If you are searching for a comforting and flavorful dish that brings a fiesta to your dinner table, this Chicken Enchilada Soup Recipe is an absolute must-try. It packs all the vibrant, zesty flavors of classic enchiladas into a cozy, easy-to-make soup that warms you from the inside out. Loaded with tender shredded chicken, black beans, corn, and a rich blend of spices simmered to perfection, this soup will quickly become your go-to for weeknight dinners or casual gatherings. Every spoonful bursts with deliciousness, combining creamy cheese, fresh avocado, and crunchy tortilla chips for a perfect balance of texture and taste.
Ingredients You’ll Need
The ingredients in this Chicken Enchilada Soup Recipe are simple yet essential, each adding its own unique flavor, texture, or vibrant color to the bowl. From the hearty chicken breasts to the smoky spices, every component is like a note in a delicious symphony.
- 1 pound boneless skinless chicken breasts: Provides juicy protein and the hearty base for the soup.
- 1 tablespoon olive oil: Helps sauté the onions and garlic to bring out a rich flavor.
- 1 small onion, diced: Adds a subtle sweetness and depth when cooked down.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth.
- 1 (10-ounce) can diced tomatoes with green chilies: Adds a mild kick and vibrant tomato flavor.
- 1 (15-ounce) can black beans, drained and rinsed: Brings heartiness and fiber to the dish.
- 1 cup corn kernels, fresh or frozen: Sweetness and a pop of texture.
- 4 cups chicken broth: The savory liquid base that ties everything together.
- 1 (10-ounce) can red enchilada sauce: Packs the signature enchilada flavor and beautiful color.
- 1 teaspoon ground cumin: Adds earthy warmth and enhances the Mexican-inspired taste.
- 1/2 teaspoon chili powder: Provides subtle heat and complexity.
- 1/2 teaspoon smoked paprika: Brings a smoky undertone that elevates the flavor profile.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick and sharpness.
- 1/2 cup shredded cheddar cheese: For creamy, melty goodness.
- 1/2 cup shredded Monterey Jack cheese: Complements cheddar with a mild, buttery touch.
- 2 tablespoons chopped fresh cilantro: Adds a fresh, herbal burst.
- 1 avocado, diced: Creamy richness to cool and contrast the spices.
- 1/4 cup crushed tortilla chips for garnish: Delivers a satisfying crunch on top.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 3 to 4 minutes until it turns translucent and sweet. Then, toss in the minced garlic and stir for just 30 seconds until the kitchen fills with its intoxicating, fragrant aroma. This step builds a flavorful foundation that your soup will thank you for.
Step 2: Add the Chicken and Broth
Next, add the chicken breasts to the pot along with the chicken broth. This combination will create the rich base for our Chicken Enchilada Soup Recipe’s hearty goodness. Bringing the broth to life with the chicken ensures the meat stays juicy and tender as it cooks while infusing the liquid with savory notes.
Step 3: Mix in the Vegetables and Seasonings
Pour in the diced tomatoes with green chilies, the black beans, and the corn. Then, add the red enchilada sauce alongside the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together so the flavors marry beautifully. This mixture transforms the broth into a vibrant, flavorful soup that’s bursting with every spoonful.
Step 4: Simmer and Shred the Chicken
Bring the soup to a boil, then reduce the heat and let it gently simmer for 20 to 25 minutes until the chicken is fully cooked through and tender. Carefully remove the chicken breasts from the pot and shred them using two forks. Returning the shredded chicken to the pot allows the meat to soak up even more of those amazing flavors. Give it one last stir, and your soup is ready to savor!
How to Serve Chicken Enchilada Soup Recipe
Garnishes
The magic of Chicken Enchilada Soup Recipe doesn’t stop at the cooking pot—garnishing truly takes this dish to the next level. Sprinkle a generous handful of shredded cheddar and Monterey Jack cheese on top while the soup is hot to melt into irresistible gooey strands. Fresh diced avocado adds a creamy contrast, and chopped cilantro brings a burst of herbaceous brightness. Don’t forget a sprinkle of crushed tortilla chips for that satisfying crunch in every bite.
Side Dishes
This soup is the perfect star, but pairing it with the right sides makes the meal extra special. Consider serving with warm corn tortillas or crispy homemade tortilla strips. A simple side salad with lime vinaigrette or a bowl of Mexican rice also complements the flavors superbly without overwhelming the palate.
Creative Ways to Present
To wow your guests, serve the Chicken Enchilada Soup Recipe in mini cast iron skillets or colorful bowls that showcase the rich red broth and bright toppings. Layer a glass with the soup, cheese, avocado, and chips for a fun parfait-style presentation. And if you’re in a festive mood, add a wedge of lime on the side for everyone to squeeze as they please.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Enchilada Soup Recipe, store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the next day’s meal just as delightful. Be sure to cool the soup before refrigerating to maintain the best texture and flavor.
Freezing
This soup freezes wonderfully, making it ideal for meal prep or busy weeknights. Portion the cooled soup into freezer-safe containers, leaving a bit of space at the top to allow for expansion. Frozen soup stays fresh for up to three months. Keep the garnishes separate to add after reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if it thickens too much. When warmed through, ladle into bowls and pile on fresh toppings to revive that fantastic texture and flavor you loved the first time around.
FAQs
Can I use rotisserie chicken for this Chicken Enchilada Soup Recipe?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut. Simply shred the chicken and add it during the simmering step to heat through without overcooking.
Is this soup spicy?
This recipe has a mild to moderate heat level thanks to the enchilada sauce and spices. For those who like it hotter, consider adding diced jalapeños or a pinch of cayenne pepper as suggested in the notes.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth for vegetable broth and omit the chicken. Add extra beans or vegetables like zucchini to keep the texture hearty and satisfying.
How thick is the Chicken Enchilada Soup Recipe?
This soup is more on the brothy side but still rich and hearty with the shredded chicken, beans, and corn creating a nice, satisfying body.
What toppings work best if I want to change things up?
Besides cheese, avocado, cilantro, and tortilla chips, try sour cream, sliced green onions, diced red onion, or a squeeze of fresh lime for a new flavor twist.
Final Thoughts
I hope you’re as excited as I am to dive into this Chicken Enchilada Soup Recipe. It’s a beautiful blend of comforting warmth, bold flavors, and delightful textures that makes every spoonful feel like a celebration. Whether you’re feeding a crowd or craving something cozy and satisfying, this soup will steal the show. So gather your ingredients and let’s bring a little taste of south-of-the-border comfort to your table tonight!
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
A flavorful and hearty Chicken Enchilada Soup combining tender shredded chicken, black beans, corn, and a blend of spices simmered in enchilada sauce and chicken broth. This Mexican-American inspired soup is perfect for an easy weeknight dinner and garnished with cheese, avocado, cilantro, and crunchy tortilla chips for extra texture.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup crushed tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Ingredients and Simmer: Place the chicken breasts in the pot and pour in the chicken broth, diced tomatoes with green chilies, black beans, corn, red enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Cook Chicken: Reduce heat to low and simmer uncovered for 20 to 25 minutes, until the chicken is cooked through and tender.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks.
- Combine and Heat Through: Return the shredded chicken to the soup and stir well to combine. Warm through for a couple of minutes if needed.
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar and Monterey Jack cheeses, diced avocado, chopped fresh cilantro, and crushed tortilla chips. Serve immediately to enjoy best flavors and textures.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne pepper when sautéing the onions.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
- Corn tortillas can be cut into strips and baked until crispy for a homemade crunchy topping alternative to tortilla chips.
