Chicken Enchilada Soup Recipe

There’s something magical about a steaming bowl of Chicken Enchilada Soup on a chilly evening. It’s like getting wrapped in a warm, spicy hug! I first fell in love with this recipe during a rainy weekend when my sister showed up at my door with a giant pot of it. The aroma alone – that perfect mix of cumin, garlic, and tomatoes – had me hooked before I even took my first spoonful.

What makes this soup so special is how simple ingredients transform into something extraordinary. You probably have most of these items in your pantry right now. In about 30 minutes, you’ll have a rich, comforting meal that tastes like it simmered all day. The tender chicken, hearty beans, and sweet corn swimming in that slightly spicy broth? Absolute perfection. My kids go crazy for it, and honestly? So do I.

This isn’t just soup – it’s a bowl full of cozy memories waiting to happen. Whether you’re feeding a crowd or just need some comfort after a long day, this Chicken Enchilada Soup never disappoints.

Why You’ll Love This Chicken Enchilada Soup

This soup is my go-to for so many reasons – let me count the ways you’ll adore it too:

• Weeknight lifesaver: Ready in 35 minutes flat – faster than takeout!
• Flavor bomb: That magical blend of cumin, chili, and oregano makes every spoonful sing
• Pantry-friendly: Uses simple ingredients you likely have on hand already
• Crazy versatile: Swap in turkey bacon or beef if you prefer – it always works
• Freezer gold: Makes fantastic leftovers that taste even better the next day

Trust me, once you try this soup, it’ll become your new comfort food obsession too!

Ingredients for Chicken Enchilada Soup

Gathering these simple ingredients is half the battle – and I promise, they all work together to create something magical. Here’s what you’ll need:

• 2 tbsp olive oil – The perfect base for sautéing
• 1 onion, diced – Yellow or white works great
• 3 garlic cloves, minced – Fresh is best for maximum flavor!
• 1 bell pepper, chopped – I love red for sweetness, but any color works
• 1 tsp cumin + 1 tsp chili powder – The dynamic flavor duo
• ½ tsp paprika + ½ tsp oregano – These round out the spice blend perfectly
• 1 can (14 oz) diced tomatoes – Fire-roasted add amazing depth if you have them
• 4 cups chicken broth – Homemade or store-bought both work
• 2 cups cooked chicken, shredded – Rotisserie chicken saves so much time
• 1 can (15 oz) black beans, drained – Kidney beans work too in a pinch
• 1 cup corn kernels – Frozen, canned, or fresh when in season
• ¼ cup fresh cilantro, chopped – Skip if you’re one of those cilantro-haters
• Salt and pepper to taste – Season as you go!

See? Nothing fancy – just real, simple ingredients coming together to create pure comfort in a bowl.

How to Make Chicken Enchilada Soup

Now for the fun part – let’s turn those simple ingredients into soup magic! This comes together so easily, but there are a few key steps that make all the difference in flavor. Follow along and you’ll have restaurant-worthy soup in no time.

Step 1: Sauté the Aromatics

First, grab your favorite soup pot – I use my trusty Dutch oven – and heat the olive oil over medium heat. Toss in that diced onion and let it cook until it turns translucent, about 3 minutes. Then add the garlic and bell pepper. Oh, that smell! Cook until everything’s softened but not browned, another 2-3 minutes. This builds such an amazing flavor foundation.

Step 2: Toast the Spices

Here’s where the magic happens! Sprinkle in all those gorgeous spices – cumin, chili powder, paprika, and oregano. Stir constantly for about 30 seconds until they become super fragrant. Careful not to burn them! This “blooms” the spices, releasing their oils and creating way more depth than if you just dumped them in later.

Step 3: Simmer the Base

Pour in those diced tomatoes (juice and all) and chicken broth. Give it a good stir, scraping up any tasty bits stuck to the bottom. Bring it to a lively boil, then reduce heat to a gentle simmer. Let it bubble away uncovered for 15 minutes – this concentrates the flavors beautifully.

Step 4: Add Protein and Veggies

Time for the final touches! Stir in your shredded chicken, drained black beans, and corn. Let everything heat through for about 5 minutes – just enough to warm the additions without overcooking them. Taste and adjust salt and pepper as needed. The soup should be rich, slightly spicy, and packed with texture from all the goodies.

That’s it! See how easy that was? Now grab some bowls and get ready for the most comforting meal ever.

Tips for Perfect Chicken Enchilada Soup

After making this soup dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “wow!” every single time:

• Rotisserie chicken is your friend: That pre-cooked bird from the store saves so much time! Just shred the meat while still warm – it practically falls apart.
• Spice it your way: Start with the recipe amounts, then taste and add more chili powder if you like it fiery. My husband always adds an extra teaspoon!
• Don’t skip the spice bloom: Those 30 seconds of toasting the spices makes ALL the difference in flavor depth.
• Texture matters: For thicker soup, mash some beans before adding. Prefer it brothy? Use an extra cup of chicken broth.

Little tweaks make this soup perfectly yours every time!

Serving Suggestions for Chicken Enchilada Soup

Now for the best part – dressing up that gorgeous bowl of soup! I love setting up a little topping bar so everyone can customize their bowl just how they like it. My must-haves? A big handful of crushed tortilla chips for crunch, a sprinkle of shredded cheese that melts into the hot broth, and of course, fresh cilantro for that bright pop. Sometimes I’ll add a dollop of sour cream or avocado slices when I’m feeling fancy. And if you really want to go all out? Warm flour tortillas on the side for dipping – trust me, you won’t regret it!

Storing and Reheating Chicken Enchilada Soup

One of my favorite things about this soup? It actually gets better after sitting in the fridge overnight! Just let it cool completely, then store it in an airtight container. It’ll keep beautifully for 3-4 days in the refrigerator. For longer storage, freeze it for up to 3 months – I like portioning it into freezer bags so I can grab single servings later.

When reheating, go low and slow! Gently warm it on the stove over medium-low heat, stirring occasionally. If it seems too thick after chilling, just add a splash of broth or water. Microwave works too – just cover the bowl and heat in 30-second bursts, stirring between each. Pro tip: The beans and corn might absorb some liquid, so don’t panic if your soup thickens up in the fridge.

Chicken Enchilada Soup Variations

One of my favorite things about this soup is how easily you can mix it up! Here are some delicious twists I’ve tried over the years:

• Protein swaps: Turkey bacon adds smoky depth, or try shredded beef for a heartier version
• Veggie boost: Toss in zucchini, spinach, or sweet potatoes – they all work beautifully
• Bean alternatives: Pinto or kidney beans make great substitutes for black beans
• Creamy version: Stir in a cup of heavy cream at the end for extra richness
• Spice adjustments: Add chipotle peppers for smoke or jalapeños for extra heat

The possibilities are endless – make it your own!

Chicken Enchilada Soup FAQs

Can I make this soup ahead of time?
Absolutely! In fact, I think it tastes even better the next day after the flavors have had time to mingle. Just let it cool completely before storing it in the fridge for up to 4 days.

How can I thicken the soup if it’s too thin?
Easy fix! Mash some of the beans right in the pot with a potato masher or the back of a spoon. You could also mix a tablespoon of cornstarch with a little cold water and stir it in, then let it simmer for a minute.

Is it freezer-friendly?
You bet! This soup freezes beautifully for up to 3 months. I like to portion it into freezer bags – just lay them flat to save space. Thaw overnight in the fridge before reheating.

Can I make it in a slow cooker?
Definitely! Just sauté the veggies and toast the spices on the stove first (this step is key for flavor!), then dump everything into your slow cooker and cook on low for 4-6 hours.

What if I don’t have cooked chicken?
No worries! Just dice up a pound of raw chicken breast and add it when you pour in the broth. Let it simmer until the chicken is cooked through, about 15-20 minutes.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (based on one serving, about 1 cup):

• 250 calories – Satisfying but not too heavy
• 18g protein – Thanks to all that chicken and beans!
• 6g fiber – Keeping things moving along
• 8g fat – Mostly the good kind from olive oil

Remember, these are estimates – your exact numbers might vary depending on ingredients and toppings. But hey, when something tastes this good, who’s counting?

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