This Chicken Enchilada Soup Recipe is the ultimate comfort dish, blending all the zesty, cheesy, classic flavors of your favorite enchiladas in a cozy bowl. Every spoonful delivers tender chicken, hearty beans, sweet corn, and melty cheese, all wrapped in the bold taste of enchilada sauce and warming spices. Whether it’s a chilly weeknight or a casual gathering with friends, this soup’s vibrant color and aroma never fail to invite smiles (and second helpings!). It’s my go-to when I want something special that doesn’t take hours, and every ingredient has a purpose in creating a rich, soul-warming meal.

Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Enchilada Soup Recipe keeps things wonderfully simple: each ingredient plays a unique role in building a deliciously layered soup you’ll crave on repeat. The basics are pantry-friendly, and a few fresh components lift everything to delicious heights.

Olive Oil: Provides a rich base and helps sauté the onion for depth of flavor.
Onion (diced): Adds subtle sweetness and texture to each bite.
Garlic (minced): Brings a fragrant, savory bite that’s classic in Mexican-inspired dishes.
Boneless Skinless Chicken Breasts: The star protein, turning tender and easy to shred as it simmers.
Red Enchilada Sauce (10 oz can): Infuses the soup with vibrant, tangy flavor and brilliant color.
Diced Tomatoes (14.5 oz can): Add acidity and a burst of juicy freshness.
Black Beans (15 oz can, rinsed and drained): Layer in creamy texture and extra heartiness.
Corn (1 cup, frozen or canned): Gives a pop of sweetness and bright color.
Chicken Broth (4 cups): The savory foundation that ties everything together.
Chili Powder (1 teaspoon): Packs warmth and classic Tex-Mex kick.
Cumin (1/2 teaspoon): Introduces an earthy note that makes the soup irresistible.
Salt (1/2 teaspoon): Enhances and balances all the flavors.
Black Pepper (1/4 teaspoon): Adds a subtle heat in the background.
Shredded Cheddar Cheese (1/2 cup): Melts into the broth, delivering creamy sharpness.
Shredded Monterey Jack Cheese (1/2 cup): Adds mild, melt-in-your-mouth richness.
Sour Cream (1/4 cup, optional): A cool, tangy finish for serving.
Chopped Cilantro: Delivers a fresh, vibrant lift as garnish (and irresistible aroma!).
Tortilla Strips or Chips: For crunch and that classic enchilada vibe—don’t skip this final touch!

How to Make Chicken Enchilada Soup Recipe

Step 1: Sauté Onion and Garlic

Start by heating your olive oil in a large soup pot over medium heat. Once shimmering, add in your diced onion and let it cook for about 3 to 4 minutes, stirring often, until it’s beautifully soft and fragrant. Stir in the minced garlic and let that sizzle with the onions for another 30 seconds—trust me, this foundation will make your kitchen smell heavenly and set the stage for all the robust flavors to come.

Step 2: Build the Soup Base

Now, nestle those chicken breasts right into the pot, followed by the red enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Sprinkle in the chili powder, cumin, salt, and pepper. Give everything a good stir to make sure the spices and veggies are mingling nicely — this is where your Chicken Enchilada Soup Recipe starts looking beautifully vibrant!

Step 3: Simmer Until Chicken is Tender

Raise the heat just enough to bring everything to a gentle boil, then immediately drop it down to a simmer. Pop a lid on your pot and let everything cook for 20 to 25 minutes. During this time, your chicken will soak up all those punchy enchilada flavors and turn irresistibly tender — perfect for shredding later.

Step 4: Shred the Chicken

Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat (it should fall apart with almost no effort at this point!). Then, return that beautifully shredded chicken right back into the soup, making sure it picks up all the spicy, tomatoey broth flavors.

Step 5: Add the Cheeses

Now for my favorite part of this Chicken Enchilada Soup Recipe: stir in your shredded cheddar and Monterey Jack cheeses. They’ll melt right into the soup, adding velvety texture and a luscious tang. Keep simmering for another 5 minutes so everything is creamy and hot.

Step 6: Serve and Garnish

Ladle the soup into bowls while piping hot. Top each serving with a generous dollop of sour cream, a scattering of fresh cilantro, and a handful of crunchy tortilla strips or chips for that final pop. You’ve just made the ultimate bowl of comfort!

How to Serve Chicken Enchilada Soup Recipe

Garnishes

The right garnishes make every bowl feel special. A swirl of sour cream mellows the heat, while chopped cilantro brings fresh brightness to those deep, savory flavors. Tortilla strips or chips are a must—adding the crunch and spirit of enchiladas. Try sliced jalapeños or avocado for extra color and a touch of heat or creaminess!

Side Dishes

Pair your Chicken Enchilada Soup Recipe with warm cornbread, a simple green salad with lime vinaigrette, or a platter of grilled veggies to round out the meal. Even a side of Spanish rice or a batch of cheesy quesadillas can turn dinner into a true Tex-Mex feast!

Creative Ways to Present

Serve the soup in wide, rustic bowls with the garnishes served family-style so everyone can customize their own. For parties, try ladling smaller portions into mugs for a cozy appetizer, or set up a “soup bar” with toppings galore. Mini bowls or shot glasses make adorable starters at a casual get-together.

Make Ahead and Storage

Storing Leftovers

Let your leftover Chicken Enchilada Soup Recipe cool to room temperature before transferring to airtight containers. It keeps beautifully in the fridge for up to 4 days, and the flavors only deepen with time—some say the next-day bowl is even better!

Freezing

This soup is absolutely freezer-friendly. Just skip the sour cream and crunchy toppings until serving. Portion cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy again.

Reheating

Warm your soup on the stovetop over medium heat, stirring occasionally until piping hot. If reheating a single bowl, the microwave works great too—just give it a good stir midway. Add a splash of broth if it seems a little thick, and don’t forget your fresh garnishes for serving.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Using rotisserie chicken is a fantastic time-saver for this Chicken Enchilada Soup Recipe. Just shred about 2–3 cups of pre-cooked chicken and add it during the last few minutes of simmering so it soaks up the flavors without drying out.

Is this soup spicy?

As written, the soup has a gentle warmth thanks to the chili powder and enchilada sauce, but it’s not overly spicy. If you like more heat, throw in some chopped jalapeño, hot sauce, or a pinch of cayenne with your spices.

Can I make this soup dairy-free?

Certainly! For a dairy-free version of this Chicken Enchilada Soup Recipe, simply leave out the cheeses and sour cream. Add a splash of non-dairy milk or your favorite dairy-free cheese alternative if you still want a creamy texture.

What’s the best way to thicken the soup?

If you prefer a thicker soup, mash a few ladlefuls of beans directly in the pot, or dissolve a tablespoon of masa harina or cornmeal in some broth and stir it in as you simmer. The cheese also naturally thickens the broth!

Can I prepare this Chicken Enchilada Soup Recipe in a slow cooker?

Yes, you can! Sauté the onions and garlic first for that depth of flavor, then transfer everything (except the cheese and sour cream) to your slow cooker. Cook on low for 4–6 hours, shred the chicken, stir in the cheese, and serve with toppings as usual.

Final Thoughts

Once you try this Chicken Enchilada Soup Recipe, you’ll see why it holds a permanent place in my weeknight dinner rotation! It’s easy, crowd-pleasing, and endlessly customizable. I hope you’ll make it your own and enjoy every cozy, flavor-packed spoonful—don’t be surprised if it becomes your new favorite too!

Chicken Enchilada Soup Recipe

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4.7 from 4 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Enchilada Soup recipe is a comforting and flavorful dish that combines the best of enchiladas in a warm, satisfying soup. With tender chicken, beans, corn, and a blend of spices, this soup is topped with melted cheeses and creamy sour cream for a delicious finish.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
1 pound boneless skinless chicken breasts

Additional Ingredients:

1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans (rinsed and drained)
1 cup frozen or canned corn
4 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup sour cream (optional, for serving)
Chopped cilantro, tortilla strips or chips (for garnish)

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Instructions

Saute Aromatics: In a large pot, heat olive oil and sauté diced onion until softened. Add minced garlic and cook until fragrant.
Cook Chicken: Add chicken breasts, enchilada sauce, tomatoes, beans, corn, broth, and spices. Simmer until chicken is cooked through.
Shred Chicken: Remove chicken, shred, and return to the pot. Stir in cheeses until melted.
Finish and Serve: Simmer the soup, then serve hot topped with sour cream, cilantro, and tortilla strips.