Chicken Enchilada Soup is like a warm hug in a bowl, packed with shredded chicken, beans, corn, and just the right kick of spices. It’s creamy but light, with a tomato base that feels comforting without being heavy. You can really taste the flavors of a classic enchilada, just turned into a cozy, spoonable meal.
I love making this soup when I want something quick but still special. I usually throw in some crushed tortilla chips on top for a nice crunch and a little shredded cheese that melts slowly, making every bite extra yummy. It’s one of those recipes where you don’t have to fuss much but still get big flavor, which is always a win in my book.
This soup feels like the kind of dish that brings people together. I often serve it with a simple green salad or some warm tortillas on the side, making it an easy dinner that everyone loves. Plus, it’s even better the next day, so I always make a big batch to enjoy twice!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless skinless breasts for easy shredding and lean protein. You can swap with thighs for a juicier texture and richer flavor.
Enchilada sauce: This gives the soup its signature taste. If you can’t find it, substitute with a mix of tomato sauce and chili powder.
Beans and corn: Black beans add earthiness, while corn brings a touch of sweetness. Frozen or fresh corn works fine if canned isn’t available.
Spices: Chili powder, cumin, and smoked paprika build the depth. Adjust cayenne for your heat preference or skip for mild flavor.
Sour cream or Greek yogurt: Adding a dollop on top balances the spice and adds creaminess. Greek yogurt is a lighter, protein-rich option.
How Can You Get Tender, Shredded Chicken Perfect for Soup?
Cooking chicken so it shreds easily is key for this soup. Here’s what I do:
- Simmer the chicken gently in the broth and sauce mix, covered, so it stays moist.
- Cook for at least 25 minutes or until the thickest part reaches 165°F (74°C).
- Let the chicken rest a few minutes before shredding with two forks to keep it from tearing too coarse.
- Return shredded chicken to soup and simmer briefly to soak up the flavors before serving.
Slow, gentle cooking keeps chicken tender and juicy, making every spoonful satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and simmering all the flavors together.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Sharp knife and cutting board – for chopping onions, garlic, and cilantro easily.
- Two forks – to shred the cooked chicken quickly and evenly.
- Measuring spoons and cups – helpful for precise spice and liquid amounts.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey or cooked shredded pork for a tasty twist.
- Add diced bell peppers or zucchini for extra veggies and color.
- Stir in some diced green chiles or jalapeños if you like your soup spicier.
- Top with crushed tortilla chips or add a spoonful of guacamole for extra texture and creaminess.
Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup salsa (mild or medium)
- Salt and pepper to taste
For Serving and Garnish:
- 1/2 cup shredded cheddar or Mexican blend cheese (optional)
- 1/2 cup sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 30-35 minutes to cook. So, in total, you’ll spend roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Onion and Spices:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Then stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute until the spices are fragrant.
2. Add Chicken and Liquids:
Place the chicken breasts into the pot. Pour in the chicken broth, red enchilada sauce, and salsa. Stir everything together so it’s well combined.
3. Add Veggies and Simmer:
Mix in the diced green chilies, black beans, and corn. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes. This allows the chicken to cook thoroughly and the flavors to blend.
4. Shred the Chicken and Finish the Soup:
Take the chicken breasts out of the soup and shred them using two forks. Return the shredded chicken to the pot and stir it in. Let the soup simmer for another 5 minutes to deepen the flavor. Taste and add salt and pepper as needed.
5. Serve and Garnish:
Ladle the soup into bowls. Add a dollop of sour cream or Greek yogurt on top, sprinkle some shredded cheese if you like, and finish with fresh chopped cilantro. Serve with lime wedges for squeezing over the soup.
This comforting soup pairs beautifully with warm corn tortillas or crispy tortilla chips. Enjoy a cozy and tasty meal!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps them cook evenly and shred nicely.
Can I Make Chicken Enchilada Soup in a Slow Cooker?
Absolutely! Combine all ingredients except the cheese, sour cream, and cilantro in your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken before serving and add garnishes as usual.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Spicier or Milder?
Definitely! Adjust the cayenne pepper and chili powder to your heat preference. To make it milder, reduce or omit the cayenne pepper. For more spice, add extra diced jalapeños or hot sauce.
