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Chicken enchilada soup is quick, cozy, and bursting with bold flavor. This easy soup recipe satisfies enchilada cravings with minimal effort.
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When enchilada cravings strike but time is limited, this chicken enchilada soup is the perfect solution. Here at TKG HQ, we absolutely love this cozy, comforting soup. It delivers the bold, rich flavors of enchiladas without the effort of rolling tortillas–who doesn’t love that?! It’s as good as my chicken tortilla soup but enchilada sauce gives it an irresistible depth that makes it equally crave-worthy. Every time I make it, the leftovers disappear down to the last drop.
Why You’ll Love This Recipe
- This soup comes together quickly and easily, making it perfect for busy nights.
- It’s mildly spiced, yet bold with enchilada flavor
- Chicken enchilada soup satisfies enchilada cravings without the effort of making traditional enchiladas. But, we love those too!
- The recipe is family-friendly with a mild heat level but can be customized for spice lovers.
- It’s also versatile—you can add more chicken, skip it for a vegetarian version, or use rotisserie chicken for convenience.
- It’s a great way to enjoy enchilada cravings with fewer calories and all of the flavor.
Ingredients You’ll Need
- Boneless, Skinless Chicken Breast or Thighs – A lean protein that adds heartiness to the soup. You can also use pre-cooked rotisserie chicken for convenience.
- Olive Oil – Used to sauté the aromatics and build flavor as the base of the soup.
- Onion – Adds a mild sweetness and depth to the soup when sautéed.
- Garlic – Infuses the soup with a warm, savory flavor.
- Ground Cumin and Chili Powder – Classic spices that give the soup its signature enchilada taste.
- Chicken Broth – Forms the base of the soup and provides a rich, savory flavor. Use low-sodium broth if you prefer more control over salt levels.
- Enchilada Sauce – The star ingredient that delivers bold, tangy, and slightly smoky enchilada flavor. Homemade is best, but store-bought works in a pinch.
- Canned Diced Tomatoes – Adds texture and a hint of acidity to balance the richness of the soup.
- Frozen Corn – Adds a pop of sweetness and color.
- Black Beans – A hearty addition that boosts protein and fiber.
- Salt and Pepper – Enhances the overall flavor. Adjust to taste.
- Recommended toppings: Fresh cilantro, green onions, fresh lime, Cotija cheese or cheddar cheese, tortilla strips, or tortilla chips.
How to Make Chicken Enchilada Soup
Heat olive oil in a 4.5 quart soup pot. Sauté the diced onions and bell peppers until softened. Add garlic, cumin, and chili powder, sauteing a few minutes to bloom the spices for a flavor enhancer.
Stir in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring the soup to a boil, then reduce to a simmer.
Add the chicken breasts and cook for about 10 minutes, or until they reach 165°F and are no longer pink inside. Transfer the chicken out, rest it for a few minutes.
Shred the chicken and return it to the pot. Taste the soup and adjust the seasoning with salt and pepper.
Get ready to serve this the best chicken enchilada soup to your people.
Ladle soup into bowls and garnish with any of the recommended toppings.
Serving recommendations
I recommend serving chicken enchilada soup with any of these simple toppings for the best flavor profile.
- A squeeze of fresh lime to brighten the flavors.
- Add chopped fresh cilantro and sliced green onions for a fresh, herbaceous touch.
- Cheese lovers can sprinkle Cotija cheese or shredded cheddar on top
- Crunchy tortilla strips or chips make the perfect finishing touch.
- Spice it up with diced jalapeños, hot sauce, or a pinch of cayenne pepper.
Recipe tips and variations
- Create a smoky, spicier flavor by seasoning with a little smoked paprika or chopped chipotle pepper in adobo sauce early at any point during cooking.
- Add more fiber and protein to your soup with an extra can of black beans or pinto beans.
- Substitute chicken broth with vegetable broth or any bone broth.
- Sub diced tomatoes with fire-roasted diced tomatoes for a bolder flavor.
- To make the soup thicker, use a vegetable masher to gently mash some of the beans before adding the chicken back to it.
- When using rotisserie chicken or leftover chicken, stir it in at the end to prevent it from drying out.
- For a decadent twist, turn this into creamy chicken enchilada soup by adding 4 ounces of softened cream cheese cut into chunks, during the final simmer.
Soup recipes you'll love
📖 Recipe
Chicken Enchilada Soup
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 pound Boneless Skinless Chicken Breasts, or thighs
- 2 tablespoons Oil
- 1 large Onion, diced
- 1 medium Red Bell Pepper, diced
- 4 cloves Garlic, chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 4 cups Chicken Broth
- 3 cups Enchilada Sauce, or 24 ounces packaged *see footnote
- 1 (15-ounce can) Diced Tomatoes, don't drain
- 1 ½ cups Sweet Corn, fresh, frozen, or canned (drained)
- 1 (15-ounce can) Black Beans
- ½ teaspoon Sea Salt, or more to taste
- ¼ teaspoon Black Pepper, or more to taste
- Topping options: Fresh Cilantro, Jalapeños, Green Onions, Tortilla Strips, Tortilla Chips, Cotija Cheese
Instructions
- Heat a 4.5-quart soup pot over medium-high heat.
- Add OIL and heat until shimmering. Add the ONIONS and BELL PEPPERS. Sauté for a few minutes until the vegetables begin to soften, stirring as needed. Saute longer if you like your veggies browned.
- Add GARLIC, CUMIN, and CHILI POWDER, and sauté for 30 seconds until fragrant, stirring continuously.
- Add DICED TOMATOES (with juice), CORN, BLACK BEANS, ENCHILADA SAUCE, and CHICKEN BROTH to the pot. Stir to combine.
- Bring soup to a gentle boil, then reduce heat to a simmer.
- Add the CHICKEN BREASTS to the soup and simmer for 10 minutes, or as needed just until the breasts are cooked through–don't overcook them if you like juicy chicken.Note: You can use an instant-read thermometer to ensure the chicken is cooked to 165°F, or cut into the center to check that it's cooked through and no longer pink.
- Transfer the CHICKEN from the pot and rest it for 5 minutes. Then shred and stir it back into the soup.
- Taste the soup and adjust the flavor with SALT and PEPPER.
- Serve warm garnished with optional toppings.
- To store, allow soup to cool completely and refrigerate in an airtight container for up to five days or freeze for up to three months.
Recipe Notes
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
William Pucher says
This is a great recipe! It’s very easy to make, doesn’t take long, and is a crowd pleaser.
I recommend making the enchilada sauce from scratch as Traci suggests. I also added in sour cream, and garnished with cilantro, green onions, and tortilla strips.
Traci says
I’m so glad you loved it and that you went all in on the homemade enchilada sauce—it really makes a difference! Thank you for sharing this feedback. Much appreciated! xoxo
Jessie Poshepny Vallery says
So good, I love this soup and it’s great the next day too!!
Traci says
Yayy! I'm son glad you're enjoying it. Thank you for the feedback! xoxo