I’ll admit it—there’s something almost magical about the smell of a simmering soup wafting through the kitchen on a chilly evening. A few months ago, I was craving something hearty, comforting, and a little bit spicy, something that could warm me from the inside out. I opened my pantry and spotted a can of enchilada sauce and some shredded chicken in the fridge. That’s when it hit me: why not try turning my favorite enchiladas into a soup?

The first time I made this Chicken Enchilada Soup, my family practically fought over the bowls. My kids, usually picky when it comes to soups, couldn’t stop dipping tortilla chips into it, while my husband kept raving about the creamy texture and the perfect balance of flavors. It’s one of those recipes that somehow feels indulgent, yet is incredibly simple to prepare. And the best part? You can make a big batch, store it, and still enjoy the taste as if it were freshly made.

Why I Love This Recipe

What makes this soup truly special is its ability to capture the essence of enchiladas in a cozy, comforting bowl. Instead of rolling tortillas and baking them in the oven, you get all those delicious flavors—cheesy, slightly spicy, and full of tender chicken—in one simple dish.

I love this recipe because it’s flexible. You can adjust the spice level, add extra vegetables, or even make it creamy with a touch of sour cream or cheese. It’s the kind of dish that turns an ordinary dinner into something memorable, the kind of meal that brings everyone to the table even after a long day.

Another thing that draws me to this recipe is how balanced it is. It’s hearty without being heavy. The chicken provides protein, the beans (if you choose to add them) offer fiber, and the vegetables contribute both texture and nutrients. Every spoonful is rich with flavor—savory, slightly tangy, and layered with spices that are just enough to make your taste buds sit up and take notice.

I also appreciate how approachable this soup is. You don’t need a long list of ingredients or complicated cooking techniques. Everything comes together in a single pot, and the process is almost meditative—chopping, sautéing, stirring, and finally enjoying the reward of a steaming, flavorful bowl.

Ingredients for Chicken Enchilada Soup

Let’s talk about what you’ll need to make this recipe shine. The beauty of this soup is that most ingredients are pantry staples, yet together, they create something extraordinary.

Chicken: I usually use cooked, shredded chicken—rotisserie chicken works beautifully. You can also poach or roast your own chicken breasts. The chicken is the heart of the soup, providing tender, juicy bites that soak up all the delicious sauce.
Enchilada Sauce: This is a must. It gives the soup that classic enchilada flavor with just the right level of spice and tanginess. You can choose mild, medium, or hot depending on your preference.
Chicken Broth: Adds depth and balances the richness of the sauce. Homemade is ideal, but store-bought works perfectly too.
Corn and Black Beans: Optional, but I love adding them for extra texture, color, and nutrients. They make the soup more filling and add subtle sweetness.
Diced Tomatoes: They add a fresh note and help create a well-rounded base for the soup.
Onions, Garlic, and Spices: Sautéing onions and garlic brings out their natural sweetness. I also like adding cumin, chili powder, smoked paprika, and a touch of oregano to enhance that Mexican-inspired flavor.
Cheese: A little cheddar or Monterey Jack stirred in at the end makes the soup creamy and comforting.
Tortilla Strips: Not mandatory, but they add a delightful crunch when sprinkled on top just before serving.
Optional Toppings: Sour cream, chopped cilantro, avocado slices, or lime wedges—these give the soup an extra layer of flavor and freshness.

This recipe is forgiving. You can easily swap ingredients to suit your taste. No beans? Double the corn. Want more heat? Add diced jalapeños or a dash of hot sauce. The goal is a soup that feels indulgent, yet homey.

How Much Time Will You Need?

One of the reasons I keep coming back to this recipe is how quick it is. From start to finish, you’re looking at roughly 40 to 50 minutes, with most of that being hands-off simmering time.

Prep Time: 15–20 minutes to chop vegetables, shred chicken, and gather ingredients.
Cook Time: 25–30 minutes for sautéing, simmering, and letting the flavors meld together.
Total Time: About 45 minutes, perfect for a weeknight dinner when you want something comforting but don’t want to spend hours in the kitchen.

How to Make Chicken Enchilada Soup

Step – 1: Start by heating a large pot over medium heat. Add a drizzle of olive oil and sauté your chopped onions and garlic until fragrant and slightly golden. This is the foundation of flavor, so don’t rush it.

Step – 2: Add your spices—cumin, chili powder, smoked paprika, and oregano. Stir for about 30 seconds to toast the spices, which will make the flavors more vibrant.

Step – 3: Pour in the chicken broth and enchilada sauce. Stir until well combined, then add the diced tomatoes, corn, and black beans. Bring the mixture to a gentle simmer.

Step – 4: Add your shredded chicken to the pot. Let the soup simmer for about 15–20 minutes, allowing all the flavors to meld together. Taste occasionally and adjust seasoning with salt, pepper, or a bit more chili powder if desired.

Step – 5: Just before serving, stir in your cheese if you want a creamy texture. The cheese will melt into the soup, creating a velvety finish that is irresistible.

Step – 6: Serve hot with tortilla strips and your favorite toppings like avocado, cilantro, or a dollop of sour cream.

Substitutions

Sometimes, you need flexibility, and this recipe allows plenty. Don’t have chicken on hand? Try turkey or even firm tofu for a vegetarian twist. You can swap black beans for pinto or kidney beans depending on your preference. If you’re avoiding dairy, leave out the cheese and use a vegan alternative, or simply add a swirl of coconut cream for richness. Corn can be replaced with diced zucchini or bell peppers for a slightly different texture. The key is to maintain the balance of spice, creaminess, and protein, so don’t be afraid to experiment while keeping those core flavors intact.

Best Side Dishes for Chicken Enchilada Soup

To make your meal even more special, pair this soup with:

Mexican Rice: A slightly spiced rice complements the soup perfectly.
Fresh Green Salad: Something crisp and light cuts through the richness of the soup.
Warm Cornbread: Sweet, buttery cornbread is always a crowd-pleaser alongside a hearty soup.

Serving and Presentation Tips

There’s something about presentation that can make even a humble soup feel special. I like to serve my Chicken Enchilada Soup in deep bowls so that the aroma stays trapped until the first spoonful. A sprinkle of fresh cilantro and a few diced avocado cubes on top instantly brightens the dish.

If I’m hosting, I’ll add a few crispy tortilla strips or crushed tortilla chips right before serving. They give a wonderful crunch that contrasts beautifully with the creamy soup. A wedge of lime on the side isn’t just decorative—it adds a zesty finish when squeezed over the soup.

For extra flair, I sometimes serve the soup in mini crock bowls with individual toppings arranged on a platter. This not only looks inviting but also lets everyone customize their bowls to their liking. Remember, people eat with their eyes first, so a colorful presentation makes the meal feel even more comforting and indulgent.

Tips and Tricks to Make This Recipe Even Better

If you want to elevate this Chicken Enchilada Soup to restaurant-level deliciousness, here are some tricks I’ve learned over time:

Use rotisserie chicken: It saves time and adds a layer of flavor that plain boiled chicken can’t match.
Toast your spices: Don’t just sprinkle them in. Toasting cumin, chili powder, and smoked paprika in the pot for 30 seconds intensifies the aroma.
Simmer gently: Avoid boiling the soup vigorously. A gentle simmer lets the flavors meld perfectly without drying out the chicken.
Add cheese at the end: Stir in shredded cheese just before serving to create a creamy, velvety texture.
Fresh toppings: Avocado, cilantro, and lime juice can transform a simple soup into something vibrant and fresh.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Here’s what I usually remind myself not to do:

Overcooking the chicken: If using pre-cooked chicken, don’t simmer too long or it will dry out.
Skipping the sauté step: Onion and garlic bring foundational flavor. Skipping them can make the soup taste flat.
Adding cheese too early: Melted cheese at the start can separate and make the soup greasy.
Ignoring seasoning adjustments: Always taste and adjust salt, pepper, and spices at the end. Soup flavors can mellow during simmering.
Topping too early: If tortilla strips or fresh avocado sit too long in the hot soup, they lose texture and freshness.

How to Store It

One of the best things about this soup is that it keeps beautifully.

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently over low heat to prevent the chicken from becoming dry.
Freezer: Pour cooled soup into freezer-safe containers. It will last 2–3 months. Thaw overnight in the fridge before reheating.
Reheating tips: Add a splash of broth or water when reheating if the soup has thickened. Top with fresh avocado or cilantro after reheating for best results.

FAQ

Can I make this soup vegetarian?
Yes! Substitute the chicken with tofu, tempeh, or extra beans, and use vegetable broth instead of chicken broth.

How spicy is this soup?
It’s mild by default, but you can adjust by choosing mild, medium, or hot enchilada sauce. Adding jalapeños or a dash of hot sauce will give it extra heat.

Can I make this ahead of time?
Absolutely. Make the soup a day in advance; flavors often improve overnight. Just add toppings like avocado and tortilla strips before serving.

Can I use canned chicken?
Yes, canned chicken works in a pinch, though I prefer rotisserie or freshly cooked shredded chicken for the best flavor and texture.

What is the best way to thicken this soup?
If you prefer a thicker consistency, simmer the soup uncovered for a few extra minutes, or add a slurry of cornstarch and water toward the end of cooking.

Chicken Enchilada Soup Recipe