I have always loved soups that feel like a warm hug on a chilly day, and my Chicken Enchilada Soup has become a personal favorite in my kitchen. I remember the first time I experimented with this recipe—it started as a simple idea to combine all the flavors I adored from Mexican cuisine into one comforting bowl. The result was even better than I imagined: a rich, hearty soup with layers of flavor, a perfect balance of spice and savoriness, and a texture that makes every spoonful satisfying.
What I love most about this Chicken Enchilada Soup is its versatility. You can adjust the toppings to suit your mood or the season. On some days, I pile it high with creamy avocado slices and fresh cilantro. On others, I add a generous sprinkle of shredded cheese and crispy tortilla strips for that extra crunch. It’s one of those recipes where everyone at the table can customize their bowl, and somehow, it always brings a smile to each face.
This soup is also incredibly budget-friendly. With pantry staples like black beans, corn, diced tomatoes, and enchilada sauce, it’s easy to whip up a big batch without spending a fortune. Plus, using simple ingredients like chicken breasts and a few basic spices means you don’t need a long shopping list. I often make a double batch and freeze portions for busy weeks. It reheats beautifully, making it a practical option for meal prep without sacrificing flavor.
The ingredients are straightforward yet flavorful: tender chicken breasts, black beans, sweet corn, diced tomatoes, enchilada sauce, chicken broth, and a mix of chili powder, cumin, salt, and pepper. Olive oil, onion, and garlic form the aromatic base that sets the tone for the soup. Finally, the toppings—shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips—add the finishing touch, turning a simple soup into a festive and satisfying meal.
Whether you’re cooking for your family, hosting friends, or just craving a comforting bowl for yourself, this Chicken Enchilada Soup is a recipe you’ll return to again and again. It’s hearty, flavorful, and packed with textures and colors that make it as fun to eat as it is easy to make. I promise, after your first bowl, it will quickly become a staple in your rotation of go-to soups.
Making my Chicken Enchilada Soup is one of my favorite cooking experiences because it’s simple, yet the flavors develop beautifully with each step. I like to start by preparing all my ingredients so everything is ready when I begin cooking. First, dice one onion and mince three cloves of garlic. These aromatics are the foundation of the soup and will give it a rich, savory flavor.
Next, heat one tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté them until they are soft and fragrant, which usually takes about three to five minutes. It’s important to stir occasionally to prevent the garlic from burning because burnt garlic can make the soup taste bitter.
Once the vegetables are sautéed, it’s time to add the chicken breasts. Place the whole boneless, skinless chicken breasts into the pot. Then add one can of black beans (15 ounces), rinsed and drained, and one can of corn (15 ounces), drained. These ingredients not only add protein and fiber but also contribute to the hearty texture of the soup.
After adding the beans and corn, pour in one can of enchilada sauce (10 ounces) and one can of diced tomatoes (14.5 ounces). Follow this with four cups of chicken broth. Stir in one teaspoon of chili powder, one teaspoon of cumin, and season with salt and pepper to taste. These spices bring warmth and depth to the soup, giving it the signature enchilada flavor without overpowering the other ingredients.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 20 to 25 minutes. This simmering step allows the chicken to cook through while the flavors meld together. It also helps the broth develop a rich, layered taste. You can cover the pot partially to prevent too much liquid from evaporating, but I often leave it uncovered to let some of the liquid thicken naturally.
After the chicken is fully cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Returning the shredded chicken to the soup allows it to soak up the flavors, making each bite delicious and satisfying. Stir well to ensure the chicken is evenly distributed.
Now comes the fun part—serving and customizing. Ladle the soup into bowls and let everyone choose their toppings. I love adding shredded cheese, a dollop of sour cream, chopped cilantro, avocado slices, a squeeze of lime, and crispy tortilla strips on top. These toppings add creaminess, freshness, and texture to each spoonful, turning a simple soup into a festive meal.
This recipe is highly customizable. You can adjust the spice level by adding extra chili powder or a pinch of cayenne if you like heat. For a lighter version, reduce the amount of cheese or sour cream, or use low-sodium chicken broth. If you want to make it vegetarian, substitute the chicken with extra beans or plant-based protein and use vegetable broth instead of chicken broth.
Quick and easy, this Chicken Enchilada Soup is also perfect for feeding a crowd. It yields about eight servings, making it ideal for family dinners, potlucks, or meal prep. Even on busy weekdays, it comes together in less than an hour, so you can enjoy a comforting, homemade meal without spending hours in the kitchen.
With its bold flavors, hearty ingredients, and endless customization options, this soup consistently earns rave reviews from family and friends. It’s truly a crowd-pleasing dish that combines convenience, taste, and satisfaction in one delicious bowl.
FAQs about Chicken Enchilada Soup
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months and reheat gently on the stove.
Q: Can I use shredded rotisserie chicken instead of cooking the chicken breasts?
A: Yes! Using pre-cooked rotisserie chicken is a great shortcut. Just add the shredded chicken during the last 5 minutes of cooking to heat through, and your soup will be ready even faster.
Q: How can I make this soup spicier or milder?
A: For extra heat, add a pinch of cayenne pepper, chopped jalapeños, or hot sauce. To make it milder, reduce the chili powder and skip any additional spicy toppings.
Q: Can I make this soup vegetarian or vegan?
A: Yes! Substitute the chicken with extra beans, corn, or plant-based protein and use vegetable broth instead of chicken broth. For vegan toppings, skip cheese and sour cream or use plant-based alternatives.
Q: What are some good toppings for this soup?
A: Shredded cheese, sour cream, avocado slices, chopped cilantro, lime wedges, and crispy tortilla strips are classic options. You can also add diced tomatoes, jalapeños, or green onions for extra freshness.
Chicken Enchilada Soup
I love making Chicken Enchilada Soup because it’s hearty, flavorful, and perfect for any occasion. With layers of spices, tender chicken, and fresh toppings, it’s a comforting meal that everyone enjoys.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
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1 tablespoon olive oil
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1 onion, diced
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3 cloves garlic, minced
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1 pound boneless, skinless chicken breasts
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1 (15-ounce) can black beans, rinsed and drained
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1 (15-ounce) can corn, drained
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1 (10-ounce) can enchilada sauce
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1 (14.5-ounce) can diced tomatoes
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4 cups chicken broth
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1 teaspoon chili powder
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1 teaspoon cumin
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Salt and pepper to taste
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Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until soft and fragrant, about 3–5 minutes.
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Add whole chicken breasts to the pot.
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Stir in black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
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Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes until the chicken is fully cooked.
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Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup and stir to combine.
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Ladle soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Notes
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For a spicier version, add cayenne pepper or jalapeños.
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Soup can be stored in the fridge for up to 3 days or frozen for 2 months.
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Rotisserie chicken can be used as a shortcut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes