Are you tired of the same old boring soups that leave your taste buds uninspired? Looking for something that brings the comfort of Mexican cuisine in a warm, satisfying bowl? As the creator behind GusRecipes, I’ve perfected this Savory Chicken Enchilada Soup through countless kitchen experiments, adjusting spices and ingredients until every spoonful delivers that authentic enchilada flavor you crave.
In this guide, I’ll walk you through everything from selecting the perfect chicken to creating that rich, velvety broth that makes this soup irresistible. You’ll discover ingredient variations, serving suggestions, and troubleshooting tips to ensure your soup turns out perfectly every time.
Why This Savory Chicken Enchilada Soup Recipe Works
• Uses affordable, easy-to-find ingredients while delivering restaurant-quality flavor
• Ready in under 45 minutes for a quick weeknight comfort food solution
• Versatile base that can be customized to your heat preference and dietary needs
• Makes excellent leftovers that taste even better the next day
• Perfect one-pot meal that satisfies the whole family
Choosing the Right Chicken for Enchilada Soup
Best Cuts for This Savory Soup
For the most flavorful chicken enchilada soup, boneless, skinless chicken thighs are your best option. They remain tender during simmering and contribute more richness to the broth than breast meat. If you prefer white meat, chicken breasts work well too but watch cooking time carefully to prevent them from becoming tough.
Buying Tips
Look for fresh chicken with a pinkish color and no strong odor. If possible, choose organic or free-range chicken for the best flavor. Pre-cooked rotisserie chicken can be a time-saving alternative that still delivers excellent results.
Substitutions
If chicken isn’t available, you can substitute turkey or even add extra beans for a vegetarian version of this enchilada soup. The key is maintaining that rich base of enchilada flavors regardless of the protein you choose.
Ingredients & Prep for Savory Chicken Enchilada Soup
Chicken Prep Essentials
Trim any excess fat from your chicken before cooking. If using whole chicken pieces, you’ll want to shred the meat after cooking and return it to the soup. For convenience, cut chicken into bite-sized pieces before adding to the pot.
Flavor Base & Seasonings
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1-2 jalapeños, seeds removed and diced (adjust to heat preference)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 can (10 oz) enchilada sauce
Soup Components
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup frozen corn
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
Step-by-Step Chicken Enchilada Soup Cooking Instructions
Pre-Cooking Chicken Enchilada Soup Prep
- Dice all vegetables and measure spices to have ready beside the stove.
- If using raw chicken, season lightly with salt and pepper before cooking.
- Open all cans and have measuring cups ready for efficiency.
Cooking Method for Perfect Enchilada Soup
- In a large Dutch oven or pot, heat olive oil over medium heat.
- Add onions and cook until translucent, about 3-4 minutes.
- Add garlic, bell pepper, and jalapeños, cooking for another 2 minutes.
- Stir in spices and cook for 30 seconds until fragrant.
- Add chicken pieces and cook until no longer pink on the outside, about 3-4 minutes.
- Pour in enchilada sauce, chicken broth, tomatoes, and beans.
- Bring to a simmer and cook for 15-20 minutes, until chicken is fully cooked.
- Remove chicken, shred it with two forks, and return to the pot.
- Add corn and simmer for 5 more minutes.
- Stir in lime juice and cilantro just before serving.
Doneness Check for Chicken Enchilada Soup
Ensure chicken reaches 165°F internal temperature for food safety. The soup should have a rich red color and slightly thickened consistency. Taste and adjust seasonings if needed.
Final Touches for Enchilada Soup
Let the soup rest for 5-10 minutes before serving to allow flavors to meld together perfectly. This short rest intensifies the enchilada flavor throughout the soup.
Pro Tips for Perfect Chicken Enchilada Soup
Avoiding Common Soup Mistakes
- Don’t rush the base flavors allowing onions and spices to properly cook creates depth
- Control the heat level by adjusting the amount of jalapeño and chili powder
- For thicker soup, blend 1 cup of the soup and return it to the pot
- Never boil the soup rapidly after adding the chicken to prevent tough meat
Kitchen Tool Recommendations
A heavy-bottomed Dutch oven conducts heat evenly for this soup. An immersion blender helps create texture variations, and measuring spoons ensure proper spice balance. A good ladle and pre-warmed serving bowls elevate the experience.
Storage & Reheating Enchilada Soup
This soup keeps beautifully in the refrigerator for up to 4 days, with flavors improving overnight. Freeze individual portions in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
For more soup inspirations and comfort food recipes, check out my Pinterest you’ll find dozens of warming recipes perfect for any season!
Flavor Variations for Chicken Enchilada Soup
Spicy Chicken Enchilada Twist
Amp up the heat by adding a diced chipotle pepper in adobo sauce or a dash of cayenne pepper. For serious heat lovers, include the jalapeño seeds or add a diced serrano pepper.
Dietary Adaptation Options
Make this soup dairy-free by skipping the cream cheese and using avocado for creaminess. For gluten-free diners, verify your enchilada sauce is gluten-free or make your own. Lower-carb versions can reduce or eliminate corn and beans while adding more chicken.
Regional Flavor Profiles
| Variation | Key Ingredients | Garnishes |
|---|---|---|
| Tex-Mex | Add 1 tsp smoked paprika | Fritos, shredded cheddar |
| Verde | Use tomatillos instead of tomatoes | Sliced radishes, lime crema |
| Coastal | Add 1/2 lb shrimp in last 5 minutes | Avocado, pickled red onion |
| Puebla | Add 1 tbsp unsweetened cocoa powder | Toasted sesame seeds, queso fresco |
Serving Suggestions for Chicken Enchilada Soup
This hearty soup becomes a complete meal with the right accompaniments. Serve with warm corn tortillas or crispy tortilla strips for authentic texture contrast. A side of simple green salad with lime vinaigrette balances the richness.
For toppings, offer a selection of:
- Diced avocado
- Mexican crema or sour cream
- Shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro leaves
- Lime wedges
- Sliced scallions
- Crushed tortilla chips
FAQs About Chicken Enchilada Soup
Can I make this soup in a slow cooker?
Yes! Add all ingredients except corn, lime juice, and cilantro to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then add corn and cook 30 more minutes. Stir in lime juice and cilantro just before serving.
How can I make my enchilada soup creamier?
Stir in 4 oz of cream cheese or 1/2 cup of heavy cream during the last 5 minutes of cooking. Alternatively, blend 1 cup of the finished soup and return it to the pot for a naturally creamier texture without added dairy.
Is this soup freezer-friendly?
Absolutely! Cool completely before transferring to freezer-safe containers. Leave some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
How can I fix my soup if it’s too spicy?
Add a dollop of sour cream or a splash of heavy cream to temper the heat. Serving with avocado also helps balance spiciness. You can also add more broth or a can of diced tomatoes to dilute the heat level.
Time to Dive Into Enchilada Soup!
This Savory Chicken Enchilada Soup brings all the flavors of your favorite Mexican dish into one comforting bowl. With its perfect balance of spice, protein, and fresh ingredients, it’s sure to become a regular in your meal rotation. The best part? It’s even better the next day as the flavors continue to develop.
Don’t forget to take a photo of your creation and share it with me on social media! Join thousands of home cooks who’ve made this enchilada soup their new favorite comfort food. Your family will be requesting this recipe again and again.
Ready for more Mexican-inspired comfort food? Explore my collection of crowd-pleasing recipes that bring authentic flavors to your home kitchen!
Print
Savory Chicken Enchilada Soup: 5 Mouthwatering Reasons to Dive In
- Total Time: 35 mins
- Yield: 6 servings 1x
Description
A hearty and flavorful Chicken Enchilada Soup loaded with tender shredded chicken, beans, corn, and bold enchilada spices rich, creamy, and perfect for cozy weeknights.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups cooked shredded chicken
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes
1 cup heavy cream or half-and-half
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup shredded cheddar or Mexican blend cheese
Fresh cilantro and tortilla strips, for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in shredded chicken, chicken broth, black beans, corn, enchilada sauce, and diced tomatoes.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes to allow flavors to meld.
6. Stir in heavy cream and shredded cheese until melted and creamy.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro, tortilla strips, and extra cheese if desired.
Notes
You can substitute heavy cream with Greek yogurt for a lighter version.
For added heat, mix in diced jalapeños or a pinch of cayenne pepper.
This soup freezes beautifully — store in airtight containers for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: chicken enchilada soup, creamy enchilada soup, Mexican chicken soup, easy weeknight dinner