Easy Chicken Enchilada Soup Recipe

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Cozy cook enchilada soup is a hearty Tex-Mex dish made with shredded chicken, enchilada sauce, black beans, corn, tomatoes, and flavorful spices, all simmered together for 20 minutes. This easy recipe yields 4-6 servings and provides a warm, satisfying meal perfect for busy weeknights. The rich aroma of cumin and chili powder fills the kitchen while the combination of creamy and smoky flavors makes it unforgettable.

As a nutrition specialist, I love this recipe because it’s a great example of healthy comfort food that’s quick to prepare and packed with protein and fiber. It’s also endlessly customizable, making it ideal for adapting to different dietary goals.

Table of Contents

• Why is Easy Chicken Enchilada Soup Recipe so popular?
• What ingredients do you need for Easy Chicken Enchilada Soup Recipe?
• How do you make Easy Chicken Enchilada Soup Recipe step by step?
• Frequently Asked Questions About Easy Chicken Enchilada Soup Recipe
• Can you swap ingredients in Easy Chicken Enchilada Soup Recipe?
• What are expert tips for making Easy Chicken Enchilada Soup Recipe?
• What mistakes should you avoid with Easy Chicken Enchilada Soup Recipe?
• How do you store and reheat Easy Chicken Enchilada Soup Recipe?

Why is Easy Chicken Enchilada Soup Recipe so popular?

Easy Chicken Enchilada Soup Recipe is popular because it’s a quick, flavorful, and hearty meal perfect for busy schedules. Its combination of smoky enchilada sauce and protein-rich chicken makes it a crowd-pleaser.

• With only 10 minutes of prep and 20 minutes of cook time, it’s faster than ordering takeout.
• The soup combines Tex-Mex spices with hearty ingredients like beans and chicken, making it satisfying without heavy carbs.
• From shredded cheddar to a dollop of sour cream, everyone can personalize their bowl.
• Packed with protein, fiber, and vitamins, this soup supports long-term health goals.

What ingredients do you need for Easy Chicken Enchilada Soup Recipe?

The ingredients for Easy Chicken Enchilada Soup Recipe combine pantry staples and fresh produce. Here’s the full list:

• 2 cups cooked, shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup enchilada sauce (red)
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional, for topping)
• 1/2 cup sour cream (optional, for topping)
• Chopped fresh cilantro (optional, for garnish)
• Tortilla chips (optional, for serving)

The enchilada sauce is the star of the dish, infusing the soup with smoky, tangy notes that make the base irresistibly flavorful.

How do you make Easy Chicken Enchilada Soup Recipe step by step?

This recipe is straightforward and perfect for beginner cooks. Here’s how you make it:

Step 1 — Heat the oil

Heat the olive oil in a large pot over medium heat.

Step 2 — Cook the onion

Add the diced onion and cook until softened, about 3-4 minutes.

You might also enjoy our anti inflammatory turmeric chicken soup.

Step 3 — Add garlic

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4 — Combine liquids

Pour in the chicken broth and enchilada sauce, stirring to combine.

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Step 5 — Add remaining ingredients

Add the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.

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Step 6 — Simmer

Bring the soup to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.

Step 7 — Adjust and serve

Taste and adjust seasoning as needed. Serve warm, topped with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips if desired.

For more ideas, check out our anti-inflammatory cauliflower chicken soup recipe.

Frequently Asked Questions About Easy Chicken Enchilada Soup Recipe

Can I make this soup dairy-free?

Yes, simply skip the cheese and sour cream toppings or use vegan alternatives.

What’s the best chicken to use?

Cooked, shredded chicken works best. Rotisserie chicken is a convenient option.

Can I freeze this soup?

Yes, it freezes well for up to 3 months. Store in airtight containers.

How spicy is this recipe?

The soup is mildly spicy. Adjust the chili powder for more or less heat.

Can I use green enchilada sauce?

Yes, but the flavor will be tangier and slightly brighter than with red sauce.

Looking for something similar? Try our healing turmeric chicken soup.

Can you swap ingredients in Easy Chicken Enchilada Soup Recipe?

Swapping some ingredients can make this recipe more versatile. Here are a few ideas:

• Replace chicken with cooked lentils or tofu for a vegetarian option.
• Skip the corn and use diced zucchini instead.
• Substitute black beans with pinto beans for a creamier texture.

What are expert tips for making Easy Chicken Enchilada Soup Recipe?

Here are some practical tips to enhance your soup-making experience:

• It adds depth and extra nutrients compared to store-bought.
• Shred cheese and chop cilantro while the soup simmers.
• Letting the soup cook for 10 more minutes intensifies the taste.
• A quick oven crisp brings out their flavor and crunch.

What mistakes should you avoid with Easy Chicken Enchilada Soup Recipe?

Avoid these common pitfalls for the best results:

• Always taste and adjust spices before serving.
• Pre-cooked meat is crucial for proper texture and cooking time.
• Too much cheese or chips can overwhelm the flavors.

How do you store and reheat Easy Chicken Enchilada Soup Recipe?

This soup stores and reheats beautifully, making it ideal for meal prep:

• Keep in an airtight container for up to 4 days.
• Store in individual portions for up to 3 months.
• Warm over low heat on the stovetop or microwave in 2-minute intervals, stirring frequently.

For best flavor, add fresh toppings after reheating.

Easy Chicken Enchilada Soup Recipe

A hearty and flavorful soup made with shredded chicken, enchilada sauce, and classic Tex-Mex ingredients. Perfect for a quick and comforting meal!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cup cooked, shredded chicken
• 1 tbsp olive oil
• 1 small onion, diced
• 2 clove garlic, minced
• 3 cup chicken broth
• 1 cup enchilada sauce (red)
• 1 cup canned black beans drained and rinsed
• 1 cup frozen corn
• 1 cup diced tomatoes canned or fresh
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• salt to taste
• pepper to taste
• 1 cup shredded cheddar cheese optional, for topping
• 0.5 cup sour cream optional, for topping
• chopped fresh cilantro optional, for garnish
• tortilla chips optional, for serving

Equipment

• large pot
• wooden spoon
• cutting board
• knife
• measuring cups

Method

 

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 3-4 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Pour in the chicken broth and enchilada sauce, stirring to combine.
5. Add the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
6. Bring the soup to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
7. Taste and adjust seasoning as needed.
8. Serve warm, topped with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips if desired.

Notes

You can substitute rotisserie chicken for convenience. Adjust the spice level by adding more chili powder or smoked paprika.

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