If you’re looking for a hearty, comforting, and bowl-licking good dinner, you cannot go wrong with this Chicken Enchilada Soup Recipe. It’s everything you love about cheesy, zesty enchiladas transformed into a creamy, soul-warming soup that’s perfect for busy weeknights, lazy Sundays, and big gatherings alike. Just one pot, plenty of bold Tex-Mex flavor, and enough to feed family and friends — you’ll want this on repeat all year long!

Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Enchilada Soup Recipe comes together with simple supermarket staples, but each ingredient is a flavor hero. Every addition helps build layers of taste, stunning color, and just the right amount of creamy comfort — let’s break it down so you know why these picks matter!

Olive oil: Don’t skip it; this is the secret to a silky base and helps the onion and garlic bloom with flavor.
Onion: Diced and sautéed, onion sets the sweet, savory background that every great soup needs.
Garlic: Minced for extra punch, it infuses the broth with a warm, irresistible aroma.
Ground cumin: This spice is all about earthy warmth; it’s essential to Tex-Mex vibes.
Chili powder: Adds classic enchilada flavor plus a gentle heat—don’t skimp if you love a southwestern touch!
Smoked paprika: For subtle smokiness that takes the whole soup up a notch.
Cayenne pepper (optional): Use for extra kick, especially if you’re a spice lover (or add diced jalapeños for a wilder punch).
Salt: Just enough to balance all the other flavors.
All-purpose flour: The magical thickener that makes this soup perfectly creamy and satisfying (swap with gluten-free flour, if needed).
Chicken broth: The backbone of the soup, bringing all the ingredients together in savory harmony.
Red enchilada sauce: Store-bought or homemade, it delivers bold, tangy flavor that defines this dish.
Diced tomatoes with green chilies: Zesty, colorful, and a little juicy for perfect balance.
Black beans: Make sure to drain and rinse—they give hearty protein and texture to every spoonful.
Frozen corn: Sweet pops of flavor and sunshine color brighten up the bowl.
Cooked shredded chicken: Rotisserie is a wonderful shortcut—tender and packed with flavor.
Shredded cheddar cheese: For creaminess and melty richness that makes this soup truly crave-worthy.
Sour cream: Swirled in at the end, it’s the secret to that dreamy, velvety finish.
Chopped fresh cilantro and tortilla strips (for garnish): A burst of herby freshness and crispy crunch to top it all off.

How to Make Chicken Enchilada Soup Recipe

Step 1: Sauté the Aromatics

You’ll begin by heating olive oil in a large pot over medium heat. Toss in your diced onion and let it cook for about 4–5 minutes, until it’s soft and just turning golden. This creates an ultra-flavorful base for everything that follows. Next, add the minced garlic, cumin, chili powder, smoked paprika, cayenne (if you like heat), and salt. Stir and let it all get wonderfully fragrant — your kitchen will smell amazing after just one minute!

Step 2: Make the Roux

Sprinkle in the flour and stir constantly for 1–2 minutes. This step might seem small, but it’s key for thickening your Chicken Enchilada Soup Recipe into that creamy dreamy texture you love. The flour should coat the onion and spices, forming a slightly pasty mixture that will help thicken the soup later on.

Step 3: Whisk in the Broth

Slowly pour in your chicken broth, whisking as you go to make sure no lumps form. This is when all those sauteed flavors get to mingle in a rich, smooth broth. Take your time whisking until everything is silky and combined — this is the foundation for the rest of your soup!

Step 4: Add the Good Stuff

Now, the fun part: add the enchilada sauce, diced tomatoes with green chilies, black beans (make sure they’re drained and rinsed), frozen corn, and cooked shredded chicken. Give everything a good stir so all your ingredients are swimming happily together. Bring the soup to a boil, then reduce the heat and let it simmer for about 15–20 minutes. This melds all those bold flavors and lets the texture thicken just right.

Step 5: Finish Creamy & Serve

Once you’ve got a beautifully simmering pot, remove it from the heat. Sprinkle in the cheddar cheese and add the sour cream, stirring until both are melted and the soup turns irresistibly creamy. All that’s left to do is ladle your Chicken Enchilada Soup Recipe into bowls, and top with a good shower of cilantro and handfuls of crispy tortilla strips!

How to Serve Chicken Enchilada Soup Recipe

Garnishes

No bowl of this soup is complete without a little flourish! A sprinkle of chopped fresh cilantro adds herbal brightness, while tortilla strips bring a satisfying crunch. Don’t be shy—try a swirl of extra sour cream or a handful of diced avocado to make every bite special. A squeeze of lime over the top is also fabulous if you love a zesty finish!

Side Dishes

This soup pairs perfectly with so many easy sides. Fluffy cilantro-lime rice or simple warm tortillas are always crowd-pleasers. You could also serve it with a crunchy Mexican coleslaw, or lay out a platter of quesadillas for dipping. Don’t forget a fresh green salad if you’re after a lighter touch!

Creative Ways to Present

For family-style fun, try serving this Chicken Enchilada Soup Recipe in a big Dutch oven right at the table with a buffet of toppings (think shredded cheese, sliced jalapeños, and more). Or, go mini with smaller bowls for a party appetizer. If you’re hosting a game day or a cozy movie night, pour it into mugs so everyone can cuddle up with their own warm serving—no spoons required!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchilada Soup Recipe keeps like a dream! Let your soup cool a bit, then transfer it to airtight containers and pop into the fridge. It stays fresh for up to four days, making it a lifesaver for meal prepping or busy weeknights. Those flavors deepen as it sits, so reheated bowls are extra tasty!

Freezing

This soup also freezes beautifully. Pour cooled soup (without the garnishes) into freezer-safe bags or containers and store flat for up to three months. Just remember, the texture may change slightly due to the dairy, but a quick stir after reheating brings it right back to deliciousness.

Reheating

To reheat refrigerated soup, simply warm it over medium-low heat on the stovetop, stirring occasionally until hot. If reheating from frozen, let it thaw in the fridge overnight first for best texture. You may want to add a splash of extra chicken broth if it’s thickened up in the fridge—don’t forget fresh garnishes when serving!

FAQs

Can I make Chicken Enchilada Soup Recipe in a slow cooker?

Absolutely! After sautéing your onion, garlic, and spices, transfer everything to the slow cooker except for the cheese and sour cream. Cook on low for 4–6 hours, then stir in the dairy just before serving.

Is this soup gluten-free?

It can be! Just swap the all-purpose flour with your favorite gluten-free flour blend. All the other ingredients are naturally gluten-free, so it’s an easy substitution.

What’s the best chicken to use?

Rotisserie chicken is my go-to for convenience and juicy flavor, but you can use any leftover cooked chicken or even poach a couple of chicken breasts right in the soup if you have time.

How can I make it spicier?

For a bolder kick, toss in extra cayenne pepper, add a can of diced jalapeños, or serve with hot sauce on the side so everyone can adjust to taste.

Can I freeze Chicken Enchilada Soup Recipe with the cheese and sour cream?

While you technically can, you might notice a slight separation after freezing. To keep it smooth, add the cheese and sour cream after reheating, right before serving. It’ll keep every bowl velvety and fresh-tasting!

Final Thoughts

This Chicken Enchilada Soup Recipe has quickly become one of my all-time favorite dinners—every spoonful is pure cozy comfort with a welcome spicy twist. Whether you serve it for family dinner or bring it to a potluck, it’s guaranteed to impress. Give it a try and let this easy, flavor-packed soup brighten up your table; you’ll be coming back for seconds!

Chicken Enchilada Soup Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Enchilada Soup recipe is a comforting and flavorful Tex-Mex dish that combines shredded chicken, beans, corn, and a blend of spices in a rich, creamy broth. Topped with cheddar cheese, sour cream, and fresh cilantro, it’s a satisfying one-pot meal perfect for any occasion.

Ingredients

Scale

Main Soup:

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
3 tablespoons all-purpose flour
3 cups chicken broth
1 can (15 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups frozen corn
2 cups cooked shredded chicken

Garnish:

1 cup shredded cheddar cheese
1/2 cup sour cream
Chopped fresh cilantro
Tortilla strips

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté diced onion until soft. Add garlic, cumin, chili powder, smoked paprika, cayenne, and salt.
Create Roux: Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth until smooth.
Cook Soup: Add enchilada sauce, diced tomatoes, beans, corn, and chicken. Simmer for 15–20 minutes.
Finish: Remove from heat. Stir in cheddar cheese and sour cream until creamy. Serve topped with cilantro and tortilla strips.

Notes

Use rotisserie chicken for a quick shortcut.
For a spicier soup, add extra cayenne or diced jalapeños.
To make it dairy-free, skip the cheese and sour cream or use plant-based alternatives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American