Chicken Enchilada Soup is a hearty, comforting bowl packed with tender shredded chicken, beans, corn, and a rich blend of spices that give it a mild kick. It’s like all the best parts of classic enchiladas, but in a warm, cozy soup form. The combination of tomatoes, cheese, and a touch of chipotle makes every spoonful really satisfying.
I love making this soup when I want something filling but easy to throw together. It’s one of those recipes that feels like a special treat but is totally doable on a busy night. I usually add plenty of toppings like avocado, sour cream, and crunchy tortilla strips—those little details take it up a notch and make it feel homemade and fresh.
Whenever I serve this to friends or family, everyone always wants seconds. There’s something really comforting about the spices and the creamy texture that makes it feel like a big hug in a bowl. It’s perfect for chilly evenings or anytime you want a little warmth and spice without too much heat. I’m pretty sure it’ll become one of your go-to soups, like it has for me!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless for quick cooking and easy shredding. You can swap with thighs for juicier meat or use rotisserie chicken to save time.
Enchilada sauce: This adds the signature flavor and mild spice. If unavailable, a mix of tomato sauce, chili powder, and cumin works well.
Black beans and corn: These add texture and color. Canned is convenient, but feel free to use fresh or frozen corn and soak your beans if preferred.
Cheese: Cheddar or a Mexican blend melts nicely into the soup topping. For dairy-free, omit or use a plant-based cheese alternative.
Avocado and cilantro: Fresh toppings like these brighten the soup. Don’t skip them—they add creaminess and freshness that balance the spices.
How Do You Get Tender, Shredded Chicken in Your Soup?
Cooking and shredding the chicken correctly makes the soup better.
- Simmer chicken breasts gently in the soup broth until fully cooked, about 20 minutes. Avoid boiling hard to keep meat tender.
- Remove the chicken and let it rest briefly. Then shred it with two forks or use a hand mixer on low for quick shredding.
- Return shredded chicken to the pot to soak up the soup flavors.
This method ensures juicy, flavorful chicken that blends perfectly into the soup texture.
Equipment You’ll Need
- Large soup pot or Dutch oven – I use this because it heats evenly and holds everything without spilling.
- Sharp knife and cutting board – essential for slicing onions and slicing or dicing any toppings.
- Measuring spoons and cups – helps keep the ingredients balanced, especially with spices and liquids.
- Two forks or a meat shredder – makes shredding cooked chicken quick and easy.
- Optional: immersion blender – if you want a slightly smoother texture, you can blend part of the soup.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different take on the soup’s flavor and texture.
- Use Monterey Jack, Pepper Jack, or a Mexican blend cheese instead of Cheddar for more spice and flavor.
- Add chopped bell peppers or jalapeños to give the soup a bit more color and heat.
- Stir in a squeeze of lime or a touch of hot sauce before serving to brighten and spice it up.
Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup enchilada sauce (red)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
Toppings and Garnishes:
- 4 oz shredded cheddar or Mexican blend cheese
- 1 avocado, sliced
- Fresh cilantro, chopped for garnish
- 1 tbsp olive oil
Time Estimate
This delicious Chicken Enchilada Soup takes about 10 minutes to prep and around 25-30 minutes to cook, for a total of roughly 40 minutes. It’s a great option for a warm, comforting weeknight meal that comes together quickly.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and minced garlic. Cook, stirring occasionally, until they’re soft and fragrant, about 3 to 5 minutes.
2. Toast the Spices:
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for about 1 minute to release their flavors.
3. Add the Main Soup Ingredients:
Place the chicken breasts in the pot. Pour in the chicken broth, enchilada sauce, diced tomatoes (with juices), black beans, and corn. Stir everything together to combine.
4. Simmer the Soup:
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes or until the chicken is cooked through.
5. Shred the Chicken:
Take the chicken breasts out of the soup and shred them with two forks. Return the shredded chicken to the pot and stir everything together.
6. Final Simmer and Seasoning:
Taste the soup and add more salt or pepper if needed. Let it simmer for another 5 minutes to let the flavors blend.
7. Serve with Tasty Toppings:
Ladle the soup into bowls. Top with shredded cheese, avocado slices, and chopped cilantro. For extra crunch and creaminess, add tortilla strips or a dollop of sour cream if you like.
Enjoy your warm, cheesy, and hearty Chicken Enchilada Soup—a perfect meal to cozy up with any day!
Can I Use Frozen Chicken Instead of Fresh?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly in the soup and shred nicely.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Make This Soup Spicier?
Absolutely! Add diced jalapeños when sautéing the onions or stir in a few dashes of hot sauce to taste. Smoked paprika and chili powder can also be adjusted for more heat.
Is There a Dairy-Free Version?
Yes! Simply skip the cheese or use a dairy-free cheese alternative. You can also add extra avocado or a squeeze of lime for creamy freshness without dairy.