If you crave all the bold, zesty flavors of enchiladas but want something a little more comforting and spoonable, let me introduce you to Chicken Enchilada Soup. Imagine a bowl brimming with tender chicken, lots of beans and corn, the tangy punch of enchilada sauce, and a creamy finish that makes each bite even more irresistible. It’s everything you love about Tex-Mex – cozy, hearty, and loaded with layers of spice – but in soup form and ready in about half an hour. This is one of those recipes that brightens up busy weeknights and always disappears fast around my table!
Ingredients You’ll Need
Ingredients You’ll Need
There’s real beauty in the way these everyday ingredients come together to create something so comforting. Each item here brings a unique flavor, texture, or pop of color to your Chicken Enchilada Soup! These staples are easy to find but absolutely essential for that classic taste.
- Olive oil: Kicks off the flavor by giving your veggies a delicious, savory base as they sauté.
- Onion: Adds subtle sweetness and depth to balance out the spice.
- Garlic: Delivers fragrant warmth that permeates the whole pot.
- Shredded chicken: Use rotisserie or leftover chicken to keep things simple – it soaks up all that enchilada flavor.
- Red enchilada sauce: The magical shortcut to deep, chile-laced flavor without hours of simmering.
- Diced tomatoes (with juice): Brings acidity and a slight sweetness, plus that chunky tomato texture.
- Black beans: Protein-packed and hearty, they make the soup extra satisfying.
- Corn: Adds pops of sweetness and a fun crunch to every bite.
- Low-sodium chicken broth: The flavorful liquid base that lets all the big Tex-Mex notes shine.
- Ground cumin: Essential for that earthy, smoky undertone.
- Chili powder: Gives the Chicken Enchilada Soup its bold, spicy edge.
- Smoked paprika: That touch of smokiness puts this soup over the top!
- Salt: Balances and enhances all the other flavors.
- Black pepper: Adds a finishing hint of heat.
- Cream cheese: Makes the broth deliciously rich and creamy with hardly any effort.
- Optional toppings: Shredded cheddar, sour cream, avocado, chopped cilantro, and tortilla strips for serving – each adds its own burst of color, crunch, or creaminess for a perfect finish.
How to Make Chicken Enchilada Soup
Step 1: Sauté the Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Toss in your chopped onion and let it cook for about 3 to 4 minutes, just until it becomes translucent and smells sweet. Then, stir in the garlic and cook for about 30 seconds more, letting that beautiful aroma wake up all the other flavors to come.
Step 2: Add Core Ingredients
It’s time to bring in the heart of the Chicken Enchilada Soup! Add the shredded chicken, pour in the red enchilada sauce, then tip in the diced tomatoes (don’t drain them – you want that juice!), black beans, and corn. Each addition layers in more texture and taste.
Step 3: Pour in Broth and Spices
Next, pour in the chicken broth and sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Give everything a really good stir to make sure all the spices are well mixed. This stage turns the pot into a bubbling, fragrant promise of what’s to come!
Step 4: Simmer
Bring the whole soup mixture to a gentle boil, then immediately turn down the heat to let it simmer. Allow it to bubble away uncovered for 15 to 20 minutes, so the flavors can really mingle and deepen. Your kitchen will smell absolutely amazing.
Step 5: Melt in the Cream Cheese
Time to give your Chicken Enchilada Soup its signature creamy finish! Drop in the cubed cream cheese and stir gently for about 5 more minutes, until the cheese is completely melted in, making the broth rich and velvety. Taste and adjust the seasoning, if needed.
Step 6: Serve Hot with Toppings
Ladle the steaming soup into bowls and top generously with your favorite garnishes for that irresistible restaurant-worthy look and taste. Grab the tortilla strips, cheddar, and all the fixings – you’ve earned it!
How to Serve Chicken Enchilada Soup
Garnishes
Garnishing is where the fun really begins! A scatter of shredded cheddar cheese melts lusciously on the hot soup, while a dollop of sour cream adds cool tang. Avocado slices bring that buttery bite, fresh cilantro gives a burst of color, and crispy tortilla strips add crunch. Let everyone personalize their Chicken Enchilada Soup to make each bowl their own fiesta.
Side Dishes
This soup is hearty enough to stand alone, but if you want to round it out, a simple side salad or pan of warm cornbread pair beautifully. Mexican rice or a classic cheese quesadilla on the side never goes amiss. These extras complement the flavors and soak up that delicious broth!
Creative Ways to Present
Let’s make it memorable! Try serving Chicken Enchilada Soup in bread bowls for a playful touch. Or, host a DIY topping bar so guests can build their dream bowl. For parties, ladle the soup into mini cups and top with all the garnishes, turning it into the surprise hit of your appetizer spread.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store cooled Chicken Enchilada Soup in an airtight container in the fridge for up to 4 days. The flavors develop even more, making tomorrow’s lunch just as tasty (if not better) than day one.
Freezing
This Chicken Enchilada Soup is a freezer hero! Just let it cool completely, then pack into freezer-safe containers or zip-top bags. It’ll keep beautifully for up to 3 months. For best results, freeze before stirring in the cream cheese; you can add it fresh when reheating for the ultimate creamy texture.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium heat until hot and bubbling. Stir frequently (and add cream cheese now if you froze it without), and don’t forget to give it a taste to see if it needs a pinch more salt or a squeeze of lime!
FAQs
Can I use rotisserie chicken for this Chicken Enchilada Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred it and toss it into the pot as directed for a fast, flavorful meal.
What if I want my soup spicier?
Go for it! You can add diced jalapeño when sautéing the onion, stir in a pinch of cayenne pepper, or top with sliced fresh chiles. It’s the easiest way to turn up the heat in your Chicken Enchilada Soup.
Can I make this soup dairy-free?
Yes. Skip the cream cheese or use your favorite plant-based cream cheese alternative. The soup will still be deliciously satisfying and packed with flavor.
How do I thicken Chicken Enchilada Soup?
For a thicker texture, blend a cup or so of the soup (beans and all) and stir it back in, or add a few crushed tortilla chips to the pot as it simmers. Both tricks work beautifully without extra fuss.
Is Chicken Enchilada Soup gluten-free?
It sure is, as written! Just double-check the labels on your enchilada sauce and chicken broth to make sure they don’t contain any sneaky gluten ingredients.
Final Thoughts
If you’re looking for a vibrant, soul-warming meal that brings friends and family running to the table, give Chicken Enchilada Soup a try. It’s the perfect combination of simple ingredients, bold flavor, and pure comfort. I hope it becomes a crave-worthy classic in your kitchen, too!
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: Non-Vegetarian
Description
Warm up with a comforting bowl of Chicken Enchilada Soup, a hearty and flavorful dish that’s perfect for chilly days. This easy stovetop recipe is packed with tender chicken, beans, corn, and a rich blend of spices, all simmered in a creamy broth. Top it off with your favorite garnishes for a satisfying meal the whole family will love.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
Soup Base:
- 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
- Chopped cilantro
- Tortilla strips
Instructions
- Saute Aromatics: Heat olive oil in a large pot. Cook onion until softened, then add garlic.
- Add Ingredients: Stir in chicken, enchilada sauce, tomatoes, beans, corn, broth, and spices. Simmer.
- Melt Cream Cheese: Add cream cheese, stir until melted and blended.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Ladle soup into bowls and top with desired toppings.
Notes
- Rotisserie chicken makes prep easier.
- For extra heat, add jalapeño or cayenne.
- Soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
