Chicken Enchilada Soup

If you love bold flavors and cozy comfort in a bowl, this chicken enchilada soup is about to be your new favorite. It has all the flavors of a classic enchilada—rich tomato base, tender shredded chicken, spices, and melty cheese—just in soup form. It’s hearty enough to satisfy but not so heavy that you feel weighed down. Perfect for those evenings when you want something quick, comforting, and packed with flavor.

One of the best things about this soup is how simple it is to throw together, even on a busy weeknight. Most of the ingredients are pantry staples—like canned enchilada sauce, beans, corn, and diced tomatoes—which means you probably already have what you need to make it. Plus, it’s a great way to use up leftover cooked or rotisserie chicken. Just toss everything in a pot and let it simmer into a creamy, spicy, delicious meal.

The flavor is where this soup truly shines. It has a little heat from the enchilada sauce and green chilies, creaminess from the cheese and sour cream, and a smoky depth thanks to the cumin and chili powder. Top it off with crushed tortilla chips, fresh cilantro, avocado, or a squeeze of lime, and every spoonful feels like a mini celebration.

Whether you’re meal prepping for the week, feeding a crowd, or just craving a bowl of something cozy, this chicken enchilada soup checks all the boxes. It’s fast, filling, customizable, and guaranteed to warm you from the inside out.

Why You’ll Love It

• Fast and fuss-free: This soup comes together in about 30 minutes, making it perfect for busy weeknights or when you need a quick meal without sacrificing flavor.
• Loaded with flavor: Thanks to enchilada sauce, spices, and a mix of ingredients like green chilies, beans, and corn, every spoonful is rich, savory, and slightly spicy.
• Great for leftovers: The flavors get even better the next day, and it reheats beautifully—ideal for meal prep or next-day lunches.
• Customizable toppings: Make it your own with all your favorite toppings—cheese, sour cream, avocado, tortilla strips, jalapeños, or a squeeze of lime.
• Family-friendly: It’s creamy, comforting, and not too spicy, so it’s easy to adjust for picky eaters or spice lovers alike.

Ingredient List

For the Soup

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 (10 oz) can red enchilada sauce
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 3 cups chicken broth
• 2 cups cooked, shredded chicken
• Salt and pepper to taste

For Creaminess

• ½ cup sour cream
• 1 cup shredded cheddar cheese (or Mexican blend)

For Serving (optional but highly recommended!)

• Tortilla chips or strips
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Extra shredded cheese or sour cream

Ingredient Notes

• Use rotisserie chicken – It’s a huge time-saver and adds a lot of flavor without extra effort.
• Enchilada sauce matters – I love using a smoky red enchilada sauce like Hatch or Old El Paso. It really boosts the depth of flavor.
• Frozen corn works best – It holds its texture better than canned and adds a nice pop of sweetness.
• Black beans – Be sure to rinse them to remove excess sodium and any canned taste.
• Sour cream – Adds creaminess and balances the spice. You can also use plain Greek yogurt if you prefer.
• Cheese – A sharp cheddar or a pre-shredded Mexican blend melts easily and gives a rich, cheesy finish.

Kitchen Equipment Needed

• Large pot or Dutch oven – For simmering the soup; I love using my enameled cast iron Dutch oven for even heat.
• Wooden spoon or spatula – Perfect for stirring without scratching your pot.
• Cutting board + knife – For prepping onions, garlic, and any toppings like avocado or cilantro.
• Can opener – You’ll need it for the beans, tomatoes, enchilada sauce, and green chilies.
• Measuring cups and spoons – To get your seasonings and broth just right.
• Ladle – Makes serving easy and less messy.
• Grater (optional) – If you’re using block cheese instead of pre-shredded for better melt and flavor.

Instructions

Step 1: Sauté the Aromatics

• Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
• Once hot, add the diced onion and cook for 3–4 minutes until it starts to soften.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Keep the heat at medium so the garlic doesn’t burn—it can turn bitter quickly.

---

Step 2: Add the Seasonings

• Sprinkle in the cumin, chili powder, and smoked paprika.
• Stir everything together and let the spices toast for about 30 seconds to release their aroma.

Pro Tip: Toasting the spices briefly in oil enhances their flavor, giving your soup a richer base.

---

Step 3: Build the Soup Base

• Pour in the enchilada sauce, diced tomatoes (with juice), green chilies, black beans, frozen corn, and chicken broth.
• Stir to combine all ingredients well.

Pro Tip: If you prefer a thicker soup, you can reduce the broth slightly or simmer longer in the next step.

---

Step 4: Add the Chicken and Simmer

• Stir in the cooked, shredded chicken.
• Bring the soup to a gentle boil over medium-high heat.
• Once it boils, reduce the heat to low and let it simmer uncovered for 15–20 minutes.
• Stir occasionally to prevent sticking.

---

Step 5: Add the Creamy Ingredients

• Lower the heat to very low (or remove the pot from the heat briefly).
• Stir in the sour cream until fully combined.
• Add the shredded cheese and stir slowly until melted and smooth.

Pro Tip: Don’t boil the soup after adding dairy—keep it on low heat to avoid curdling.

---

Step 6: Taste and Adjust

• Taste your soup and season with salt and pepper as needed.
• If it’s too thick, stir in a splash of broth. Too spicy? Add a bit more sour cream or cheese.

---

Step 7: Serve and Enjoy

• Ladle the soup into bowls and top with your favorite toppings: crushed tortilla chips, avocado, cilantro, a squeeze of lime, or extra cheese.
• Serve hot and enjoy the cozy, flavorful goodness!

Tips and Tricks for Success

• Shred chicken finely – This helps it soak up all the flavor and gives the soup a more cohesive, hearty texture.
• Simmer uncovered – It allows the soup to thicken naturally and intensify in flavor.
• Add sour cream off heat – Keeps the soup smooth and creamy instead of curdling.
• Double it for leftovers – This soup stores and reheats beautifully, so make extra for easy lunches.
• Toppings matter – Don’t skip them! Crunchy chips, creamy avocado, and a fresh squeeze of lime take this soup from good to great.

Ingredient Substitutions and Variations

• Chicken – Swap with ground turkey, rotisserie chicken, or even cooked shredded beef for a twist.
• Beans – Use pinto or kidney beans if you don’t have black beans on hand.
• Corn – Fresh or canned corn (drained) can work if you don’t have frozen.
• Dairy-free – Use dairy-free cheese and coconut cream or unsweetened plain almond yogurt instead of sour cream.
• Spice level – Add extra green chilies or a dash of hot sauce if you like it spicy, or tone it down by using mild enchilada sauce.
• Vegetarian version – Skip the chicken and use vegetable broth; add an extra can of beans or some chopped zucchini for more bulk.

Serving Suggestions

• With tortilla chips on the side – I like serving the soup with a small bowl of crunchy tortilla chips for dipping or crumbling right on top. Adds the perfect crunch!
• Topped with avocado and cilantro – The creaminess of avocado and the freshness of cilantro bring a bright contrast to the bold flavors of the soup.
• Alongside a cheesy quesadilla – A simple cheese quesadilla makes a great sidekick and turns it into a full-on Tex-Mex dinner.
• With lime wedges and hot sauce – I love squeezing fresh lime juice over the top and adding a few dashes of hot sauce for a spicy, tangy kick.
• With a side salad – A fresh romaine or southwest-style salad is a great light option to balance the richness of the soup.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Let the soup cool completely before refrigerating to avoid excess moisture buildup.
• Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
• Microwave in 1-minute intervals, stirring between each, until hot.
• Add a splash of broth or water if the soup thickens too much after storing—it’ll loosen up nicely.
• Avoid boiling when reheating, especially after the sour cream is added, to keep the texture smooth.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Just sauté the onions, garlic, and spices first, then add everything (except sour cream and cheese) to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. Stir in the sour cream and cheese just before serving.

Is this soup freezer-friendly?

Absolutely. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop. Just note that the texture might change slightly because of the dairy, but it still tastes amazing!

Can I use green enchilada sauce instead?

You can! It’ll give the soup a slightly different flavor—more tangy and zesty than smoky—but it’s still delicious. Feel free to experiment based on what you like or have on hand.

How do I make it spicier?

Add more diced green chilies, a pinch of cayenne pepper, or your favorite hot sauce. Jalapeños (fresh or pickled) make a great topping too!

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute and adds the same creamy tang. You could also use a splash of heavy cream or a dairy-free yogurt if needed.

Can I make it vegetarian?

Definitely. Just leave out the chicken, use veggie broth, and add extra beans or chopped vegetables like bell peppers or zucchini for heartiness.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!