This chicken enchilada soup recipe transforms all those bold enchilada flavors into one cozy, hearty bowl that’s ready in just 35 minutes. I’ve been making variations of this soup for years, and it never fails to warm my family right up on chilly evenings.
There’s something special about a soup that brings people together around the table. I remember the first time I made this chicken enchilada soup. It was a busy Tuesday evening, and I needed something quick but satisfying. My grandson had just come in from soccer practice, starving as usual, and my daughter was running late from work. I grabbed a rotisserie chicken from the store, opened my pantry, and started building this soup from what I had on hand. The aroma of simmering enchilada sauce mixed with cumin and paprika filled the kitchen within minutes. By the time everyone sat down, they couldn’t wait to dig in. That soup became an instant family favorite, requested weekly ever since. Time to get your kitchen smelling incredible.
What Makes This Chicken Enchilada Soup So Special
When I first started making this soup, I was amazed at how it captured everything I love about enchiladas without all the rolling and baking. It’s become one of my most reliable weeknight recipes, especially when time is tight.
- Uses simple pantry staples you likely already have on hand
- Comes together in just 35 minutes from start to finish, perfect for busy evenings
- One-pot cooking means minimal cleanup, which my family truly appreciates
- Rotisserie chicken shortcut saves significant prep time without sacrificing flavor
- Completely customizable with toppings and spice levels to suit everyone’s preferences
- Reheats beautifully for easy meal prep and delicious leftovers throughout the week
Ingredient Spotlight
Rotisserie chicken is my secret weapon for this chicken enchilada soup recipe. It saves at least 20 minutes of cooking time while adding deep, seasoned flavor to every spoonful.
Enchilada sauce brings that signature rich, mildly spicy flavor that defines this soup. I always choose a quality red enchilada sauce from the Hispanic foods aisle for the most authentic taste.
Black beans add hearty protein and fiber while creating a satisfying texture that makes this soup feel like a complete meal.
Corn kernels provide natural sweetness that balances the savory enchilada flavors. In my kitchen, I prefer frozen corn for convenience, though fresh sweet corn in summer is absolutely wonderful.
Chicken broth forms the flavorful base of the soup. I’ve learned that using a good-quality broth makes a noticeable difference in the final result.
Ground cumin delivers that warm, earthy flavor essential to Mexican-inspired dishes and enhances the enchilada sauce beautifully.
Diced tomatoes contribute acidity and brightness while adding chunks of texture throughout the soup.
Heavy cream or cream cheese creates an optional creamy richness that transforms this into an even more comforting bowl, though it’s delicious either way.
How to Make Chicken Enchilada Soup
Step 1. I always start by heating the olive oil in my large Dutch oven over medium heat, then adding the chopped onion to cook for 3 to 4 minutes until it becomes soft and translucent. Add the minced garlic and cook for just 30 seconds more until fragrant. Watch it carefully so it doesn’t burn.
Step 2. Betty’s tip: Add all your main ingredients at once for easy assembly. Stir in the shredded chicken, enchilada sauce, diced tomatoes with their juice, black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
Step 3. Through years of making this chicken enchilada soup, I’ve learned that bringing it to a gentle boil first helps all the flavors start mingling, then reducing the heat to simmer for 20 to 25 minutes allows everything to meld beautifully.
Step 4. If you’re adding cream for richness, I stir in the heavy cream or cream cheese during the last few minutes of cooking, whisking until it’s completely smooth and incorporated throughout the soup.
Step 5. The key I discovered is letting everyone customize their own bowl. Ladle the hot soup into bowls and set out shredded cheese, tortilla strips, sour cream, fresh cilantro, and lime wedges so each person can top it exactly how they like.
Keeping This Chicken Enchilada Soup Fresh
I typically store leftovers in airtight containers in the refrigerator where they’ll stay fresh for up to 4 days. This soup actually tastes even better the next day after the flavors have had more time to develop overnight. My family often fights over the leftovers.
Betty’s freezing method works well for this recipe. Freeze the soup without the cream added for up to 3 months in freezer-safe containers, leaving about an inch of headspace for expansion. When you’re ready to enjoy it, thaw overnight in the refrigerator, then reheat gently on the stovetop and stir in fresh cream if desired.
For the best texture, I reheat this soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storage, add a splash of chicken broth to bring it back to your preferred consistency. The microwave works in a pinch, but stovetop reheating preserves the texture better.
Perfect Partners for Chicken Enchilada Soup
Warm cornbread offers a slightly sweet contrast that soaks up the flavorful broth beautifully. Try making honey cornbread alongside this soup for the perfect pairing.
Mexican rice or cilantro-lime rice adds a satisfying starch that makes this feel like a complete restaurant-style meal.
Warm flour tortillas are wonderful for dipping and scooping, plus they’re perfect for making quick quesadillas with any leftover cheese.
Fresh green salad with a lime vinaigrette provides a crisp, refreshing counterpoint to the rich, warming soup. A Christmas salad with its bright flavors works wonderfully in any season.
Chips and guacamole create a fun appetizer-style spread that my grandkids especially love when we have soup night.
Roasted vegetables like bell peppers or zucchini add extra nutrition and complement the Mexican-inspired flavors perfectly.
If you’re looking for more soup options for your meal rotation, my easy chicken taco soup and creamy taco soup are equally quick and delicious alternatives that share similar bold flavors.
FAQs
I recommend adding all ingredients except the cream to your slow cooker and cooking on low for 4 to 6 hours or high for 2 to 3 hours. Stir in the cream during the last 30 minutes of cooking for the best texture.
Many home cooks find success with Greek yogurt, sour cream, or even coconut milk for dairy-free options. Betty’s solution is using cream cheese. Just cube it and stir until melted for extra richness.
To increase the heat, add diced jalapenos when sauteing the onions, use hot enchilada sauce instead of mild, or stir in a teaspoon of cayenne pepper or your favorite hot sauce to taste.
Chicken Enchilada Soup Recipe
Ingredients
Equipment
Method
- Stir in shredded chicken, enchilada sauce, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the soup to a gentle boil, then reduce heat and simmer for 20-25 minutes to blend flavors.
- If desired, stir in the heavy cream or cream cheese until smooth and creamy.
