Chicken Enchilada Soup is a comforting bowl filled with tender chicken, beans, corn, and a delicious blend of enchilada spices that bring a warm, zesty flavor. It’s creamy, hearty, and has just the right kick to make you feel cozy on any day. The mix of textures from the soft chicken and crunchy toppings makes every spoonful satisfying.
I love how easy this soup is to make and how it tastes just like a fiesta in a bowl. I usually like to add some fresh cilantro, a squeeze of lime, and a handful of crispy tortilla chips right before serving—it adds such a nice freshness and crunch. Plus, it’s great for feeding a crowd or keeping leftovers for a few days because the flavors only get better over time.
This soup always reminds me of those chilly evenings when you just want something that warms you up from the inside out. Whether you’re eating it after a long day or serving it to family and friends, Chicken Enchilada Soup never disappoints. I find that pairing it with a side of cornbread or a simple green salad makes for a perfect, easy dinner.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for this soup—it’s super convenient and adds great flavor without extra work. If you don’t have rotisserie, shredded cooked chicken breast or thighs work just fine.
Enchilada Sauce: The red enchilada sauce is key for that signature flavor. You can use green sauce if you prefer a milder or tangier twist. Canned sauces keep it easy, but homemade is even better if you have time.
Black Beans & Corn: These add texture and heartiness. If canned beans aren’t handy, frozen corn and cooked beans are great substitutes. You can also swap black beans for pinto beans for a different flavor.
Spices: Cumin, chili powder, smoked paprika, and oregano give the soup its warm, earthy taste. If you want it less spicy, reduce the chili powder, or add a pinch of cinnamon for a subtle depth.
Avocado: Avocado adds creaminess and freshness as a topping. If you want, you can replace it with sour cream or a dollop of plain Greek yogurt for a cool contrast.
How Can I Make the Soup Rich and Flavorful Without Too Much Fuss?
The magic to this soup is layering flavors in easy steps:
- Sauté the onions and garlic first. This softens them and develops sweetness, which forms a tasty base.
- Toast the spices briefly. Cooking cumin, chili powder, and smoked paprika for about 1-2 minutes releases their oils and really boosts their flavor.
- Simmer gently. Adding liquids and letting the soup simmer for 15-20 minutes helps all the ingredients mingle and deepen the taste.
Quick tip: Stir occasionally while simmering to prevent the bottom from sticking and to distribute flavors evenly. Adding fresh cilantro at the end keeps the herbal notes bright and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one pan.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes quick work of chopping onions, garlic, and cilantro.
- Cutting board – keeps your prep neat and safe.
- Ladle – easy for serving hot soup into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey – it’s a tasty twist, especially after holiday meals.
- Add diced green chiles or jalapeños for extra heat and flavor kick.
- Stir in black or Monterey Jack cheese before serving for a creamy, melty finish.
- Mix in sautéed bell peppers or zucchini to boost the veggie content and color.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- Salt and pepper, to taste
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- 1 avocado, diced (for garnish)
Optional Toppings:
- Shredded cheese
- Sour cream
- Tortilla strips or chips
- Lime wedges
Time Needed:
Prep time is about 10 minutes, and cooking time is roughly 25 minutes. Overall, you’ll need around 35 minutes to have this soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook it for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another minute, stirring frequently.
2. Add the Spices:
Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook everything together for 1-2 minutes until you can smell the spices releasing their flavors.
3. Add Liquids and Main Ingredients:
Pour in the chicken broth, red enchilada sauce, and diced tomatoes along with their juice. Stir well to combine all the flavors. Then add black beans, corn, and the shredded chicken. Mix everything gently.
4. Simmer the Soup:
Bring the soup to a gentle simmer. Let it cook uncovered for 15-20 minutes so all the flavors can meld together. Taste the soup and add salt and pepper as needed.
5. Finish and Serve:
Just before serving, stir in the chopped cilantro for a fresh burst of flavor. Ladle the soup into bowls and top each bowl with diced avocado and any other toppings you like such as shredded cheese, sour cream, tortilla chips, or a squeeze of lime.
Enjoy your warm and delicious Chicken Enchilada Soup—perfect for a cozy meal anytime!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken completely before shredding and adding it to the soup. Thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use a combination of tomato sauce mixed with chili powder and cumin as a quick substitute. Alternatively, salsa verde or another red sauce can work for a different flavor profile.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days, or freeze it for up to 2 months. When reheating from frozen, thaw overnight in the fridge and warm on the stove over low heat, stirring occasionally.
