Chicken Enchilada Soup is a comforting bowl filled with tender chicken, hearty beans, flavorful spices, and a touch of cheese melted right in. It’s got that classic enchilada taste but in a warm, cozy soup form, with a bit of spice and a creamy texture that makes every spoonful feel like a little celebration.
I love making this soup when I want something satisfying but not too heavy. It’s one of those recipes that comes together easily, and I usually keep some extra toppings like sour cream, diced avocado, or crunchy tortilla strips nearby to make it even better. Adding those little extras is my favorite way to switch things up and keep everyone happy at the table.
Whenever I serve Chicken Enchilada Soup, it feels like sharing a big, comforting hug in a bowl. It’s perfect for chilly evenings or when you want a meal that’s both filling and full of flavor. Plus, it’s a great soup to make ahead – it tastes even better the next day, and leftovers always go fast in my house!
Key Ingredients & Substitutions
Chicken: I like using shredded rotisserie chicken for an easy shortcut, but leftover cooked chicken or poached chicken breasts work great too. You can also swap for shredded turkey if you want a different protein.
Enchilada Sauce: This adds big flavor and color. If you don’t have canned sauce, use tomato sauce mixed with chili powder, cumin, and garlic powder as a simple homemade substitute.
Black Beans & Corn: They add texture and heartiness. You can use canned, drained, or frozen. Pinto beans are a good alternative if you prefer.
Sour Cream or Greek Yogurt: Either works for creaminess. Greek yogurt adds a nice tang with less fat, and it’s a good option if you want a lighter soup.
Cheese: Use a Mexican blend or try cheddar and Monterey Jack mix. For a dairy-free or vegan version, nutritional yeast can add cheesy flavor without the cheese.
How Do You Get the Soup Creamy Without It Turning Grainy?
Adding sour cream or cheese at the end can be tricky because if the soup is too hot, these ingredients may curdle or get grainy. Here’s how to avoid that:
- After simmering your soup and turning off the heat, let it cool for a minute or two before stirring in sour cream and cheese.
- Stir gently and slowly to help the dairy blend smoothly without separation.
- Use full-fat sour cream or yogurt; low-fat versions tend to curdle more easily.
- Avoid boiling once the dairy is added to keep the texture nice and creamy.
Following these steps keeps your soup silky and helps the flavors meld beautifully.
Equipment You’ll Need
- Large pot – I use a big pot to easily cook and simmer all the ingredients in one place.
- Wooden spoon or ladle – helps you stir everything smoothly and scrape the sides.
- Measuring spoons and cups – for precise seasoning and ingredient amounts.
- Knife and cutting board – for chopping onions, garlic, and garnishes like avocado and cilantro.
- Grater (optional) – if shredding your own cheese instead of using pre-shredded.
Flavor Variations & Add-Ins
- Protein Swap: Use cooked shredded beef or turkey instead of chicken for a different flavor profile.
- Cheese Options: Add pepper Jack for extra spice or Cotija for salty, crumbly topping.
- Vegetable Mix: Stir in chopped bell peppers, zucchini, or spinach for added nutrition.
- Spice Level: Add more cayenne or hot sauce if you like your soup extra spicy. A squeeze of lime also brightens the flavor.
How to Make Chicken Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup sour cream or Greek yogurt, plus more for garnish
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- 1 avocado, diced for garnish
- Tortilla chips or strips, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and hearty meal perfect for busy days when you want something comforting and flavorful fast.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it’s soft and translucent—about 3 to 4 minutes. Then add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Stir it all around and cook for about 30 seconds until the spices smell wonderful.
2. Build the Soup Base:
Pour in the enchilada sauce, chicken broth, diced tomatoes with their juice, and the rinsed black beans. Stir to combine everything well. Bring the mixture to a gentle simmer and let it cook for about 10 minutes so the flavors can mingle and develop.
3. Add Chicken and Corn:
Stir in the shredded cooked chicken and corn kernels, mixing them evenly through the soup. Let it heat through for about 5 minutes more, so the chicken gets warm and the corn adds a little sweetness.
4. Finish with Creaminess and Cheese:
Remove the pot from the heat. Slowly stir in sour cream (or Greek yogurt) and shredded cheese until the soup turns creamy and melty. Taste and add salt and pepper to suit your preference.
5. Serve and Garnish:
Ladle the soup into bowls. Top each serving with diced avocado, an extra dollop of sour cream, a sprinkle of shredded cheese, and lots of fresh chopped cilantro. For a nice crunch, serve with tortilla chips or strips on the side or sprinkled on top.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before shredding and adding it to the soup. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! It tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Do I Make This Soup Spicier or Milder?
For more heat, add extra cayenne pepper, chili powder, or some hot sauce. To tone it down, reduce or omit the cayenne and serve sour cream or avocado to balance the spice.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm slowly on the stove to prevent the dairy from curdling. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating.
