Chicken Enchilada Soup Recipe

Chicken Enchilada Soup is a bold, flavorful, and hearty dish inspired by the zesty, cheesy goodness of enchiladas. This one-pot wonder is loaded with shredded chicken, beans, corn, and a rich, creamy broth spiced with traditional Mexican flavors. Perfect for busy weeknights or a cozy weekend dinner, this soup will quickly become a family favorite!

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
• 4 cups (1 liter) chicken broth
• 1 can (14 oz/400 g) diced tomatoes
• 1 can (10 oz/280 g) enchilada sauce (mild or spicy, depending on preference)
• 1 cup (250 ml) whole milk or heavy cream
• 1 cup frozen or canned corn (drained if canned)
• 1 can (15 oz/425 g) black beans, rinsed and drained
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp smoked paprika (optional)
• Salt and pepper, to taste

For Thickening:

• 2 tbsp cornstarch mixed with 3 tbsp water

For Garnishing:

• Shredded cheese (cheddar or Monterey Jack)
• Chopped cilantro
• Sliced avocado
• Crushed tortilla chips or strips
• Lime wedges

Step-by-Step Instructions

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 4–5 minutes until softened.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 2: Add Chicken and Broth

1. Place the chicken breasts into the pot.
2. Add chicken broth, diced tomatoes, enchilada sauce, cumin, chili powder, smoked paprika, salt, and pepper.
3. Stir well, bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through.

Step 3: Shred the Chicken

1. Remove the cooked chicken and shred it using two forks.
2. Return the shredded chicken to the pot.

Step 4: Add Beans, Corn, and Cream

1. Stir in the black beans, corn, and milk (or heavy cream).
2. Simmer for another 5–10 minutes to warm through.

Step 5: Thicken the Soup

1. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2–3 minutes until the soup slightly thickens.

Step 6: Serve

1. Ladle the soup into bowls.
2. Garnish with shredded cheese, cilantro, avocado, tortilla chips, and a squeeze of lime juice for extra flavor.

Serving and Storage Tips

Serving Suggestions:

• Pair the soup with warm cornbread, a side salad, or cheese quesadillas.
• For a fun twist, serve over rice for a chicken enchilada soup bowl.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled soup (without garnishes) in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

• Spice Level: Adjust the spice level by choosing mild or spicy enchilada sauce and adding more chili powder if desired.
• Dairy-Free Option: Replace milk with unsweetened almond milk or coconut milk for a creamy texture without dairy.
• Vegetarian Version: Swap chicken for diced sweet potatoes or extra black beans and use vegetable broth.

Tips from Well-Known Chefs

1. Rick Bayless recommends using fire-roasted diced tomatoes for a smoky depth of flavor.
2. Ree Drummond (The Pioneer Woman) suggests using pre-cooked rotisserie chicken for a quick and easy shortcut.
3. Bobby Flay advises garnishing with a dollop of sour cream or Greek yogurt to balance the spiciness.

Frequently Asked Questions

1. Can I use rotisserie chicken?

Yes! Use about 2 cups of shredded rotisserie chicken and add it during Step 4.

2. What enchilada sauce should I use?

Any store-bought red enchilada sauce works, or you can make your own for a homemade touch.

3. Can I make this soup in a slow cooker?

Absolutely! Add all ingredients except milk, corn, and beans. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, add the remaining ingredients, and cook for another 20–30 minutes.

4. What type of cheese works best?

Cheddar, Monterey Jack, or a Mexican cheese blend are all great options.

5. Is this soup gluten-free?

Yes, as long as you use a gluten-free enchilada sauce and chicken broth.

6. How do I make it thicker?

Add an additional cornstarch slurry or blend a portion of the soup and stir it back in.

7. Can I add rice?

Definitely! Cooked rice can be stirred into the soup just before serving for a heartier meal.

8. Can I substitute black beans?

Yes, pinto beans or kidney beans are great alternatives.

9. How can I make this soup vegan?

Replace chicken with chickpeas or sweet potatoes, and use vegetable broth and plant-based cream or milk.

10. What’s the best way to reheat leftovers?

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute increments.