Chicken Enchilada Soup – Cozy, Flavor-Packed Comfort in a Bowl

This Chicken Enchilada Soup brings all the bold, saucy flavors of enchiladas into one warm, satisfying bowl. It’s rich, creamy, and full of tender chicken, beans, corn, and a lightly smoky kick. The best part?

It comes together easily with pantry staples and a simple cooking method. Whether you need a weeknight dinner or a make-ahead meal for busy days, this soup delivers. Grab some tortilla chips or warm tortillas, and you’re set.

Chicken Enchilada Soup - Cozy, Flavor-Packed Comfort in a Bowl

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced (optional but recommended)
• 3 cloves garlic, minced
• 1–2 tablespoons chili powder (to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne (optional, for heat)
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can red enchilada sauce (mild or medium)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen or canned corn (drain if canned)
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 cup shredded cheddar or Monterey Jack (plus more for topping)
• Salt and black pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped, for serving
• Tortilla chips or warm tortillas, for serving
• Optional garnishes: diced avocado, sliced jalapeño, green onions, hot sauce

Instructions

 

• Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and red bell pepper. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Bloom the spices: Add chili powder, cumin, paprika, oregano, and cayenne. Stir for 30–60 seconds to wake up the spices.
• Add the liquids and veggies: Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir in black beans and corn. Bring to a gentle boil.
• Cook the chicken in the soup: Nestle chicken breasts (or thighs) into the pot. Reduce to a simmer, cover, and cook 15–20 minutes, or until the chicken is cooked through and shreds easily.
• Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot. Simmer 5 minutes more.
• Make it creamy: Lower the heat. Stir in sour cream and shredded cheese until melted and smooth. Do not boil after adding dairy.
• Finish and taste: Add lime juice. Season with salt and pepper. Adjust heat with more cayenne or hot sauce if you like.
• Serve: Ladle into bowls and top with cilantro, extra cheese, avocado, or jalapeños. Serve with tortilla chips or warm tortillas for dipping.

What Makes This Recipe So Good

• All the enchilada flavors, none of the fuss: You get that classic red enchilada vibe without rolling tortillas or turning on the oven.
• Hearty and filling: Packed with chicken, beans, and corn, it’s a full meal in one pot.
• Balanced and customizable: Mild enough for kids, easy to turn up with jalapeño or chipotle for heat lovers.
• Great for meal prep: The flavor deepens as it rests, and it reheats beautifully.
• Budget-friendly: Uses staple ingredients and stretches to feed a crowd.

What You’ll Need

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced (optional but recommended)
• 3 cloves garlic, minced
• 1–2 tablespoons chili powder (to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne (optional, for heat)
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can red enchilada sauce (mild or medium)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen or canned corn (drain if canned)
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 cup shredded cheddar or Monterey Jack (plus more for topping)
• Salt and black pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped, for serving
• Tortilla chips or warm tortillas, for serving
• Optional garnishes: diced avocado, sliced jalapeño, green onions, hot sauce

How to Make It

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat.

   Add onion and red bell pepper. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

2. Bloom the spices: Add chili powder, cumin, paprika, oregano, and cayenne.

   Stir for 30–60 seconds to wake up the spices.

3. Add the liquids and veggies: Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir in black beans and corn. Bring to a gentle boil.
4. Cook the chicken in the soup: Nestle chicken breasts (or thighs) into the pot.

   Reduce to a simmer, cover, and cook 15–20 minutes, or until the chicken is cooked through and shreds easily.

5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot. Simmer 5 minutes more.
6. Make it creamy: Lower the heat.

   Stir in sour cream and shredded cheese until melted and smooth. Do not boil after adding dairy.

7. Finish and taste: Add lime juice. Season with salt and pepper.

   Adjust heat with more cayenne or hot sauce if you like.

8. Serve: Ladle into bowls and top with cilantro, extra cheese, avocado, or jalapeños. Serve with tortilla chips or warm tortillas for dipping.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
• Freezer: For best results, freeze the soup before adding sour cream and cheese. Freeze up to 3 months.

  Thaw overnight in the fridge, reheat gently, then stir in dairy before serving.

• Reheating: Warm on the stove over low-medium heat, stirring often. Avoid boiling once dairy is added to keep it smooth.

Benefits of This Recipe

• High-protein comfort: Chicken and beans keep you full and energized.
• One-pot simplicity: Minimal cleanup with maximum flavor.
• Kid-friendly yet flexible: Mild base with room to add spice for adults.
• Great for leftovers: Tastes even better the next day after flavors meld.
• Balanced nutrition: Protein, fiber, and veggies all in one bowl.

What Not to Do

• Don’t boil after adding dairy: High heat can cause the soup to split or get grainy.
• Don’t skip seasoning: Taste and adjust salt, pepper, and lime at the end. The lime brightens everything.
• Don’t overcook the chicken: It can dry out.

  Simmer gently and shred as soon as it’s done.

• Don’t forget texture: Crunchy toppings (chips, green onions) add great contrast.

Variations You Can Try

• Slow cooker version: Add everything except sour cream, cheese, and lime to the slow cooker. Cook on Low for 6–7 hours or High for 3–4. Shred chicken, stir in dairy and lime at the end.
• Rotisserie shortcut: Stir in 3 cups shredded rotisserie chicken during the last 10 minutes.

  Reduce simmer time.

• Chipotle twist: Add 1–2 teaspoons minced chipotle in adobo for a smoky kick.
• Green enchilada soup: Swap red enchilada sauce for green and use mild green chiles instead of tomatoes. Pepper Jack cheese works well here.
• Dairy-free: Skip sour cream and cheese; add 1/2 cup coconut milk or cashew cream for richness.
• Veggie version: Use vegetable broth and replace chicken with extra beans or diced zucchini. Add a cup of cooked rice to bulk it up.
• Extra hearty: Stir in 1/2 cup uncooked long-grain rice or small pasta after shredding the chicken and simmer until tender.

FAQ

Can I make this soup spicier?

Yes.

Add cayenne, minced jalapeño, or chipotle in adobo. You can also use medium or hot enchilada sauce and finish with a dash of your favorite hot sauce.

What if I don’t have enchilada sauce?

Use an extra can of tomatoes and add more spices: chili powder, cumin, paprika, garlic powder, and a pinch of cocoa or sugar for depth. It won’t be exactly the same, but it’s still delicious.

How do I thicken the soup?

Let it simmer uncovered for a few minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.

Adding more cheese will also create a thicker, creamier texture.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay very tender and are more forgiving. Cook time is similar; just shred when they’re cooked through.

Is this recipe gluten-free?

It can be.

Ensure your enchilada sauce and broth are labeled gluten-free, and serve with certified gluten-free tortilla chips.

What cheese works best?

Monterey Jack, Pepper Jack (for heat), or mild cheddar melt smoothly and complement the flavors. A blend works great.

Can I meal prep this?

Yes. Make a batch, portion into containers, and refrigerate or freeze.

If freezing, add the sour cream and cheese after reheating for the best texture.

Wrapping Up

Chicken Enchilada Soup is everything you love about enchiladas in a cozy, spoonable form. It’s easy, flexible, and full of satisfying flavor without a lot of work. Keep it mild or make it fiery, load it with toppings, and enjoy it all week long.

This is the kind of simple, reliable recipe you’ll come back to again and again.