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 3 to 4 minutes. This step releases sweetness and forms a luscious base. Add the minced garlic and cook for just 30 seconds more to toast its aroma without burning.
Step 2: Combine Core Ingredients
Next, add the shredded cooked chicken, enchilada sauce, diced tomatoes with their juice, black beans, and corn into the pot. Pour in the chicken broth, then stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Mixing everything now allows the flavors to mingle as the soup cooks.
Step 3: Simmer the Soup
Bring the mixture up to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes. This warming process lets the chicken soak up the spicy, smoky broth while tenderizing the beans and melding all the ingredients into a harmonious blend.
Step 4: Add Cream Cheese for Creaminess
Stir in the cream cheese cubes and cook for an additional 5 minutes, stirring occasionally until the cheese fully melts. This transforms the soup’s texture into a silky, creamy delight that carries all the flavors beautifully.
Step 5: Final Taste Checks
Before serving, taste your Chicken Enchilada Soup Recipe and adjust the seasoning if needed. Sometimes a pinch more salt or a quick dash of chili powder can elevate the dish perfectly.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Topping your soup is where you can really make it your own. A handful of shredded cheddar cheese melts on contact for a cheesy bonus, while a dollop of sour cream introduces cooling creaminess that balances the spice. Fresh avocado slices add creaminess and color, chopped cilantro brings a fresh, herbal note, and crunchy tortilla strips lend a delightful texture contrast.
Side Dishes
This soup pairs wonderfully with simple sides like warm cornbread or tortilla chips for dipping. A crisp green salad with lime dressing can add a fresh, zesty counterpoint. If you want to keep the meal light, consider serving with just a wedge of lime for extra brightness.
Creative Ways to Present
For a fun twist, serve the soup in small bowls topped with a crispy tortilla shell basket or in robust bread bowls for a rustic feel. Layering the toppings buffet-style lets everyone customize their own bowl, making it a perfect dish for casual gatherings or family meals.
Make Ahead and Storage
Storing Leftovers
This Chicken Enchilada Soup Recipe keeps exceptionally well in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen over time, making the next day’s bowl just as delicious, if not better.
Freezing
You can freeze this soup for up to 3 months. It’s best to freeze before adding any creamy toppings or garnishes. When ready to enjoy, thaw it overnight in the fridge to preserve its texture and flavor.
Reheating
Reheat gently in a pot over medium-low heat, stirring occasionally to prevent sticking or burning. If it thickens too much in the fridge or freezer, add a splash of chicken broth to loosen it back up. For microwave reheating, use medium power and stir every minute for even heating.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or substitute with plant-based protein for heartiness.
Is it possible to make this soup spicier?
Definitely! Adding diced jalapeños early during the sauté step or sprinkling cayenne pepper while seasoning will add some heat. Adjust gradually so it suits your taste buds.
Can rotisserie chicken be used?
Yes, rotisserie chicken is a convenient and tasty shortcut that works perfectly in this Chicken Enchilada Soup Recipe, saving prep time while delivering great flavor.
What other toppings are good with this soup?
Besides the usual garnishes, chopped green onions, pickled jalapeños, or a squeeze of fresh lime juice can add exciting new layers of flavor.
Is this soup gluten-free?
Yes, all the ingredients in this soup are naturally gluten-free. Just be sure any toppings, such as tortilla strips, are verified gluten-free if you have dietary concerns.
Final Thoughts
This Chicken Enchilada Soup Recipe is a true comfort food champion that you’ll reach for again and again. Its blend of hearty ingredients, creamy texture, and vibrant Mexican flavors make it an absolute winner at any table. Don’t wait to try this recipe—it’s a warm hug in a bowl that’s easy to make and impossible not to love.
Print
Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Enchilada Soup is a hearty and flavorful Mexican-inspired dish combining tender shredded chicken with a rich blend of enchilada sauce, spices, and vegetables. Cream cheese adds a velvety texture, making it the perfect comforting meal served hot with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and crispy tortilla strips.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cubed
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Avocado, sliced or diced
- Chopped cilantro
- Tortilla strips
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add main ingredients and seasonings: Add the shredded chicken, red enchilada sauce, diced tomatoes (with their juice), black beans, corn, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together well until fully combined.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld and develop.
- Melt in cream cheese: Stir in the cubed cream cheese and continue cooking for an additional 5 minutes, stirring occasionally, until the cream cheese is completely melted and the soup is creamy.
- Adjust and serve: Taste the soup and adjust seasoning if necessary. Serve hot with desired toppings such as shredded cheddar cheese, sour cream, avocado, chopped cilantro, and tortilla strips for added texture and flavor.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- For a spicier version, add a diced jalapeño or a pinch of cayenne pepper when cooking the onions.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
