Chicken enchilada soup is a warm, comforting dish that combines the flavors of a classic Mexican enchilada with the ease and heartiness of a soup. It’s rich, slightly spicy, cheesy, and packed with protein, making it a favorite in American kitchens year-round—especially during the colder months. The soup is typically loaded with shredded chicken, enchilada sauce, beans, corn, and topped with melted cheese and tortilla strips for added texture.

What sets chicken enchilada soup apart is its ability to be both filling and customizable. Whether you’re feeding a family or meal prepping for the week, this dish fits a variety of needs and preferences. It can be made spicy or mild, creamy or brothy, and adapted to suit dietary restrictions. With simple ingredients and multiple cooking methods (like stovetop, slow cooker, or Instant Pot), it’s incredibly accessible for home cooks of all skill levels.

What is Chicken Enchilada Soup?
Chicken enchilada soup is a fusion dish that takes the classic flavors of enchiladas—chicken, cheese, chili-based sauce—and transforms them into a hearty soup format. Originating from Tex-Mex cuisine, this dish is a modern American adaptation inspired by traditional Mexican enchiladas. Rather than wrapping ingredients in tortillas and baking them, the components are simmered together in a single pot, creating a one-bowl meal with bold flavor and satisfying texture.

One of the defining features of chicken enchilada soup is the use of enchilada sauce as the flavor base. It gives the broth a deep red color and smoky, savory notes. The soup often includes black or pinto beans, sweet corn, diced tomatoes, and lots of cheese, making it thick and stew-like. Some variations incorporate masa harina or cornmeal to replicate the flavor of tortillas directly in the soup.

The consistency can vary—from thinner, broth-based soups to thick, creamy versions. It’s commonly topped with ingredients like shredded cheese, sour cream, avocado, and crispy tortilla strips. Whether you want something simple or decadent, chicken enchilada soup can be adjusted to your taste.

Key Ingredients and Their Roles
Every great chicken enchilada soup starts with a solid base of ingredients that bring out bold, well-rounded flavors. Here’s a breakdown of the essential components and their purpose in the dish:

Chicken – Typically shredded and either pre-cooked or simmered in the soup. Boneless, skinless chicken breasts or thighs work well. The chicken provides protein and substance.

Enchilada Sauce – A key flavoring component. Red enchilada sauce gives a smoky, chili-rich taste that defines the soup. Store-bought or homemade versions can be used.

Beans – Black beans, kidney beans, or pinto beans are commonly included. They add creaminess, fiber, and bulk to the soup.

Corn – Offers a slightly sweet contrast to the savory and spicy elements. Fresh, frozen, or canned corn are all acceptable options.

Cheese – Typically shredded cheddar, Monterey Jack, or a Mexican blend. Melts into the soup for creaminess and richness.

Aromatics and Spices – Onion, garlic, cumin, chili powder, smoked paprika, and oregano build layers of flavor. These are usually sautéed first for best results.

Optional Add-ins – Diced tomatoes (especially with green chilies like Rotel), jalapeños, lime juice, or masa harina for thickening. These can enhance complexity depending on preference.

Types of Chicken to Use
The type of chicken you choose can influence the texture, cooking time, and overall flavor of the soup. Here are the most popular options:

Boneless, skinless chicken breasts – Lean and easy to shred once cooked, this is a healthy and commonly used option. Simmering it in the soup allows it to absorb flavor while staying tender.

Boneless, skinless chicken thighs – Thighs are slightly fattier and more flavorful than breasts. They stay juicy even after long cooking periods, making them ideal for slow cooker or pressure cooker versions.

Rotisserie chicken – A great shortcut for weeknight meals. Simply shred the meat and add it to the soup at the end of cooking. This method significantly cuts down on prep time.

Canned chicken – While not ideal for gourmet flavor, it’s a shelf-stable, quick alternative for emergencies or fast meals. Use only in a pinch and season well to compensate for the blandness.

Leftover grilled or roasted chicken – If you have leftovers, they can be repurposed in this soup. Just be sure to adjust the seasoning, as pre-cooked chicken might already contain salt or spices.

No matter the type of chicken used, make sure it’s shredded or chopped into bite-sized pieces so that it distributes evenly throughout the soup.

Choosing the Right Enchilada Sauce
The enchilada sauce is arguably the most important ingredient in this soup—it sets the tone for the flavor profile and provides the dish’s iconic red hue. There are two main types of enchilada sauce: red and green. For chicken enchilada soup, red sauce is far more common and traditional.

Red enchilada sauce is made from dried red chilies, garlic, onions, tomato paste, and spices like cumin and oregano. It offers a rich, smoky, slightly spicy flavor. Choose a version with moderate heat, unless you specifically want a spicier soup.

Green enchilada sauce, made from tomatillos and green chilies, provides a tangy and lighter taste. While less common in this soup, it can be used as a variation.

Store-bought vs. homemade

Store-bought sauces are convenient and consistent. Look for brands like Hatch, Old El Paso, or Las Palmas for authentic flavor.

Homemade enchilada sauce gives you more control over spice and salt levels. It’s ideal if you want to avoid preservatives or tailor the flavor to your liking.

Tip: If your sauce tastes too acidic, a pinch of sugar or a splash of cream can balance the flavor.

Cooking Methods
One of the best things about chicken enchilada soup is its flexibility—you can make it on the stovetop, in a slow cooker, or with an Instant Pot. Each method has its advantages.

Stovetop Method
This is the most direct and traditional way. Start by sautéing onions, garlic, and spices in oil. Add the remaining ingredients and simmer until the chicken is cooked through. If using pre-cooked chicken, add it near the end. This method takes 30–45 minutes and gives you more control over seasoning adjustments as you go.

Slow Cooker Method
Perfect for busy days. Add all ingredients (except cheese and optional toppings) to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken once it’s tender, then stir it back in. This method allows flavors to develop deeply with minimal hands-on time.

Instant Pot Method
Ideal when you want fast results without compromising on taste. Use the sauté function to cook aromatics first, then pressure cook everything for about 15 minutes. Let the pressure release naturally for 10 minutes before opening. Shred the chicken and stir in cheese at the end.

Step-by-step chicken enchilada soup recipe
Making chicken enchilada soup at home is simple and rewarding. Here’s a straightforward recipe that you can adapt to your preferred cooking method.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika

4 cups chicken broth
2 cups cooked, shredded chicken
1 (10 oz) can red enchilada sauce

1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn
1 (10 oz) can diced tomatoes with green chilies

1 cup shredded cheddar or Mexican blend cheese
Salt and pepper to taste
Optional: 1/4 cup masa harina or cornmeal for thickening

Instructions:

Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 4–5 minutes. Add garlic and spices, stirring for 1 minute until fragrant.

Add liquids and vegetables: Stir in chicken broth, enchilada sauce, black beans, corn, and tomatoes. Bring to a gentle boil.
Add chicken: Add the shredded chicken and stir well. Simmer for 15–20 minutes on medium-low heat to allow flavors to develop.
Optional thickening: Mix masa harina with a bit of water and stir into the soup if a thicker texture is desired. Simmer for 5–10 more minutes.

Add cheese: Stir in shredded cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
Serve: Ladle into bowls and top with your choice of garnishes.

Toppings & garnish ideas
Toppings can add texture, color, and flavor contrast to your soup. Here are some popular options to consider:

Shredded cheese: Adds richness and a gooey texture
Sour cream or Greek yogurt: Balances spice with creaminess
Sliced avocado or guacamole: Adds healthy fats and a buttery finish

Fresh cilantro: Brightens up the dish
Lime wedges: A squeeze of lime enhances flavor and cuts through richness
Chopped green onions: Adds a mild onion crunch

Crushed tortilla chips or strips: Adds satisfying crunch and a nod to classic enchiladas
Pickled jalapeños: For an extra kick

Customize your toppings based on personal preference, dietary needs, or what’s in your fridge.

Flavor variations & customizations
Chicken enchilada soup is incredibly versatile. Here are a few ways to make it your own:

Creamy version: Stir in 4 oz cream cheese or 1/2 cup heavy cream at the end for a richer texture.
Spicy version: Add chipotle peppers in adobo or diced jalapeños for more heat.
Vegetarian version: Omit chicken and double the beans, or use tofu or meat substitutes.

Low-carb version: Skip the beans and corn and use cauliflower rice as a filler.
Add grains: Mix in cooked rice, quinoa, or barley for extra bulk.

Serving suggestions
Chicken enchilada soup is satisfying on its own, but pairing it with a side or drink can round out the meal:

With bread: Serve with warm cornbread, cheesy garlic bread, or crusty rolls
With chips: Tortilla chips or strips add crunch—serve on the side or crushed on top

Salads: Pair with a light salad like a Southwest Caesar or avocado lime slaw
Rice bowls: Pour the soup over steamed rice or cauliflower rice for extra heartiness
Beverages: Complement with agua fresca, iced tea, or a light beer. For a fun twist, serve with a classic margarita

This soup also works well as a casual party dish or potluck contribution, thanks to its crowd-pleasing flavors and easy serving options.

How to store & reheat leftovers
Chicken enchilada soup stores and reheats beautifully, making it a great option for meal prep.

Refrigerator:

Let the soup cool completely before storing
Store in an airtight container for up to 4 days
Reheat on the stovetop over medium-low heat or microwave in 1-minute increments, stirring in between

Freezer:

Portion soup into individual containers or freezer bags for easy defrosting

Leave space for expansion when freezing
Freeze for up to 3 months
Thaw overnight in the fridge or defrost gently in the microwave or stovetop

Reheating tips:

Add a splash of broth or water if the soup thickens too much

Reheat gently to avoid separating the cheese or overcooking the chicken

Nutritional information
The nutritional profile will vary depending on the ingredients used, but a standard serving of chicken enchilada soup (about 1.5 cups) contains approximately:

Calories: 300–400

Protein: 25–30g
Fat: 10–15g
Carbohydrates: 25–35g

Fiber: 5–8g

For a lighter version, use low-fat cheese, lean chicken breast, and skip cream-based additions.

Common mistakes to avoid
Even though this soup is beginner-friendly, there are a few common pitfalls to watch for:

Overcooking the chicken: Especially with breasts, this can result in dry, stringy meat. Remove chicken as soon as it’s cooked and shred.
Adding cheese too early: Adding cheese before turning off the heat can cause it to curdle or separate. Always stir it in at the end.
Using thin broth: If you prefer a thicker soup, be sure to add masa harina, cornmeal, or puree some of the beans and return them to the pot.
Lack of seasoning: Failing to taste and adjust seasoning during cooking may result in a bland soup. Enchilada sauce varies in saltiness—taste as you go.
Skipping toppings: Garnishes elevate the final dish and add layers of flavor and texture. Don’t overlook them.

FAQs – Chicken enchilada soup
Is chicken enchilada soup spicy?
It can be, depending on the enchilada sauce and added spices. Use mild sauce for a kid-friendly version or hot sauce/jalapeños for extra heat.

Can I freeze chicken enchilada soup?
Yes, this soup freezes well. Let it cool completely and store in airtight containers or bags. Freeze for up to 3 months.

What’s the best way to thicken enchilada soup?
Add a slurry of masa harina and water, or puree a portion of the soup and stir it back in. Some also use cornstarch or a small amount of cream cheese.

Can I use canned chicken?
Yes, though fresh or rotisserie chicken offers better texture and flavor. If using canned, rinse and season it well.

What can I substitute for enchilada sauce?
You can use tomato sauce seasoned with chili powder, cumin, garlic powder, and smoked paprika as a quick substitute.

Chicken Enchilada Soup

Author: Hamza

Print Recipe

Description

This chicken enchilada soup is a hearty, flavor-packed meal inspired by the bold taste of traditional enchiladas. Loaded with shredded chicken, black beans, corn, and a rich enchilada broth, it’s the perfect comfort food for any season. With just a few pantry staples and under an hour of cook time, you’ll have a warm, cheesy, and satisfying soup that’s ideal for weeknight dinners, meal prepping, or serving a crowd. Customize it with your favorite toppings like avocado, tortilla strips, and sour cream for a restaurant-style finish right at home.

Ingredients

Scale

1 tablespoon olive or avocado oil
1 onion , diced (about 1 cup)
1 small red bell pepper , diced
1 small green bell pepper , diced
1 tablespoon tomato paste
3 cloves garlic minced
1 tablespoon taco seasoning
1 teaspoon smoked paprika
1 tablespoon masa harina
10– ounce can red enchilada sauce
10– ounce can diced tomatoes with green chiles
15– ounce can black beans , rinsed and drained
10 ounces frozen corn (no need to thaw)
3 cups chicken broth
3 cups shredded , cooked chicken (rotisserie or leftover)
1/2 cup Mexican sour cream
1 tablespoon heavy cream
1/2 cup shredded Monterey Jack cheese
1 tablespoon chopped cilantro
kosher salt

Suggested toppings

grated or shredded cotija cheese
grated Monterey Jack cheese
sour cream
green onions , sliced diagonally
jalapeno slices

Instructions

Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until the surface shimmers. Saute the onions and bell peppers until the onions have softened.
Add the tomato paste, garlic, taco seasoning, smoked paprika, and a big pinch of salt. Stir well into the vegetables, allowing the garlic to become fragrant.
Spoon in the masa harina and a splash of chicken broth and stir until the vegetable base is nice and thick (it might be slightly pasty-that’s okay).
Increase heat to medium-high.
Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir well to incorporate the vegetable base into the soup.
Let the soup come up to an active simmer and adjust the heat to maintain a gentle bubbling. Cook for 10 minutes, then reduce heat to low, and let the soup cool down for a few minutes (i.e., to stop bubbling).
In a medium mixing bowl, add the sour cream and heavy cream. Carefully add one ladle of the soup liquids, and whisk vigorously until smooth. Add another ladle-full and whisk again. Pour this tempered sour cream into the soup and stir well.
Add the cooked chicken, and let heat through.
Stir in the cheese and cilantro. Taste the soup, and adjust the seasoning with more salt as desired.
Serve with your favorite toppings.

Notes

Make it creamy: Stir in 4 oz of cream cheese or ½ cup heavy cream at the end for a richer texture.
Adjust the spice level: Use mild, medium, or hot enchilada sauce to control the heat, or add diced jalapeños for extra spice.
Thicker texture: Mix 2 tablespoons of masa harina with warm water and stir it in for a more authentic, thick consistency.
Protein swap: You can substitute shredded turkey, ground chicken, or even a plant-based protein if preferred.
Storage: Keeps in the fridge for 4 days or freezer for up to 3 months. Reheat gently and stir in extra broth if needed.
Toppings: Don’t skip the toppings—they add essential texture and flavor! Great options include shredded cheese, chopped cilantro, lime, avocado, and tortilla strips.