You know those days when you want something warm, comforting, and full of flavor but don’t want to spend hours in the kitchen? That’s exactly how I came up with this Chicken Enchilada Soup.
I was craving the cheesy, spicy goodness of enchiladas but didn’t feel like rolling tortillas and baking trays. So I thought, “Why not turn it into a soup?” — and honestly, it turned out better than I imagined.
If you love the taste of Mexican comfort food, this soup will be your new favorite. It’s creamy, cheesy, slightly spicy, and loaded with chicken, beans, and corn — basically a hug in a bowl. Let’s dive into how you can make it right in your kitchen.
What Makes Chicken Enchilada Soup So Special?
Let me tell you, this isn’t your regular chicken soup. This one’s got attitude.
The secret is in the enchilada-inspired flavor base — a mix of tomatoes, chili powder, cumin, and garlic, with a creamy twist from cheese or cream. It’s like all the best parts of enchiladas came together and said, “Let’s be a soup!”
Another thing that makes this soup amazing is how simple yet filling it is. You don’t need fancy ingredients. Most of the items are probably already in your pantry — canned beans, corn, shredded chicken, and enchilada sauce. It’s one of those “dump and cook” recipes that tastes like you worked on it for hours.
Ingredients You’ll Need
Here’s what you’ll need to make this cozy bowl of goodness:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) red enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup cream or milk (optional for extra creaminess)
- Tortilla chips, for serving
- Fresh cilantro and lime wedges, for garnish
How to Make Chicken Enchilada Soup
Making this soup is incredibly simple. Even if you’re new to cooking, you’ll nail it on your first try.
Step 1: Sauté the Base
Start by heating a bit of oil in a large pot. Add your chopped onion and garlic, and sauté them for 2–3 minutes until they smell amazing and look soft. This is your flavor base — it’s what makes the soup taste rich and deep.
Step 2: Add the Main Ingredients
Next, pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir everything together. Add your chili powder, cumin, salt, and pepper. Let it simmer for about 10–15 minutes so all the flavors blend beautifully.
Step 3: Add the Chicken and Cream
Now toss in your shredded chicken. If you want the soup to be creamy, add the cream or milk. Let it cook for another 5–10 minutes on low heat.
Step 4: Add Cheese and Serve
Right before serving, stir in the shredded cheese. It’ll melt right into the soup and give it that perfect cheesy texture. Ladle it into bowls and top with tortilla chips, cilantro, and a squeeze of lime.
Why You’ll Love This Soup
Here’s why this soup always gets a “wow” from everyone who tries it:
- Comfort in every spoonful: It’s warm, creamy, and filling — exactly what you need on a chilly day.
- Quick and easy: You can make it in under 30 minutes.
- Budget-friendly: Uses simple, affordable ingredients.
- Family-approved: Even picky eaters love it!
- Versatile: You can make it creamy or keep it light, spicy or mild — your choice.
My Secret Tip for the Perfect Flavor
Here’s something I learned after making this soup countless times: don’t skip the enchilada sauce. That’s what gives this soup its unique kick.
Also, if you want a smoky depth of flavor, try adding a small spoon of chipotle chili in adobo sauce — it makes the soup taste like it came straight from a restaurant.
Variations to Try
Once you make this once, you’ll start thinking of all kinds of ways to switch it up. Here are a few ideas:
- Creamier Version: Add more cheese or stir in some cream cheese.
- Spicy Version: Add jalapeños or a dash of hot sauce.
- Vegetarian Twist: Skip the chicken and add more beans or diced bell peppers.
- Slow Cooker Version: Dump everything into your slow cooker and let it cook on low for 6 hours.
- Taco Style: Serve it with tortilla chips, avocado slices, and sour cream on top.
What to Serve with Chicken Enchilada Soup
This soup is hearty enough to be a full meal, but if you want to make it extra special, serve it with:
- Warm cornbread or cheesy quesadillas
- Mexican rice on the side
- Avocado salad or simple green salad for a fresh touch
Storing and Reheating
Got leftovers? Lucky you — this soup tastes even better the next day!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm it on the stove or in the microwave. Add a splash of water or broth if it thickens too much.
FAQs About Chicken Enchilada Soup
Q: Can I use leftover chicken?
Yes! Leftover rotisserie chicken works perfectly. It saves time and adds flavor.
Q: Can I make it in a crockpot?
Absolutely. Just dump all ingredients except cheese and cream, cook on low for 6 hours, then stir in the cheese and cream before serving.
Q: What can I use instead of enchilada sauce?
You can use tomato sauce mixed with chili powder, cumin, and paprika if you don’t have enchilada sauce.
Q: How can I make it healthier?
Use low-fat cheese, skip the cream, and use lean chicken breast. It still tastes delicious.
Q: Is this soup spicy?
It has a mild kick, but you can make it as spicy or mild as you like by adjusting the chili powder.
Final Thoughts
If you’re craving a meal that’s easy, flavorful, and warms your soul, this Chicken Enchilada Soup is your go-to recipe. It’s like comfort food with a fun Mexican twist — hearty, cheesy, and absolutely irresistible.
Next time you need something quick but satisfying, give this a try. You’ll probably end up making it again and again — I know I did!
