Step 1: Introduction

Chicken Enchilada Soup is a delicious, hearty dish that combines all the bold, savory flavors of classic chicken enchiladas, but in a comforting soup form. With tender shredded chicken, a rich and tangy enchilada sauce, and a blend of spices, this soup is the perfect balance of spicy and creamy. It’s an easy-to-make meal that can be whipped up in just 30 minutes, making it ideal for busy weeknights or cozy weekends. Whether you’re serving it as a quick family dinner or preparing a batch for meal prep, Chicken Enchilada Soup is sure to satisfy your cravings for something flavorful, warming, and filling.

What makes this soup even more appealing is how versatile it is. You can adjust the level of spice, use red or green enchilada sauce depending on your preference, and even add extra toppings like cilantro, tortilla chips, or a dollop of sour cream to make it your own. The combination of shredded chicken, beans, corn, and a creamy cheese base gives it a rich texture that’s both comforting and satisfying. Plus, with only a few basic ingredients, it’s a budget-friendly option that doesn’t compromise on flavor.

In this article, we’ll dive into why Chicken Enchilada Soup is the perfect meal, the ingredients you need, and how to easily prepare it in just a few simple steps. Whether you’re a beginner cook or a seasoned pro, this recipe is sure to become a favorite go-to in your meal rotation.

Step 2: Why This Recipe is Perfect

Chicken Enchilada Soup stands out for several reasons, making it the ultimate comfort food that’s also versatile enough to suit a variety of dietary preferences. Let’s take a closer look at why this recipe is perfect for busy families, weeknight meals, or anyone craving a flavorful dish:

1. Quick and Easy Preparation
This soup is ideal for busy schedules. With a prep time of just 10 minutes and a total cook time of 30 minutes, you can have a wholesome, filling meal ready in no time. It’s perfect for anyone looking for a homemade dinner without the long hours of cooking or complicated steps. All the ingredients are simply simmered together to create a flavorful broth that’s easy to prepare but packed with taste.

2. Comforting and Satisfying
The heart of this soup is the shredded chicken, which adds protein and texture, while the enchilada sauce delivers that signature tang and depth of flavor. The beans and corn bring in a subtle sweetness and richness, and the addition of cheddar cheese and sour cream at the end makes the soup wonderfully creamy. Together, these ingredients create a well-balanced, hearty dish that will keep you satisfied and cozy on even the chilliest of days.

3. Customizable to Taste
One of the best things about Chicken Enchilada Soup is how adaptable it is. You can switch up the heat level to your liking by adjusting the amount of chili powder and cumin. For a milder soup, you can choose a mild enchilada sauce, or go for green enchilada sauce for a slightly tangier flavor. Add toppings like fresh cilantro, crushed tortilla chips, or even a squeeze of lime to make the soup your own.

4. Family-Friendly and Crowd-Pleasing
The combination of flavors in this soup is approachable and loved by both kids and adults alike. The cheesy, creamy base and savory chicken make it a hit for all ages. You can easily double the recipe to feed a larger group, making it perfect for gatherings or meal prepping for the week.

In short, this soup combines ease, flavor, and versatility, making it a perfect addition to your regular meal rotation.

Step 3: Ingredients List

To make Chicken Enchilada Soup, you’ll need a variety of ingredients that come together to create a rich, flavorful base. Here’s the complete list of ingredients:

For the Soup:

2 cups cooked, shredded chicken: You can use rotisserie chicken for convenience, or cook your own chicken breasts or thighs. Shredded chicken adds heartiness and protein to the soup.
4 cups chicken broth: This forms the base of the soup and helps to bring all the ingredients together. You can use homemade broth or store-bought for convenience.
1 can (15 oz) black beans, drained and rinsed: Black beans add a creamy texture and boost the fiber content of the soup. They also complement the spiced broth.
1 can (15 oz) corn, drained: The corn provides a slight sweetness and crunch, balancing the flavors and giving the soup a more satisfying mouthfeel.
1 can (10 oz) enchilada sauce (red or green): This is the key ingredient that gives the soup its distinctive enchilada flavor. Red enchilada sauce is richer, while green enchilada sauce is slightly tangier. Choose based on your taste preference.
1 cup shredded cheddar cheese: Cheddar adds a sharp, creamy flavor when melted into the soup. It contributes to the soup’s creamy texture and richness.
1 cup sour cream: Sour cream adds creaminess and a slight tang, balancing the richness of the cheese and enhancing the soup’s flavor.
1 small onion, chopped: The onion provides savory depth to the soup. It’s sautéed first to bring out its sweetness and flavor.
2 cloves garlic, minced: Garlic brings aromatic, savory notes that complement the spices in the soup.
1 tsp chili powder: Chili powder gives the soup a mild heat and smoky flavor, crucial for its enchilada-inspired taste.
1 tsp cumin: Cumin adds warmth and depth, enhancing the earthy flavors of the beans, chicken, and broth.
Salt and pepper: These are essential seasonings to enhance and balance the flavors.
Tortilla chips and fresh cilantro: These are optional garnishes that add texture and freshness to the soup. The crunchy tortilla chips provide a nice contrast to the creamy soup, and cilantro brings a bright, fresh flavor.

This list of ingredients combines savory, creamy, and slightly spicy flavors, making the soup well-rounded and satisfying. Each ingredient plays a crucial role in creating a balanced and flavorful bowl of Chicken Enchilada Soup.

Step 4: Instructions

Follow these step-by-step instructions to prepare your Chicken Enchilada Soup:

1. Sauté the Onion and Garlic:
Start by heating a small amount of oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and garlic. Sauté for 2-3 minutes, or until the onion becomes translucent and the garlic becomes fragrant. This step enhances the overall flavor by bringing out the natural sweetness of the onion and the aromatic essence of the garlic.

2. Add the Broth and Enchilada Sauce:
Next, stir in the chicken broth and the can of enchilada sauce. You can use either red or green enchilada sauce, depending on your flavor preference. Stir the mixture well to combine all the ingredients.

3. Add the Beans, Corn, and Spices:
To the broth, add the black beans, corn, chili powder, cumin, salt, and pepper. Stir everything together and bring the soup to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to blend.

4. Stir in the Shredded Chicken:
Once the soup has simmered, add the shredded chicken to the pot. Stir it into the soup and let it cook for another 5 minutes, or until the chicken is heated through and fully incorporated into the soup.

5. Make the Soup Creamy:
Remove the soup from the heat and stir in the sour cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup has a creamy, rich texture. Taste the soup and adjust seasoning with additional salt or pepper if needed.

6. Serve and Garnish:
Ladle the soup into bowls. If desired, garnish with tortilla chips and fresh cilantro to add texture and a burst of fresh flavor.

Enjoy your comforting bowl of Chicken Enchilada Soup—a creamy, savory, and slightly spicy meal perfect for any occasion!

Step 5: Equipment Needed

To make Chicken Enchilada Soup, you’ll need a few basic kitchen tools that will help you prepare the soup efficiently and effectively. Here’s a detailed list of the essential equipment:

1. Large Pot or Dutch Oven:
A large pot or Dutch oven is the primary tool needed to cook the soup. This pot should be large enough to comfortably fit all the ingredients, allowing for proper simmering and stirring. A Dutch oven works particularly well because it retains heat evenly, ensuring that the soup cooks uniformly. You can also use a regular soup pot with a thick base, which will help prevent burning.

2. Cutting Board and Knife:
A sharp knife and cutting board are essential for chopping the onion, garlic, and other ingredients. Properly chopping the vegetables will help them cook evenly and release their flavors, creating a well-balanced soup.

3. Can Opener:
Since this recipe calls for canned beans, corn, and enchilada sauce, a sturdy can opener will be needed to open those cans. Make sure to use a reliable can opener to avoid any mess or difficulty opening the cans.

4. Wooden Spoon or Stirring Spoon:
A wooden spoon or stirring spoon is ideal for mixing the soup. It helps you stir the ingredients without scratching the surface of your pot, and the long handle allows you to safely stir the hot liquid.

5. Ladle:
A ladle is perfect for serving the soup into bowls. Its deep bowl allows you to scoop generous portions of the soup without making a mess, and it helps you avoid splashing the hot liquid.

6. Grater (Optional):
If you prefer to shred your own cheese instead of using pre-shredded cheese, a grater will come in handy for shredding the cheddar. Freshly grated cheese will melt more smoothly into the soup, enhancing its creamy texture.

These essential tools will help you prepare the soup quickly and with ease. With minimal equipment needed, this recipe is accessible to both novice and experienced cooks.

Step 6: Tips, Swaps, and Variations

Chicken Enchilada Soup is a versatile and customizable recipe that can easily be adjusted to suit your personal preferences or dietary needs. Here are some tips, swaps, and variations to consider when making this dish:

1. Adjusting the Heat Level:
If you prefer a spicier soup, add some extra chili powder or include a chopped jalapeño pepper when sautéing the onion and garlic. You can also use a hotter enchilada sauce, such as one labeled “hot” or use green sauce for a slightly different, tangier flavor. For a milder soup, stick with a mild enchilada sauce and reduce the chili powder.

2. Dairy-Free Option:
If you’re looking for a dairy-free version of this soup, you can easily swap the sour cream and cheddar cheese for dairy-free alternatives. Use coconut cream instead of sour cream and nutritional yeast or vegan cheese for the cheddar. These swaps will maintain the creamy texture and rich flavor without any dairy.

3. Use Rotisserie Chicken for Convenience:
For a quicker version of the recipe, you can use rotisserie chicken instead of cooking chicken from scratch. Simply shred the rotisserie chicken and add it to the soup. It’s a great time-saver and adds extra flavor to the dish since rotisserie chicken is already seasoned.

4. Add Extra Vegetables:
To boost the nutrition of the soup, consider adding extra vegetables like bell peppers, zucchini, or even spinach. Just chop the vegetables and sauté them with the onions and garlic for added texture and flavor. You can also try swapping the black beans for kidney beans or pinto beans if you prefer a different variety.

5. Make it a One-Pot Meal:
If you want to make this soup even heartier, add a cup of cooked rice or quinoa for a grain-filled option. The grains will absorb the flavors of the soup and add extra texture, turning it into a full meal in a single pot.

With these swaps and variations, you can personalize Chicken Enchilada Soup to suit your tastes or dietary preferences while keeping the core flavors intact.

Step 7: Storage and Pairings

Storing Leftovers:
Leftover Chicken Enchilada Soup can be stored easily for later enjoyment. Allow the soup to cool completely before transferring it to an airtight container. The soup can be kept in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat, stirring occasionally. You may need to add a bit more broth or water when reheating, as the soup can thicken as it cools.

If you want to store the soup for a longer period, it can be frozen for up to 3 months. Let the soup cool to room temperature, then transfer it to a freezer-safe container. When you’re ready to eat, defrost the soup overnight in the refrigerator and reheat it as described above. Keep in mind that the texture may change slightly after freezing, but the flavor will remain intact.

Suggested Pairings:
1. Side Salad:
A light and refreshing side salad pairs wonderfully with this rich and creamy soup. A simple mixed green salad with a citrus vinaigrette will provide a contrast to the creamy, spicy soup and help balance the richness.

2. Cornbread or Tortillas:
For a true Southwestern feel, serve Chicken Enchilada Soup with cornbread or warm tortillas. The soft texture of cornbread or the slightly crispy tortillas complement the soup’s creamy texture, and you can dip them right into the soup for a satisfying experience.

3. Avocado Slices or Guacamole:
Top your soup with fresh avocado slices or a dollop of guacamole for added richness and a burst of freshness. The creamy avocado balances the spiciness of the soup and adds a refreshing contrast to each spoonful.

4. Cilantro Lime Rice:
For a heartier meal, serve the soup with a side of cilantro lime rice. The citrus and herb flavors from the rice pair nicely with the flavors of the soup, creating a perfect balance of textures and tastes.

These pairings not only complement the soup but also enhance its comforting and satisfying nature, making for a complete and fulfilling meal.

Step 8: FAQs

1. Can I make this soup ahead of time?
Yes, you can easily make Chicken Enchilada Soup ahead of time. In fact, the flavors often improve after sitting for a few hours or overnight. You can prepare the soup in advance and store it in the refrigerator for up to 3-4 days. When ready to serve, simply reheat it on the stovetop, adding extra broth or water to adjust the consistency if needed.

2. Can I use a different type of chicken?
Yes, you can use different cuts of chicken for this soup. While shredded chicken breast is a popular choice, you can also use chicken thighs for a richer, juicier flavor. Bone-in chicken thighs can be cooked in the broth, then shredded before adding to the soup.

3. Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, simply add all the ingredients (except the cheese and sour cream) to the crockpot and cook on low for 4-6 hours. Once the soup is done, stir in the cheese and sour cream, then serve.

4. Can I freeze Chicken Enchilada Soup?
Yes, this soup freezes well. After cooking, let the soup cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When reheating, add some extra broth or water as it may thicken during freezing.

5. How can I adjust the spice level?
To adjust the spice level, you can increase or decrease the chili powder and cumin. If you want a milder soup, use a mild enchilada sauce and reduce the amount of chili powder. For a spicier version, increase the chili powder or add some chopped jalapeños when cooking the onions and garlic.