Chicken Enchilada Soup is a comforting bowl full of bold flavors and comforting textures. It’s packed with tender shredded chicken, tender beans, sweet corn, and a tasty tomato-based broth with a mild spicy kick, all topped with melty cheese and crunchy tortilla strips that add such a nice texture. This soup feels like a warm hug on a chilly day and is so easy to whip up anytime you want a flavorful meal without too much fuss.
I love making this soup when I want something filling but not heavy. One of my favorite little tricks is to add a squeeze of fresh lime or a dollop of sour cream at the end—it really brightens up all the flavors and makes every bite taste fresh and lively. Plus, it’s super easy to customize; you can kick up the heat with jalapeños or keep it mild for picky eaters. I always make a big batch because it tastes even better the next day, which means tasty leftovers!
Serving this soup with some crispy tortilla chips on the side or a sprinkle of avocado on top makes it feel like a special meal. It’s also fantastic for casual dinners where everyone can add their own favorite toppings—cheese, cilantro, extra salsa—whatever you’re in the mood for. Every time I make it, it reminds me of cozy family dinners and sharing recipes that bring people together around the table.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts cook quickly and shred well. If you prefer, use thighs for more flavor and tenderness. Leftover rotisserie chicken works perfectly to save time.
Enchilada Sauce: This brings the signature tang and spice. If you don’t have it, mix tomato sauce with chili powder and cumin as a simple substitute.
Black Beans & Corn: Canned beans and corn add texture and sweetness. Use fresh or frozen corn if you like. For a vegetarian option, skip the chicken and add more beans or veggies.
Cheese & Garnishes: Cheddar is my go-to for melting and flavor, but Monterey Jack or Pepper Jack both work great. Fresh cilantro and green onions add brightness, while sour cream adds smooth richness.
How Do I Get the Chicken Tender and Easy to Shred?
Getting tender chicken that shreds easily is key for a good soup texture. Here’s what helps:
- Simmer chicken gently in the broth instead of boiling hard—this keeps it juicy.
- Cook just until done, usually 15-20 minutes depending on size.
- Use two forks to shred while warm; it pulls apart easily and evenly.
- Return shredded chicken to the hot soup to soak up all the flavors before serving.
With these simple steps, the chicken stays moist and blends perfectly with the spicy soup base.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients together and simmering the soup evenly.
- Sharp knife and cutting board – for chopping onions, garlic, and garnishes safely and easily.
- Tongs or fork – useful to handle and shred the cooked chicken without burning your fingers.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey or pork for a different protein twist that’s just as tasty.
- Add diced green chilies or jalapeños if you like your soup with extra heat and bold flavor.
- Stir in some cooked rice or quinoa to make the soup heartier and more filling.
- Top with crumbled queso fresco instead of cheddar for a mild, fresh tang.
Chicken Enchilada Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 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
- 1 cup shredded cheddar cheese (for topping)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Sour cream (for topping)
How Much Time Will You Need?
This Chicken Enchilada Soup takes about 10 minutes to prep and around 25 minutes to cook. So, from start to finish, you’re looking at roughly 35 minutes for a delicious, hearty meal that’s ready to serve!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until they soften. Next, add the minced garlic and cook for another 30 seconds until you can smell that lovely aroma.
2. Add Soup Ingredients and Chicken:
Pour in the red enchilada sauce, chicken broth, diced tomatoes with their juices, black beans, corn, cumin, chili powder, and smoked paprika. Stir everything together to combine. Then, add the chicken breasts to the pot.
3. Cook and Shred Chicken:
Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the chicken is fully cooked.
Once cooked, carefully remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
4. Final Seasoning and Serving:
Season the soup with salt and pepper to taste. Let it simmer for another 5 minutes so the flavors blend beautifully.
Serve your soup hot, topped with shredded cheddar cheese, fresh cilantro, green onions, and a dollop of sour cream for a creamy, delicious finish. Enjoy!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it fully in the fridge overnight before cooking. This ensures even cooking and easy shredding.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly.
What Can I Substitute for Red Enchilada Sauce?
If you don’t have enchilada sauce, mix tomato sauce with chili powder, cumin, and a pinch of garlic powder. Adjust the spices to your taste for a similar flavor profile.
