Chicken Enchilada Soup has become my go-to comfort food, especially on those chilly evenings when I crave something warm and satisfying. I remember the first time I tried to make it from scratch, nervous about getting all those bold Mexican flavors just right. But I discovered that this easy chicken enchilada soup is surprisingly simple to whip up, even for a weeknight meal. The aroma of simmering spices and tender chicken filling my kitchen always brings a smile to my face. If you’ve ever wondered how to make chicken enchilada soup that tastes like it came from your favorite restaurant, you’re in the right place. Let’s get cooking!
Why You’ll Love This Chicken Enchilada Soup
This soup is an absolute winner for so many reasons:
- Incredible Taste: It’s packed with those classic, bold enchilada flavors you love, creating a truly satisfying meal.
- Super Quick Prep: You can have this on the table in under an hour, making it a perfect weeknight dinner.
- Budget-Friendly: Using pantry staples and chicken, it’s an economical way to feed the whole family.
- Family Favorite: Even picky eaters will devour this comforting and flavorful soup.
- Healthy Choice: Packed with protein and veggies, it’s a nourishing meal you can feel good about.
- Customizable: Easily adjust the spice or add your favorite toppings to make it your own.
- This quick chicken enchilada soup is a lifesaver on busy nights.
- Enjoy the ease of a quick chicken enchilada soup without sacrificing flavor.
Chicken Enchilada Soup Ingredients
Gathering these simple chicken enchilada soup ingredients is the first step to a delicious meal. I love that most of these are pantry staples! The base of our soup starts with 1 tablespoon olive oil, which we’ll use to sauté our aromatics. You’ll need 1 onion, diced, and 3 cloves garlic, minced to build that foundational flavor. For the star of the show, grab 1 pound boneless, skinless chicken breasts; they cook right in the soup and shred beautifully. We’ll also add 1 (15-ounce) can black beans, rinsed and drained, and 1 (15-ounce) can corn, drained, for texture and heartiness. The key to that classic enchilada taste comes from 1 (10-ounce) can enchilada sauce and 1 (14.5-ounce) can diced tomatoes. Don’t forget 4 cups chicken broth to create a rich liquid base, along with 1 teaspoon chili powder and 1 teaspoon cumin for that signature warmth. Finally, season with salt and pepper to taste. The toppings are crucial for serving, so have your favorites ready!
How to Make Chicken Enchilada Soup
Creating this wonderfully comforting soup is a breeze, and you’ll be amazed at how simple it is to achieve those authentic enchilada flavors right in your own kitchen. This recipe is designed to be an easy chicken enchilada soup that delivers big on taste without a lot of fuss.
Step-by-Step Guide
- Step 1: Begin by heating 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add 1 diced onion and 3 minced garlic cloves. Sauté these aromatics until they become soft and fragrant, usually about 5-7 minutes. The kitchen will start to smell amazing at this point!
- Step 2: Now, it’s time to add the main components. Carefully place the 1 pound boneless, skinless chicken breasts into the pot. Then, add 1 (15-ounce) can black beans, rinsed and drained, and 1 (15-ounce) can corn, drained. Pour in 1 (10-ounce) can enchilada sauce and 1 (14.5-ounce) can diced tomatoes. Add 4 cups chicken broth, 1 teaspoon chili powder, and 1 teaspoon cumin. Season generously with salt and pepper to taste. This combination is what makes our easy chicken enchilada soup so flavorful.
- Step 3: Bring the entire mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. This simmering time allows all the flavors to meld beautifully and ensures the chicken is cooked through and tender. The aroma will be absolutely divine!
- Step 4: Carefully remove the cooked chicken breasts from the pot using tongs. Place them on a cutting board or a plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it back into the soup. This is a key step for our easy chicken enchilada soup!
- Step 5: Ladle the steaming hot soup into bowls. Now comes the fun part – garnishing! Top generously with your favorite toppings: shredded cheese, a dollop of sour cream, fresh chopped cilantro, creamy avocado slices, a squeeze of fresh lime, and some crunchy tortilla strips. Enjoy your delicious homemade soup!
Tips for Shredding Chicken
Shredding chicken is super simple once it’s cooked. The easiest way is to use two forks. Simply place the cooked chicken breast on a clean cutting board or in a shallow bowl. Stick one fork into the chicken to hold it steady, and use the other fork to scrape down the sides, pulling the meat apart into shreds. It should pull apart quite easily if it’s been simmered long enough. For even easier shredding, you can also place the warm chicken in a stand mixer with the paddle attachment and mix on low speed until shredded.
Pro Tips for the Best Chicken Enchilada Soup
Want to elevate your soup game? I’ve picked up a few tricks that take this chicken enchilada soup recipe from good to absolutely amazing.
- Don’t be afraid to toast your spices! Briefly toasting the chili powder and cumin with the onions and garlic before adding liquids really deepens their flavor.
- Use a mix of enchilada sauces. I love combining a mild red enchilada sauce with a bit of green or even a smoky chipotle sauce for a more complex flavor profile.
- Rotisserie chicken is your best friend for an ultra-quick version of this soup. It saves so much time and adds great flavor.
- Taste and adjust seasoning before serving. This is crucial for any soup, and especially for something with so many layers of flavor.
What’s the secret to perfect Chicken Enchilada Soup?
The secret to achieving that incredible chicken enchilada soup flavor profile lies in building layers of flavor. Sautéing the aromatics until golden and toasting your spices before adding liquid makes a huge difference. Also, don’t skip that final simmer time for the flavors to really meld together.
Can I make Chicken Enchilada Soup ahead of time?
Absolutely! This soup is fantastic for meal prep. You can prepare it completely a day in advance and store it in the refrigerator. The flavors often deepen overnight, making it even better the next day. Just reheat gently on the stovetop.
How do I avoid common mistakes with Chicken Enchilada Soup?
A common pitfall is not simmering long enough, which results in a less developed flavor. Also, be careful not to overcook the chicken if you’re cooking it directly in the soup; it can become dry. Lastly, taste and adjust your seasonings before serving – it’s the key to a perfectly balanced soup.
Best Ways to Serve Chicken Enchilada Soup
Serving this hearty soup is almost as much fun as making it! For the absolute best chicken enchilada soup experience, think about adding contrasting textures and fresh flavors. I love topping my bowl with a generous sprinkle of shredded Monterey Jack or cheddar cheese, a dollop of cool sour cream, and some vibrant chopped cilantro. Creamy avocado slices add a luxurious richness, while a squeeze of fresh lime juice brightens everything up. For an extra special touch, crunchy homemade tortilla strips or even crushed tortilla chips are a must – they add that perfect crunch that reminds you of the enchilada experience.
Nutrition Facts for Chicken Enchilada Soup
Here’s a breakdown of what you can expect in each serving of this delicious soup:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 7g
- Sugar: 8g
- Sodium: 700mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Chicken Enchilada Soup
One of the best things about this soup is its wonderful easy chicken enchilada soup storage potential. Once your delicious soup has cooled down to room temperature, which usually takes about an hour, you can portion it into airtight containers. For refrigeration, store it in the fridge for up to 3 to 4 days. It actually tastes even better the next day as the flavors meld further! If you want to keep this comforting meal for longer, you can freeze it for up to 3 months. Make sure to use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
When you’re ready to enjoy your soup again, reheating is simple. For refrigerated soup, gently reheat it on the stovetop over medium-low heat, stirring occasionally. You might want to add a splash more chicken broth or water if it seems too thick. For frozen soup, thaw it overnight in the refrigerator first, then reheat as you would the refrigerated version. Microwaving is also an option; just heat in 1-2 minute intervals, stirring in between, until heated through.
Frequently Asked Questions About Chicken Enchilada Soup
What is chicken enchilada soup?
Chicken enchilada soup is a hearty and flavorful dish that captures all the beloved tastes of traditional enchiladas in a comforting, easy-to-make soup. It typically features tender shredded chicken, beans, corn, a rich broth, and the distinctive spices and sauce reminiscent of enchiladas. It’s a fantastic way to enjoy those classic flavors in a warming, one-pot meal.
Can I make this chicken enchilada soup recipe vegetarian?
Yes, you absolutely can adapt this chicken enchilada soup recipe to be vegetarian! Simply omit the chicken and increase the amount of beans and corn, or add other vegetables like zucchini or bell peppers. Using vegetable broth instead of chicken broth will also ensure it’s fully vegetarian. It’s a versatile dish that can be easily modified.
What are the best toppings for chicken enchilada soup?
The toppings are where this soup really shines! For the ultimate experience, I love adding shredded cheese (like cheddar or Monterey Jack), a dollop of sour cream or Greek yogurt for creaminess, fresh chopped cilantro for brightness, and creamy avocado slices for richness. Crunchy tortilla strips or crushed tortilla chips are also a must for that satisfying texture contrast.
How do I make my chicken enchilada soup spicier?
If you love a kick, there are several ways to amp up the heat in your soup. You can add a diced jalapeño or serrano pepper along with the onions, stir in some chopped chipotle peppers in adobo sauce for a smoky heat, or simply add extra chili powder or a pinch of cayenne pepper. Using a spicier enchilada sauce will also significantly increase the heat level.
Variations of Chicken Enchilada Soup You Can Try
This adaptable soup is fantastic as is, but it’s also a wonderful canvas for your culinary creativity. If you’re looking for a richer, more decadent bowl, stirring in a few tablespoons of cream cheese or a splash of heavy cream towards the end of cooking will transform it into a luxurious creamy chicken enchilada soup. For those who crave a bit more heat, you can easily create a spicy chicken enchilada soup by adding diced jalapeños or chipotle peppers in adobo sauce with the onions, or by opting for a spicier enchilada sauce. If you’re aiming for a lighter meal, this recipe can also be made into a healthy chicken enchilada soup by using low-sodium broth and omitting any added cream or cheese, focusing instead on lean chicken and plenty of vegetables.
Print
Amazing Chicken Enchilada Soup in under 55 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This quick and easy Chicken Enchilada Soup has all the bold Mexican-inspired flavors of traditional enchiladas, transformed into a hearty one-pot meal. Made with tender shredded chicken, beans, corn, and a rich enchilada sauce base, it comes together in just 45 minutes. Perfect for busy weeknights, this comforting soup can be customized with your favorite toppings like tortilla strips, avocado, cheese, and fresh cilantro.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
- Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Notes
- Chicken options: Boneless, skinless chicken breasts or thighs work well. Rotisserie chicken is a great shortcut.
- Spice level: Adjust the heat by adding jalapeños, chipotle peppers, or extra chili powder. For a milder version, stick with a mild enchilada sauce.
- Creamy version: Stir in cream cheese, sour cream, or heavy cream before serving.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 3–4 months. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.
- Toppings: Don’t skip the garnishes—crispy tortilla strips, fresh lime juice, avocado, and cheese add amazing texture and flavor.
- Diet swaps: Use vegetable broth and add more beans for a vegetarian version. For dairy-free, use vegan cheese or skip the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg