The Story Behind the Recipe
There are recipes that warm your stomach, and then there are recipes that warm your soul — and this Chicken Enchilada Soup does both.
I still remember the first time I made it. It was one of those chilly evenings when the rain was tapping gently against the window, and I wanted something comforting but full of bold flavor. I had leftover shredded chicken from the night before, a few cans of tomatoes and beans in the pantry, and a small stack of corn tortillas on the counter. Instead of making traditional enchiladas, I thought — why not turn them into a soup?
So I started experimenting. I sautéed onions and garlic, added spices that made the whole kitchen smell like a Mexican restaurant, poured in the broth, and stirred in the chicken. Then came the magic — melted cheese and creaminess that transformed everything into a velvety, savory masterpiece.
When I ladled that first bowl, topped it with crushed tortilla chips, avocado, and a dollop of sour cream, it was love at first bite. My family devoured it in minutes, and my husband said, “This tastes like a hug in a bowl.” And he was right.
Ever since that night, this Chicken Enchilada Soup has become one of our most-loved comfort recipes — rich, hearty, and packed with flavor. Whether it’s a rainy day, a lazy Sunday dinner, or you just want something cozy to share, this soup never disappoints.
What Makes This Recipe Special?
The secret behind Chicken Enchilada Soup lies in how it captures all the flavors of enchiladas — smoky, spicy, cheesy, and comforting — but in a single pot. It’s got everything you love about classic chicken enchiladas: tender shredded chicken, zesty enchilada sauce, beans, corn, and melted cheese, all simmered together to create a dish that’s both rich and refreshing.
It’s the kind of soup that’s easy enough for weeknights but flavorful enough to impress guests. It freezes beautifully, feeds a crowd, and tastes even better the next day. And with its mix of protein, fiber, and warmth, it’s hearty enough to be a full meal all on its own.
What makes it truly special is the homemade feel — the aroma of spices, the creamy broth, and the toppings that make every bowl customizable. Whether you like it mild and creamy or fiery and bold, this Chicken Enchilada Soup will quickly become a family favorite.
Ingredients – Fresh, Simple & Full of Flavor
Here’s everything you’ll need to make this delicious Chicken Enchilada Soup:
🍗 Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 can (10 oz) red enchilada sauce (mild or medium)
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
🧀 For Creaminess (Optional but Delicious)
- ½ cup heavy cream or half-and-half
- 1 cup shredded cheddar or Mexican blend cheese
🌿 Optional Garnishes
- Avocado slices
- Tortilla chips or crispy tortilla strips
- Fresh cilantro
- Sour cream
- Lime wedges
- Extra shredded cheese
Every spoonful of this Chicken Enchilada Soup bursts with texture, flavor, and the perfect balance of spice and creaminess.
Step-by-Step Cooking Instructions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook for 3–4 minutes until translucent. Stir in minced garlic and chopped bell pepper, and cook for another 2 minutes until fragrant.
Step 2: Build the Base
Add enchilada sauce, diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Stir well and bring to a gentle simmer.
Step 3: Add the Chicken
Stir in your cooked shredded chicken. If you’re using freshly cooked chicken, simmer until tender — about 10 minutes. Rotisserie chicken works wonderfully here for convenience.
Step 4: Simmer to Perfection
Let the Chicken Enchilada Soup simmer for about 20–25 minutes. This allows all the spices and flavors to blend beautifully and the broth to thicken slightly.
Step 5: Add the Creaminess
If you want that restaurant-style creamy texture, reduce the heat to low and stir in heavy cream and shredded cheese. Stir slowly until the cheese melts and the soup becomes rich and velvety.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes — crispy tortilla strips, avocado, cilantro, a sprinkle of cheese, or a dollop of sour cream.
Every bowl of Chicken Enchilada Soup is pure comfort — spicy, creamy, and loaded with love.
Serving Suggestions – What to Pair It With
This Chicken Enchilada Soup is satisfying all on its own, but if you’re looking to make it a full meal, here are some delicious ideas:
- With Fresh Tortillas or Cornbread: Perfect for soaking up that creamy broth.
- Side Salad: A light, crisp salad with lime vinaigrette complements the rich soup beautifully.
- Mexican Rice: Serve alongside for an extra hearty dinner.
- Grilled Cheese Quesadilla: Dip crispy cheese quesadillas right into your soup!
- Refreshing Drinks: Pair with iced lime water, margaritas, or agua fresca.
Whether it’s game night or a cozy dinner for two, Chicken Enchilada Soup pairs perfectly with just about anything.
Customization & Variations
This recipe for Chicken Enchilada Soup is incredibly flexible. Here are a few ways to make it your own:
- Spicy Lovers: Add jalapeños, cayenne pepper, or chipotle powder for extra heat.
- Creamier Version: Stir in a bit of cream cheese or sour cream before serving.
- Low-Carb Twist: Skip the beans and corn, and load up on diced zucchini or cauliflower instead.
- Vegetarian Version: Replace chicken with black beans and extra veggies — it’s still full of flavor!
- Slow Cooker Method: Add all ingredients (except dairy) to your slow cooker and cook on low for 6 hours. Stir in cream and cheese just before serving.
- Instant Pot Version: Sauté veggies, add all ingredients, and pressure cook for 10 minutes, then release and stir in the cream and cheese.
The best part? No matter how you customize it, this Chicken Enchilada Soup always delivers that cozy, comforting flavor you crave.
Storing & Reheating
Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze:
This soup freezes beautifully! Cool completely, then transfer to freezer-safe containers or bags for up to 2 months. Thaw overnight before reheating.
Reheat:
Warm on the stovetop over low heat, stirring occasionally. If it’s thickened in the fridge, add a splash of broth or cream to loosen it up.
That means you can make a big batch of Chicken Enchilada Soup and enjoy cozy, ready-to-eat meals any time you want.
Nutritional Snapshot (Per Serving – Approx.)
- Calories: 320
- Protein: 28g
- Carbohydrates: 12g
- Fat: 18g
- Fiber: 4g
- Sugars: 4g
- Sodium: 680mg
This Chicken Enchilada Soup is rich in protein, full of fiber, and lower in carbs than most creamy soups. It’s hearty enough to satisfy, yet light enough for a weeknight dinner.
Reader Q&A – Common Questions
1. Can I use green enchilada sauce instead of red?
Yes! It gives the soup a milder, tangier flavor — still delicious.
2. Can I make it dairy-free?
Definitely — skip the cream and cheese or use coconut milk for a creamy dairy-free alternative.
3. Can I use raw chicken?
Yes, simmer raw chicken breasts in the soup for about 20 minutes, then shred before serving.
4. What can I use instead of black beans?
Pinto beans or kidney beans work beautifully.
5. How do I thicken the soup?
Stir in a tablespoon of cornstarch slurry or add extra cheese for a creamier texture.
6. Can I make it ahead of time?
Yes — it tastes even better the next day as the flavors meld together.
7. Is it spicy?
It’s mild to medium by default, but you can easily adjust the heat with more chili powder or hot sauce.
8. What toppings work best?
Crushed tortilla chips, avocado, cilantro, sour cream, and cheese are my favorites.
9. Can I add rice?
Absolutely — cooked rice or cauliflower rice makes it even heartier.
10. How can I make it more “authentic”?
Add a roasted poblano pepper or a splash of lime juice before serving — it deepens the flavor beautifully.
Final Thoughts
There’s something magical about a pot of soup simmering on the stove — the way it fills the air with warmth and comfort, the way everyone gathers around for seconds. This Chicken Enchilada Soup has that same kind of magic.
It’s the perfect blend of homestyle cooking and bold Mexican flavor — creamy, spicy, and deeply satisfying. Every spoonful tastes like love, like family dinners, like laughter and comfort on a cold night.
It reminds me that food doesn’t have to be complicated to feel special. It just has to be made with care, shared with people you love, and seasoned with a little heart.
So next time you’re craving something hearty, flavorful, and comforting, skip the takeout — and make this Chicken Enchilada Soup instead. One pot, one ladle, one warm bowl — and you’ll know exactly why this recipe belongs in your family cookbook. 💛
🍽️ Tried This Recipe?
Did you try this Chicken Enchilada Soup? I’d love to hear how it turned out!
Did you make it creamy, spicy, or mild? Did you add your own twist — maybe green sauce, extra cheese, or shredded turkey? Share your version in the comments below — your creativity might inspire another home cook!
And don’t forget — follow Mama Cooks Dinner on Pinterest for more cozy, flavorful recipes made with love and simple ingredients. 🥰
| Join us on Telegram for quick updates 👉 | Join Now |
| Join us on WhatsApp for free tips 👉 | Join Now |
| Read a New Recipe 👉 | Read Now |
Hi, I’m Sayan, the creator behind Mamacooksdinner.com. I’m passionate about making home cooking easy and enjoyable for everyone. Whether you’re a beginner or an experienced chef, my goal is to help you create delicious meals with simple ingredients.