Whenever I crave bold Tex-Mex flavor in a cozy bowl, this Chicken Enchilada Soup hits the spot every time.
It’s packed with tender shredded chicken, black beans, corn, tomatoes, and spices—all simmered in a savory enchilada broth.
Topped with melty cheese, creamy avocado, and crunchy tortilla strips, it’s the ultimate comfort food with a spicy kick!
Why You’ll Love This Recipe
Loaded with Tex-Mex flavor and real ingredients
Packed with protein and fiber from chicken and beans
One-pot meal that’s perfect for busy weeknights
Customizable with your favorite toppings
Freezer-friendly and great for leftovers!
Ingredient Highlights
Chicken breasts – Boneless and skinless, they cook right in the soup and shred easily.
Enchilada sauce – The key to that smoky, chili-rich base.
Black beans and corn – Add heartiness and texture.
Diced tomatoes – Create a flavorful broth with depth.
Chili powder & cumin – For that warm, Southwestern spice.
Toppings – Shredded cheese, sour cream, avocado, lime, and crispy tortilla strips bring every bowl to life.
Pro Tips Before You Start
Use mild or spicy enchilada sauce depending on your heat preference.
Swap chicken breasts for chicken thighs for a richer flavor.
Add a splash of lime juice at the end to brighten the flavors.
For extra heat, stir in chipotle chili powder or diced jalapeños.\
How to Make Chicken Enchilada Soup
Step 1: Sauté the aromatics
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and garlic, cooking until softened and fragrant.
Step 2: Add soup ingredients
To the same pot, add the whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin.
Season with salt and pepper and stir to combine.
Step 3: Simmer until cooked
Bring everything to a gentle boil, then reduce the heat.
Simmer uncovered for 20–25 minutes, or until the chicken is cooked through and tender.
Step 4: Shred the chicken
Remove the cooked chicken from the pot and shred it using two forks.
Return the shredded chicken to the soup and stir well.
Step 5: Add toppings and serve
Ladle the hot soup into bowls and top with shredded cheese, a dollop of sour cream, avocado slices, chopped cilantro, lime wedges, and crispy tortilla strips.
What to Serve It With
Warm flour tortillas or cheesy quesadillas
A side of Mexican rice or cilantro lime rice
Tortilla chips for dipping or crumbling on top
A simple green salad with lime vinaigrette
Variations & Substitutions
Use shredded rotisserie chicken for a quick shortcut
Swap black beans for pinto beans or add both
Stir in cream cheese or sour cream for a creamy version
Add rice or small pasta to make it extra filling
Make it vegetarian by skipping the chicken and using veggie broth
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days
Freeze for up to 3 months—store without toppings for best results
Reheat on the stovetop or in the microwave, adding a splash of broth if needed
FAQs
Can I use pre-cooked chicken in this soup?
Yes! Shredded rotisserie chicken works great.
Add it after the soup has simmered and heat through.
Is this soup spicy?
It has a mild kick, but you can control the heat by using mild or spicy enchilada sauce and adjusting the chili powder.
Can I make it in a slow cooker?
Absolutely. Add all ingredients (except toppings) and cook on low for 6–7 hours or high for 3–4 hours.
Shred chicken before serving.
What kind of enchilada sauce works best?
Both red or green enchilada sauce work.
Red gives a classic flavor, while green adds tanginess.
Can I thicken the soup?
Yes—mash some of the beans or add a bit of cream cheese or cornstarch slurry.
Do I need to rinse canned black beans?
Yes, rinsing removes excess salt and improves texture and flavor.
Can I freeze this soup with toppings?
It’s best to freeze without toppings.
Add fresh toppings after reheating for best taste and texture.
Final Thoughts
This Chicken Enchilada Soup is everything I love about Tex-Mex in one comforting bowl—savory, spicy, hearty, and topped with all the best things.
Whether you’re feeding a family, meal-prepping, or craving something cozy on a cold night, this soup is a guaranteed hit.
Don’t forget the lime and crispy tortilla strips—they take it over the top!
