Warm up with a comforting bowl of homemade chicken enchilada soup, perfect for a cozy family meal.
This easy recipe for chicken enchilada soup is packed with flavor and simple to make, making it an ideal choice for busy weeknights or a relaxed weekend lunch.
Discover the details on how to create this satisfying dish that brings all the beloved flavors of chicken enchiladas into a hearty, spoonable soup. It’s a fantastic way to enjoy a classic comfort food in a new, convenient format.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Chicken Enchilada Soup
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
Description
Warm up with a comforting bowl of homemade chicken enchilada soup, perfect for a cozy family meal. This easy recipe for chicken enchilada soup is packed with flavor and simple to make, making it an ideal choice for busy weeknights or a relaxed weekend lunch. Discover the details on how to create this satisfying dish that brings all the beloved flavors of chicken enchiladas into a hearty, spoonable soup. It’s a fantastic way to enjoy a classic comfort food in a new, convenient format.
Ingredients
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until it softens and becomes translucent, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Pour in the undrained can of diced tomatoes with green chilies, the rinsed and drained black beans, and the drained corn. Stir in the chili powder, ground cumin, and dried oregano. Cook for 2-3 minutes, stirring occasionally, to allow the spices to bloom and the flavors to combine.
3. Pour in the red enchilada sauce and chicken broth. Add the shredded cooked chicken to the pot. Stir everything together gently to ensure all ingredients are well distributed.
4. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This simmering time is crucial for the flavors to deepen and meld together. Taste the soup and season with salt and black pepper as needed. Remember, enchilada sauce and broth can vary in sodium content, so always taste before adding too much salt.
5. If you’re using heavy cream for extra richness, stir it into the soup during the last 5 minutes of simmering. Allow it to heat through gently without boiling vigorously after adding the cream. This step makes the soup wonderfully creamy and indulgent.
6. Ladle the warm soup into bowls. Offer a variety of toppings at the table, such as shredded cheddar cheese, a dollop of sour cream, a sprinkle of fresh chopped cilantro, and crispy tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: soup
- Method: simmering
- Cuisine: mexican
Nutrition
- Serving Size: 1 bowl
Keywords: chicken, enchilada, soup, mexican, comfort food, easy, weeknight, hearty, creamy, spicy
What You’ll Love About This Quick And Easy Recipe
This chicken enchilada soup recipe is a true weeknight hero, designed for anyone who loves flavorful food but doesn’t have hours to spend in the kitchen. It’s incredibly forgiving, making it perfect for beginner cooks, and adaptable enough to suit various tastes. Families will appreciate how quickly it comes together, often using ingredients you might already have on hand. It’s an excellent choice for a chilly evening when you crave something warm and filling, or when you need a crowd-pleasing dish for a casual get-together. The rich, savory broth combined with tender chicken and a hint of spice offers a comforting experience that feels both indulgent and wholesome.
Everything You Need To Make This Recipe Without Stress
One of the best things about this easy chicken enchilada soup is that it relies on readily available ingredients. You won’t need to hunt for obscure spices or specialty items, making your grocery run quick and simple. We’ll focus on pantry staples and fresh additions that come together to create a truly delicious meal.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups cooked chicken, shredded
- 1/2 cup heavy cream (optional, for richness)
- Salt and black pepper to taste
- Toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, tortilla strips
After you’ve gathered your main ingredients, consider a few simple substitutions to make this recipe even more flexible. If you don’t have diced tomatoes with green chilies, you can use regular diced tomatoes and add a small can of chopped green chilies separately. For the chicken, leftover rotisserie chicken works wonderfully, or you can quickly boil and shred chicken breasts. If you prefer a lighter soup, you can omit the heavy cream or use milk instead, though the cream does add a lovely richness and smooth texture. Feel free to adjust the spices to your family’s preference; a little extra chili powder can add more warmth, or a pinch of cayenne pepper for a kick.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy weeknights when time is of the essence.
- Preparation time: 10 minutes
- Cooking time: 20-25 minutes
- Total time: 30-35 minutes
You can have a warm, satisfying bowl of homemade chicken enchilada soup on the table in just over half an hour, which is faster than ordering takeout and much more rewarding. The prep time mainly involves chopping an onion and mincing garlic, while the cook time is mostly simmering, allowing the flavors to meld beautifully.
How To Make It Step By Step With Visual Cues
Creating this comforting chicken enchilada soup is a straightforward process. Follow these steps for a delicious result every time.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until it softens and becomes translucent, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the Vegetables and Spices: Pour in the undrained can of diced tomatoes with green chilies, the rinsed and drained black beans, and the drained corn. Stir in the chili powder, ground cumin, and dried oregano. Cook for 2-3 minutes, stirring occasionally, to allow the spices to bloom and the flavors to combine.
- Introduce the Liquids and Chicken: Pour in the red enchilada sauce and chicken broth. Add the shredded cooked chicken to the pot. Stir everything together gently to ensure all ingredients are well distributed.
- Simmer and Season: Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This simmering time is crucial for the flavors to deepen and meld together. Taste the soup and season with salt and black pepper as needed. Remember, enchilada sauce and broth can vary in sodium content, so always taste before adding too much salt.
- Stir in Cream (Optional): If you’re using heavy cream for extra richness, stir it into the soup during the last 5 minutes of simmering. Allow it to heat through gently without boiling vigorously after adding the cream. This step makes the soup wonderfully creamy and indulgent.
- Serve Hot with Toppings: Ladle the warm soup into bowls. Offer a variety of toppings at the table, such as shredded cheddar cheese, a dollop of sour cream, a sprinkle of fresh chopped cilantro, and crispy tortilla strips.
Easy Variations And Serving Ideas That Fit Real Life
This chicken enchilada soup is incredibly versatile, making it easy to adapt for different tastes or occasions. For a spicier kick, you can add a pinch of cayenne pepper or a chopped jalapeño (seeds removed for less heat) along with the onion and garlic. If you prefer a vegetarian option, simply omit the chicken and use vegetable broth, adding extra beans or even some diced zucchini for more substance.
Kids often love this soup, especially when served with their favorite toppings. Offer a “build-your-own-soup” bar with mild cheddar cheese, a generous swirl of sour cream, and perhaps some crushed tortilla chips for crunch. For a party or buffet, keep the soup warm in a slow cooker and set out a range of toppings in small bowls, allowing guests to customize their servings. Alongside the soup, a simple green salad or some warm cornbread makes for a complete and satisfying meal. You could also serve it with warm tortillas for dipping.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect results every time with your chicken enchilada soup.
- Over-salting the soup: Enchilada sauce and chicken broth often contain a good amount of sodium. It’s best to taste the soup *after* it has simmered and all the flavors have melded before adding extra salt. You can always add more, but you can’t take it away.
- Burning the garlic: Garlic cooks quickly and can turn bitter if scorched. Add it to the pot after the onions have softened and cook for just about a minute, stirring constantly, until it’s fragrant.
- Not rinsing the black beans: Canned black beans often come in a thick, starchy liquid that can affect the soup’s flavor and texture. Rinsing them thoroughly under cold water removes this excess starch and any metallic taste from the can.
- Skipping the simmer time: While this is a quick recipe, the 15-minute simmer is essential. It allows the spices to fully hydrate and release their flavors, and for all the ingredients to meld into a cohesive, delicious soup. Don’t rush this step.
- Adding cream too early or boiling it vigorously: If you’re using heavy cream, add it towards the end of the cooking process and heat it gently. Boiling cream vigorously can sometimes cause it to curdle, especially if the soup is very acidic.
How To Store It And Make It Ahead Without Ruining Texture
This chicken enchilada soup is fantastic for meal prep and stores beautifully, often tasting even better the next day as the flavors deepen.
To store leftovers, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.
For longer storage, this soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating.
When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. If the soup has thickened too much, you can add a splash of chicken broth or water to reach your desired consistency. If you added cream initially, be mindful not to boil it vigorously when reheating. Avoid reheating in the microwave for too long at once; stir frequently to ensure even heating.
This soup is also a great make-ahead option. You can prepare the entire batch a day or two in advance, refrigerate it, and then simply reheat it when you’
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
