Did you know that 78% of home cooks crave the deep, comforting flavors of enchiladas but are intimidated by the process of rolling and baking them?
I used to be firmly in that majority. The dream of a cozy, spice-filled kitchen often collided with the reality of a hectic weekday schedule. That is, until I discovered the magic of transforming all those incredible flavors into one simple, soul-warming pot. This easy chicken enchilada soup recipe is my ultimate kitchen hack, a delicious shortcut that delivers every bit of the comfort without any of the fuss.
It all started on one of those evenings where the rain was tapping a gentle rhythm against the windowpane, and the only thing that sounded right was a big, hearty bowl of something delicious. I stared longingly at a recipe for classic enchiladas, but the thought of prepping, filling, and rolling each tortilla felt like a mountain to climb. In a moment of “what if?” inspiration, I decided to deconstruct the entire dish. What if I could get that same tangy, rich, and slightly smoky flavor in a spoonable form?
The result was nothing short of a revelation. This soup has everything we love—tender shreds of chicken, a brothy yet velvety base infused with chili powder and cumin, and all the glorious toppings you can imagine. It’s the kind of meal that makes you feel like you’ve spent hours tending to the pot, when in reality, it comes together in a fraction of the time. It’s become my go-to for potlucks, a surefire way to comfort a friend, and the most requested recipe by my own family on a chilly night.
So, let’s grab our favorite soup pot and create some magic. I promise, this easy chicken enchilada soup recipe is about to become a new staple in your home, too.
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Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
A hearty and flavorful soup that captures all the delicious tastes of chicken enchiladas in a comforting bowl.
Ingredients
- 1 lb boneless, skinless chicken breasts, shredded
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
- Add shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in shredded cheddar cheese until melted and well combined. Ladle into bowls and garnish with fresh cilantro and tortilla strips before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 20g
A Pot of Pure Comfort: My Easy Chicken Enchilada Soup
Hello, my dear friends. There’s a certain chill in the air that whispers of cozy sweaters, flickering candles, and most importantly, a pot of something wonderfully warm simmering on the stove. This soup is my answer to that call. It’s everything we love about a cheesy, saucy enchilada, but untucked and served in a bowl with a generous spoon. It’s the kind of meal that feels like a warm hug, and the best part? It comes together with such ease, leaving you plenty of time to simply enjoy the comforting aromas filling your kitchen.
Gathering Your Ingredients
Let’s talk about what you’ll need. I find that pulling everything out onto the counter first makes the whole process feel like a peaceful ritual rather than a rushed chore.
- 2 tablespoons olive oil: Or avocado oil, for a lovely, light sauté.
- 1 yellow onion, diced: The sweet, aromatic foundation of so many great dishes.
- 2 cloves garlic, minced: Because can we ever really have enough garlic?
- 1 pound boneless, skinless chicken breasts or thighs: Thighs will give you a slightly richer, more forgiving flavor, but breasts work beautifully, too!
- 1 (4 oz) can of diced green chiles: Don’t drain these! We want every bit of that tangy, mild heat.
- 1 (15 oz) can of black beans, rinsed and drained: For that wonderful, hearty texture.
- 1 (15 oz) can of corn kernels, drained: Or use frozen corn—it adds a lovely little pop of sweetness.
- 1 (10 oz) can of red enchilada sauce: This is our flavor powerhouse! Choose mild, medium, or hot based on your family’s preference.
- 1 (8 oz) can of tomato sauce: This helps to create that perfect, silky broth base.
- 4 cups chicken broth: Good-quality broth makes all the difference here.
- 1 teaspoon ground cumin: That warm, earthy scent is the very soul of this soup.
- 1/2 teaspoon chili powder: For a gentle, building warmth.
- Salt and freshly ground black pepper: To taste, always.
Let’s Start Cooking: A Step-by-Step Guide
Now, pull your favorite soup pot to the center of the stove. This is where the magic happens.
Step 1: Place your pot over medium heat and warm the olive oil. Add your diced onion and sauté for about 4-5 minutes, until it becomes soft and translucent. Now, add the minced garlic and stir for just 30 seconds more—until it’s fragrant. You never want to burn garlic, darling; it becomes bitter.
Step 2:
> Nestle your whole chicken pieces right into the pot with the onions and garlic. We’re going to poach the chicken directly in the broth, which keeps it incredibly moist and infuses the soup with its flavor from the very beginning.Step 3: It’s time for the party in a can! Pour in the undrained green chiles, the rinsed black beans, the corn, the enchilada sauce, and the tomato sauce. Now, carefully add the chicken broth. Sprinkle in the cumin, chili powder, and a good pinch of salt and pepper.
Step 4: Give everything a gentle stir to combine. Bring the soup up to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. The chicken should be cooked through and tender enough to shred easily with a fork.
While that simmers away
, the most glorious smell will begin to waft through your home. This is the perfect time to set the table, perhaps light a candle, and dream of the delicious bowls of comfort to come.
Making This Soup Your Own
One of the best things about this recipe is how wonderfully adaptable it is. Don’t be afraid to play with the flavors and make it work for your pantry and your people!
Pro Tips & Variations
- For a Creamier Soup: Stir in 4 ounces of softened cream cheese or a half cup of heavy cream during the last 10 minutes of simmering. It adds a luxurious, velvety texture.
- Spice Level: Control the heat! Use mild enchilada sauce and green chiles for a gentle flavor, or kick it up with hot enchilada sauce and a diced jalapeño.
- Vegetable Boost: Feel free to add a cup of frozen corn (no need to thaw) or a can of drained black beans along with the chicken broth.
- Leftover Turkey? This is a fantastic way to use up holiday leftovers! Just swap the shredded chicken for cooked turkey.
Simple Substitutions
- No Rotisserie Chicken? No problem! You can quickly poach 2 boneless, skinless chicken breasts in the broth for 15-20 minutes, then shred them.
- Short on Time? Use 1 tablespoon of pre-made taco seasoning instead of the individual spices.
- Vegetarian Version: Omit the chicken, use vegetable broth, and add an extra can of black beans. It’s just as hearty and satisfying!
The Perfect Pairings: What to Serve With Your Soup
A big, steaming bowl of this soup is a meal all on its own, but a few well-chosen sides turn it into a true fiesta!
- The Classic Toppings Bar: Set out small bowls of diced avocado, fresh cilantro, a dollop of sour cream (or Greek yogurt), shredded cheese, and tortilla strips. Let everyone customize their perfect bowl!
- Warm & Buttery Cornbread: There’s something magical about crumbling a piece of sweet cornbread into this savory, spicy soup.
- A Simple Side Salad: A light, crisp salad with a lime vinaigrette helps balance the richness of the soup beautifully.
- Of Course, Tortilla Chips! For scooping, dipping, and crunching. It’s a non-negotiable in our house.
Why We Love This Soup (Besides the Taste!)
This recipe isn’t just about incredible flavor—it’s a practical powerhouse for busy weeknights.
- Meal Prep Hero: This soup tastes even better the next day as the flavors have more time to mingle. It’s perfect for making on a Sunday and enjoying for easy lunches all week.
- Freezer-Friendly: Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove for a nearly instant meal.
- Family-Friendly: It’s a crowd-pleaser that easily satisfies both adults and kids, especially when they can pick their own toppings.
- Cozy Comfort in a Bowl: It’s the ultimate hug in a bowl—warm, nourishing, and incredibly comforting on a chilly day.
Real-Life Tips from My Kitchen
After making this soup more times than I can count, I’ve picked up a few tricks that make it even easier.
- Don’t skip the step of warming the spices with the tomato paste. It only takes a minute, but it unlocks their deepest, most aromatic flavors.
- If your soup seems a bit too thick after refrigerating, just stir in a little extra chicken broth or water when you reheat it.
- An instant-read thermometer is your best friend for checking your rotisserie chicken. Make sure it’s heated through to 165°F (74°C) when you add it back to the pot.
- The easiest way to shred chicken? Toss it in the bowl of a stand mixer and use the paddle attachment on low speed for 30 seconds. Perfectly shredded in no time!
I hope this soup finds its way to your table and becomes a new favorite for your family, just like it is for mine. Happy cooking!
Conclusion
And there you have it! A pot of cozy, comforting Chicken Enchilada Soup that comes together with minimal effort for maximum flavor. This recipe is all about that magical combination of tender chicken, hearty beans, and a rich, slightly spicy broth that feels like a warm hug in a bowl. It’s the perfect solution for a busy weeknight, a game day gathering, or any time you’re craving something truly satisfying.
I hope this recipe brings as much joy to your kitchen as it does to mine. I’d love to hear how it turns out for you! Did you add a special twist? Did your family go back for seconds? Share your experience in the comments below—your feedback makes my day. And if you’re looking for more easy, cozy meals, be sure to check out my recipes for Creamy Tortilla Soup and The Easiest Slow Cooker Chili.
FAQs
Can I make this soup in a slow cooker?
Absolutely! This recipe adapts beautifully to a slow cooker. Simply add all the ingredients (except for the cream cheese and heavy cream) to your crockpot and cook on low for 6-7 hours or on high for 3-4 hours. About 30 minutes before serving, shred the chicken and stir in the cream cheese and heavy cream until smooth and creamy.
My soup is a little too spicy. How can I tone it down?
No problem at all! The easiest way to tame the heat is to stir in a bit more heavy cream or a dollop of sour cream when serving. You can also add a pinch of sugar, which helps balance spiciness. For next time, you can use mild enchilada sauce and Ro-Tel tomatoes.
What are the best toppings for this soup?
Toppings are the best part! We love setting out a “toppings bar” with bowls of shredded cheese, diced avocado, fresh cilantro, a squeeze of lime juice, tortilla strips, and a big spoonful of cool sour cream. Let everyone customize their own bowl!
Can I freeze the leftovers?
You can, but with a note of caution. Because the soup contains dairy (the cream cheese and heavy cream), it may separate slightly when thawed and reheated. It will still taste delicious, but the texture might be a little less creamy. For best results, freeze the soup before adding the dairy. Thaw, reheat, and then stir in the cream cheese and cream.
I’m short on time. Can I use a rotisserie chicken?
Yes, that’s a fantastic shortcut! Using a pre-cooked rotisserie chicken is a great way to get this soup on the table even faster. Simply shred the chicken and add it to the pot during the last 10-15 minutes of simmering, just to heat it through.
