Chicken Enchilada Soup Recipe

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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.

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!
• This recipe is family-friendly with a mild heat level, but you can customize it for spice lovers.
• It’s also versatile—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 the soup's flavor base.
• Onion – Adds mild sweetness and depth 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 soup's base and adds 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 soup's richness.
• 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, and sauté for a few minutes to bloom the spices and enhance flavor.

Stir in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring the soup to a boil, then reduce to a simmer.

Optional: Slice the chicken breast(s) in half lengthwise to make two thinner cutlets that cook faster and more evenly.

Add CHICKEN and simmer for about 10 minutes for whole breasts, or less for thinner cutlets, until cooked through to 165°F. Remove the CHICKEN and let it rest 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 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.

• Squeeze 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

• Make it smoky and spicy: Add smoked paprika or chopped chipotle peppers in adobo sauce with the other seasonings, adjusting to taste.
• Add more beans: Stir in an extra can of black beans or pinto beans for added fiber and protein.
• Enchilada sauce: I highly recommend my homemade enchilada sauce. For canned sauce, use three 10-ounce cans or two 15-ounce cans (30 ounces total).
• Broth options: Use vegetable broth or bone broth instead of chicken broth, or fire-roasted diced tomatoes for a bolder flavor.
• Use cooked chicken: Stir in shredded rotisserie chicken or leftover cooked chicken near the end, just until heated through.
• Thicken the soup: Mash some of the beans directly in the pot before returning the shredded chicken.
• Make it creamy: Add 4 ounces of softened cream cheese, cut into small chunks, during the final simmer. Stir until melted and smooth.

Soup recipes you'll love

• Easy Chicken Tortilla Soup
• Lasagna Soup
• Crockpot Chicken Vegetable Soup
• Sausage Kale White Bean Soup

📖 Recipe