Chicken Enchilada Soup

There’s nothing quite like a warm, hearty bowl of chicken enchilada soup to bring comfort on a chilly evening. This recipe is packed with bold Mexican flavors, featuring tender shredded chicken, a rich enchilada sauce, and a creamy, slightly spicy broth.

Whether you’re cooking for family, meal prepping, or craving a cozy dish, this chicken enchilada soup recipe is a one-pot wonder that’s easy to make and incredibly satisfying. Best of all, it’s customizable spice it up, make it creamy, or add your favorite toppings.

Now, let’s dive into the best homemade chicken enchilada soup you’ll ever taste.

Ingredients

Here’s what you’ll need for this easy enchilada soup recipe:

Main Ingredients:

• 1 (19-ounce/538g) can bold and zesty enchilada sauce
• 1 tablespoon smooth olive oil
• 4 fresh garlic cloves, finely minced
• 1 medium yellow onion, finely chopped
• 1 (15-ounce/425g) can black beans, rinsed and drained
• 2 teaspoons aromatic chili powder
• 1½ teaspoons earthy ground cumin
• Salt, as preferred to enhance flavor
• 1 pound tender boneless, skinless chicken breasts, approximately 450g
• 2 cups rich and warm chicken broth (480mL)
• 1 (15.25-ounce/432g) can sweet golden corn, drained and rinsed
• 4 ounces creamy, softened cream cheese, cubed (113g)
• 1 (10-ounce/283g) can fire-roasted diced tomatoes with green chiles

Toppings:

• Crunchy tortilla strips
• Sliced ripe avocado
• Handful of fresh cilantro, chopped
• Melted Mexican cheese blend

Step-by-Step Cooking Instructions

1. Sauté the Aromatics

• Warm the olive oil in a large pot over medium heat.
• Add the chopped onion and cook until softened, stirring often, about 5-6 minutes.
• Stir in the minced garlic and sauté for 30 seconds, releasing its aroma.

2. Build the Flavor Base

• Place the chicken breasts into the pot.
• Pour in the chicken broth and enchilada sauce, giving everything a good stir.

3. Add the Veggies

• Toss in the corn, black beans, and diced tomatoes with green chiles.
• Stir well to combine all the ingredients evenly.

4. Season and Simmer

• Sprinkle in the chili powder, ground cumin, and a pinch of salt.
• Bring the mixture to a gentle boil over medium-high heat.
• Lower the heat, cover, and allow it to simmer for 20-25 minutes, until the chicken is tender and fully cooked, reaching 165°F (75°C).

5. Shred the Chicken

• Take the cooked chicken breasts out of the pot and place them on a cutting board.
• Using two forks, shred the chicken into fine pieces.

6. Make It Creamy

• Return the shredded chicken to the pot, stirring it in.
• Drop in the cubed cream cheese, stirring continuously until it fully melts and blends into the soup, about 1-2 minutes.
• Taste and adjust the seasoning as needed.

7. Serve and Garnish

• Spoon the soup into bowls and top with crispy tortilla strips, fresh avocado slices, chopped cilantro, and shredded Mexican cheese.
• Serve warm and enjoy.

Tips for Customizing Your Soup

• For More Heat: Add diced jalapeños or a pinch of cayenne pepper.
• Protein Swaps: Try ground turkey, shredded beef, or tofu instead of chicken.
• Vegetarian-Friendly: Leave out the chicken and use vegetable broth.
• Thicker Texture: Blend a portion of the soup and mix it back in.
• Slow Cooker Option: Combine all ingredients (except dairy) and cook on low for 6 hours or high for 3 hours.

What to Serve with Chicken Enchilada Soup

Pair this hearty, spicy soup with:

• Fluffy Mexican rice
• Warm cornbread or flour tortillas
• Crispy grilled cheese sandwiches
• Homemade guacamole & chips
• A crisp side salad

Refreshing drink pairings include margaritas, horchata, or chilled iced tea.

FAQs: Frequently Asked Questions

Can I prepare this soup in advance?

Yes; This chicken enchilada soup develops even richer flavors overnight. Store in the fridge for up to 4 days.

How do I store and reheat leftovers?

• Refrigerate: Keep in an airtight container for 3-4 days.
• Freeze: Store in a freezer-safe bag for up to 3 months.
• Reheat: Warm it on the stovetop over medium heat, adding extra broth if necessary.

Can I freeze creamy enchilada soup?

If the soup contains dairy, freeze it before adding cream cheese. Stir it in after reheating for the best texture.

Is this soup Instant Pot-friendly?

Absolutely; Pressure cook on high for 10 minutes, do a quick release, then stir in the cheese or cream.

This chicken enchilada soup recipe is a guaranteed hit bold, creamy, and packed with irresistible flavors. Whether you prefer it spicy, extra cheesy, or topped with fresh garnishes, it’s an easy one-pot dish that’s perfect for weeknight dinners or meal prep.

After finishing this spicy delight, why not cool things down with something light? My Chicken Rice Soup offers a gentle, comforting experience that’s perfect for any time of day.

Give it a try today, and let me know your favorite toppings. Drop a comment below and share your thoughts.

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