Chicken Enchilada Soup gives me the flavors I want from enchiladas without having to roll tortillas, layer a casserole, or spend much time in the kitchen. Everything goes into one pot, and the result is a warm, flavorful soup that feels like a full dinner.
The enchilada sauce does most of the work here. It gives the broth a rich tomato flavor with just the right amount of chile seasoning, while the chicken, beans, and corn make the soup hearty.
I like adding cheese right before serving because it melts into the hot soup and makes every bowl feel extra comforting. A few tortilla chips on top add the crunch that you normally get from the tortillas in enchiladas.
This is also an easy recipe to adjust. Keep it mild for the family or add jalapeño and extra chili powder when you want a little more heat.
What Is Chicken Enchilada Soup
Chicken Enchilada Soup is a hearty Mexican-inspired soup made with chicken, enchilada sauce, beans, corn, tomatoes, and warm spices. It has the familiar flavors of chicken enchiladas but in a simple one-pot soup.
Red enchilada sauce is the key ingredient because it gives the broth its deep tomato and chile flavor without requiring several different spices.
The beans and corn make the soup filling, while shredded chicken adds plenty of protein. You can finish it with cheese, avocado, cilantro, lime, or crunchy tortilla strips.
Ingredients for Chicken Enchilada Soup
For the Soup
- Chicken breast: Use 1 large boneless, skinless chicken breast, about 1 to 1½ pounds.
- Red enchilada sauce: Use 1 can, about 15 ounces.
- Chicken broth: Use 5 cups.
- Black beans: Use 1 can, drained and rinsed.
- Corn: Use 1 cup of frozen or canned corn.
- Diced tomatoes: Use 1 can, about 14 ounces.
- Onion: Use 1 small onion, diced.
- Garlic: Use 2 cloves, minced.
- Chili powder: Use 1 teaspoon.
- Cumin: Use 1 teaspoon.
- Salt and black pepper: Add to taste.
For Serving
- Shredded cheese: Add a little over each bowl so it melts into the hot soup.
- Tortilla chips: Crush a few over the top for crunch.
- Avocado: Optional, but adds a creamy contrast.
- Cilantro: Optional for a fresh finish.
- Lime: Optional for a bright squeeze of citrus.
How to Make Chicken Enchilada Soup
- Prepare the ingredients: Dice the onion, mince the garlic, and drain and rinse the black beans. If you are using canned corn, drain it as well. Having everything ready makes it easier to put the soup together once you start cooking.
- Cook the onion: Heat a large pot or Dutch oven over medium heat and add a small drizzle of olive oil. Add the diced onion and cook for about 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the garlic and spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the chili powder and cumin and stir for another 30 seconds, allowing the spices to warm up and coat the softened onions.
- Add the chicken and liquid: Place the chicken breast into the pot and pour in the enchilada sauce and chicken broth. Add the diced tomatoes, black beans, and corn, then stir gently so everything is spread evenly around the chicken.
- Bring the soup to a simmer: Increase the heat and bring the soup to a gentle boil. Once it begins bubbling, reduce the heat to medium-low and let it simmer for about 20 to 25 minutes, keeping the pot partially covered. The chicken should be completely cooked through and tender before you remove it.
- Remove and shred the chicken: Carefully transfer the cooked chicken to a plate or cutting board and let it cool for a few minutes. Use two forks to shred it into bite-sized pieces, making sure the pieces are not too large for a spoonful of soup.
- Return the chicken to the pot: Add the shredded chicken back into the soup and stir it through the beans, corn, tomatoes, and enchilada-seasoned broth. Let everything simmer together for another 5 minutes so the chicken can soak up the flavors.
- Adjust the seasoning: Taste the soup and add salt, black pepper, or a little extra cumin or chili powder if needed. If your enchilada sauce is already well seasoned, you may not need much additional salt.
- Adjust the consistency: If the soup seems too thick, stir in a little extra chicken broth until it reaches the consistency you prefer. If you want it thicker, let it simmer uncovered for a few extra minutes so some of the liquid can reduce.
- Prepare the toppings: While the soup finishes, chop the cilantro and avocado if you are using them, and break the tortilla chips into smaller pieces. Keeping the toppings separate lets everyone add whatever they like.
- Serve hot: Ladle the soup into bowls and top with shredded cheese, crushed tortilla chips, avocado, cilantro, and a squeeze of lime. The hot soup will melt the cheese slightly and give you that comforting enchilada-style finish.
What to Serve Chicken Enchilada Soup
Chicken Enchilada Soup is hearty enough to be a meal by itself, especially with the chicken, beans, and corn. Still, tortilla chips are my favorite thing to serve with it because they add a crunchy texture to the soft soup.
Warm corn or flour tortillas also work well. You can serve them on the side and use them to scoop up the thicker parts of the soup.
For something fresh, make a simple avocado and tomato salad with lime juice and a little salt. The cool vegetables balance the warm, spicy broth nicely.
I also like putting the toppings on the table rather than adding everything myself. Cheese, avocado, cilantro, lime, and tortilla chips let everyone build their own bowl, which makes this an easy dinner for the whole family.
How to Store and Reheat
Store leftover Chicken Enchilada Soup in an airtight container in the refrigerator for 3 to 4 days. Keep tortilla chips, avocado, cilantro, and other fresh toppings separate so they do not become soggy.
The flavor usually gets even better after a night in the refrigerator because the chicken, beans, tomatoes, and enchilada sauce have more time to come together.
When reheating, place the soup in a saucepan over medium-low heat and stir occasionally until it is hot throughout. If it has thickened, add a splash of chicken broth or water to loosen it.
Individual portions can also be reheated in the microwave. Heat in short intervals and stir between each one so the soup warms evenly.
Add the toppings after reheating for the best texture. Fresh avocado, cilantro, lime, shredded cheese, and crunchy tortilla chips will make the leftovers taste much fresher.
Ingredients
Method
- Prepare all ingredients and vegetables before cooking.
- Cook the onion until softened, then add garlic and cook until fragrant.
- Add the chicken and seasonings, then cook until the chicken is lightly browned.
- Pour in the chicken broth and add the remaining recipe ingredients.
- Bring the soup to a gentle boil, then reduce heat and simmer until the chicken and vegetables are tender.
- Remove the chicken if whole, shred it into bite-sized pieces, and return it to the pot.
- Add the final ingredients such as pasta, rice, spinach, or cream at the appropriate stage and cook until tender.
- Taste the soup and adjust salt and black pepper to your preference.
- Let the soup rest briefly so the flavors come together.
- Ladle into bowls and serve hot with the suggested toppings or bread.
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