If you’re looking for a hearty, comforting dish that’s bursting with flavor, look no further than this Chicken Enchilada Soup recipe. Perfect for cozy nights, this soup combines the rich, tangy taste of enchiladas with the warmth and ease of a soup. Whether you’re an experienced cook or a beginner in the kitchen, this guide will walk you through every step of making this delicious meal. So, grab your apron and get ready to impress your taste buds with a bowl of homemade goodness!
What is Chicken Enchilada Soup?
Chicken Enchilada Soup is a rich, creamy, and flavorful soup inspired by the traditional Mexican dish, chicken enchiladas. This soup incorporates the essence of enchiladas – shredded chicken, enchilada sauce, cheese, and spices – into a comforting, easy-to-make soup form. It’s a dish that delivers all the beloved flavors of enchiladas without the need to roll tortillas. Imagine savoring the perfect blend of savory chicken, zesty tomatoes, and aromatic spices, all simmered together into a satisfying and soul-warming soup.
Ingredients List for Chicken Enchilada Soup
To create this mouthwatering Chicken Enchilada Soup, you'll need the following ingredients:
- Chicken Breasts or Thighs – 1 lb, boneless and skinless, cooked and shredded
- Enchilada Sauce – 2 cups, red or green, depending on your preference
- Chicken Broth – 4 cups, low sodium recommended
- Diced Tomatoes with Green Chilies – 1 can (14.5 oz)
- Black Beans – 1 can (15 oz), drained and rinsed
- Corn Kernels – 1 cup, fresh, canned, or frozen
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Cumin – 1 teaspoon
- Chili Powder – 2 teaspoons
- Paprika – 1 teaspoon, smoked or sweet
- Salt and Pepper – to taste
- Olive Oil – 2 tablespoons
- Cream Cheese – 4 oz, softened
- Cheddar Cheese – 1 cup, shredded (optional, for topping)
- Cilantro – Fresh, chopped (optional, for garnish)
- Tortilla Strips – Homemade or store-bought, for topping
Substitutions and Variations
One of the best aspects of this Chicken Enchilada Soup recipe is its versatility. You can easily substitute or add ingredients to suit your taste preferences or dietary needs.
- Meat Substitutions: Instead of chicken, you can use ground turkey, beef, or even pork. For a vegetarian option, omit the meat and add more beans or vegetables such as zucchini, bell peppers, or sweet potatoes.
- Enchilada Sauce: Red enchilada sauce offers a traditional taste, but green enchilada sauce provides a tangy twist. Feel free to experiment with different flavors.
- Beans: While black beans are classic, pinto beans, kidney beans, or even chickpeas can be great alternatives.
- Dairy-Free Option: Substitute cream cheese with a dairy-free alternative and skip the cheddar cheese topping. You can also use coconut milk for a creamier texture.
- Spiciness Level: Adjust the heat by adding more chili powder, a pinch of cayenne pepper, or even a few dashes of hot sauce. If you prefer a milder flavor, reduce the amount of chili powder or omit the green chilies.
Step-by-Step Cooking Instructions

Preparing Chicken Enchilada Soup is straightforward, but attention to detail ensures you capture the dish's full flavor profile. Follow these steps, and you'll be serving up a delicious meal in no time.
- Cook and Shred the Chicken: Start by cooking the chicken. You can either boil the chicken breasts or thighs in water until cooked through or bake them at 375°F for about 20-25 minutes. Once cooked, shred the chicken using two forks and set it aside.
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in the cumin, chili powder, and paprika, allowing the spices to toast slightly in the oil. This step enhances the flavor of the soup.
- Combine the Ingredients: Add the enchilada sauce, chicken broth, diced tomatoes with green chilies, black beans, corn, and shredded chicken to the pot. Stir everything together to ensure all ingredients are well combined.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes. This allows the flavors to meld together.
- Incorporate the Cream Cheese: Add the softened cream cheese to the soup, stirring continuously until fully melted and integrated into the soup, creating a creamy consistency.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, and crispy tortilla strips. Enjoy!
How to Cook Chicken Enchilada Soup: A Step-by-Step Guide
Here’s a condensed version of the cooking instructions to help you quickly prepare Chicken Enchilada Soup:
- Cook and shred the chicken – Boil or bake chicken, then shred.
- Sauté onions and garlic – Cook in olive oil until soft and fragrant.
- Add spices – Stir in cumin, chili powder, and paprika.
- Combine main ingredients – Add enchilada sauce, broth, tomatoes, beans, corn, and chicken.
- Simmer – Let the soup simmer for 20-25 minutes.
- Add cream cheese – Stir in softened cream cheese until the soup is creamy.
- Serve – Top with cheese, cilantro, and tortilla strips.
Common Mistakes to Avoid
While making Chicken Enchilada Soup is relatively simple, a few common pitfalls could affect the final dish. Here’s what to watch out for:
- Overcooking the Chicken: If you overcook the chicken, it can become dry and tough. Keep an eye on the cooking time, whether boiling or baking.
- Skipping the Sauté Step: Sautéing the onions, garlic, and spices before adding the liquids enhances the flavor of the soup. Don’t rush this step.
- Not Melting the Cream Cheese Properly: If the cream cheese isn’t soft enough or if the soup isn’t hot enough, the cream cheese may not fully incorporate, leading to lumps. Make sure the cream cheese is fully softened and the soup is hot when you add it.
- Lack of Seasoning: Always taste the soup before serving and adjust the seasoning if needed. The right balance of salt and spices makes all the difference.
Serving and Presentation Tips
How you serve and present your Chicken Enchilada Soup can elevate the dining experience. Here are some ideas:
- Garnish Generously: Top each bowl of soup with shredded cheddar cheese, fresh cilantro, and a few crispy tortilla strips. The cheese adds a rich, savory flavor, while the cilantro brings freshness.
- Serve with Sides: Pair the soup with a side of warm, crusty bread, or serve it with a simple green salad to add texture and freshness to the meal.
- Use Fun Bowls: Consider serving the soup in brightly colored or patterned bowls to add visual appeal. You can also use bread bowls for a rustic presentation.
- Add Avocado: For a touch of creaminess, add a few slices of ripe avocado on top of the soup.
How to Serve Chicken Enchilada Soup
Chicken Enchilada Soup is best served hot and fresh. Ladle the soup into bowls and garnish with your favorite toppings. You can serve it as a main dish, accompanied by sides like Mexican rice, tortilla chips, or even a grilled cheese sandwich. For a more substantial meal, consider serving it with a side of guacamole and chips. This soup also pairs beautifully with a cold, crisp beer or a glass of light, refreshing wine.
Presentation Ideas for Chicken Enchilada Soup
To make your Chicken Enchilada Soup visually appealing, consider these presentation tips:
- Layered Garnishes: Start by adding a sprinkle of cheese, then a dollop of sour cream, followed by tortilla strips, and finish with a sprig of cilantro or sliced jalapeños for a pop of color.
- Serve in a Bread Bowl: Hollow out a small round loaf of bread and pour the soup inside for a rustic, edible bowl that will delight your guests.
- Bright and Colorful Toppings: Use a variety of colorful toppings like red onion, radishes, and diced tomatoes to make the soup look as vibrant as it tastes.
Chicken Enchilada Soup Recipe Tips
Here are some additional tips to ensure your Chicken Enchilada Soup turns out perfect every time:
- Make it Ahead: This soup is great for meal prep. Make a big batch and refrigerate or freeze portions for later. The flavors actually improve as the soup sits, making it even tastier the next day.
- Thicken the Soup: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup while it’s simmering.
- Boost the Flavor: For an extra depth of flavor, consider roasting the tomatoes and corn before adding them to the soup.
- Homemade Tortilla Strips: For a homemade touch, cut corn tortillas into strips, lightly brush them with oil, and bake until crispy. These strips add a satisfying crunch to the soup.
Frequently Asked Questions (FAQs)
Q: Can I make Chicken Enchilada Soup in a slow cooker?
A: Yes, you can! Simply add all the ingredients to the slow cooker, except for the cream cheese. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese about 30 minutes before serving.
Q: How long can I store Chicken Enchilada Soup in the refrigerator?
A: The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
Q: Can I freeze Chicken Enchilada Soup?
A: Absolutely! Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What can I use instead of cream cheese?
A: If you don’t have cream cheese or prefer a lighter option, you can use Greek yogurt or sour cream. Just add it at the end of cooking, and be sure not to boil the soup after adding it to prevent curdling.
Q: Can I use rotisserie chicken for this recipe?
A: Yes, rotisserie chicken is a great time-saver. Just shred the cooked chicken and add it to the soup as directed.
Conclusion
This Chicken Enchilada Soup recipe is the perfect dish for when you want something hearty, flavorful, and comforting. It’s easy to make, versatile, and packed with the rich flavors of traditional enchiladas. Whether you’re serving it for a family dinner or a casual get-together, this soup is sure to impress. So, gather your ingredients, follow the steps, and enjoy a delicious bowl of Chicken Enchilada Soup that will warm your soul and satisfy your taste buds. Don’t forget to experiment with the substitutions and variations to make it your own!
PrintChicken Enchilada Soup Recipe
Enjoy a rich and comforting Chicken Enchilada Soup, brimming with tender chicken, beans, corn, and a zesty enchilada sauce. This easy-to-make soup delivers the bold flavors of enchiladas in a warm, hearty bowl. Perfect for a quick weeknight dinner or a satisfying meal anytime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional for topping)
- 1 avocado, diced (optional for topping)
- Tortilla strips (optional for topping)
- Fresh cilantro, chopped (optional for topping)
Instructions
- In a large pot, combine chicken broth, enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil over medium heat, then reduce to a simmer.
- Stir in shredded chicken and let it simmer for 10-15 minutes.
- Serve hot, topped with cheddar cheese, avocado, tortilla strips, and fresh cilantro if desired.
Notes
- You can use rotisserie chicken for convenience.
- Adjust the spice level by adding more chili powder or diced jalapeños.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 900mg
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