Chicken Enchilada Soup Recipe

If you’re craving the comforting flavors of enchiladas but want something warm and spoonable, Chicken Enchilada Soup is your answer! This hearty, creamy soup is packed with shredded chicken, savory spices, and a touch of heat, all in a rich tomato and cheese-based broth. It’s the perfect weeknight meal, easy to prepare, and even easier to love.

Let’s walk through how to make this delicious, crowd-pleasing soup step by step.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups chicken stock
• 1 can (15 oz) diced tomatoes (fire-roasted if available)
• 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cups cooked, shredded chicken (rotisserie chicken works well)

For Creaminess:

• 1 cup shredded cheddar or Mexican blend cheese
• ½ cup heavy cream or sour cream

For Garnish:

• Tortilla strips or crushed tortilla chips
• Fresh cilantro, chopped
• Sliced jalapeños (optional)
• Lime wedges
• Diced avocado

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes until fragrant.

Step 2: Build the Broth

1. Pour in the chicken stock, diced tomatoes, and enchilada sauce. Stir to combine.
2. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to develop.

Step 3: Add the Chicken and Veggies

1. Stir in the shredded chicken, black beans, and corn. Simmer for an additional 10 minutes.

Step 4: Incorporate the Cheese and Cream

1. Reduce the heat to low and stir in the shredded cheese until fully melted.
2. Add the heavy cream or sour cream for a rich and creamy finish.

Step 5: Season and Adjust

1. Taste the soup and add salt and pepper as needed.
2. If you prefer more heat, add sliced jalapeños or a pinch of cayenne pepper.

Serving Tips

• Ladle the soup into bowls and top with tortilla strips, fresh cilantro, and diced avocado for a restaurant-style presentation.
• Squeeze fresh lime juice over each bowl for a zesty kick.
• Serve with a side of warm cornbread, quesadillas, or a simple green salad.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze the soup (without the cheese and cream) for up to 3 months. When reheating, add the cheese and cream for a fresh, creamy texture.

Helpful Notes

• Spice Levels: Adjust the chili powder and smoked paprika to suit your heat preference.
• Thicker Soup: Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water to thicken the broth.
• Vegetarian Version: Replace chicken with extra beans, diced sweet potatoes, or tofu, and use vegetable stock.

Tips from Well-Known Chefs

• Ree Drummond (The Pioneer Woman): For a smoky depth, add a spoonful of chipotle in adobo sauce.
• Bobby Flay: Toast your spices briefly in the oil before adding liquids for a deeper flavor.
• Rachael Ray: Stir in fresh chopped cilantro and scallions at the end for a bright, herbal finish.

Frequently Asked Questions

1. Can I use raw chicken instead of cooked?

Yes! Add raw chicken breasts or thighs in Step 2. Simmer until fully cooked, about 20 minutes, then shred and return to the pot.

2. Can I make this in a slow cooker?

Absolutely. Combine all ingredients except the cheese and cream in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and cream before serving.

3. What enchilada sauce should I use?

Both red and green enchilada sauces work well. Red is more traditional, while green adds a tangier flavor.

4. Can I skip the beans or corn?

Of course! Customize the soup by leaving out ingredients you don’t like or adding extras like diced bell peppers or zucchini.

5. Is this soup spicy?

It has a mild kick, but you can make it spicier by adding jalapeños, cayenne, or hot sauce.

6. What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend are ideal. Avoid pre-shredded cheese for a smoother texture.

7. How can I make this soup dairy-free?

Use a dairy-free cheese and coconut milk instead of cream.

8. Can I make this gluten-free?

Yes, as long as your enchilada sauce and broth are gluten-free.

9. What pairs well with this soup?

Serve with cornbread, quesadillas, or a fresh pico de gallo salad.

10. Can I make it less creamy?

Simply skip the cheese and cream for a lighter broth-based version.