Here’s what I think – this Chicken Enchilada Soup is pure comfort in a bowl! I mean, it’s got all those amazing enchilada flavors we crave, but you don’t have to fuss with rolling tortillas.

My family begs me to make this creamy soup at least once a week because it’s just that good. It’s warm, cozy, and seriously hits the spot on busy nights when you want something delicious without all the work. Trust me, every spoonful is like a little hug from Mexico!

So, if you’re into creamy, dreamy soups, you’ve got to check out my White Chicken Taco Soup too – it’s another winner!

Ingredients You’ll Need

Well, you’re going to love how simple this is. Just grab some everyday ingredients, and you’re set! Look at the recipe card below for all the exact amounts you need.

Chicken Breast: This is your protein star that gets super tender and juicy as it simmers away happily.
Enchilada Sauce: This magic sauce gives you that smoky, spicy kick that screams “enchiladas!” in every single bite.
Black Beans: These little guys add heartiness and make you feel full while bringing that classic Mexican vibe we love.
Corn: Sweet corn kernels add pops of sunshine and balance out all the rich, spicy goodness perfectly.
Diced Tomatoes: They make the broth rich and tangy while giving the soup a nice, satisfying body overall.
Chicken Broth: This is the cozy base that hugs all the ingredients together into one delicious, slurp-worthy soup.
Onion: Sweet and aromatic, onions build the flavor foundation that makes everything taste better in the end.
Garlic: You need this for that savory punch that makes your kitchen smell AMAZING while cooking!
Cumin: This warm, earthy spice is what makes it taste authentically Mexican – can’t skip this one, friend!
Cheddar Cheese: Melty, gooey cheese on top adds that creamy richness that makes everyone go back for seconds.

How to Make Chicken Enchilada Soup

Here’s the fun part – making this cozy soup is actually super easy! Just follow along, and you’ll be eating in no time.

Step 1: Sauté the Aromatics

Heat up some oil in your pot over medium heat and toss in 1 diced onion and 3 minced garlic cloves. Cook for 4 minutes, stirring now, and then so nothing burns – your kitchen will smell incredible!

Step 2: Add the Chicken and Spices

Now add 1.5 pounds of diced chicken along with 2 teaspoons cumin and 1 teaspoon chili powder to the pot. Cook for 5 minutes, stirring often until the chicken gets a nice golden color and those spices smell heavenly.

Step 3: Pour in Liquids and Sauce

Time to add 4 cups chicken broth and 15 ounces enchilada sauce – just pour it all in and give it a good stir. Let it come to a boil, then turn the heat down so it’s bubbling gently and happily.

Step 4: Add Vegetables and Beans

Dump in one 15-ounce can of black beans (drained), one 15-ounce can diced tomatoes, and 1 cup frozen corn. Stir everything together and let it simmer for 20 minutes – this is when the magic happens, folks!

Step 5: Season and Serve

Give it a taste and add salt and pepper until it’s just right for you – everyone likes it different! Ladle the hot soup into bowls and pile on shredded cheddar, sour cream, cilantro, and crushed tortilla chips for that perfect crunch.

Tips for the Best Chicken Enchilada Soup

Use rotisserie chicken if you’re short on time – it’s already cooked and super flavorful, so why not?
Don’t skip browning the chicken because that’s where you get all that deep, rich flavor that makes it special.
Adjust spice level by picking mild or hot enchilada sauce – you’re the boss of your own heat, my friend!
Let it simmer long enough so all those flavors can get to know each other and become best friends.
Top generously with fresh stuff like avocado, lime, and cilantro – they brighten everything up and taste amazing!

Variations and Substitutions

So here’s the cool part – you can totally make this soup your own! Switch things up based on what you have or what you like.

Turkey substitution: Got leftover turkey? Use that instead of chicken – works like a charm and tastes fantastic too!
Vegetarian version: Skip the chicken and add more beans, sweet potatoes, or zucchini – still super hearty and yummy!
Cream cheese addition: Stir in 4 ounces of cream cheese if you want it extra creamy and rich – so good!
Green enchilada sauce: Try salsa verde or green sauce instead for a tangy, bright twist that’s really refreshing!

Frequently Asked Questions

Can I make chicken enchilada soup ahead of time?

You bet! Actually, it tastes even better the next day after the flavors hang out together. Just pop it in the fridge for up to four days.

How do I store leftover soup?

Let it cool down first, then put it in airtight containers in the fridge for four days or freeze it for three months.

What to serve with chicken enchilada soup?

Warm tortillas, cornbread, Mexican rice, or a simple salad all work great – pick whatever sounds good to you today, really!

Can I use chicken thighs instead?

Oh yes! Thighs are actually even more flavorful and stay super juicy. Just use boneless, skinless ones to make it easy on yourself.

Is this soup spicy?

That depends on your sauce choice! Mild sauce is gentle and friendly, while hot sauce brings the HEAT – you decide!

Can I make this in a slow cooker?

Yep! Just throw everything except the cheese in your slow cooker and let it go on low for six to eight hours.

How can I thicken the soup?

Mash some beans against the side of the pot or mix some cornstarch with cold water and stir it in. Easy peasy!

Can I freeze this soup?

Absolutely! Freeze it in smaller containers for up to three months. Thaw it overnight in the fridge and reheat on the stove.

Chicken Enchilada Soup

This hearty Mexican-inspired soup combines tender chicken, black beans, corn, and enchilada sauce in a rich, flavorful broth topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Mexican

Servings 6

Calories 285 kcal

Ingredients

For the Soup:

1.5 pounds chicken breast diced
4 cups chicken broth
15 ounces enchilada sauce
15 ounces black beans drained and rinsed
15 ounces diced tomatoes with juice
1 cup frozen corn
1 medium onion diced
3 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon chili powder
2 tablespoons olive oil
Salt and pepper to taste

Toppings (Optional):

1 cup shredded cheddar cheese
Sour cream
Fresh cilantro chopped
Tortilla chips crushed
Avocado diced
Lime wedges

Instructions

Heat olive oil in a large stockpot over medium heat for 2 minutes until it's nice and hot.
Add diced onion and minced garlic to the pot and cook for 4 minutes until they smell amazing.
Add diced chicken breast, cumin, and chili powder, and cook for 5 minutes until golden brown all over.
Pour in chicken broth and enchilada sauce, and give everything a really good stir to mix well.
Add black beans, diced tomatoes, and corn to the pot and stir it all up really well.
Bring the soup to a boil, then turn the heat down low and simmer for 20 minutes without the lid.
Taste the soup and add salt and pepper until it tastes just perfect to you, my friend!
Scoop hot soup into bowls and pile on cheese, sour cream, cilantro, and crunchy tortilla chips – YUM!

Notes

Rotisserie chicken is a total time-saver and adds amazing flavor, so grab one if you’re feeling lazy today!
The soup actually gets better overnight after the flavors mingle together, so leftovers are a win for sure.
Pick your enchilada sauce heat level based on how spicy you like it – mild, medium, or hot works!
Squeeze fresh lime juice on top right before eating for a bright pop that makes everything taste even better!

Chicken Enchilada Soup: Hearty Mexican-Inspired Meal

Ingredients You’ll Need