Chicken Enchilada Soup is a bowl full of comforting flavors wrapped up in a warm, cozy meal. It features tender chicken, beans, corn, and a touch of cheese, all cooked together in a rich, slightly spicy broth that reminds me of classic enchiladas. The texture is smooth but hearty, making it a perfect choice for any day when you want something filling and satisfying without too much fuss.
I love making this soup when I want a quick dinner that feels like a special treat. I usually add some extra cheese on top and a dollop of sour cream, and sometimes a few crunchy tortilla strips for a little extra crunch. It’s always a hit because it has just the right balance of mild spices and fresh ingredients, so it works well for the whole family—even those who aren’t big fans of spicy food.
One of my favorite ways to enjoy this soup is alongside a simple green salad or just some warm tortillas to scoop it up. It brings back memories of casual family dinners and laid-back weekend lunches. Whenever I make Chicken Enchilada Soup, it feels like a little celebration of comfort food that’s both easy and delicious.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds flavor. If you don’t have rotisserie, boiled or grilled chicken works well too. For a vegetarian option, swap chicken for extra beans or use a plant-based chicken substitute.
Black Beans & Corn: Canned beans and frozen corn make this recipe quick and easy. Rinse beans to reduce sodium. You can also use fresh corn if in season for a sweeter touch.
Spices: Cumin and chili powder bring warmth to the soup, while smoked paprika adds depth and a smoky hint. If you prefer less heat, reduce chili powder or skip the green chilies.
Cheese & Garnishes: Cheddar or a Mexican blend melts nicely on top. For dairy-free, try vegan cheese or skip it altogether. Avocado and sour cream add creaminess and fresh flavor—Greek yogurt is a great sour cream substitute.
How Can I Get My Soup Flavorfully Balanced and Not Too Spicy?
Balancing flavors in this soup is key. Here’s how I do it:
- Start by cooking onion and garlic gently to build a sweet base.
- Add spices gradually, tasting as you go to avoid overpowering heat.
- If your soup feels too spicy, add a splash of lime juice or a spoonful of sour cream to cool the flavors.
- Simmering the soup for 10-15 minutes helps all ingredients blend smoothly.
- Finish with fresh cilantro and avocado to brighten up the soup.
Taking the time to build flavor step-by-step makes the soup taste fresh, rich, and just right every time.
Equipment You’ll Need
- Large pot – I prefer a deep one to hold all the ingredients comfortably and for easy stirring.
- Cutting board and knife – for chopping onions, garlic, and garnishes easily.
- Measuring spoons and cups – to keep everything precise and consistent.
- Saucepan (optional) – for preparing shredded chicken if cooking from raw.
- Spoon or ladle – for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different protein.
- Add diced zucchini, bell peppers, or spinach for extra vegetables and nutrients.
- Mix in a dash of hot sauce, cayenne, or smoked paprika for more heat and smoky flavor.
- Use pepper Jack or Monterey Jack cheese instead of cheddar for a creamier, spiced cheese flavor.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes, with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken (rotisserie or boiled)
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced (for garnish)
- Sour cream (for garnish)
- Optional: lime wedges and tortilla strips for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. This makes it a quick, hearty meal perfect for a busy day or a cozy dinner.
Step-by-Step Instructions:
1. Cook the Vegetables and Spices:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic, diced green chilies (if using), ground cumin, chili powder, and smoked paprika. Cook for about 1 minute, stirring frequently, until the spices are fragrant.
2. Add the Broth and Tomatoes:
Pour in the chicken broth and the diced tomatoes with their juice. Bring the mixture to a gentle simmer.
3. Add Beans, Corn, and Chicken:
Stir in the black beans, frozen corn, and the cooked shredded chicken. Let the soup simmer for 10 to 15 minutes, allowing all the flavors to blend together nicely.
4. Season and Serve:
Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and sprinkle shredded cheese on top so it melts slightly from the heat.
5. Garnish and Enjoy:
Top each bowl with chopped fresh cilantro, sliced avocado, and a dollop of sour cream. Optionally, add lime wedges and crunchy tortilla strips on the side to add a fresh, tangy, and crunchy twist.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost function on your microwave.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stove over medium heat or in the microwave until heated through, stirring occasionally.
Can I Customize the Spice Level?
You can easily adjust the heat by omitting the diced green chilies or reducing chili powder. For a milder flavor, add more broth or a splash of lime juice to balance spiciness.
