Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe is one of those meals that feels like a warm hug on a chilly day. I remember the first time I made it, I was skeptical how could a soup capture the bold flavors of enchiladas? Spoiler alert: it nailed it. If you’re into soups that pack a punch and keep you cozy, this one’s worth your time.

Homemade Chicken Enchilada Soup Recipe

This soup hits all the right notes spicy, cheesy, and comforting. It’s perfect when you want something filling but not too heavy. Plus, it’s a fantastic way to use up leftover chicken or tortillas. Ever found yourself staring at a lonely tortilla in the fridge and wondering what to do with it? This soup solves that problem with style.

Variations I’ve Tried

I’ve mixed things up depending on what’s in my pantry or mood. Here are a few tweaks I’ve enjoyed:

• Swapping chicken for turkey when I had some on hand.
• Adding black beans for an extra protein boost.
• Using fire-roasted tomatoes to give it a smoky edge.
• Tossing in some corn for sweetness and crunch.
• Making it vegetarian by skipping the chicken and doubling the beans and veggies.

Adaly Kandice

Chicken Enchilada Soup

A flavorful and hearty chicken enchilada soup that combines the classic flavors of enchiladas into a comforting bowl.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 360

Ingredients

  

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Fresh cilantro for garnish
• Tortilla chips for serving

Instructions

 

1. In a large pot, combine chicken breasts, onion, garlic, chicken broth, enchilada sauce, black beans, corn, cumin, and chili powder.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through.
3. Remove chicken breasts from the pot and shred with two forks.
4. Return shredded chicken to the soup and season with salt and pepper.
5. Simmer for an additional 5 minutes to allow flavors to meld.
6. Ladle soup into bowls and top with shredded cheddar cheese, sour cream, green onions, cilantro, and tortilla chips.
7. Serve hot and enjoy.

Notes

This soup can be made spicier by adding jalapeños or hot sauce. Use rotisserie chicken for a quicker version.

Pro Tips for Chicken Enchilada Soup

• Don’t skip toasting the tortilla strips! They add that perfect crunch that contrasts with the creamy soup.
• If you like it spicier, add a diced jalapeño with the onions or a dash of hot sauce at the end.
• Using rotisserie chicken saves tons of time and adds great flavor.
• For a creamier texture, stir in a splash of sour cream or Greek yogurt just before serving.

Mistakes to Avoid

• Overcooking the soup after adding cheese can cause it to clump or separate. Add cheese right before serving.
• Using flour tortillas instead of corn can make the strips soggy quickly.
• Forgetting to drain the tomatoes can water down the soup.
• Skipping the spices or using too little will leave the soup bland, so don’t be shy with seasoning.

Leftovers and Storage

This soup tastes even better the next day because the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a little extra broth or water if it thickens too much. Tortilla strips are best added fresh to keep their crunch.

If you’re after a soup that’s hearty, flavorful, and easy to whip up, this Chicken Enchilada Soup Recipe fits the bill perfectly. It’s a crowd-pleaser that never fails to satisfy.