Chicken Enchilada Soup
Here’s what I love about chicken enchilada soup – it delivers all the satisfying flavors of enchiladas but comes together in one pot with way less fuss. No rolling tortillas or dealing with messy assembly.
The soup base gets rich and silky from enchilada sauce and melted cheese, while shredded chicken and black beans make it filling enough for dinner. I make this most in winter when I want something that’ll warm me up, but it’s not so heavy that it weighs you down.
It’s become one of my go-to meals when having people over since I can make it ahead and everyone can customize their toppings. Plus, the leftovers might be even better the next day.
What you need for Chicken Enchilada Soup
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 cups cooked, shredded chicken
2 (14 oz) cans red enchilada sauce
4 cups chicken broth
1 (14 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
Optional toppings:
Shredded cheddar cheese
Sour cream
Diced avocado
Tortilla strips
Fresh cilantro
Lime wedges
How to make Chicken Enchilada Soup
Let me share how I make this cozy Chicken Enchilada Soup! Here’s my step-by-step method:
1. Start by heating the vegetable oil in a large pot over medium heat. Once the oil starts to shimmer (but before it smokes), add your diced onion. Cook for about 4-5 minutes, stirring occasionally, until the onions become soft and translucent with just a hint of golden color at the edges.
2. Toss in the minced garlic and diced bell pepper. I like to add these together because the garlic can burn if it goes in too early. Cook for another 2-3 minutes until you can really smell the garlic and the peppers start to soften. You’ll know they’re ready when the peppers lose their raw, crisp look and become slightly darker in color.
3. Add the cumin, chili powder, and oregano to the vegetable mixture. Let them cook for about 30 seconds, stirring constantly – this helps wake up the spices’ flavors, and you’ll notice they become really fragrant. Just watch carefully here because ground spices can burn quickly.
4. Pour in the enchilada sauce, chicken broth, and diced tomatoes. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot – that’s where lots of flavor lives! Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
5. Add your shredded chicken, black beans, and corn. The corn can go in frozen – no need to thaw. Return to a simmer and cook for about 15-20 minutes, stirring occasionally. This gives all the flavors time to meld together, and the soup will develop a slightly thicker consistency.
6. Give it a taste and add salt and pepper as needed. The amount you’ll need really depends on your enchilada sauce and broth – some brands are saltier than others, so always taste first.
7. To serve, ladle the hot soup into bowls. I like to set out all the toppings in separate bowls and let everyone customize their own. The cheese should be added while the soup is really hot so it gets all melty. The cold toppings like sour cream and avocado help balance the warm soup, while the tortilla strips add a nice crunch. A squeeze of fresh lime really brightens everything up at the end.
The soup should be steaming hot and have a rich red color with a slightly thickened consistency – not too brothy but not as thick as chili. If you have leftovers, they’ll actually taste even better the next day once the flavors have had more time to develop!
🥘 Recipe Notes & Tips:
• Use rotisserie chicken to save major time
• Prefer mild enchilada sauce? Mix with tomato sauce 50/50
• Too thick? Add broth. Too thin? Simmer uncovered longer
• Short on time? Skip fresh garlic – use 1 tsp powder instead
• Stick to regular chili powder (not chipotle) for kid-friendly heat
🍽️ Serving Suggestions:
• Drinks: Mexican beer with lime, horchata, or unsweetened iced tea
• Must-have toppings: shredded cheese, sour cream, avocado chunks
• Crispy tortilla strips > regular tortilla chips (less salty)
• Fresh lime wedges are non-negotiable – they make everything pop
🎉 Different Occasions:
• Game day: Set up topping bar, keep warm in slow cooker
• Meal prep: Make double batch, freeze in portions
• Casual dinner party: Prep everything ahead, reheat and garnish fresh
• Kids: Let them “decorate” their bowls with toppings
📦 Storage & Leftovers:
• Keeps 4 days in fridge
• Freezes great for 3 months
• Store toppings separately
• Reheat on stove or microwave, stirring often
• Add splash of broth when reheating if too thick
