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Chicken Enchilada Soup

Chicken Enchilada Soup

Melena
This Chicken Enchilada Soup is rich, hearty, and bursting with bold Southwestern flavor. It brings together tender shredded chicken, smoky enchilada sauce, creamy broth, and warm spices—all in one comforting bowl. Easy to make in under an hour, this one-pot recipe is perfect for cozy dinners, family meals, or meal prep that keeps you coming back for more.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • Core Ingredients:
  • 2 cups cooked shredded chicken rotisserie or homemade
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 15 oz can diced tomatoes
  • 2 cups red enchilada sauce store-bought or homemade
  • 3 cups chicken broth
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Seasonings:
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Optional Add-Ins:
  • 2 oz cream cheese or ¼ cup heavy cream for creaminess
  • ½ cup shredded cheddar or Mexican blend cheese
  • 1 tbsp masa harina or cornmeal to thicken, optional
  • Toppings:
  • Tortilla strips or crushed tortilla chips
  • Sliced avocado
  • Chopped cilantro
  • Lime wedges
  • Sour cream or Greek yogurt
  • Sliced jalapeños
  • 💡 Tip: Adjust heat level using mild or hot enchilada sauce—or add chipotle peppers for smokiness.

Instructions
 

  • Step 1 — Sauté Aromatics
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and garlic; cook until softened and fragrant (about 2–3 minutes).
  • Step 2 — Add Spices
  • Stir in chili powder, cumin, paprika, garlic powder, and onion powder. Let them toast for 30 seconds to release flavor.
  • Step 3 — Build the Soup Base
  • Pour in enchilada sauce, chicken broth, diced tomatoes, corn, and black beans. Stir well to combine.
  • Step 4 — Add Chicken & Simmer
  • Add shredded chicken to the pot. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until flavors meld together.
  • Step 5 — Add Creaminess (Optional)
  • For a creamier soup, stir in cream cheese or heavy cream. Mix until smooth and fully melted.
  • Step 6 — Serve
  • Ladle into bowls and top with tortilla strips, cheese, cilantro, avocado, or a squeeze of lime.

Notes

  • Don’t rush the simmer—this is where deep flavor develops.
  • Blend a portion of the soup if you prefer a thicker texture.
  • Add a pinch of sugar if your soup tastes too tangy from tomatoes.
  • Use pre-cooked chicken to save time on busy nights.