If you’re craving all the bold, comforting flavors of your favorite Mexican dish but in a warm, cozy bowl, this Chicken Enchilada Soup Recipe is exactly what you need on your dinner table tonight. It flawlessly combines tender shredded chicken, smoky spices, creamy cheeses, and a zesty kick of lime, creating a soup that feels like a big, flavorful hug. Every spoonful bursts with layers of taste and texture—from hearty black beans and sweet corn to rich enchilada sauce—making this recipe an absolute keeper for any season.
Ingredients You’ll Need
The beauty of this Chicken Enchilada Soup Recipe is how straightforward yet thoughtfully balanced the ingredients are. Each one plays a crucial role in building the soup’s depth of flavor and inviting texture that will keep you coming back for more.
- Olive oil: Perfect for sautéing the onions and garlic to start the flavor base.
- Small onion (diced): Adds sweetness and crunch when softened.
- Garlic (minced): Brings a warm, aromatic depth to every bite.
- Ground cumin: Essential for that earthy, smoky undertone.
- Chili powder: Gives the soup a gentle heat and authentic southwestern flair.
- Smoked paprika: Adds a subtle smoky richness that complements the enchilada sauce perfectly.
- Salt and black pepper: For balanced seasoning and to enhance all the other flavors.
- Enchilada sauce (10 oz can): The heart of the soup, providing that signature tangy, spicy essence.
- Diced tomatoes (14.5 oz can, with juices): Introduce freshness and a touch of acidity.
- Black beans (15 oz can, drained and rinsed): Add protein and a creamy texture contrast.
- Corn kernels (1 cup): Whether fresh, canned, or frozen, they bring a touch of sweetness and color.
- Chicken broth (3 cups): The flavorful liquid base that ties everything together.
- Cooked shredded chicken (2 cups): The meaty, tender star of the show.
- Shredded cheddar cheese (1/2 cup): Melts beautifully to add rich creaminess.
- Shredded Monterey Jack cheese (1/2 cup): Offers mild, buttery notes and gooey texture.
- Heavy cream or half-and-half (1/4 cup): Makes the soup luxuriously smooth without overpowering the spices.
- Lime juice (juice of 1 lime): Brightens and balances out all the savory and creamy flavors perfectly.
- Optional toppings: avocado, tortilla strips, cilantro, and sour cream to personalize your bowl.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat, then toss in the diced onion. Cook it gently for 3 to 4 minutes until it softens and turns translucent—this is where the flavor base begins to build. Next, add the minced garlic along with cumin, chili powder, smoked paprika, salt, and black pepper. Let these spices toast just for a minute until your kitchen smells heavenly and the ingredients have released their flavors.
Step 2: Combine the Core Ingredients
Now stir in the red enchilada sauce, diced tomatoes with their juices, black beans, and corn kernels. Pour in the chicken broth and give everything a good stir so the flavors start to marry together. Bring your pot to a rolling boil, then reduce the heat to let it simmer gently for 10 to 15 minutes. This simmer time is crucial to thicken the broth slightly and develop that rich, layered taste.
Step 3: Add Chicken and Creamy Cheeses
Once the soup has simmered long enough, it’s time to introduce the cooked shredded chicken along with the cheddar and Monterey Jack cheeses and the heavy cream or half-and-half. Stir continuously until the cheese melts fully and the soup turns silky and creamy. The texture here is pure magic—the cheese and cream soften the spices and give the soup that irresistible velvety consistency.
Step 4: Final Touches
Squeeze in the fresh lime juice, which adds a bright, zingy contrast to all the creaminess and spice. Taste your soup and adjust seasoning as needed. Let it simmer for an additional 5 minutes so all those flavors can mingle before serving up a steaming bowl of pure comfort.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Toppings take this soup from delicious to unforgettable. I adore adding creamy avocado slices for a buttery texture, crunchy tortilla strips for some satisfying bite, fresh cilantro for herbal brightness, and a dollop of sour cream to complement the spicy layers. These garnishes add personality and fun to every spoonful.
Side Dishes
This soup stands wonderfully on its own but pairing it with warm cornbread, a simple green salad, or even homemade tortilla chips can create a more rounded meal. Each side adds either a contrasting texture or a fresh note that enhances the overall dining experience.
Creative Ways to Present
Want to impress guests at your next dinner? Serve the soup in mini bread bowls or hollowed-out small pumpkins for a festive touch. You can also layer it in clear glass cups with tortilla strips and cheese for a visually stunning and delicious appetizer.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
This soup freezes beautifully. Cool it completely, then pour into freezer-safe containers or bags, leaving some headspace for expansion. It will keep for up to 3 months. Just remember to add fresh cheese or cream when reheating if you like it extra creamy.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring often until heated through. Avoid boiling vigorously to keep the cream from separating. If needed, stir in a splash of broth or cream to refresh the soup’s smooth consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the shredded chicken and use vegetable broth instead of chicken broth. You can add extra beans or even sautéed mushrooms for heartiness.
How spicy is this Chicken Enchilada Soup Recipe?
The base recipe has a mild to moderate spice level thanks to chili powder and smoked paprika. Feel free to add diced jalapeño or use a hot enchilada sauce if you prefer more heat.
Can I use different cheeses?
Yes! While cheddar and Monterey Jack provide classic flavor and meltability, you can swap in Pepper Jack for some extra kick or even a crumbled queso fresco for authenticity.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free assuming you use gluten-free enchilada sauce. It’s a fantastic option for those avoiding gluten without sacrificing flavor.
Can I prepare this in a slow cooker?
Definitely! Combine all ingredients except the cheese and cream in your slow cooker. Cook on low for 6 to 7 hours, then stir in the cheese and cream before serving for a hands-off comfort meal.
Final Thoughts
This Chicken Enchilada Soup Recipe is one of those meals that feels like a cozy embrace after a long day, bursting with vibrant, satisfying flavors that you and your loved ones will adore. It’s quick, easy, and perfect for any occasion, whether weeknight dinner or casual gathering. Trust me, once you try this soup, it will become a go-to recipe in your kitchen, bringing all the joy of Mexican-inspired cooking in a bowl. Give it a whirl and prepare to fall in love!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This rich and flavorful Chicken Enchilada Soup is a comforting Mexican-inspired dish that combines tender shredded chicken, black beans, corn, and a blend of spices simmered in a creamy enchilada sauce base. Perfect for an easy weeknight meal, it’s topped with melted cheddar and Monterey Jack cheese, lime juice for a zesty kick, and customizable toppings like avocado and tortilla strips.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 3 cups chicken broth
Chicken & Cheese
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup heavy cream or half-and-half
Additional
- Juice of 1 lime
- Optional toppings: avocado, tortilla strips, cilantro, sour cream
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until it becomes soft and translucent.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 more minute until the spices release their fragrance.
- Combine Base Ingredients: Pour in the red enchilada sauce, diced tomatoes (with juices), black beans, corn kernels, and chicken broth. Stir everything together thoroughly and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer for 10 to 15 minutes, allowing flavors to meld together.
- Add Chicken and Cheese: Stir in the shredded chicken, shredded cheddar, Monterey Jack cheese, and heavy cream. Mix until the cheese has fully melted and the soup achieves a creamy consistency.
- Finish with Lime and Seasoning: Squeeze fresh lime juice into the soup, taste, and adjust salt or pepper as needed. Let it simmer for an additional 5 minutes to blend the flavors.
- Serve: Ladle the hot soup into bowls and garnish with your choice of optional toppings such as avocado slices, tortilla strips, cilantro, or a dollop of sour cream for extra flavor and texture.
Notes
- For a spicier version, include a diced jalapeño with the onions or opt for hot enchilada sauce instead of mild.
- This soup can also be prepared in a slow cooker: combine all ingredients except cheese and cream, cook on low for 6–7 hours, then stir in cheese and cream before serving.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
- Use bone-in cooked chicken thighs for extra moisture and flavor, shredding after cooking.
