Chicken Enchilada Soup is a comforting bowl filled with tender chicken, hearty beans, sweet corn, and a rich tomato base seasoned with chili and spices. It’s like your favorite enchilada wrapped up in a cozy soup that’s perfect for any day when you want something warm and satisfying.
I love making this soup when I want a meal that’s easy but still feels special. The way the flavors come together—it’s like a little fiesta in a bowl. I usually add a squeeze of lime and a handful of fresh cilantro on top because it brightens everything up just right. It’s the kind of recipe that I find myself coming back to again and again.
Serving this soup with a side of crispy tortilla chips and a sprinkle of shredded cheese makes it even better. It’s great for busy weeknights or when friends are over and everyone wants something tasty and simple. Plus, the leftovers always taste amazing the next day, which is a bonus in my book.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for quick prep, but cooked shredded chicken breast works just as well. For a vegetarian twist, swap chicken for extra beans or cooked chickpeas.
Beans and Corn: Black beans and corn add texture and sweetness. If you don’t have black beans, pinto beans are a great substitute. Frozen or canned corn both work fine here.
Spices: Chili powder, cumin, and smoked paprika give the soup its bold flavor. If you want less heat, reduce the chili powder or use mild chili powder.
Cheese and Sour Cream: These add creaminess and balance the spices. You can use Greek yogurt instead of sour cream for a lighter option. For cheese, cheddar or a Mexican blend work great.
How Can I Prevent Cheese and Sour Cream from Curdling?
Adding cheese and sour cream to hot soup can sometimes cause them to curdle. To keep the soup smooth and creamy:
- Lower the heat to the lowest setting before adding them.
- Stir in cheese gradually so it melts evenly.
- Add sour cream slowly and keep stirring gently.
- Avoid boiling after adding these dairy ingredients.
These steps help keep your soup silky, avoiding a grainy texture while preserving that rich flavor.
Equipment You’ll Need
- Large soup pot – I prefer a 6-quart pot because it gives plenty of space for all the ingredients to simmer without spilling.
- Wooden spoon or ladle – makes stirring easy and good for scraping the bottom as the soup cooks.
- Measuring spoons and cups – handy for accurately adding spices and ingredients for perfect flavor.
- Sharp knife and cutting board – for dicing the onion, garlic, and avocado with precision.
- Optional: immersion blender – if you like a slightly thicker or creamier texture, you can blend part of the soup directly in the pot.
Flavor Variations & Add-Ins
- Green chili enchilada sauce – swap out some of the diced tomatoes for green enchilada sauce for a richer, spicier flavor.
- Additional proteins – add cooked sausage, chorizo, or shredded beef for extra heartiness.
- Different cheeses – try Monterey Jack, Pepper Jack, or a sprinkle of queso fresco on top for more cheesy goodness.
- Veggie boost – stir in chopped spinach, kale, or roasted bell peppers for added nutrients and color.
Chicken Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14-ounce) can diced tomatoes with juice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- Salt and pepper, to taste
For Topping and Serving:
- ½ cup shredded Mexican blend cheese or cheddar cheese, plus more for garnish
- ½ cup sour cream, plus extra for garnish
- 1 ripe avocado, diced
- Fresh cilantro, chopped, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep and 20 minutes of cooking, so roughly 30 minutes total. It’s a quick and easy meal that comes together fast, perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Base:
Heat the olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and diced green chiles, cooking for 1 more minute until fragrant.
2. Add Spices and Liquids:
Stir in chili powder, cumin, and smoked paprika, cooking for 30 seconds to bring out their flavors. Pour in chicken broth, diced tomatoes (with juice), black beans, and corn. Bring the soup to a gentle simmer.
3. Add Chicken and Simmer:
Stir in shredded chicken. Let everything simmer together for 10 to 15 minutes so flavors mix nicely. Season with salt and pepper to your liking.
4. Finish with Cheese and Sour Cream:
Lower the heat to low, then stir in shredded cheese and sour cream until melted and creamy. Be sure to heat gently and avoid boiling, so the dairy doesn’t curdle.
5. Serve and Garnish:
Ladle soup into bowls. Top each serving with diced avocado, a dollop of sour cream, extra shredded cheese, fresh cilantro, and sliced green onions. Serve with lime wedges on the side for a fresh squeeze of citrus. Optionally, enjoy with tortilla chips or warm corn tortillas.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen cooked chicken overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! The flavors actually develop more when the soup sits. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator. The soup stays good for up to 3 days. If freezing, use a freezer-safe container and consume within 2 months for best taste. Thaw overnight in the fridge before reheating.
What Can I Substitute for Sour Cream?
If you want a lighter or dairy-free option, plain Greek yogurt works well as a substitute. Add it off the heat or with gentle warming to prevent curdling.