Name: Delicious Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts (or thighs); 1 (10 oz) can enchilada sauce (red or green); 1 (14.5 oz) can diced tomatoes, with juice; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 4 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1 cup heavy cream (optional, for extra creaminess); Fresh cilantro, chopped (optional, for garnish); Lime wedges, for serving (optional); Shredded cheese, for topping (optional)

This Chicken Enchilada Soup is the perfect comfort food. With tender chicken, a savory broth, and all the bold, spicy flavors you love from chicken enchiladas, this soup is hearty, easy to make, and full of vibrant flavors. Whether you’re looking for a weeknight dinner or a cozy meal for a chilly evening, this soup will hit the spot.

Why You’ll Love This Recipe

Chicken Enchilada Soup is everything you love about enchiladas but in a warm, comforting soup form. Packed with tender chicken, beans, corn, and a variety of spices, it delivers a deliciously rich flavor that is both filling and satisfying. The quick cooking time and ease of preparation make it perfect for busy weeknights, while the creamy finish adds an indulgent touch. Plus, it’s versatile, so you can customize the ingredients to suit your taste.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts (or thighs)
1 (10 oz) can enchilada sauce (red or green)
1 (14.5 oz) can diced tomatoes, with juice
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 cup heavy cream (optional, for extra creaminess)
Fresh cilantro, chopped (optional, for garnish)
Lime wedges, for serving (optional)
Shredded cheese, for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Add the chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the pot, shred it with two forks, and set it aside.
Prepare the Soup Base: In the same pot, add the enchilada sauce, diced tomatoes (with juice), black beans, corn, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to combine and bring the mixture to a simmer.
Simmer the Soup: Let the soup simmer for 15-20 minutes to allow the flavors to meld together. If you’d like a creamier texture, add the heavy cream at this point and stir well.
Add the Chicken: Return the shredded chicken to the pot, stirring to combine. Let the soup cook for an additional 5 minutes to heat the chicken through.
Serve: Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and a squeeze of lime, if desired. Serve hot and enjoy!

Servings and Timing

Servings: Approximately 6 servings.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.
Total Time: 40 minutes.

Variations

Vegetarian Version: Use plant-based chicken or tofu instead of chicken for a vegetarian version of this soup.
Spicy Kick: For a spicier soup, add some diced jalapeños or increase the chili powder to taste.
Dairy-Free: Omit the heavy cream and use coconut milk for a dairy-free version.
Pasta Addition: Add cooked pasta, such as small shells or elbow macaroni, to make the soup even heartier.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months.
Reheating: Reheat the soup on the stove over low heat, adding a splash of broth or water if the soup has thickened too much.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great option. Simply shred the chicken and add it to the soup after the broth has been simmered.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. In fact, the flavors tend to improve after a day or two in the fridge. Reheat before serving.

3. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add all the ingredients (except for the cream) and cook on low for 6-8 hours. Add the shredded chicken and heavy cream in the last 30 minutes of cooking.

4. How can I adjust the spiciness of the soup?

You can adjust the spiciness by adding more or less chili powder and cumin. You can also add fresh or pickled jalapeños for extra heat.

5. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. If using frozen chicken, cook the soup for a longer time, or use a pressure cooker to cook the chicken quickly before shredding.

6. Can I skip the heavy cream?

Yes, you can omit the heavy cream if you prefer a lighter version of the soup. The soup will still be flavorful without it.

7. Can I use other beans in place of black beans?

Yes, you can use other beans such as pinto beans, kidney beans, or white beans as an alternative.

8. Can I add vegetables to this soup?

Yes, you can add vegetables like bell peppers, zucchini, or spinach for added nutrition and flavor.

9. Can I make this soup spicier with hot sauce?

Yes, you can add your favorite hot sauce to increase the heat level. Add it to taste for the desired spiciness.

10. How do I store the leftover soup?

Store the leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months.

Conclusion

This Chicken Enchilada Soup is the perfect blend of comfort and flavor, with all the delicious elements of chicken enchiladas but in a cozy, easy-to-make soup. It’s quick to prepare, satisfying, and versatile enough for any occasion. Whether you’re enjoying it for a weeknight dinner or a casual get-together, this soup is sure to become a favorite in your recipe rotation.