Chicken Enchilada Soup Recipe

Chicken Enchilada Soup is a hearty, comforting dish that’s bursting with bold, zesty flavors! Combining tender shredded chicken, creamy cheese, and a kick of enchilada sauce, this soup offers all the deliciousness of enchiladas in a bowl.

It’s easy to make, perfect for busy weeknights, and ideal for serving a crowd. With the added goodness of black beans, corn, and spices like chili powder and cumin, it’s a complete meal in itself.

Plus, a dollop of sour cream and crunchy tortilla chips on top take it to the next level. You’ll love this flavorful, cozy soup that feels like a hug in a bowl!

Why You’ll Love This Chicken Enchilada Soup Recipe

People will love this Chicken Enchilada Soup because it combines the rich, bold flavors of classic enchiladas with the comfort and convenience of a soup!

It’s hearty, creamy, and packed with savory ingredients like tender shredded chicken, zesty enchilada sauce, black beans, and corn.

The soup is both satisfying and filling, making it perfect for cozy dinners.

With a quick cooking time, it’s a great weeknight meal that’s full of flavor but easy to prepare.

Plus, topping it with sour cream, melted cheese, and crunchy tortilla chips adds extra indulgence and texture.

It’s a delicious, comforting dish that will have everyone coming back for more!

Key Ingredients:

Shredded Chicken: The star protein, adding heartiness and richness to the soup.

Chicken Broth: Forms the flavorful base of the soup and helps bring everything together.

Enchilada Sauce: Red or green, this sauce infuses the soup with a tangy, slightly spicy kick.

Black Beans & Corn: These add texture, flavor, and a touch of sweetness to balance the savory elements.

Chili Powder & Cumin: These spices bring depth and warmth to the dish, giving it that authentic enchilada flavor.

Cheddar Cheese & Sour Cream: Stirred in at the end for creaminess and a rich, velvety finish.

Tortilla Chips & Fresh Cilantro: For garnish, offering a crunchy contrast and a burst of freshness!

Chicken Enchilada Soup Recipe

Ingredients:

2 cups cooked, shredded chicken

4 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green)

1 cup shredded cheddar cheese

1 cup sour cream

1 small onion, chopped

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

Salt and pepper to taste

Tortilla chips and fresh cilantro for garnish (optional)

Instructions:

Sauté Vegetables: In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.

Simmer Soup: Stir in the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to blend the flavors.

Add Chicken: Stir in the shredded chicken and cook for another 5 minutes until the chicken is heated through and incorporated into the soup.

Make it Creamy: Remove the soup from heat and stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup becomes creamy.

Serve: Ladle the soup into bowls and garnish with tortilla chips and fresh cilantro for a crunchy and flavorful finish.

Notes:

Use Rotisserie Chicken: To save time, you can substitute the cooked, shredded chicken with store-bought rotisserie chicken. It adds great flavor and makes the recipe even quicker to prepare.

Spice Level: Adjust the spice level by choosing mild or hot enchilada sauce, depending on your preference. You can also add extra chili powder, jalapeños, or hot sauce for more heat.

Cheese Variations: While the recipe calls for cheddar cheese, you can mix in other types of cheese like Monterey Jack, Pepper Jack, or even a bit of cream cheese for extra creaminess.

Thickening the Soup: If you prefer a thicker soup, you can add a bit of cornstarch mixed with water or blend a portion of the soup for a creamy texture.

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Toppings & Garnishes: Don’t skip the toppings! Tortilla chips, fresh cilantro, and even sliced avocado or a squeeze of lime can elevate the dish. You can also add a dollop of guacamole or a sprinkle of cotija cheese for extra flavor.

Make Ahead: This soup stores well in the fridge for 3-4 days, so you can make it ahead of time. Just be aware that the tortilla chips will lose their crunch if stored in the soup. Add them just before serving for the best texture.

Freezing: This soup freezes well! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently on the stove when ready to serve.

Vegetarian Option: To make this soup vegetarian, simply omit the chicken and add extra beans, vegetables like bell peppers or zucchini, or even plant-based chicken alternatives.

Nutrition Information:

Frequently Asked Questions:

Can I use rotisserie chicken for this soup?

Yes! Rotisserie chicken is a great shortcut for this recipe. Just shred the chicken and add it directly to the soup.

It’s convenient and still delivers great flavor!

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors have time to meld. You can make it up to 2 days in advance.

Just store it in an airtight container in the fridge and reheat before serving.

Can I make this soup spicy?

Yes! If you want to add a little heat, you can increase the chili powder or add some diced jalapeños or hot sauce.

You could also swap the mild enchilada sauce for a spicier variety.

Can I freeze Chicken Enchilada Soup?

Yes, you can freeze this soup.

To freeze, allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months.

To reheat, thaw in the fridge overnight and warm on the stove.

However, if you’ve already added the sour cream and cheese, it may not reheat as well since dairy can sometimes separate when frozen and reheated.

It’s best to add those ingredients after reheating.

Can I use a different type of cheese?

Definitely! While shredded cheddar is the traditional choice, you can experiment with other cheeses like Monterey Jack, Pepper Jack (for a spicier version), or even a blend of your favorites.

The cheese should melt well to give the soup its creamy texture.

Can I make this soup in a slow cooker?

Yes, you can! To make this soup in a slow cooker, simply add all the ingredients (except the sour cream and cheese) to the crockpot and cook on low for 4–6 hours or high for 2–3 hours.

Once it’s done, stir in the sour cream and cheese just before serving.

You’ll have a delicious, hands-off meal!

Can I make the soup without sour cream?

Yes, you can omit the sour cream if you prefer or substitute it with plain Greek yogurt for a similar creamy texture.

If you’re looking for a dairy-free version, coconut milk or cashew cream would work well as alternatives.

Do I have to use both beans and corn?

Not at all! If you don’t have both ingredients on hand, you can skip one.

For a heartier soup, stick with the black beans, or if you prefer a bit of sweetness, keep the corn.

You can even swap them for other veggies like bell peppers or zucchini.

Can I make this soup spicier?

Yes! To make the soup spicier, you can increase the amount of chili powder or cumin.

You can also add diced jalapeños, a dash of hot sauce, or use a spicier variety of enchilada sauce.

Taste as you go to adjust the heat to your liking.

Can I use a different type of chicken besides shredded chicken?

Absolutely! You can use cooked chicken thighs, ground chicken, or even chicken breast.

Just make sure the chicken is cooked and shredded (or chopped) before adding it to the soup.

If you’re using raw chicken, you’ll need to cook it first, then shred or chop it.