Chicken Enchilada Soup is one of those dishes that perfectly balances comfort, flavor, and ease of preparation. Imagine a warm, spicy, and savory soup that brings the flavors of a traditional chicken enchilada but in a cozy, soup form. It’s a perfect meal for a chilly evening, and it’s sure to satisfy your taste buds with its rich, bold flavors.

This chicken enchilada soup recipe is simple to make, and you can easily adapt it to your own spice level. Whether you’re cooking for a family dinner or meal prepping for the week, this soup is versatile and guaranteed to please. Let’s dive into the recipe and explore how to make this delicious soup from scratch.

Key Ingredients You’ll Need

To make a tasty Chicken Enchilada Soup, you’ll need the following ingredients:

Chicken: Boneless, skinless chicken breast or thighs work well. For a faster option, you can use rotisserie chicken.
Broth: Chicken broth is ideal for this recipe, adding depth and flavor.
Enchilada Sauce: This is the heart of the soup, giving it that bold enchilada flavor.
Diced Tomatoes: Adds texture and enhances the soup’s richness.
Corn: Sweet corn adds a nice balance to the spiciness.
Black Beans: A great source of protein and texture.
Cheese: Shredded cheddar or Mexican blend cheese is perfect for melting on top.
Tortilla Chips: For crunch and extra flavor.
Spices: Chili powder, cumin, garlic powder, and smoked paprika provide the right seasoning profile.

Optional toppings and garnishes:

Sour cream
Cilantro
Jalapeño slices
Lime wedges
Avocado slices

Directions

Step 1: Preparing the Chicken

To start, cook your chicken. If you’re using raw chicken breast or thighs, you can either cook it on the stovetop, grill it, or bake it. For the stovetop method, season your chicken with a little salt, pepper, and cumin, then cook it in a pan with a bit of oil until browned and cooked through (about 6-8 minutes per side). After it’s cooked, shred the chicken using two forks. Set it aside.

Step 2: Sautéing Vegetables

Heat some oil in a large pot over medium heat. Add diced onions, bell peppers, and garlic. Sauté for 5-7 minutes, or until the vegetables soften and become fragrant. This will add depth to the flavor base of the soup.

Step 3: Combining the Soup Base

Next, pour in the chicken broth and enchilada sauce. Stir in the diced tomatoes, black beans, and corn into the pot. Stir to combine everything and bring it to a gentle simmer.

Step 4: Simmering to Perfection

Once the soup base is simmering, add in your shredded chicken. Let the soup simmer for 15-20 minutes, allowing all the flavors to meld together. Taste the soup and adjust the seasoning if needed, adding salt, pepper, or more chili powder for heat.

Step 5: Final Touches

Before serving, give the soup a final stir and ensure it’s heated through. If you like, you can add a little more enchilada sauce for extra flavor. Serve the soup in bowls, topping each one with a generous handful of shredded cheese and a handful of tortilla chips for crunch.

Tips for Making the Best Chicken Enchilada Soup

Choosing the Right Chicken: While chicken breasts are the most common choice for this recipe, chicken thighs offer a juicier, richer flavor. If you’re short on time, consider using shredded rotisserie chicken to skip the cooking step.
Spice It Up or Keep It Mild: Adjust the spice level by adding more or less chili powder, jalapeños, or even hot sauce. If you prefer a milder version, skip the jalapeños and use a mild enchilada sauce.
Make It Ahead of Time!: Chicken Enchilada Soup tastes even better after sitting for a few hours, so consider making it ahead of time. Let the soup cool, then store it in the fridge for up to three days.
Freeze It for Later: This soup freezes well! Store it in an airtight container for up to three months. When ready to enjoy, just reheat on the stovetop or in the microwave.

How to Serve Chicken Enchilada Soup

Chicken Enchilada Soup is delicious on its own, but pairing it with a side dish can elevate the meal even more. Serve it with:

A fresh salad: A light, crisp salad can balance out the richness of the soup.
Cornbread: The sweetness of cornbread complements the spiciness of the soup.
Mexican rice: A flavorful side like Mexican rice enhances the soup experience.

When serving, don’t forget to add those amazing garnishes like sour cream, fresh cilantro, and avocado slices for extra texture and flavor.

Conclusion: Why You Should Try Chicken Enchilada Soup

Chicken Enchilada Soup is the ultimate comfort food—full of flavor, warmth, and heartiness. Whether you’re feeding your family, meal prepping for the week, or hosting a dinner party, this soup is always a crowd-pleaser. It’s easy to make, full of vibrant flavors, and customizable to your preferences. Try it out today and enjoy a bowl of cozy, spicy goodness!

FAQs About Chicken Enchilada Soup

1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. In fact, it often tastes even better after the flavors have had time to meld. Store it in the fridge for up to three days.

2. Can I freeze Chicken Enchilada Soup?
Absolutely! You can freeze Chicken Enchilada Soup in an airtight container for up to three months. Reheat on the stovetop or microwave when you’re ready to enjoy.

3. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave.

4. How can I make this soup spicier?
To make your soup spicier, add extra chili powder, diced jalapeños, or a dash of hot sauce. You can also use a spicier enchilada sauce.

5. Can I use a slow cooker for this recipe?
Yes, you can use a slow cooker. Simply combine all ingredients, including the chicken, and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.

Spread the love

Chicken Enchilada Soup