There’s just something about Chicken Enchilada Soup that feels like a hug in a bowl. Maybe it’s the way the smoky spices mingle with tender chicken, or maybe it’s because it reminds me of chilly Texas evenings when a pot of soup on the stove brought the whole family to the table. Whatever the reason, this recipe has become a staple in my kitchen—and I think it might just become one in yours, too.
If you’ve got 45 minutes and a craving for something cozy, hearty, and just the right amount of zesty, you’re in for a treat.
Table of Contents
Why You’ll Love This Chicken Enchilada Soup
- Quick & easy: From stovetop to table in under an hour.
- Family favorite: Even picky eaters love customizing their bowl with toppings.
- Wholesome & hearty: Packed with protein, beans, and veggies—it fills you up without weighing you down.
- Customizable: Mild, spicy, creamy, cheesy—you decide!
What Does Chicken Enchilada Soup Taste Like?
Imagine all the bold flavors of your favorite chicken enchiladas—tender shredded chicken, smoky chili powder, cumin, beans, corn, tangy tomatoes—swirled together in one spoonful. It’s rich, savory, a little spicy (or as spicy as you want), and deeply comforting. Add toppings like crispy tortilla strips, avocado, or sour cream, and every bite feels like a fiesta.
Ingredients You’ll Need for Chicken Enchilada Soup
One of the things I love most about making Chicken Enchilada Soup is that it calls for simple pantry staples—yet when they come together, the result tastes like you’ve been cooking all day. Each ingredient plays a special role in giving this soup its cozy, bold flavor.
Here’s what you’ll need:
- Olive oil (1 tablespoon): This little drizzle is the flavor foundation. It helps soften the onion and garlic while adding a rich base to the soup.
- Onion (1, diced): The humble onion gives this soup its sweet, savory backbone. When it sizzles in the pot, it fills the kitchen with that irresistible aroma that says, “dinner’s coming!”
- Garlic (3 cloves, minced): Garlic adds depth and warmth. Fresh is best here—you’ll notice the difference in every spoonful.
- Chicken breasts (1 pound, boneless and skinless): Cooking the chicken directly in the broth makes it juicy and tender. Once shredded, it soaks up all those bold enchilada flavors.
- Black beans (1 can, 15 ounces, rinsed and drained): Hearty and protein-packed, they give the soup texture and make it a satisfying meal on their own.
- Corn (1 can, 15 ounces, drained): Sweet, golden kernels add a pop of color and balance the smoky spices.
- Enchilada sauce (1 can, 10 ounces): The star of the show! This shortcut ingredient adds instant enchilada richness, saving you time without sacrificing flavor.
- Diced tomatoes (1 can, 14.5 ounces): Tangy, juicy tomatoes brighten the soup and keep it from tasting too heavy.
- Chicken broth (4 cups): The savory base that ties everything together. Homemade broth works beautifully, but store-bought is just fine.
- Chili powder (1 teaspoon): Adds a gentle kick and that classic Tex-Mex warmth.
- Ground cumin (1 teaspoon): Earthy and smoky, cumin is the secret spice that makes this soup taste like it’s been simmering for hours.
- Salt and pepper: Simple seasonings that bring balance. Taste and adjust as you go—it’s your soup, after all!
- Toppings (your choice): This is where the fun begins. Think shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips. Set up a toppings bar and let everyone customize their own bowl.
If you’re like me and love soups that feel like a meal in themselves, you might also enjoy my Slow Cooker Chicken Stew—another wholesome dish loaded with simple ingredients that turn into pure comfort food.
How to Make Chicken Enchilada Soup (Step by Step)
The beauty of this Chicken Enchilada Soup recipe is that it feels restaurant-worthy, yet it’s incredibly easy to make at home. Think of it as a one-pot wonder—you build flavor in layers, then let the soup do most of the work for you. Follow these simple steps, and you’ll be ladling out steaming bowls in no time.
Step 1: Sauté the aromatics
Start with a large, heavy-bottomed pot or Dutch oven. Drizzle in the olive oil and warm it over medium heat. Add the diced onion and minced garlic. Stir often until the onion softens and becomes translucent, about 3–4 minutes. This step is small but mighty—sautéing helps release natural sweetness and gives your soup a flavor-packed base.
Step 2: Add the chicken and pantry staples
Now comes the heart of the recipe. Place the whole chicken breasts directly into the pot. Pour in the black beans, corn, enchilada sauce, diced tomatoes, and chicken broth. Sprinkle in the chili powder and cumin, then season with a generous pinch of salt and pepper. Give everything a good stir so the spices mingle with the broth.
Pro tip: If you love hearty soups with a Tex-Mex twist, you’ll also enjoy my Santa Fe Soup—it has that same cozy, crowd-pleasing quality.
Step 3: Simmer until the chicken is tender
Turn up the heat just enough to bring the pot to a gentle boil. Once bubbling, lower the heat and let it simmer uncovered for about 20–25 minutes. During this time, the chicken cooks through while soaking up all the smoky, savory flavors of the broth.
Step 4: Shred the chicken
When the chicken is fully cooked, carefully remove the breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Don’t worry if the chicken looks plain right now—once it goes back into the pot, it will absorb all the richness of the soup. Return the shredded chicken to the pot and stir it in.
Step 5: Taste and adjust
Give your soup a quick taste test. Need more spice? Add another dash of chili powder or even a pinch of cayenne. Want a brighter flavor? Squeeze in fresh lime juice. Remember, great Chicken Enchilada Soup is about making it your own.
Step 6: Serve with toppings
Ladle the soup into bowls and set up a toppings station so everyone can customize their bowl. Shredded cheese will melt beautifully into the hot soup, sour cream adds creaminess, and crispy tortilla strips provide that irresistible crunch. Don’t forget fresh cilantro and avocado slices for color and freshness.
Tips and Tricks for Perfect Chicken Enchilada Soup
- Brighten it up: A squeeze of lime juice right before serving wakes up all the flavors.
- Make it creamy: Stir in a cup of sour cream or cream cheese for a rich twist.
- Spice control: Add diced jalapeños or extra chili powder if you like it hot. Keep it mild if you’ve got little ones at the table.
- Double batch: This soup freezes beautifully—make extra and save yourself a cooking night later.
- Toppings bar: Let everyone dress their own bowl. My kids love the “build your own” vibe.
Storage
- Refrigerator: Keeps well in an airtight container for up to 4 days.
- Freezer: Store cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of broth if it thickens.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Skip the simmering step, stir in shredded rotisserie chicken, and let it warm through.
Is this soup gluten-free?
Yes, as long as your enchilada sauce is gluten-free. Always double-check the label.
Can I make this in the slow cooker?
Yes! Add everything (except toppings) to your slow cooker, cook on low 6–7 hours or high 3–4 hours, shred the chicken, and serve.
Conclusion
There you have it—Chicken Enchilada Soup that’s hearty, flavorful, and ready to bring your family around the table. It’s the kind of meal that fills your kitchen with incredible smells and your heart with warmth. Next time you’re craving something cozy yet vibrant, give this recipe a try—you might just find it becomes your new go-to.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Chicken Enchilada Soup – Quick, Cozy, and Flavor Packed
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Indulge in the hearty, flavorful embrace of Chicken Enchilada Soup, a perfect blend of spicy, savory, and comforting ingredients, topped with your favorite garnishes for a customizable feast.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
2. Add Chicken and Broth: Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper.
3. Simmer: Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, or until the chicken is cooked through.
4. Shred Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
5. Serve: Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Notes
Enhance Flavor: Add a splash of lime juice directly into the soup before serving to brighten the flavors.
Creamier Texture: For a creamier soup, stir in a cup of sour cream or cream cheese until well blended.
Customize Heat: Adjust the amount of chili powder or add diced jalapeños to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken enchilada soup, spicy soup, easy dinner, Mexican soup
