Savory Chicken Enchilada Soup is a delicious and comforting bowl filled with shredded chicken, beans, corn, and a rich enchilada sauce that brings all the flavors together. It has a wonderful mix of hearty textures and a gently spicy kick that warms you up from the inside out. This soup is great for a cozy night or anytime you want a Mexican-inspired meal that feels like a hug in a bowl.
I love making this soup when I want something quick but that still tastes like I spent hours in the kitchen. The shredded chicken soaks up the tasty broth, and I always add a little extra cheese and some fresh cilantro on top—it just makes everything taste fresher and even more inviting. I find that using canned beans and corn makes the prep easy, and the soup comes together super fast without losing any flavor.
My favorite way to serve this soup is with warm tortilla chips on the side for dipping or crumbling on top. It’s also great with a squeeze of lime and a dollop of sour cream to balance out the spices. Whenever I make it for family or friends, it’s a total crowd-pleaser that disappears quickly, which always makes me happy knowing everyone enjoyed it as much as I did cooking it.
Key Ingredients & Substitutions
Enchilada Sauce: This is the heart of the flavor. Using a good-quality canned sauce saves time, but if you want, you can make your own with tomato sauce and spices. For a milder taste, pick a mild enchilada sauce or reduce the chili powder.
Chicken: Shredded cooked chicken works best. I often use rotisserie chicken for ease, but you can also poach chicken breasts or thighs. For a vegetarian version, try adding extra beans and vegetables instead.
Beans and Corn: Canned black beans and corn are convenient and add great texture. Rinsing canned beans removes excess salt and improves taste. Frozen corn can be used in place of canned frozen.
Spices: Cumin, chili powder, and smoked paprika give the soup its warm, smoky flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder works well.
Cheese: Cheddar or Mexican blend cheeses melt nicely on top. You can swap for Monterey Jack, pepper jack, or even a dairy-free cheese if needed.
How Do You Get the Best Flavor By Cooking the Soup?
Building flavor step-by-step is key! Here’s how I usually do it:
- Sauté onions until soft and slightly golden. This brings out their sweetness and adds depth.
- Add garlic last as it cooks quickly and can burn if cooked too long.
- Stir in the enchilada sauce and spices to coat everything, letting the flavors bloom for a minute before adding liquids.
- Simmer the soup uncovered allows some liquid to evaporate and intensifies the taste.
- Be sure to taste before serving and adjust salt or spices—this final step is important to balance the flavors to your liking.
Taking these small steps really helps the soup taste rich and balanced, even though it’s a quick and easy recipe.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking all the ingredients evenly and simmering the soup.
- Wooden spoon or heatproof spatula – for stirring the soup without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and cilantro easily.
- Measuring spoons – help keep your spice amounts just right.
- Can opener – needed for opening canned beans, tomatoes, and enchilada sauce.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein that still cooks quickly and adds heartiness.
- Add diced bell peppers or zucchini for extra veggies and a mild sweetness that balances the spice.
- Top with crumbled queso fresco or cotija cheese instead of cheddar for a tangy, traditional touch.
- Stir in chopped jalapeños or a dash of hot sauce if you like your soup spicier and more kicky.
Savory Chicken Enchilada Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 2 cups cooked, shredded chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Sour cream (optional), for serving
- Tortilla chips (optional), for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes for cooking. It’s quick and simple, perfect for a tasty weeknight dinner or when you want something cozy without much fuss.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
2. Add the Base Ingredients
Pour in the enchilada sauce, chicken broth, diced tomatoes with their juice, black beans, and corn. Stir everything together so it’s well combined.
3. Add Chicken and Spices
Mix in the shredded chicken, ground cumin, chili powder, smoked paprika, plus salt and pepper to taste. Stir it all well so the flavors blend.
4. Simmer the Soup
Bring everything to a boil, then lower the heat and let it simmer uncovered for 15-20 minutes. This helps the flavors come together beautifully.
5. Serve and Garnish
Taste your soup and adjust the seasoning if needed. Serve it hot in bowls with shredded cheese melted on top, fresh cilantro sprinkled over, and lime wedges on the side. Add sour cream and tortilla chips if you like for extra creaminess and crunch.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure to thaw it completely before shredding. Thaw in the refrigerator overnight or use the defrost setting on your microwave. This helps the chicken cook evenly and avoids excess water in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep any leftovers in airtight containers in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Yes! To make it milder, use a mild enchilada sauce and reduce the chili powder. For extra heat, add diced jalapeños, a pinch of cayenne, or hot sauce to taste. Always add spice gradually to avoid overpowering the flavors.
