Chicken Enchilada Soup

This Chicken Enchilada Soup is a hearty, flavorful bowl of comfort featuring shredded chicken, beans, corn, and smoky spices. Topped with avocado, cheese, and crispy tortilla chips, it’s a cozy dish that’s perfect for family dinners or meal prep. With simple ingredients and bold flavors, it’s an easy recipe that feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This soup is rich, satisfying, and customizable to your taste. It’s easy to make with pantry staples, and using rotisserie chicken makes it even quicker. The toppings—like avocado, lime, cilantro, and crunchy tortilla chips—let everyone build their perfect bowl. Plus, it reheats beautifully and can be frozen for later, making it ideal for weeknight dinners or make-ahead meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 bell pepper (red or green), diced

• 1 jalapeño, seeded and minced (optional, for heat)

• 2 cups cooked chicken, shredded (rotisserie chicken works well)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (10 oz) diced tomatoes with green chilies

• 4 cups chicken broth

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar or Mexican blend)

• ¼ cup fresh cilantro, chopped (for garnish)

• 1 avocado, diced (for garnish)

• 1 lime, cut into wedges (for serving)

• Crushed tortilla chips (for serving)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.

2. Stir in garlic and cook for 30 seconds until fragrant.

3. Add diced bell pepper and jalapeño (if using). Cook for another 3–4 minutes until softened.

4. Stir in shredded chicken, black beans, and corn.

5. Pour in diced tomatoes (with juices) and chicken broth. Stir to combine.

6. Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well.

7. Bring to a boil, then reduce heat and simmer for 20–25 minutes.

8. For a thicker texture, blend a small portion of the soup with an immersion blender and return it to the pot.

9. Stir in shredded cheese until melted and combined.

10. Ladle soup into bowls. Top with avocado, cilantro, extra cheese, and tortilla chips. Serve with lime wedges on the side.

Servings and timing

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Vegetarian Option: Replace chicken with extra beans or lentils and use vegetable broth.

• Spicy Kick: Add hot sauce, chipotle peppers, or extra jalapeños.

• Creamier Texture: Stir in sour cream, cream cheese, or Greek yogurt before serving.

• Extra Veggies: Add zucchini, spinach, or kale during simmering.

• Slow Cooker Method: Combine all ingredients (except cheese and toppings) in a slow cooker and cook on low for 6 hours or high for 3–4 hours. Stir in cheese before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. This soup also freezes well—cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is perfect for saving time and adds great flavor.

How do I make this soup thicker?

Blend part of the soup with an immersion blender or add extra cheese for a creamier texture.

Can I freeze chicken enchilada soup?

Yes, it freezes beautifully for up to 3 months.

What kind of cheese works best?

Cheddar, Monterey Jack, or a Mexican blend all melt well and add flavor.

Can I make this soup dairy-free?

Yes, just skip the cheese or use a dairy-free alternative.

How can I make it less spicy?

Omit the jalapeño and use mild diced tomatoes without chilies.

Can I make this soup in an Instant Pot?

Yes, sauté the vegetables, then pressure cook everything (except cheese) for 10 minutes. Stir in cheese after releasing pressure.

What toppings go best with this soup?

Avocado, cilantro, tortilla chips, cheese, sour cream, or sliced jalapeños all work great.

Can I use fresh tomatoes instead of canned?

Yes, about 2 cups of chopped fresh tomatoes can be used, though the flavor will be slightly different.

What should I serve with chicken enchilada soup?

It pairs well with cornbread, quesadillas, or a simple green salad.

Conclusion

Chicken Enchilada Soup is a comforting, hearty dish that combines tender chicken, smoky spices, beans, and corn into a flavorful meal. With endless topping options and easy make-ahead storage, it’s the perfect recipe for cozy weeknights or casual gatherings. Serve it hot with tortilla chips and lime for a truly satisfying experience.