Chicken Enchilada Soup is a bowl full of comforting flavors with tender chicken, melty cheese, and a touch of spice that warms you up. It’s like all the best parts of a chicken enchilada, but in a cozy soup form. You’ll notice the rich tomato base mixed with beans, corn, and a flavorful blend of spices that make every spoonful a little celebration.
I love making this soup when I want something that feels like a special treat but is still easy to put together. The best part is how it comes together quickly, and I can add my favorite toppings like crunchy tortilla chips, sour cream, and fresh cilantro to make it just right. It’s also a fantastic way to use up leftover chicken, which makes me feel like a kitchen wizard.
This soup is perfect for chillier evenings or when I need a meal that’s hearty but not too heavy. I like to serve it with a simple green salad or some warm cornbread to round out the meal. Whenever I make it, it’s a guaranteed hit with family and friends—they keep asking me to make it again and again, and I’m happy to oblige!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a big time saver and adds great flavor. You can swap this with cooked shredded turkey or even cooked beans for a vegetarian option.
Enchilada Sauce: This brings that signature red, spicy taste. If you can’t find canned sauce, try mixing tomato sauce with chili powder and cumin as a quick substitute.
Green Chilies: These add a mild heat and tang. You could use jalapeños if you like it spicier, or skip them for less heat.
Cheese & Sour Cream: Cheese melts into creamy goodness. Use cheddar or a Mexican blend. For dairy-free versions, try vegan cheese and dairy-free yogurt or sour cream.
How Do I Get a Rich, Creamy Texture Without Curdling the Sour Cream?
Adding cheese and sour cream at the end gives the soup its creamy texture, but too much heat can cause sour cream to curdle.
- Remove the pot from the heat before stirring in sour cream and cheese.
- Stir gently and slowly to mix them in smoothly.
- Serve immediately to enjoy the best creamy texture.
If the soup cools down too much afterward, you can warm it gently on low, stirring often to keep the creaminess.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking and simmering the soup all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you dice onions, garlic, and avocado easily and safely.
- Cutting board – keeps your workspace clean and organized.
- Ladle – makes serving soup into bowls neat and simple.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist.
- Add diced bell peppers or zucchini for more veggies and crunch.
- Stir in a squeeze of fresh lime juice before serving to brighten the flavors.
- Top with crumbled queso fresco or pepper jack cheese for an extra kick.
Chicken Enchilada Soup Recipe
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (4 oz) can green chilies, diced
- 4 cups chicken broth
- 1 (15 oz) can enchilada sauce (red)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- Salt and pepper to taste
For Garnish & Serving:
- 1 cup shredded cheddar cheese or Mexican cheese blend
- 1/2 cup sour cream (plus extra for garnish)
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook and simmer, totaling roughly 35 minutes before you can enjoy your warm, delicious soup.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes. Then add the minced garlic, cumin, chili powder, paprika, and cayenne pepper, stirring for about 1 minute until fragrant.
2. Build the Soup Base:
Stir in the diced green chilies, chicken broth, and enchilada sauce. Bring everything to a gentle simmer.
3. Add the Main Ingredients:
Add the black beans, corn, and shredded chicken to the pot. Let the soup simmer for 15 to 20 minutes so the flavors blend nicely. Season with salt and pepper to your liking.
4. Finish with Cheese and Sour Cream:
Remove the pot from heat. Stir in shredded cheese and sour cream slowly until melted and creamy—this adds a rich texture to your soup.
5. Serve and Enjoy:
Ladle the soup into bowls. Top it with diced avocado, a dollop of sour cream, chopped cilantro, and crunchy tortilla chips if you like. Serve hot and enjoy your tasty Chicken Enchilada Soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before shredding. You can thaw frozen chicken overnight in the fridge or quickly in a sealed bag submerged in cold water.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, stirring occasionally to keep the creamy texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the soup for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Can I Substitute the Enchilada Sauce?
If you don’t have enchilada sauce, mix tomato sauce with chili powder, cumin, and a little smoked paprika for a homemade version. Adjust seasonings to taste!
