Chicken Enchilada Soup Recipe

This chicken enchilada soup is warm, simple, and full of flavor. It uses pantry staples like canned tomatoes, corn, beans, and shredded chicken. The soup tastes like a soft enchilada in a bowl, with a mild spice and bright lime at the end. It makes a great weeknight meal and stores well for leftovers. If you like quick chicken meals, you might also enjoy these cheesy garlic chicken wraps for a change of pace.

Why Make Chicken Enchilada Soup

This soup gives you big flavor with little fuss. You can make a pot in under an hour, and it feeds a family or gives lunches for a few days. It blends familiar, cheap ingredients chicken, beans, corn, tomato, and enchilada sauce—so you don’t need a long shopping list. The dish works well in cool weather because it’s warm and comforting, and it also fits into casual summer dinners with a squeeze of lime and fresh cilantro.

The soup is flexible. Use rotisserie chicken to save time, or make it from scratch with raw breasts. You can control the heat: mild for kids, hotter for spice lovers. It is a good recipe for meal prep because it holds up in the fridge and freezes well. For another creamy, comforting bowl-style meal, try this creamy parmesan Italian sausage ditalini soup.

Why You’ll Love This Chicken Enchilada Soup

Cozy Flavor with Everyday Ingredients

The flavors come from simple items: chicken, enchilada sauce, broth, and a few spices. They combine into a savory, slightly smoky soup that tastes homemade.

Quick to Make, Easy to Love

You can use leftover chicken or a rotisserie bird. Many steps happen in one pot, so cleanup stays easy.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 1 tablespoon oil (vegetable or olive)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 (10–12 oz) can red enchilada sauce
• 1 (14 oz) can diced tomatoes (or 2 cups fresh)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 2 cups cooked, shredded chicken
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Juice of 1 lime
• Salt and pepper to taste
• Optional toppings: cilantro, sliced avocado, tortilla strips, sour cream

Smart Swaps for Dietary Needs

• Use oil-free cooking spray and skip cheese for lower fat.
• Replace regular broth with low-sodium broth to cut salt.
• Make it vegetarian by swapping chicken for extra beans and using vegetable broth.
• For a dairy-free version, use a plant-based cheese or skip the cheese and add avocado.

Smart Variation (Optional)

Add a tablespoon of masa harina or corn flour near the end to thicken the soup and give it a more tortilla-like body. For a smoky taste, stir in a small amount of chipotle in adobo.

You can also check a green-style soup idea like green shakshuka stone soup for different flavor inspiration.

How to Make Chicken Enchilada Soup

Step-by-Step Cooking Instructions

1. Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook 4–5 minutes until soft.
2. Add garlic, chili powder, and cumin. Stir 30 seconds until fragrant.
3. Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir and bring to a simmer.
4. Add beans and corn. Simmer 10 minutes to meld flavors.
5. Stir in shredded chicken and heat through, about 5 minutes.
6. Taste and season with salt, pepper, and lime juice.
7. Stir in cheese until melted, if using. Serve with toppings like cilantro and avocado.

Tips for Texture, Timing & Tools

• Use a Dutch oven or heavy pot for even heat.
• If using raw chicken, simmer it in the broth until cooked, then shred and return to the pot.
• For thicker soup, mash some beans against the pot side or add a small slurry of masa harina.
• Leftover soup often tastes better the next day after flavors meld.

Storage & Reheating

How to Store It Right

Cool the soup to room temperature, then put it in airtight containers. It lasts 3–4 days in the fridge. For longer storage, freeze in portions for up to 3 months.

Reheating Without Losing Flavor

Thaw in the fridge overnight if frozen. Reheat on the stove over low-medium heat, stirring to prevent sticking. Add a splash of broth or water if it thickened too much. Add fresh lime or extra cheese just before serving to boost flavor.

A Dish Worth Making Again and Again

This soup is simple to change and easy to scale. It works well for busy weeks, casual dinners, and meal prep. Keep the base recipe in your meal plan rotation and vary toppings to keep it fresh.

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Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. Brown the onions and spices first, then add everything to a slow cooker. Cook on low 4–6 hours or high 2–3 hours. Add cheese at the end.

Can I use rotisserie chicken?

Definitely. Rotisserie chicken makes this recipe very quick. Just shred and add in the last few minutes.

Is this soup very spicy?

No. The basic recipe is mild. Add more chili powder or chipotle for heat, or use mild enchilada sauce to keep it gentle.

Can I freeze this soup?

Yes. Freeze leftovers in airtight containers. Thaw overnight in the fridge before reheating.

Final Thoughts

Chicken enchilada soup is a reliable, tasty meal that feels like comfort food but cooks like a weeknight dinner. It uses simple ingredients and lets you control heat, texture, and toppings. Try different cheeses, add extra beans, or top with crunchy tortilla strips to make it your own.

For one more tested version and tips, see this detailed recipe: Creamy Chicken Enchilada Soup.