Imagine all the flavors of your favorite chicken enchiladas—savory chicken, zesty enchilada sauce, melty cheese—wrapped up in one warm, hearty bowl. That’s Chicken Enchilada Soup. It’s a one-pot wonder that brings comfort and a touch of spice to the table. Whether it’s a chilly night, a busy weekday dinner, or you just need a little cozy in your life, this soup hits the spot. I first made this for a potluck at our local food bank fundraiser, and it was the first thing gone. It’s a soup that feeds both the body and soul—no leftovers guaranteed.
Quick Facts
| Category | Details |
|---|---|
| Course | Soup/Main |
| Cuisine | Mexican-American |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 10 minutes |
| Cooking Time | 30 minutes |
| Calories | 350 per serving |
Equipment Needed
To make a successful Chicken Enchilada Soup, you don’t need fancy tools. Here’s everything you’ll need:
- Large Pot or Dutch Oven – For sautéing and simmering the soup.
- Cutting Board – For prepping your veggies and chicken.
- Chef’s Knife – A sharp knife makes cutting easier and safer.
- Measuring Cups and Spoons – Precision makes perfect.
- Wooden Spoon or Silicone Spatula – Great for stirring without scratching your pot.
- Ladle – For serving up those warm, delicious bowls.
- Can Opener – You’ll be opening a few cans for this recipe.
- Optional: Immersion Blender – If you like a creamier texture.
Having everything ready before you start helps keep the cooking process smooth and stress-free.
Ingredients
Here’s what you’ll need to make this bold, comforting soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1/2 cup heavy cream or sour cream
- 1 cup shredded cheddar cheese (plus more for topping)
- Salt and pepper, to taste
- Optional: Fresh cilantro, tortilla strips, avocado for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Spice It Up: Add cumin, chili powder, and smoked paprika. Stir until the spices are fragrant, about 30 seconds.
- Add Liquids and Veggies: Pour in enchilada sauce, diced tomatoes, beans, corn, and chicken broth. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Let it cook for 15–20 minutes to blend flavors.
- Add Chicken and Cream: Stir in shredded chicken and heavy cream (or sour cream). Simmer for another 5 minutes.
- Cheese, Please: Add shredded cheese and stir until melted and creamy.
- Taste and Serve: Season with salt and pepper to taste. Serve hot with your favorite toppings.
Essential Note:
If you’re using uncooked chicken, you can simmer raw boneless, skinless chicken breasts in the soup during step 4. Just remove them after 15–20 minutes, shred them, and return them to the pot. This saves a pan and adds flavor to the broth.
