This Chicken Enchilada Soup captures all the cozy, comforting flavors of your favorite enchiladas in a simpler, spoonable form. It’s a one-pot wonder that delivers maximum flavor with minimal fuss, making it a reliable crowd-pleaser for any night of the week.
Love Chicken Enchilada Soup? So do we! If you're into Chicken Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Enchilada Soup
- One-pot wonder: Incredible flavor with minimal cleanup.
- Deep, complex flavor: Built from scratch for a superior taste.
- Versatile and forgiving: Easy to adapt with pantry staples.
- Fantastic leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 6 cups chicken broth, low-sodium preferred
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chiles, mild
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained, or 1.5 cups frozen corn
- 1 lb boneless, skinless chicken breasts or thighs
- ½ cup heavy cream or half-and-half (optional, for creaminess)
- Salt and black pepper to taste
Tools: A large Dutch oven or heavy-bottomed soup pot, wooden spoon, and measuring spoons.
Notes: Don’t skip toasting the tomato paste and spices—it unlocks deep, roasty flavor. Using low-sodium broth gives you full control over the final salt level.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 30 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breasts vs. thighs? Breasts will give you leaner, shreddable meat. Thighs will be more forgiving and deliver a richer, juicier flavor. You truly can’t go wrong with either, so use what you prefer or have on hand.
- Why toast the tomato paste and spices? This is our flavor secret weapon! Cooking the tomato paste until it darkens slightly and toasting the spices in oil wakes up their essential oils, transforming them from flat and dusty to fragrant and complex. It makes a huge difference.
- What kind of enchilada sauce is in this? Trick question! There isn’t any from a jar. We’re building the enchilada flavor profile from the ground up with chili powder, cumin, and tomato paste. This gives you a much fresher, more balanced taste without any unwanted additives or excessive salt.
- Can I make it creamy? Absolutely. Stirring in a half cup of heavy cream or half-and-half at the very end adds a lovely, luxurious richness that mimics the melted cheese in a real enchilada. It’s optional, but highly recommended for a truly decadent soup.
How to Make Chicken Enchilada Soup
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, for about 5-6 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it can turn bitter.
Step 2: Push the onions and garlic to the side of the pot. Add the tomato paste to the cleared space and let it cook for a minute or two, stirring it in that spot. You want it to darken a shade and smell sweet and caramelized. Now, sprinkle the chili powder, cumin, oregano, and smoked paprika directly over the tomato paste and onion mixture. Stir constantly for about 30 seconds. The mixture will be thick and pasty, and the aroma will be incredibly warm and inviting.
Step 3: It’s time to deglaze and build the soup base. Carefully pour in the chicken broth, using your wooden spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Then, add the entire can of diced tomatoes (with their juices), the diced green chiles, rinsed black beans, and corn. Give everything a good stir to combine.
Step 4: Gently place the raw chicken breasts or thighs into the pot, making sure they are submerged in the liquid. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. The chicken is done when it’s cooked through and easily shreds with a fork.
Step 5: Carefully remove the cooked chicken from the pot and place it on a clean cutting board. Using two forks, shred the chicken completely. It should pull apart with no resistance. Return all of the shredded chicken back to the soup pot.
Step 6: This is the time to stir in the heavy cream or half-and-half if you’re using it. It will turn the broth a beautiful, creamy orange color. Let the soup heat through for another 2-3 minutes, but don’t let it boil after adding the cream. Finally, taste the soup and season generously with salt and black pepper until it’s perfectly seasoned for your palate.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3-4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Thaw overnight in fridge if frozen. Reheat gently on stovetop, avoiding a boil if cream was added.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortillas — The sweet, crumbly texture of cornbread is perfect for dipping, or you can use warm tortillas to scoop up the soup. It completes the enchilada experience.
- Simple Side Salad with Cilantro-Lime Dressing — A bright, crisp salad with a zesty dressing cuts through the richness of the soup and adds a refreshing element to the meal.
- Cilantro-Lime Rice — Spooning some of this fragrant rice right into the soup bowl makes it even more hearty and satisfying, turning it into a deconstructed burrito bowl.
Drinks
- A Crisp Mexican Lager — The light, clean bubbles and mild flavor of a lager are a classic pairing that cleanses the palate between spoonfuls of the spiced soup.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing and balance the soup’s warmth perfectly.
- Paloma Cocktail — The grapefruit and tequila in a Paloma have a bright acidity that stands up to the robust flavors in the soup without overpowering them.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a fantastic, festive way to end a meal centered around Mexican flavors.
- Flan — The cool, creamy, and caramel-topped custard provides a smooth, sweet contrast that is the ultimate finish after a savory and slightly spicy soup.
- Mango Sorbet — A few scoops of bright, fruity sorbet are light and palate-cleansing, offering a tropical and refreshing conclusion.
Top Mistakes to Avoid
- Mistake: Burning the garlic and spices. Garlic burns in a flash and turns bitter, which can ruin the entire pot. Toast the spices just until fragrant—about 30 seconds—any longer and they can scorch.
- Mistake: Boiling the soup after adding cream. If you bring the soup to a rolling boil after stirring in the heavy cream, it can cause the dairy to separate and look curdled. Just heat it through gently.
- Mistake: Not seasoning at the end. Soups need a good amount of salt to make all the flavors pop. Because broths and canned goods vary in saltiness, always do a final taste test and adjust with salt and pepper right before serving.
- Mistake: Overcooking the chicken. If you leave the chicken simmering for too long, it can become tough and dry, even when submerged in liquid. Follow the time and check for doneness—it should shred easily.
Expert Tips
- Tip: For an even deeper flavor, use shredded rotisserie chicken. Simply sauté the aromatics and spices, add the broth and other ingredients (except the cream), bring to a simmer, and stir in the pre-cooked chicken just to heat through. It cuts the cook time down significantly.
- Tip: Double the batch and freeze half for a future easy dinner. This soup freezes beautifully. Just cool it completely, portion it into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Tip: Let the soup rest for 10 minutes off the heat before serving. This brief resting period allows the flavors to meld together even more and the soup to thicken up slightly to the perfect consistency.
- Tip: Amp up the toppings! The fun of this soup is in the customizable finish. Set out bowls of shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla strips, and a squeeze of lime juice for everyone to build their perfect bowl.
FAQs
Can I make this soup in a slow cooker?
Absolutely, and it’s wonderfully hands-off. Sauté the onion, garlic, and toast the tomato paste/spices in a skillet first—this step is crucial for depth. Then, transfer everything to your slow cooker, add the broth, tomatoes, chiles, beans, corn, and raw chicken. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, stir in the cream, and season.
How can I make this soup spicier?
You have a few great options! Add a diced jalapeño (seeds and ribs removed for less heat, included for more) when you sauté the onion. You could also use a hot enchilada sauce in place of half the chicken broth, or simply add a pinch of cayenne pepper or a dash of your favorite hot sauce when you add the other spices.
Is it possible to make this soup dairy-free?
Yes, and it’s still delicious! Simply omit the heavy cream. For a touch of creaminess without dairy, you can stir in a 1/2 cup of full-fat canned coconut milk at the end. It adds a subtle sweetness that works surprisingly well with the Mexican spices.
My soup is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate. For a quicker, more substantial thickener, mash some of the black beans against the side of the pot with a fork or create a quick slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water and stirring it into the simmering soup.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully for 3-4 days in the refrigerator. The flavors often taste even better on day two! Reheat gently on the stovetop over medium-low heat, stirring occasionally. If you added cream, avoid boiling it during reheating.
Chicken Enchilada Soup
Make the best Chicken Enchilada Soup with this easy one-pot recipe. All the flavor of enchiladas in a comforting bowl. Get the recipe and enjoy tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
2 tbsp tomato paste
-
1 tbsp chili powder
-
2 tsp ground cumin
-
1 tsp dried oregano
-
0.5 tsp smoked paprika
-
6 cups chicken broth (low-sodium preferred)
-
1 can diced tomatoes (14.5 oz, undrained)
-
1 can diced green chiles (4 oz, mild)
-
1 can black beans (15 oz, rinsed and drained)
-
1 can corn kernels (15 oz, drained, or 1.5 cups frozen corn)
-
1 lb boneless, skinless chicken breasts or thighs
-
0.5 cup heavy cream or half-and-half (optional, for creaminess)
-
Salt and black pepper (to taste)
Instructions
-
Start by heating the olive oil in your large Dutch oven or pot over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, for about 5-6 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it can turn bitter.01
-
Push the onions and garlic to the side of the pot. Add the tomato paste to the cleared space and let it cook for a minute or two, stirring it in that spot. You want it to darken a shade and smell sweet and caramelized. Now, sprinkle the chili powder, cumin, oregano, and smoked paprika directly over the tomato paste and onion mixture. Stir constantly for about 30 seconds. The mixture will be thick and pasty, and the aroma will be incredibly warm and inviting.02
-
It’s time to deglaze and build the soup base. Carefully pour in the chicken broth, using your wooden spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Then, add the entire can of diced tomatoes (with their juices), the diced green chiles, rinsed black beans, and corn. Give everything a good stir to combine.03
-
Gently place the raw chicken breasts or thighs into the pot, making sure they are submerged in the liquid. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. The chicken is done when it’s cooked through and easily shreds with a fork.04
-
Carefully remove the cooked chicken from the pot and place it on a clean cutting board. Using two forks, shred the chicken completely. It should pull apart with no resistance. Return all of the shredded chicken back to the soup pot.05
-
This is the time to stir in the heavy cream or half-and-half if you’re using it. It will turn the broth a beautiful, creamy orange color. Let the soup heat through for another 2-3 minutes, but don’t let it boil after adding the cream. Finally, taste the soup and season generously with salt and black pepper until it’s perfectly seasoned for your palate.06
Not what you're looking for?
