If you’re craving bold Mexican-inspired flavors wrapped in the cozy comfort of a creamy soup, this Chicken Enchilada Soup will absolutely hit the spot. Think of it as everything you love about enchiladas—tender shredded chicken, zesty enchilada sauce, melty cheese, and a touch of spice—all simmered together in one comforting bowl.
It’s hearty enough for dinner, comes together in under 40 minutes, and delivers layers of smoky, tangy flavor with minimal effort. Plus, it’s easy to customize: keep it mild for the family or spice it up with jalapeños and chipotle peppers. Whether you’re meal-prepping or feeding a crowd, this soup brings restaurant-quality flavor straight to your kitchen.
Table of Contents
Why You’ll Love Chicken Enchilada Soup
- All the flavor of enchiladas—none of the hassle.
- Quick and one-pot friendly. Ready in less than 40 minutes.
- Customizable heat level. Mild or spicy, you choose.
- Protein-packed comfort. Loaded with chicken, beans, and cheese.
- Perfect for meal prep. Stores and reheats beautifully.
- Crowd-pleasing favorite. Loved by kids and adults alike.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 2 (10-ounce) cans red enchilada sauce (mild or medium)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 4 cups low-sodium chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies
- ¼ teaspoon black pepper
- Salt to taste
- ½ cup sour cream or plain Greek yogurt (for creaminess)
- 1 cup shredded cheddar or Mexican-blend cheese
- Juice of 1 lime
- Fresh cilantro, jalapeño slices, and tortilla strips for garnish
Step-by-Step Instructions
1. Sauté the aromatics.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell peppers; cook for 4–5 minutes until softened. Stir in garlic, chili powder, cumin, paprika, and cayenne. Cook for 30 seconds until fragrant.
2. Add the base.
Pour in enchilada sauce, chicken broth, diced tomatoes, black beans, corn, salt, and pepper. Stir to combine.
3. Simmer.
Bring to a gentle boil, then reduce heat and simmer for 20 minutes to blend flavors.
4. Add chicken.
Stir in shredded chicken. Simmer for another 5–10 minutes until heated through.
5. Make it creamy.
Reduce heat to low. Stir in sour cream (or Greek yogurt) and cheese until melted and smooth. Don’t let it boil after adding dairy—just warm through gently.
6. Finish and serve.
Add lime juice and adjust seasoning. Ladle into bowls and top with cilantro, jalapeños, and crispy tortilla strips.
How to Serve Chicken Enchilada Soup
This soup is best served hot, garnished with your favorite Tex-Mex toppings. Try a sprinkle of shredded cheese, crushed tortilla chips, fresh cilantro, and a dollop of sour cream for classic flair.
If you love texture, add avocado slices, pickled jalapeños, or fresh corn kernels on top. The contrast between creamy soup and crunchy toppings makes each bite more exciting.
Pair it with a side of warm flour tortillas or cornbread to soak up the flavorful broth. For a lighter option, serve it with a crisp Mexican slaw or tomato-cucumber salad with lime dressing.
Hosting a crowd? Set up a DIY soup bar with bowls of toppings—grated cheese, diced onions, chopped cilantro, crushed tortilla chips, lime wedges, and hot sauce. Everyone can customize their bowl exactly the way they like.
To complete the meal, pair this soup with a sparkling lime agua fresca or iced hibiscus tea. For an adult twist, a cold Mexican lager or margarita makes a great match for the spicy, cheesy depth of the soup.
However you serve it, this Chicken Enchilada Soup brings a little fiesta to your dinner table—simple ingredients, big comfort, and layers of flavor that keep you coming back for seconds.
How to Store Chicken Enchilada Soup
Chicken Enchilada Soup stores beautifully, making it ideal for busy weeknights or meal prep.
To refrigerate:
Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
To reheat:
Warm gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen. Avoid boiling—especially if it contains dairy—to maintain a smooth, creamy texture.
Microwave method:
Reheat individual portions in microwave-safe bowls for 1–2 minutes, stirring halfway.
To freeze:
For best results, freeze the soup before adding sour cream or cheese. Portion it into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, reheat on the stove, then stir in cheese and sour cream just before serving.
Pro tip:
Freeze soup in single-serve portions for grab-and-go lunches. Add fresh toppings when reheating to bring back that vibrant flavor.
Reheat and revive:
A quick squeeze of lime or a pinch of salt before serving perks up the flavors perfectly.
Tips to Make Chicken Enchilada Soup Perfect Every Time
- Use homemade or high-quality enchilada sauce for the best flavor—it’s the heart of the recipe.
- Don’t skip the lime juice. It balances the richness and brightens the whole dish.
- Add cheese slowly off the heat to avoid clumping or curdling.
- Use Greek yogurt instead of sour cream for a lighter, high-protein option.
- Want it thicker? Stir in a tablespoon of masa harina or cornstarch slurry while simmering.
- Boost the spice. Add chipotle peppers in adobo for smoky heat or diced jalapeños for fresh spice.
- Vegetarian version: Skip the chicken and use vegetable broth with black beans and pinto beans.
- Slow cooker method: Combine all ingredients except cheese and sour cream; cook on low for 6–7 hours. Stir in dairy before serving.
With these easy tricks, you’ll have a restaurant-worthy soup with the perfect creamy texture, balanced spice, and authentic enchilada flavor every time.
Variations of Chicken Enchilada Soup
- Slow Cooker Chicken Enchilada Soup:
Combine all ingredients (except cheese and sour cream) and cook on low for 6–7 hours or high for 3–4 hours. Add cheese and cream before serving. - Creamy Green Enchilada Soup:
Substitute green enchilada sauce and add diced green chiles. Use Monterey Jack cheese for a milder, tangier flavor. - Black Bean and Corn Enchilada Soup:
Add extra black beans and corn for a heartier, vegetarian version. - Chipotle Chicken Enchilada Soup:
Add 1–2 minced chipotle peppers in adobo for smoky, spicy depth. - Keto-Friendly:
Skip the beans and corn; add extra chicken and heavy cream for a low-carb twist. - Vegetarian:
Swap chicken for roasted sweet potatoes or tofu and use veggie broth. - Tortilla Enchilada Soup:
Stir in crushed tortilla chips during the last 5 minutes for extra thickness and texture.
No matter which variation you choose, this soup brings comfort and bold flavor to your bowl—perfect for cozy nights or family dinners.
More Comfort Chicken Recipes
FAQs
1. Can I use rotisserie chicken?
Yes! It saves time and adds rich, seasoned flavor.
2. What’s the best cheese for enchilada soup?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully.
3. Can I make it in an Instant Pot?
Yes—pressure cook all ingredients (except dairy) for 10 minutes, then stir in cheese and cream.
4. How can I make it thicker?
Add a tablespoon of masa harina or cornstarch mixed with water.
5. Is Chicken Enchilada Soup spicy?
It’s mild as written, but you can adjust the heat by adding cayenne, jalapeños, or chipotle peppers.
Final Thoughts
Chicken Enchilada Soup captures everything we love about Mexican comfort food—warm spices, tangy sauce, and melty cheese—all in a single, spoonable dish. It’s quick, customizable, and guaranteed to warm up even the coldest nights.
Serve it with a side of cornbread, top it with crunchy tortilla strips, and enjoy a bowl full of bold flavor and simple joy.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Chicken Enchilada Soup is creamy, cheesy, and loaded with bold Tex-Mex flavor. Tender shredded chicken, beans, and corn simmer in a zesty enchilada base for the perfect weeknight bowl.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 (10-oz) cans red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained (or 1 1/2 cups frozen)
- 1 (10-oz) can diced tomatoes with green chilies
- 3 cups cooked shredded chicken
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar or Mexican-blend cheese
- Juice of 1 lime
- Kosher salt and black pepper to taste
- Tortilla strips, cilantro, jalapeños for serving
Instructions
1. Heat oil in a large pot over medium heat. Add onion and bell peppers; cook 4–5 minutes until softened.
2. Stir in garlic, chili powder, cumin, smoked paprika, and cayenne; cook 30 seconds.
3. Add enchilada sauce, broth, black beans, corn, and diced tomatoes; stir to combine and simmer 15–20 minutes.
4. Stir in shredded chicken and simmer 5–10 minutes more to heat through.
5. Reduce heat to low; stir in sour cream (or Greek yogurt) and cheese until smooth. Do not boil.
6. Add lime juice; taste and adjust seasoning. Serve hot with tortilla strips, cilantro, and jalapeños.
Notes
Use rotisserie chicken for speed.
For extra smoke, add 1–2 minced chipotle peppers in adobo.
Thicken with 1–2 tbsp masa harina if you like a heartier texture.
Freeze before adding dairy for the best texture; stir in cheese and sour cream after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg