There’s something incredibly comforting about a big bowl of warm, spicy soup—especially when it’s bursting with flavors like this Chicken Enchilada Soup.
It’s hearty, filling, and packed with all the Tex-Mex goodness I crave after a long day.
This recipe has become a go-to in my kitchen for weeknights, meal prep, and even casual gatherings.
Why I Love This Recipe
Comforting and loaded with Southwest flavor
Comes together easily in one pot
Perfect for meal prep or leftovers
Customizable toppings for every eater
Just spicy enough to warm you up
What You’ll Need (Ingredient Highlights)
Boneless chicken breasts – Cooked directly in the broth and shredded for easy prep
Enchilada sauce – Brings bold, smoky flavor to the soup
Black beans and corn – Add texture and heartiness
Diced tomatoes – For freshness and a touch of acidity
Chili powder & cumin – Classic Mexican spice combo
Toppings – Cheese, sour cream, cilantro, avocado, tortilla strips… customize every bowl!
Pro Tips Before You Start
Use fire-roasted tomatoes for deeper flavor
Don’t skip the toppings—they really elevate the bowl
Simmer gently to keep the chicken juicy and tender
Rotisserie shortcut – Use shredded rotisserie chicken to save time
Add rice or quinoa if you want a thicker, heartier soup
How to Make Chicken Enchilada Soup
Step 1: Sauté Aromatics
In a large soup pot, heat the olive oil over medium.
Add diced onion and minced garlic.
Sauté until the onion turns soft and translucent, about 4–5 minutes.
Step 2: Add Main Ingredients
Stir in the whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin.
Season with salt and pepper to taste.
Step 3: Simmer to Cook
Bring everything to a boil, then reduce the heat to a gentle simmer.
Cook uncovered for 20–25 minutes, or until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Step 5: Serve & Top
Ladle the hot soup into bowls.
Add your favorite toppings—cheese, sour cream, avocado, cilantro, lime wedges, and crispy tortilla strips for crunch.
What to Serve It With
Warm flour or corn tortillas
Mexican rice or cilantro-lime rice
Grilled cheese quesadillas
Jalapeño cornbread
A light green salad with creamy dressing
Variations / Substitutions
Make it vegetarian – Skip the chicken and use vegetable broth and extra beans
Swap the protein – Try ground turkey or shredded beef
Add grains – Stir in cooked rice, quinoa, or orzo
Control the heat – Add jalapeños or hot sauce for more spice
Cheese options – Try pepper jack, cotija, or cheddar blends
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days
Freezer – Freeze for up to 2 months; thaw overnight before reheating
Reheat – Warm on the stovetop or microwave until hot
Best for meal prep – Divide into containers and add toppings fresh each time
FAQs
Can I use pre-cooked chicken?
Yes! Add shredded rotisserie chicken and reduce simmer time to just 10 minutes.
Is this soup spicy?
It has mild to medium heat. Adjust chili powder or use mild enchilada sauce if sensitive.
Can I make this in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours. Shred chicken at the end.
What’s the best enchilada sauce to use?
Use your favorite canned red enchilada sauce—or homemade if you prefer!
Can I make this dairy-free?
Yes. Just skip the cheese and sour cream, or use dairy-free alternatives.
What if I don’t have black beans?
Pinto beans or kidney beans work great as a substitute.
Can I add more veggies?
Sure! Zucchini, bell peppers, or chopped spinach are great additions.
Final Thoughts
This Chicken Enchilada Soup is one of those reliable recipes I come back to over and over again.
It’s filling, flavorful, and so easy to personalize with toppings.
Whether you’re feeding a crowd or meal prepping for the week, this soup delivers warmth and comfort in every bite.
Chicken Enchilada Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add chicken, beans, corn, enchilada sauce, diced tomatoes, broth, chili powder, and cumin.
- Season with salt and pepper.
- Bring to a boil, then simmer for 20–25 minutes until chicken is fully cooked.
- Remove chicken, shred it, and return it to the soup. Stir well.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-enchilada-soup-2/
Notes
- Rotisserie chicken can be used to speed things up—just skip the simmering step and stir it in at the end.
- Want it spicier? Add jalapeños or a dash of cayenne.
- Use green enchilada sauce for a tangier twist.
