If you’re craving something that feels like a warm hug in a bowl, you have to try this Chicken Enchilada Soup Recipe. It brings together tender chicken, creamy cheeses, and a blend of bold spices that burst with authentic Mexican flavors. Each spoonful offers a comforting mix of savory enchilada sauce, hearty beans, sweet corn, and a subtle kick from chili and cumin. This soup is approachable to make, wonderfully filling, and perfect for sharing on cozy nights when you want something special yet simple. Get ready to fall in love with a soup that’s as vibrant as it is satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet flavorful ingredients. Each item plays a crucial role, whether it’s building deep flavor, adding texture, or creating that inviting color that screams comfort food. Every component is easy to find and brings something wonderful to the table.
- 1 small onion, diced: Adds sweetness and a little bite when sautéed with the chicken.
- 3 cloves garlic, minced: Infuses a subtle but essential depth of flavor to the base.
- 1 pound chicken breasts, cubed: The hearty protein that soaks up all the delicious spices.
- 1 tablespoon olive oil: Helps brown the chicken and soften the onions beautifully.
- ½ teaspoon salt: Enhances and balances all the flavors in the pot.
- ¼ teaspoon pepper: Adds just a touch of heat to complement the chili powder.
- 1 teaspoon chili powder: Brings warmth and a little smoky flavor classic to enchiladas.
- ½ teaspoon paprika: Gives a mild sweetness and gorgeous color.
- 1 teaspoon cumin: Adds earthiness and complexity that’s hard to resist.
- ½ teaspoon oregano: Balances the spice mix with herbal notes.
- 10-ounce can red enchilada sauce: The vibrant, saucy heart of the soup’s flavor.
- 15.9-ounce can black beans, drained and rinsed: Provides protein, texture, and fiber.
- 15.9-ounce can of corn, drained (or 1 ½ cups frozen corn): Sweet pops of color and crunch.
- 10-ounce can Rotel: Adds a tangy freshness with diced tomatoes and green chilies.
- 3 ½ cups chicken broth: The liquid base that ties the entire soup together.
- 4 ounces cream cheese, room temperature: Creates a luscious creaminess without overwhelming richness.
- 1 cup shredded cheddar cheese: Adds sharpness and melty goodness for that final cheesy touch.
How to Make Chicken Enchilada Soup Recipe
Step 1: Sauté Chicken and Onions
Start by heating olive oil in a large pot over medium heat. Toss in your cubed chicken breasts along with diced onion, salt, and pepper. Let them cook until the onions turn translucent and the chicken is thoroughly cooked, creating a savory foundation. Don’t forget to add minced garlic at the last 40 seconds to keep its flavor bright and punchy rather than burnt.
Step 2: Add Spices and Sauce
Now comes the magic: sprinkle in chili powder, paprika, cumin, and oregano, stirring well to coat every bite. These spices start to awaken the familiar enchilada flavor we all love. Pour in the red enchilada sauce, black beans, corn, Rotel tomatoes and chilies, plus chicken broth. This mixture is colorful and packed with texture already!
Step 3: Simmer
Cover the pot and bring everything to a gentle boil. Once bubbling, reduce the heat and let it simmer for 20 minutes so all the flavors marry together perfectly. It’s the time when the soup thickens, the chicken becomes tender, and the spices deepen in flavor.
Step 4: Stir in Cheese
Turn off the heat and introduce cream cheese and shredded cheddar. Stir continuously until the cheeses melt smoothly into the soup, resulting in a creamy, velvety texture that rounds out the dish beautifully. This final step transforms your soup into a rich, indulgent comfort food treat.
How to Serve Chicken Enchilada Soup Recipe
Garnishes
Topping your soup is where you can get creative! Try fresh chopped cilantro, sliced avocado, or a dollop of sour cream for creaminess. Crispy tortilla strips or crushed tortilla chips add irresistible crunch and echo the enchilada inspiration perfectly. A sprinkle of extra cheddar or a squeeze of fresh lime brightens flavors delightfully.
Side Dishes
Since this soup is hearty, consider lighter sides like a fresh green salad or roasted vegetables to balance the meal. A basket of warm cornbread or soft flour tortillas makes for a lovely accompaniment that’s perfect for sopping up every last bit of this delicious Chicken Enchilada Soup Recipe.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or individual ramekins topped with melted cheese and jalapeño slices. You could also offer a build-your-own topping bar at your dinner table so everyone personalizes their bowls just the way they like. Presentation can make this comforting meal feel festive and special.
Make Ahead and Storage
Storing Leftovers
This Chicken Enchilada Soup Recipe keeps incredibly well in the fridge. Transfer leftovers into an airtight container and store for up to 3 days. Flavors often deepen after resting, making the soup taste even better the next day.
Freezing
Want to save some soup for later? Freeze it in suitable containers for up to 3 months. Just be aware that the cream cheese might slightly change texture upon thawing, but reheating with a good stir helps everything blend smoothly again.
Reheating
The best way to reheat is gently on the stove over low heat. Stir frequently to prevent sticking and to evenly warm the soup. If it thickens too much when cold, add a splash of broth or water to bring back the perfect consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and stay tender during cooking. Just adjust cooking time slightly if needed to ensure they’re fully cooked.
Is this soup spicy?
It has a gentle warmth thanks to chili powder and Rotel, but it’s not overpoweringly spicy. You can always adjust the heat by adding more chili powder or fresh chilies if you prefer it hotter.
Can I make this soup vegetarian?
Yes! Replace the chicken with a hearty veggie like mushrooms or zucchini and use vegetable broth instead of chicken broth. The combination of beans, corn, and enchilada sauce still delivers great flavor.
What can I substitute for cream cheese?
If you want to skip cream cheese, you could try sour cream or a mild Mexican cheese like queso fresco. However, cream cheese offers the best creamy texture in this recipe.
Can I prepare this soup in a slow cooker?
Yes, just brown the chicken and onions separately first, then add all ingredients (except cheeses) to the slow cooker. Cook on low for 4-6 hours and stir in cheeses at the end until melted.
Final Thoughts
This Chicken Enchilada Soup Recipe is truly a soul-soothing bowl of goodness that’s easy enough for weeknights yet impressive enough for company. Its layers of flavor and creamy texture will keep you coming back for more. I definitely encourage you to make this soup your new go-to whenever you want to cozy up with a meal that tastes like a celebration of Mexican-inspired comfort food.
Print
Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty and flavorful Chicken Enchilada Soup combines tender chicken, zesty enchilada sauce, beans, corn, and melted cheese to create a satisfying and comforting meal. Perfect for a quick weeknight dinner, this soup is packed with bold Mexican-inspired spices and creamy textures that warm you from the inside out.
Ingredients
Protein and Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn)
- 10-ounce can Rotel (diced tomatoes with green chilies)
Spices and Seasonings
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
Liquids and Dairy
- 10-ounce can red enchilada sauce
- 3 ½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Sauté Chicken and Onions: Heat olive oil in a large pot over medium heat. Add the cubed chicken, diced onion, salt, and pepper. Cook, stirring occasionally, until the onions become translucent and the chicken is cooked through, about 5-7 minutes. Add minced garlic and sauté for an additional 40 seconds until fragrant.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, and oregano to the chicken mixture. Then add the red enchilada sauce, black beans, corn, Rotel, and chicken broth. Mix everything thoroughly to combine the flavors.
- Simmer: Cover the pot and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld together.
- Stir in Cheese: Remove the pot from heat. Add the room temperature cream cheese and shredded cheddar cheese. Stir continuously until all the cheese has melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls and enjoy immediately. This soup pairs well with tortilla chips, sour cream, or a sprinkle of fresh cilantro if desired.
Notes
- You can substitute frozen corn if canned corn is not available; just thaw before adding.
- Use cooked shredded chicken as a shortcut to save prep time.
- Adjust the chili powder quantity for more or less heat based on preference.
- If you prefer a thinner soup, add more chicken broth to reach your desired consistency.
- Garnishing with sliced avocado, fresh cilantro, or a dollop of sour cream adds extra flavor and texture.
