Chicken Enchilada Soup

This Chicken Enchilada Soup is a comforting, hearty dish that brings all the flavors of your favorite enchiladas into a bowl. With a rich, creamy texture and the perfect balance of spices, this soup is packed with tender vegetables, shredded chicken, beans, and corn.

It’s an easy, one-pot meal that’s perfect for a cozy dinner, and it’s sure to satisfy any cravings for bold, Mexican-inspired flavors.

Whether served with a sprinkle of cheese or your favorite toppings, this soup will become a family favorite!

Why You’ll Love This Recipe:

People will love this Chicken Enchilada Soup for its rich, creamy texture and bold, comforting flavors.

It combines the satisfying warmth of a classic enchilada with the convenience of a soup, making it perfect for cozy meals.

The combination of tender vegetables, hearty beans, sweet corn, and shredded chicken creates a deliciously balanced dish.

Plus, it’s easy to make, and the flexibility of adding your favorite toppings, like cheese or sour cream, adds a personal touch that everyone will enjoy.

It’s the perfect all-in-one meal for busy weeknights or a gathering with friends and family!

Key Ingredients:

Shredded cooked chicken for protein and heartiness

A blend of vegetables like onions, celery, carrots, and red bell pepper for depth and texture

Fire-roasted tomatoes and tomato paste for rich, savory flavor

Spices like ground cumin, chili powder, and oregano for that classic enchilada taste

Kidney beans and black beans for added protein and fiber

Sweet corn for a touch of sweetness and crunch

Low-sodium chicken broth as the flavorful base

A sprinkle of Mexican shredded cheese for a creamy, melty finish

Chicken Enchilada Soup

Ingredients:

1 tablespoon Butter, Ghee, or Avocado Oil (your choice)

1 medium onion, chopped

2 celery stalks, sliced

1 medium carrot, thinly sliced

1 large red bell pepper, diced

2-3 garlic cloves, minced

1½ teaspoons ground cumin

1 tablespoon chili powder

1 teaspoon dried oregano

1 15-ounce can fire-roasted diced tomatoes

¼ cup tomato paste

4 cups low-sodium chicken broth

1 14.5-ounce can red kidney beans, drained and rinsed

1 14.5-ounce can black beans, drained and rinsed

1 cup fresh or frozen sweet corn

2 cups shredded cooked chicken

1 cup Mexican shredded cheese (for garnish)

Salt and pepper to taste

Instructions:

Create a flavorful base: Heat 1 tablespoon of butter (or ghee, or avocado oil) in a large stockpot over medium-high heat. Allow the fat to melt and coat the bottom of the pot.

Sauté the veggies: Add the diced onion, celery, carrot, red bell pepper, and garlic to the pot. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add spices and liquids: Sprinkle in the cumin, chili powder, and dried oregano. Stir in the fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to your preference.

Simmer the soup: Bring the pot to a boil, then lower the heat and let the soup simmer for 10–15 minutes or until the vegetables are very soft.

Blend for smoothness: Remove the pot from the heat. Use a hand blender to puree the soup until it reaches a creamy consistency.

Stir in the beans and chicken: Return the pot to medium heat and add the kidney beans, black beans, corn, and shredded chicken. Stir to combine and let it heat through.

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Serve and garnish: Ladle the soup into bowls and top each serving with a generous sprinkle of Mexican shredded cheese (about 1 cup total). Optionally, add your favorite garnishes.

Enjoy the heartiness and warmth of this chicken enchilada soup, perfect for cozy nights!

Notes:

Customize the spice level: If you prefer a spicier soup, add some chopped jalapeños or a pinch of cayenne pepper to the seasonings. Adjust chili powder to your heat preference.

Use leftover chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. It adds convenience and saves time.

Blend to your liking: For a smoother, creamier texture, blend the soup until completely smooth. If you prefer some texture, pulse the blender a few times for a chunkier consistency.

Vegan/vegetarian option: You can omit the chicken and replace the chicken broth with vegetable broth for a vegan or vegetarian version.

Toppings: Feel free to get creative with toppings such as sliced avocado, sour cream, fresh cilantro, or tortilla strips for extra flavor and crunch.

Make it ahead: This soup can be made in advance and stored in the fridge for up to 4 days. The flavors continue to meld and develop over time, making it even tastier the next day.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen vegetables for this soup?

Yes, you can use frozen vegetables like corn and bell peppers.

Just make sure to thaw and drain them before adding them to the soup.

Frozen vegetables are a convenient option and will work well in this recipe.

Can I substitute the shredded chicken with another protein?

Absolutely! You can substitute the shredded chicken with ground turkey, beef, or even beans if you’re looking for a vegetarian option. Just adjust the cooking time as necessary.

Can I make this soup ahead of time?

Yes, this soup stores well! You can make it a day ahead, and the flavors will even improve as they sit.

Store the soup in an airtight container in the fridge for up to 3–4 days.

Is this soup spicy?

This soup has a mild level of spice due to the chili powder and fire-roasted tomatoes.

If you prefer a spicier kick, you can add more chili powder, a chopped jalapeño, or a dash of hot sauce to increase the heat.

Can I freeze Chicken Enchilada Soup?

Yes, this soup freezes well.

To freeze, allow it to cool completely, then transfer to an airtight container or freezer-safe bag.

It will last for up to 3 months.

When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can make this soup in either a slow cooker or an Instant Pot.

For the slow cooker, add all the ingredients (except the chicken and cheese) and cook on low for 6–8 hours.

For the Instant Pot, use the sauté function for the vegetables, then add the liquids and seasonings, and cook on high pressure for 10 minutes.

Add the chicken and cheese afterward.

Can I skip the blending step for a chunkier texture?

Yes! If you prefer a chunkier texture, feel free to skip the blending step.

The soup will still have great flavor with the vegetables intact, giving it more of a hearty feel.

How do I make the soup thicker?

If you’d like the soup to be thicker, you can puree some of the beans or vegetables to add more body to the soup.

Alternatively, you can add a cornstarch or flour slurry by mixing equal parts of water and cornstarch or flour and stirring it into the soup.

Can I use store-bought rotisserie chicken for convenience?

Yes! Using store-bought rotisserie chicken is a great shortcut and adds flavor.

Just shred the chicken and stir it into the soup near the end of cooking.

How do I make this soup dairy-free?

To make the soup dairy-free, simply omit the shredded cheese garnish.

You can also use coconut milk or almond milk instead of regular dairy milk for creaminess.

Make sure your broth and beans don’t contain any added dairy as well.