If you love the comforting flavors of Mexican cuisine but want something quick and satisfying, this Chicken Enchilada Soup Recipe is exactly what you need. It’s a deliciously rich, creamy, and vibrant soup packed with tender chicken, bold spices, melty cheese, and colorful veggies that come together in a warm, cozy bowl. Every spoonful is like a fiesta in your mouth, delivering all the classic enchilada vibes without the fuss of rolling tortillas. Trust me, once you try this recipe, it will become your go-to on chilly nights or whenever you crave a comforting meal that’s bursting with flavor.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to making a Chicken Enchilada Soup Recipe that truly shines. Each item adds its own layer of taste, texture, or color, making the final dish vibrant and deeply satisfying.
- 1 small onion, diced: Adds a sweet and savory base that builds depth of flavor.
- 3 cloves garlic, minced: Delivers a subtle punch of aromatic warmth that ties all ingredients together.
- 1 pound chicken breasts, cubed: Provides tender protein that soaks up spices and broth beautifully.
- 1 tablespoon olive oil: Helps sauté and caramelize the chicken and onions for a rich taste.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon pepper: Adds a gentle, spicy kick.
- 1 teaspoon chili powder: Brings signature Mexican heat and smokiness.
- ½ teaspoon paprika: Intensifies color and adds a sweet earthiness.
- 1 teaspoon cumin: Contributes a warm, nutty, and slightly citrus note.
- ½ teaspoon oregano: Boosts the herbal undertones for an authentic touch.
- 10-ounce can red enchilada sauce: The soul of the dish, delivering rich, tangy, and spicy flavors.
- 15.9-ounce can black beans, drained and rinsed: Adds creaminess and protein, plus a hearty texture.
- 15.9-ounce can of corn, drained (or 1 ½ cups frozen corn): Lends sweetness and a pop of color.
- 10-ounce can Rotel: Combines diced tomatoes and green chilies for extra zest and brightness.
- 3 ½ cups chicken broth: Forms the flavorful, savory base of the soup.
- 4 ounces cream cheese, room temperature: Makes the soup luxuriously creamy and smooth.
- 1 cup shredded cheddar cheese: Melts into the soup, adding sharpness and gooey comfort.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté the Chicken and Aromatics
Start by heating olive oil in a large pot over medium heat. Add the cubed chicken, diced onion, salt, and pepper. Sauté everything until the onions become translucent and the chicken is cooked through. This step seals in flavor and builds a delicious foundation. Then, toss in the minced garlic and cook for just 40 seconds more until fragrant—don’t let it burn!
Step 2: Add the Spices and Main Ingredients
Next, sprinkle in chili powder, paprika, cumin, and oregano, stirring well to coat your chicken and onion mixture. These spices will create that classic enchilada soup flavor that’s so addictive. Pour in the enchilada sauce, black beans, corn, Rotel tomatoes, and chicken broth. The colors and textures from these ingredients start to bring the soup alive.
Step 3: Simmer to Bring Flavors Together
Cover the pot and bring the soup to a boil. Once bubbling, reduce the heat and let it gently simmer for 20 minutes. This simmering time allows every spice and ingredient to mingle and develop a deep, cozy flavor.
Step 4: Stir in the Cheese for Creamy Goodness
Remove the pot from the heat, and it’s time to make the soup irresistibly creamy by stirring in the room-temperature cream cheese and shredded cheddar. Stir until both cheeses melt fully and blend into a smooth, velvety texture that makes this Chicken Enchilada Soup Recipe extra satisfying.
Step 5: Serve and Savor
Your soup is ready to enjoy! Ladle it into bowls while it’s hot and get ready for some serious comfort food magic.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Topping your Chicken Enchilada Soup Recipe with just the right garnishes elevates every spoonful. Think fresh cilantro for a burst of herbal brightness, a dollop of sour cream to cool and creaminess contrast, crunchy tortilla strips for a delightful texture, and a squeeze of lime to brighten the rich flavors.
Side Dishes
Pairing your soup with simple sides turns dinner into a feast. Warm, fluffy Mexican rice or a basket of freshly made corn tortillas makes the perfect accompaniment. For added freshness, a crisp salad with avocado and lime vinaigrette complements the heartiness without weighing you down.
Creative Ways to Present
Want to wow your guests or family? Serve this soup in mini bread bowls for a fun presentation, or layer it in clear bowls to show off the vibrant colors. You could even set up a toppings bar so everyone can customize their bowls exactly how they like — extra cheese, jalapeños, or avocado slices all welcome!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chicken Enchilada Soup Recipe in airtight containers and keep it in the refrigerator for up to 3 days. This makes for an easy lunch or cozy dinner option that doesn’t lose its flavor or creaminess.
Freezing
This soup freezes beautifully, which means you can make a big batch and save some for later. Just transfer cooled soup into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. To restore the creamy consistency, you may want to add a splash of chicken broth or water if it has thickened during storage. Avoid microwaving for uneven heating and texture loss if possible.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Simply shred the cooked chicken and add it after your broth simmers, reducing the cooking time and adding an extra layer of flavor.
Is there a vegetarian version of this Chicken Enchilada Soup Recipe?
You can easily make a vegetarian version by skipping the chicken and adding extra beans, corn, and veggies like bell peppers or zucchini. Using vegetable broth instead of chicken broth keeps it hearty and satisfying.
What if I don’t have cream cheese on hand?
If cream cheese isn’t available, you can substitute with sour cream or Greek yogurt added at the end of cooking. This will still give a creamy texture, though the flavor might be slightly tangier.
Can I make this soup spicy?
Definitely! To amp up the heat, add diced jalapeños or a pinch of cayenne pepper when you add the other spices. You can always start mild and adjust spices according to your taste preferences.
How thick or thin is the soup supposed to be?
This version of Chicken Enchilada Soup Recipe is medium-thick, creamy but still spoonable. If you like it thinner, simply add more chicken broth when reheating or cooking. For a thicker soup, let it simmer uncovered to reduce the liquid.
Final Thoughts
Making this Chicken Enchilada Soup Recipe is like inviting warmth and joy to your table with every bowl. It’s a recipe that brilliantly balances ease and flavor, perfect for feeding a family or impressing friends. So don’t wait for the chill in the air—get in the kitchen and whip up this tasty, cheesy, wholesome soup. You’re going to love how it fills your home with comforting aromas and your belly with happiness.
Print
Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Enchilada Soup is a hearty and flavorful blend of tender chicken, black beans, corn, and spices in a creamy, cheesy broth. Perfect for a cozy meal, it combines classic enchilada flavors in an easy-to-make soup that can be prepared in under 40 minutes.
Ingredients
Soup Ingredients
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10-ounce can red enchilada sauce
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn)
- 10-ounce can Rotel
- 3 ½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Prepare and sauté chicken and aromatics: Heat olive oil in a large pot over medium heat. Add cubed chicken, diced onion, salt, and pepper. Sauté until the onions are translucent and the chicken is fully cooked through. Then, add the minced garlic and sauté for another 40 seconds to release its aroma.
- Add spices and main ingredients: Stir in the chili powder, paprika, cumin, and oregano, ensuring the chicken and onions are well coated with the spices. Next, add the red enchilada sauce, black beans, corn, Rotel tomatoes, and chicken broth to the pot.
- Simmer the soup: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 20 minutes to allow the flavors to meld.
- Add cheeses for creaminess: Remove the pot from heat and stir in the cream cheese and shredded cheddar cheese. Mix until both cheeses are fully melted and incorporated, creating a creamy, smooth texture.
- Serve and enjoy: Ladle the hot soup into bowls and serve immediately for a comforting, flavorful meal.
Notes
- You can substitute frozen corn for canned corn if preferred.
- For extra heat, add chopped jalapeños or a dash of cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
- Shredded chicken can be used instead of cubed chicken breasts for a different texture.
- Serve with tortilla chips, sour cream, or fresh cilantro for added flavor and garnish.
