Chicken Enchilada Soup

When you’re craving something hearty, flavorful, and warming, this Chicken Enchilada Soup is the perfect choice. With tender shredded chicken, black beans, corn, enchilada sauce, and melty cheese, it’s like a big bowl of comfort that tastes just like your favorite chicken enchiladas—only easier.

Perfect for weeknights, family dinners, or meal prep, this soup is quick to make and delivers big flavors with simple ingredients.

Why You’ll Love Chicken Enchilada Soup

• Bold enchilada flavor – smoky, tangy, and rich.
• One-pot meal – everything simmers together for easy cleanup.
• Customizable – mild for kids or spicy for heat-lovers.
• Great for leftovers – reheats beautifully and even freezes well.

What Is Chicken Enchilada Soup?

This dish takes all the flavors of a classic chicken enchilada—enchilada sauce, beans, cheese, and shredded chicken—and transforms them into a comforting soup. It’s thick, hearty, and loaded with toppings that make each bowl extra satisfying.

Ingredients (Exact)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups cooked shredded chicken (rotisserie works great)
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese (or Mexican blend)
• Optional toppings: tortilla strips, avocado, jalapeños, sour cream, cilantro

How to Make Chicken Enchilada Soup

1. Cook aromatics – Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Build the soup – Add enchilada sauce, tomatoes, black beans, corn, chicken broth, shredded chicken, and spices. Stir to combine.
3. Simmer – Bring to a gentle boil, then reduce heat and simmer for 20 minutes, letting flavors meld together.
4. Add cheese – Stir in shredded cheese until melted and creamy. Adjust seasoning to taste.
5. Serve – Ladle into bowls, top with tortilla strips, avocado, sour cream, or fresh cilantro.

Tips & Variations

• Spicy version: Add chipotle peppers or extra chili powder for heat.
• Thicker soup: Stir in a slurry of cornstarch + water to thicken the broth.
• Slow cooker option: Add everything (except cheese) to a slow cooker and cook on low for 6 hours. Stir in cheese before serving.
• Low-carb option: Skip the beans and corn, and load up with extra chicken and veggies.

FAQs

Can I use green enchilada sauce instead of red?
Yes! It will give the soup a tangier flavor.

Does this soup freeze well?
Absolutely. Store in freezer-safe containers for up to 2 months. Reheat on the stove with a splash of broth.

What’s the best chicken to use?
Rotisserie chicken is easiest, but any cooked chicken breast or thighs work great.

Conclusion

This Chicken Enchilada Soup is everything you love about enchiladas in one comforting bowl. It’s hearty, flavorful, and perfect for cozy nights in. With endless topping options and easy prep, it’s bound to become a go-to favorite for your family.