Chicken Enchilada Soup is one of the coziest, most flavorful Mexican-inspired soups loved across the U.S. It combines tender shredded chicken, savory broth, bold enchilada spices, creamy textures, and hearty beans and corn, creating a comforting meal that tastes like a warm hug.
This soup captures the essence of chicken enchiladas—rich, spicy, cheesy, and deeply satisfying—but transforms it into an easier, one-pot format perfect for busy nights. It’s also highly versatile: use rotisserie chicken for convenience, adjust spice levels to taste, or add toppings like avocado, cilantro, or tortilla strips.
Why You’ll Love This Recipe
Deep, bold Mexican flavors with enchilada sauce, cumin, and chili.
Creamy and hearty thanks to beans, chicken, and cheese.
One-pot and ready in under 40 minutes.
Perfect for meal prep and freezer-friendly.
Customizable toppings: avocado, cheese, tortilla strips, cilantro.
Ingredients
2 cups cooked shredded chicken (rotisserie or boiled)
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 can (15 oz) black beans, rinsed
1 cup corn kernels
1 can (10 oz) red enchilada sauce
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp paprika
½ tsp oregano
½ tsp salt
½ tsp black pepper
½ cup heavy cream OR 4 oz cream cheese
1 cup shredded cheddar or Mexican blend cheese
Optional toppings: tortilla strips, avocado, cilantro, lime wedges, jalapeños
Step-by-Step Instructions
- Sauté the Vegetables
Heat olive oil in a large pot. Add diced onion and bell pepper. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.
- Add Seasonings
Sprinkle in cumin, chili powder, paprika, oregano, salt, and pepper. Stir until fragrant and well combined.
- Add the Base Ingredients
Pour in chicken broth and enchilada sauce. Stir well to combine.
- Add Chicken, Beans & Corn
Mix in shredded chicken, black beans, and corn. Bring to a simmer.
- Make It Creamy
Reduce heat and stir in heavy cream or softened cream cheese. Allow it to melt and blend smoothly.
- Add Cheese & Simmer
Stir in shredded cheddar or Mexican blend cheese. Simmer for 5–7 minutes until thickened and rich.
Conclusion
Chicken Enchilada Soup is a bold, comforting, and deeply satisfying recipe that brings together the classic flavors of enchiladas in a creamy, spoonable format. Perfect for cold evenings, family dinners, or meal prep, this soup offers warmth, spice, and a burst of Mexican-inspired goodness.
