Chicken Enchilada Soup

Imagine a steaming bowl of rich, spicy Chicken Enchilada Soup warming your hands on a chilly evening, its aromatic blend of southwest spices filling your kitchen with an irresistible invitation. This hearty Chicken Enchilada Soup transforms all the beloved flavors of traditional enchiladas into a comforting, spoonable meal that delivers satisfaction in every bite. The combination of tender shredded chicken, fire-roasted tomatoes, and authentic Mexican spices creates a soup that’s both nurturing and exciting. You’ll learn how to build layers of flavor, achieve the perfect consistency, and customize this versatile Chicken Enchilada Soup to suit your taste preferences and dietary needs.

Why You’ll Love This Recipe

This Chicken Enchilada Soup isn’t just another chicken soup recipe—it’s a culinary adventure that brings restaurant-quality flavor right to your dining table. The magic lies in the contrast between the velvety, slightly thickened broth and the satisfying texture of tender chicken pieces and sweet corn kernels. Each spoonful delivers a perfect balance of savory, spicy, and tangy notes that dance across your palate.

What makes this Chicken Enchilada Soup truly special is its ability to deliver complex flavors with surprising ease. In just about 30 minutes of active cooking time, you’ll create a meal that tastes like it simmered all day. The one-pot approach means minimal cleanup, making this ideal for busy weeknights when you crave something wholesome and delicious without the fuss.

This soup also offers incredible versatility—serve it as a hearty starter or pair it with a simple side for a complete meal. The flavors actually improve overnight, making this enchilada soup perfect for meal prep or planned leftovers that taste even better the next day.

Ingredients

For this delicious Chicken Enchilada Soup, you’ll need:

• 2 tablespoons olive oil
• 1 large yellow onion (about 1 cup), finely diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 pound (450g) boneless, skinless chicken breasts
• 4 cups (946ml) low-sodium chicken broth
• 1 can (14.5 oz/411g) fire-roasted diced tomatoes
• 1 can (10 oz/283g) enchilada sauce
• 1 can (15 oz/425g) black beans, rinsed and drained
• 1 cup (175g) frozen corn kernels
• 1 can (4 oz/113g) diced green chilies
• ¼ cup (4 tablespoons) fresh cilantro, chopped (plus extra for garnish)
• 1 tablespoon lime juice
• Salt and pepper to taste

For serving:

• Diced avocado
• Shredded Mexican-blend cheese
• Sour cream
• Tortilla strips or crushed tortilla chips
• Lime wedges

Pro Tips

The difference between a good Chicken Enchilada Soup and an exceptional one comes down to a few critical techniques. First, don’t rush the initial sautéing of the onions, peppers, and spices. This crucial step, known as “blooming the spices,” releases the essential oils in the dried spices and creates the foundation of flavor for your entire soup. Give them a full 2-3 minutes in the hot oil until they become intensely fragrant.

For the most tender chicken, resist the urge to boil it aggressively. Instead, maintain a gentle simmer when cooking the chicken breasts. This slow-and-steady approach ensures the chicken remains juicy and shreddable rather than becoming tough and stringy. For an even more flavorful result, consider using rotisserie chicken instead—simply shred it and add it during the final 10 minutes of cooking.

The final pro tip involves balancing the consistency. The perfect Chicken Enchilada Soup should be hearty but still spoonable. If your soup seems too thin, you can thicken it by mashing some of the black beans against the side of the pot with a wooden spoon, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. Remember that the soup will continue to thicken slightly as it cools.

Instructions

Step 1: Sauté the aromatics
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until they begin to soften. Add the minced garlic and continue cooking for another 30 seconds until fragrant, being careful not to let the garlic burn.

Step 2: Bloom the spices
Sprinkle in the chili powder, cumin, oregano, and cayenne pepper. Stir continuously for 1-2 minutes until the spices become aromatic and coat the vegetables evenly. This step is crucial for developing the deep, authentic flavor profile of your Chicken Enchilada Soup.

Step 3: Add liquids and chicken
Pour in the chicken broth, fire-roasted tomatoes with their juice, and enchilada sauce, stirring to combine. Gently add the whole chicken breasts to the pot, making sure they’re fully submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat and simmer, covered, for about 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 4: Shred the chicken
Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to incorporate it back into the soup.

Step 5: Add remaining ingredients
Stir in the drained black beans, corn kernels, and diced green chilies. Allow the soup to simmer for an additional 10 minutes so the flavors can meld together and the newly added ingredients can heat through completely.

Step 6: Finish and serve
Just before serving, stir in the fresh chopped cilantro and lime juice. Taste and adjust the seasoning with salt and pepper as needed. Ladle your Chicken Enchilada Soup into bowls and set out garnishes like avocado, shredded cheese, sour cream, tortilla strips, and lime wedges so everyone can customize their bowl to their liking.

Variations

Vegetarian Enchilada Soup: Create a delicious plant-based version of this Chicken Enchilada Soup by replacing the chicken with an extra can of black beans and adding 1 cup of diced zucchini and 1 cup of diced mushrooms. Use vegetable broth instead of chicken broth, and consider adding a tablespoon of nutritional yeast for a savory depth of flavor that complements the enchilada sauce beautifully.

Creamy Enchilada Soup: For a richer, creamier variation, stir in ½ cup of heavy cream or 4 ounces of softened cream cheese during the last 5 minutes of cooking. This creates a velvety Chicken Enchilada Soup with a milder heat profile that’s especially appealing to those who prefer less spice but still want all the enchilada flavors.

Slow Cooker Enchilada Soup: Transform this into a set-it-and-forget-it meal by placing all ingredients except the cilantro and lime juice in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Remove and shred the chicken, then return it to the pot along with the cilantro and lime juice for the last 10 minutes. This approach makes your enchilada soup preparation even more convenient for busy days.

Storage and Serving

This Chicken Enchilada Soup stores beautifully, actually improving in flavor overnight as the ingredients have time to meld. Allow the soup to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or microwave until heated through, stirring occasionally.

For a complete meal, serve your Chicken Enchilada Soup with warm corn tortillas or a side of Mexican rice. For a lighter lunch option, pair a smaller portion with a fresh green salad dressed with a cilantro-lime vinaigrette. My favorite way to serve this soup is to create a toppings bar with multiple garnishes, allowing each person to customize their bowl—this makes it particularly fun for family dinners or casual entertaining.

For an extra special presentation, serve the soup in hollowed-out bread bowls. The crusty bread soaks up the flavorful broth while adding another dimension of texture to this already satisfying meal.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 3 cups of rotisserie chicken and add it to the soup during the last 10 minutes of cooking to heat through.

Is this soup spicy, and can I adjust the heat level?
The spice level of this Chicken Enchilada Soup is moderate as written. To reduce the heat, decrease or omit the cayenne pepper and use mild enchilada sauce. For extra spice, add a diced jalapeño with the bell pepper or include a dash of hot sauce before serving.

Can I make this soup in an Instant Pot?
Yes! Use the sauté function to cook the vegetables and bloom the spices, then add the remaining ingredients except for the cilantro and lime juice. Pressure cook on high for 8 minutes with a 10-minute natural release. Remove and shred the chicken, then return it to the pot with the cilantro and lime juice.

My soup seems too thin. How can I thicken it?
To thicken your Chicken Enchilada Soup, you can mash some of the black beans against the side of the pot, add a cornstarch slurry, or simmer uncovered for an additional 10-15 minutes to reduce the liquid.

Can I make this soup ahead for a party?
This soup is perfect for make-ahead entertaining! Prepare it up to 2 days in advance, refrigerate, and reheat gently before serving. The flavors will actually develop and improve, making this an ideal stress-free party option.

Print