Introduction to Chicken Enchilada Soup

If you love enchiladas, this soup is about to become your new favorite comfort food. Chicken Enchilada Soup is everything you crave—tender shredded chicken, black beans, corn, tomatoes, and warm spices—all simmered in a creamy, cheesy broth that tastes like pure cozy indulgence. Topped with crushed tortilla chips, sour cream, or avocado, it’s hearty enough to be a full meal and flexible enough to adapt to whatever you have on hand.

Why You’ll Love This Recipe:

One-pot comfort food that’s deeply satisfying.
Bold enchilada flavor without the oven.
Thick, creamy, and perfect for cold days.
Easily made in the slow cooker or stovetop.
Freezes well and reheats like a dream.

Ingredients for Chicken Enchilada Soup

Each ingredient brings something special—together, they’re magic.

Here’s what you’ll need:

Olive oil: This is your base for sautéing, adding a rich flavor to the vegetables.
Onion: Diced onion brings sweetness and depth to the soup, making it aromatic.
Garlic: Minced garlic adds a punch of flavor that elevates the entire dish.
Bell pepper: Any color works! It adds crunch and a hint of sweetness.
Ground cumin: This spice gives a warm, earthy flavor that’s essential in Mexican cuisine.
Chili powder: A must-have for that classic enchilada taste, it adds a mild heat.
Smoked paprika: This adds a subtle smokiness, enhancing the overall flavor profile.
Cayenne pepper: Optional, but if you like heat, this will kick it up a notch!
Black beans: These provide protein and a creamy texture, making the soup hearty.
Corn: Sweet corn adds a pop of color and sweetness, balancing the spices.
Enchilada sauce: The star of the show! It brings all the flavors together in a rich, tangy sauce.
Chicken broth: This is the liquid gold that forms the soup base, adding depth and flavor.
Cooked chicken: Shredded chicken makes this soup filling and adds protein.
Diced tomatoes: Fresh or canned, they add acidity and brightness to the dish.
Salt and pepper: Essential for seasoning, enhancing all the flavors in the soup.
Shredded cheddar cheese: For topping, it adds creaminess and a cheesy finish.
Sour cream: A dollop on top adds richness and balances the spices.
Fresh cilantro: Chopped cilantro is a fresh garnish that brightens the dish.
Tortilla chips: Perfect for serving on the side, adding crunch and fun!

For exact measurements, check the bottom of the article where you can find everything available for printing.

With these ingredients, you’re well on your way to creating a comforting bowl of Chicken Enchilada Soup that everyone will love!

How to Make Chicken Enchilada Soup

Making Chicken Enchilada Soup is a straightforward process that brings a burst of flavor to your kitchen.

Follow these simple steps, and you’ll have a delicious meal ready in no time!

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot over medium heat.

Once hot, add the diced onion and cook until it turns translucent, about 5 minutes.

Next, stir in the minced garlic and diced bell pepper.

Cook for an additional 2-3 minutes until the bell pepper softens.

This step builds a flavorful base for your soup!

Step 2: Toast the Spices

Now it’s time to add the spices!

Sprinkle in the ground cumin, chili powder, smoked paprika, and cayenne pepper if you’re feeling adventurous.

Stir well and let them toast for about a minute.

This enhances their flavors, making your Chicken Enchilada Soup even more aromatic.

Step 3: Combine Ingredients

Pour in the black beans, corn, enchilada sauce, chicken broth, shredded chicken, and diced tomatoes.

Stir everything together until well combined.

Bring the mixture to a gentle simmer, allowing all those flavors to meld beautifully.

This is where the magic happens, transforming simple ingredients into a hearty soup!

Step 4: Simmer the Soup

Reduce the heat to low and let the soup simmer for about 20 minutes.

Stir occasionally to prevent sticking.

Season with salt and pepper to taste, adjusting the flavors to your liking.

This simmering process allows the ingredients to blend, creating a comforting bowl of goodness.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.

Serve with crunchy tortilla chips on the side for added texture.

Enjoy every spoonful of this delightful Chicken Enchilada Soup, perfect for any occasion!

Tips for Success

Prep your ingredients ahead of time to streamline the cooking process.
For extra flavor, use homemade chicken broth if you have it on hand.
Don’t skip the toasting of spices; it makes a world of difference!
Adjust the heat level by adding more cayenne or jalapeños if you like it spicy.
Store leftovers in an airtight container for up to three days for easy meals.

Equipment Needed

Large pot: A sturdy pot is essential for simmering the soup. A Dutch oven works great too!
Wooden spoon: Perfect for stirring and combining ingredients without scratching your pot.
Measuring cups and spoons: Handy for precise ingredient measurements, though you can eyeball it if you’re confident!
Cutting board and knife: Essential for chopping vegetables quickly and safely.

Variations

Vegetarian Option: Swap the chicken for additional black beans or lentils and use vegetable broth for a hearty vegetarian version.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to amp up the heat for those who love a fiery flavor.
Cheesy Delight: Mix in cream cheese or Velveeta for an ultra-creamy texture that takes the soup to the next level.
Southwestern Twist: Incorporate diced zucchini or sweet potatoes for added nutrition and a different flavor profile.
Low-Carb Version: Replace corn with cauliflower rice and use shredded chicken for a lighter, low-carb option.

Serving Suggestions

Pair your Chicken Enchilada Soup with warm, crusty bread or homemade cornbread for a comforting meal.
Serve with a refreshing side salad topped with avocado and lime dressing to balance the flavors.
For drinks, consider a cold Mexican lager or a zesty margarita to complement the spices.
Garnish with extra cilantro and lime wedges for a vibrant presentation.

FAQs about Chicken Enchilada Soup

Can I make Chicken Enchilada Soup in a slow cooker?

Absolutely! Just sauté the vegetables and spices as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to deepen beautifully.

How can I store leftovers of Chicken Enchilada Soup?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Can I freeze Chicken Enchilada Soup?

Yes! This soup freezes well. Just let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to three months. Thaw in the fridge overnight before reheating.

What can I use instead of chicken in this recipe?

If you want a vegetarian option, substitute the chicken with more black beans, lentils, or even tofu. Just make sure to use vegetable broth for a rich flavor.

How spicy is this Chicken Enchilada Soup?

The spice level can be adjusted to your liking! The cayenne pepper is optional, and you can always add more or less chili powder. For extra heat, consider adding diced jalapeños or a splash of hot sauce.

Final Thoughts

Creating a bowl of Chicken Enchilada Soup is more than just cooking; it’s about crafting a moment of joy.

The aroma wafting through your kitchen, the vibrant colors in your pot, and the warmth of each spoonful bring comfort to any day.

Whether you’re sharing it with family or enjoying a quiet night in, this soup wraps you in a cozy embrace.

It’s a dish that invites conversation and laughter, making it perfect for gatherings.

So, grab your ingredients and let this Chicken Enchilada Soup become a cherished part of your culinary adventures!