Chicken Enchilada Soup is a hearty, comforting bowl full of tender chicken, black beans, corn, and a rich, flavorful broth seasoned with classic Mexican spices. It’s like all the best parts of enchiladas turned into a cozy soup that warms you up from the inside out. The mixture of creamy and spicy with a touch of tang makes it so satisfying on any day.
I love making this soup when I want something that feels like a hug in a bowl. I usually add some crushed tortilla chips and a sprinkle of cheese on top for extra crunch and creaminess. It’s one of those meals that everyone in my family asks for again and again, and it’s super easy to throw together even on busy weeknights.
Serving it with a side of warm cornbread or a simple green salad turns it into a full meal that feels special without a lot of fuss. Plus, it’s great for leftovers — in fact, it tastes even better the next day when the flavors have had more time to blend. I always keep this recipe handy for when I need something tasty and filling that’s just a little bit adventurous.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts for lean meat, but thighs add extra juicy flavor if you prefer. Rotisserie chicken works well for a shortcut too.
Enchilada Sauce: This provides the rich, tangy base. If you can’t find it, a mix of tomato sauce, chili powder, and cumin is a fine backup.
Beans & Corn: Black beans and corn give texture and heartiness. Feel free to swap black beans for pinto or kidney beans, and frozen corn for fresh when in season.
Sour Cream & Cheese: These make the soup creamy and smooth. For dairy-free, try coconut yogurt and a plant-based cheese alternative.
How Do You Make the Chicken Tender and Shreddable Every Time?
Cooking the chicken gently in the soup broth is key. Here’s how:
- Simmer the chicken slowly—avoid boiling to keep it juicy and tender.
- Cover the pot to keep moisture inside.
- After 20-25 minutes, check with a fork. It should pull apart easily.
- Shred while warm for best texture.
This method saves rinsing or separate cooking, and the chicken soaks in all the flavors from the spices and sauce as it cooks.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and big enough for all the ingredients.
- Sharp knife – to chop onions, garlic, and dice avocado cleanly and safely.
- Cutting board – keeps your prep organized and protects your counters.
- Wooden spoon or silicone spatula – for stirring without scratching your pot.
- Two forks – great for shredding the cooked chicken easily.
- Ladle – handy for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded beef or turkey when you want a different protein.
- Add diced bell peppers or zucchini for extra veggies and texture.
- Use pepper jack cheese instead of cheddar for a little more kick.
- Stir in a few dashes of hot sauce or chopped jalapeños if you like more heat.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Creamy & Topping Ingredients:
- ½ cup sour cream, plus more for serving
- 1 cup shredded cheddar cheese (or Mexican blend), plus more for topping
- 2 green onions, thinly sliced
- 1 avocado, diced
- Optional: tortilla chips for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook, so you can have a delicious, warm meal ready in about 40 minutes total. It’s quick enough for a weekday dinner but comforting enough to enjoy on a cozy night.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook it for about 3-4 minutes until soft and fragrant. Then stir in the minced garlic and diced green chilies, cooking for another minute.
2. Simmer the Soup Base:
Pour in the red enchilada sauce and chicken broth. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and bring the mixture to a simmer.
3. Cook the Chicken:
Add the chicken breasts or thighs to the pot, cover, and gently simmer for 20-25 minutes until the chicken is fully cooked. Remove the chicken and shred it with two forks.
4. Finish the Soup:
Return the shredded chicken to the pot along with the drained black beans and corn. Stir everything well and simmer for another 5 minutes.
Reduce heat to low, then stir in the sour cream and shredded cheese. Continue stirring until the cheese has melted and the soup turns creamy.
5. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with diced avocado, extra sour cream, shredded cheese, and sliced green onions. Serve with tortilla chips on the side if you like a crunchy texture.
Enjoy your warm, cheesy, and flavorful Chicken Enchilada Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it safely in the fridge overnight or submerge in cold water in a sealed bag. This ensures even cooking and the best texture.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding sour cream and cheese, then cool and refrigerate for up to 3 days. Stir in the dairy just before reheating for the best creamy texture.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! To make it milder, reduce the chili powder or omit jalapeños if you add them. For more heat, add diced jalapeños, hot sauce, or extra chili powder to suit your taste.
