Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is everything you love about enchiladas—savory spices, tender chicken, beans, and veggies—all in one cozy, soul-warming bowl. It’s hearty enough for dinner, full of flavor from the enchilada sauce and spices, and ready in under an hour. Trust me, this is one of those soups you’ll be making on repeat when the craving for comfort food strikes.

Why You’ll Love This Recipe

• Bold Flavors: Enchilada sauce, spices, and peppers bring a delicious Tex-Mex kick.
• One-Pot Comfort: Everything cooks together in one pot, making cleanup easy.
• Hearty & Filling: With chicken, beans, and corn, it’s a complete meal in a bowl.
• Perfectly Customizable: Adjust the spice level and toppings to suit your taste.

Ingredients

Here’s what you’ll need to make this cozy Chicken Enchilada Soup (no measurements here—just the good stuff):

• Olive Oil: Helps sauté the veggies and build flavor.
• Yellow Onion: Adds sweetness and depth to the soup base.
• Garlic: Brings that irresistible aromatic kick.
• Red Bell Pepper: Adds sweetness and a pop of color.
• Poblano Pepper (or Green Bell Pepper): Mild heat and earthy flavor.
• Ground Cumin: Warm, smoky spice that’s a must in Tex-Mex dishes.
• Chili Powder: Brings gentle heat and color.
• Dried Oregano: Adds a subtle herbiness to balance the spices.
• Corn: A touch of sweetness and texture.
• Black Beans: Creamy, hearty, and full of protein.
• Enchilada Sauce (red or green): The flavor powerhouse of the soup.
• Chicken Broth: The savory base that ties everything together.
• Cooked Shredded Chicken: Rotisserie chicken works perfectly for convenience.
• Diced Tomatoes: Juicy, tangy, and adds body to the broth.
• Salt & Pepper: Essential for seasoning and balance.

Note: Exact measurements are listed in the recipe card at the bottom of the article.

How to Make the Chicken Enchilada Soup

Step 1: Sauté the Base

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic, red bell pepper, and poblano pepper. Cook another 2–3 minutes until the peppers start to soften.

Step 2: Toast the Spices

Sprinkle in cumin, chili powder, and oregano. Let them toast for about 30 seconds to release all those delicious aromas.

Step 3: Add the Liquid Base

Pour in enchilada sauce, chicken broth, and the can of diced tomatoes. Give it a good stir and bring everything to a gentle simmer.

Step 4: Add the Good Stuff

Stir in corn, black beans, and shredded chicken. Let the soup simmer for 10–15 minutes so the flavors can meld together.

Step 5: Taste & Adjust

Season with salt and pepper to taste. If you want more spice, toss in a pinch of cayenne or some fresh chopped jalapeño.

Step 6: Serve & Enjoy

Ladle into bowls and add your favorite toppings—shredded cheese, sour cream, avocado slices, cilantro, or crunchy tortilla strips.

Pro Tips for Making the Recipe

• Use Rotisserie Chicken: It saves time and adds great flavor.
• Go Green or Red: Choose your favorite enchilada sauce to change up the flavor profile.
• Control the Heat: Want it mild? Stick to bell peppers. Want it spicy? Add jalapeños or extra chili powder.
• Thicker Soup Trick: Simmer a little longer to reduce or mash some beans into the broth for extra thickness.

How to Serve

This soup is already a full meal, but toppings take it over the top:

• Garnish: Add shredded cheese, sour cream, diced avocado, fresh cilantro, or green onions.
• Crunch Factor: Top with tortilla strips or crushed tortilla chips.
• Pairing: Serve alongside warm cornbread, cheesy quesadillas, or a fresh green salad.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in an airtight container in the fridge for up to 4 days.

Freezing

This soup freezes beautifully! Transfer to freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stovetop over medium heat or in the microwave until hot. Add a splash of broth if the soup thickened too much.

FAQs

Can I make this in a slow cooker?
Yes! Just sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Can I make it vegetarian?
Absolutely. Skip the chicken and use vegetable broth instead of chicken broth. You can even add extra beans or veggies for heartiness.

What kind of enchilada sauce works best?
Both red and green work beautifully—it really depends on your flavor preference. Red is smoky and rich, while green is tangy and a little brighter.

How can I thicken the soup?
Mash some of the beans into the broth or stir in a few crushed tortilla chips while simmering. Both tricks give you a thicker, heartier texture.

This Chicken Enchilada Soup Recipe is the kind of meal that warms you from the inside out. It’s quick to make, loaded with bold flavors, and endlessly customizable. Perfect for weeknight dinners, meal prep, or when you’re craving a Tex-Mex inspired hug in a bowl.