If you’re craving a comforting and flavorful dish that’s both hearty and easy to make, this Chicken Enchilada Soup Recipe is your new best friend in the kitchen. Bursting with vibrant Mexican-inspired flavors, creamy textures, and a pleasant kick of spices, this soup combines the richness of shredded chicken, the zest of lime, and the warmth of enchilada sauce to create a bowl that feels like a warm hug on a chilly day. Whether you’re looking to impress family or just want a delicious weeknight dinner, this recipe hits all the right notes with minimal effort.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the perfect balance of taste, texture, and color in your Chicken Enchilada Soup Recipe. Each item brings something special to the pot, from the smokiness of paprika to the creaminess that melts into every spoonful.
- Olive oil: This is your cooking base, helping to soften the onions and unlock their sweetness.
- Small onion (diced): Onions provide a savory foundation and a subtle natural sweetness.
- Garlic (minced): Adds an irresistible aromatic depth to the soup.
- Ground cumin: Brings earthiness and warmth, essential in Mexican flavors.
- Chili powder: Offers gentle heat and complexity to the broth.
- Smoked paprika: Gives a smoky undertone that elevates the enchilada profile.
- Salt and black pepper: Basic seasonings that balance and enhance all flavors.
- Red enchilada sauce (10 oz can): The star sauce that ties this soup together with its rich, tangy taste.
- Diced tomatoes (14.5 oz can, with juices): Adds acidity and freshness.
- Black beans (15 oz can, drained and rinsed): For heartiness and a creamy bite.
- Corn kernels (1 cup): Sweetness and bright pops of color, fresh or canned both work beautifully.
- Chicken broth (3 cups): The flavorful liquid base that simmers everything to perfection.
- Cooked shredded chicken (2 cups): Tender protein that soaks up all the delicious spices.
- Shredded cheddar cheese (1/2 cup): Melts smoothly, adding a sharp, creamy finish.
- Shredded Monterey Jack cheese (1/2 cup): Mellow and melty, balancing cheddar’s punch.
- Heavy cream or half-and-half (1/4 cup): Introduces luscious creaminess without overpowering.
- Juice of 1 lime: Brightens and lifts the entire soup with fresh acidity.
- Optional toppings: Avocado, tortilla strips, cilantro, sour cream—perfect for customizing every bowl.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in your diced onions and sauté them gently for 3 to 4 minutes until they turn translucent and soft, releasing that lovely sweetness. Next, sprinkle in the minced garlic along with the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything around for about a minute until the spices become fragrant and awaken your senses.
Step 2: Build the Soup Base
Now it’s time to add vibrant layers of flavor and texture. Pour in the red enchilada sauce, canned diced tomatoes with their juices, drained black beans, and your corn kernels. Finally, pour in the chicken broth and give everything a thorough stir so the ingredients marry beautifully. Crank up the heat and bring the mixture to a lively boil.
Step 3: Simmer and Combine
Once boiling, reduce the heat and let your soup simmer gently for 10 to 15 minutes. This slow simmer helps all the flavors to blend and develops a rich depth that’s just irresistible. Soon after, stir in the cooked shredded chicken alongside both the cheddar and Monterey Jack cheeses. Pour in the heavy cream, stirring until the cheeses melt fully, creating a silky, luscious broth.
Step 4: Finish with a Bright Touch
The last magical ingredient is the fresh lime juice, which you squeeze straight into your pot to brighten and balance the creamy, smoky flavors. Taste your soup and adjust the salt and pepper if needed. Let it simmer for another 5 minutes to marry all the elements, and then you’re ready to serve!
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Toppings are where you can make this Chicken Enchilada Soup Recipe truly your own. Creamy avocado slices add buttery richness, crunchy tortilla strips introduce a delightful texture contrast, fresh chopped cilantro brings herbal brightness, and a dollop of sour cream offers a cooling finish that perfectly complements the spicy notes.
Side Dishes
This soup pairs wonderfully with warm, freshly made cornbread or a crispy green salad for a well-rounded meal. Even simple tortilla chips on the side elevate the experience, inviting you to scoop and savor every drop. These sides help keep the meal satisfying without overshadowing the soup’s bold flavors.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bell peppers or bowls lined with crispy tortillas. Layering a bit of extra cheese and a sprinkle of fresh herbs on top right before serving creates a visually stunning dish sure to wow your guests. Presentation adds that little extra excitement to your Chicken Enchilada Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, giving you quick and flavorful meals the next day without any extra work.
Freezing
This Chicken Enchilada Soup Recipe freezes incredibly well. For best results, store the soup without the cream and cheese initially, as dairy can sometimes separate during freezing. Add them fresh when reheating. Use a freezer-safe container and consume within 2 to 3 months for optimal taste.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often. If you froze the soup without dairy, stir in the shredded cheese and cream once heated through to restore that creamy texture. This method keeps the soup feeling fresh and delicious every time.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply skip the shredded chicken and use vegetable broth instead of chicken broth. You might want to add extra beans or tofu for protein, and the flavors will still be rich and satisfying.
What kind of chicken works best?
Any cooked shredded chicken works wonderfully—leftover rotisserie chicken is perfect and super convenient. You can also poach chicken breasts beforehand or use a quick sauté method.
Can I use homemade enchilada sauce?
Yes! Homemade enchilada sauce can add a personal touch. Just make sure it’s balanced in flavor—not too spicy or bland—to keep the soup deliciously authentic.
Is this soup spicy?
It has a gentle warmth thanks to chili powder and smoked paprika. If you love spice, add a diced jalapeño with the onions or use a hot enchilada sauce for a fiery kick. Otherwise, it’s mild enough for all palates.
Can I make this soup in a slow cooker?
Definitely. Combine all ingredients except the cheese and cream, cook on low for 6 to 7 hours, then stir in dairy before serving. It’s a fantastic hands-off way to enjoy this Chicken Enchilada Soup Recipe.
Final Thoughts
If you’re looking for a soulful, deeply flavorful soup that’s comforting, creamy, and bursting with Mexican flair, this Chicken Enchilada Soup Recipe is a must-try. It’s perfect for busy nights, meal prepping, or impressing guests with minimal effort. So, grab your pot and ingredients, and get ready to scoop up some happiness in every bowl!
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 Chicken Enchilada Soup is a deliciously creamy and comforting bowl of Mexican-inspired flavors. Packed with shredded chicken, black beans, corn, and a blend of spices, it’s topped with melted cheddar and Monterey Jack cheeses for a rich finish. Perfect for a quick weeknight meal, this soup combines the bold taste of enchilada sauce with fresh lime juice and optional crunchy toppings like tortilla strips and avocado for added texture and freshness.
Ingredients
Main Ingredients
- 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
- 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
- Juice of 1 lime
Optional Toppings
- Avocado
- Tortilla strips
- Cilantro
- Sour cream
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Then stir in the minced garlic along with the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute until fragrant.
- Add Liquids and Vegetables: Pour in the red enchilada sauce, diced tomatoes with their juices, drained black beans, corn kernels, and chicken broth. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 10 to 15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, shredded cheddar cheese, shredded Monterey Jack cheese, and heavy cream or half-and-half. Continue stirring until the cheeses melt completely and the soup takes on a creamy consistency.
- Finish and Serve: Squeeze fresh lime juice into the soup, taste and adjust seasoning as needed. Let the soup simmer for another 5 minutes to warm through. Serve hot with your choice of optional toppings such as diced avocado, crunchy tortilla strips, fresh cilantro, and sour cream.
Notes
- For extra heat, add a diced jalapeño along with the onion or substitute the enchilada sauce with a hot variety.
- This soup can be prepared in a slow cooker by combining all ingredients except the cheese and cream and cooking on low for 6 to 7 hours; stir in cheese and cream before serving.
- Use fresh or frozen corn kernels as a convenient alternative to canned corn.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
