Hearty & Flavorful Chicken Enchilada Soup: Your New Favorite Weeknight Meal

There’s something uniquely comforting about a bowl of warm soup, especially when it’s packed with the vibrant flavors of Mexican cuisine. If your family, like mine, has an endless love affair with tacos, enchiladas, and chips with salsa, then get ready to add a new favorite to your rotation: Chicken Enchilada Soup! This incredibly easy-to-make soup delivers all the savory, slightly spicy, and deeply satisfying essence of classic chicken enchiladas, but in a hearty, soul-warming bowl. It’s perfect for those chilly evenings when you crave something substantial and flavorful without spending hours in the kitchen.

A bowl of homemade Chicken Enchilada Soup, garnished with fresh cilantro and a dollop of sour cream, ready to warm you up.

Why You’ll Love This Chicken Enchilada Soup

While Instant Pot Tortilla Soup holds a special place in our home, this Chicken Enchilada Soup offers a delightful twist that has quickly become a new staple. What makes it so special? It’s generously loaded with tender chicken, a medley of wholesome beans, rich enchilada sauce, and diced tomatoes infused with green chilies. This combination creates a depth of flavor that is truly irresistible. Unlike some watery soups, this enchilada soup is wonderfully thick and hearty, making it a satisfying meal all on its own. Plus, it serves as the perfect canvas for your favorite toppings, allowing you to customize every bowl to perfection. It’s a comforting, flavorful, and incredibly versatile dish that’s sure to impress.

The Heart of the Bowl: Key Ingredients

Crafting this delicious Chicken Enchilada Soup requires a few simple yet essential ingredients that come together to create its signature taste. Here’s what you’ll need to gather, along with some helpful notes:

Olive Oil: The foundation for sautéing your aromatics and chicken, adding a subtle richness.
Chicken Breasts: We recommend boneless, skinless chicken breasts, cut into bite-sized pieces for even cooking and easy eating. Feel free to substitute with boneless, skinless chicken thighs for a richer flavor and even more tender texture. Alternatively, a pre-cooked rotisserie chicken can significantly cut down on prep time.
Onion: A small, finely chopped onion provides a sweet and savory base for the soup.
Garlic: Freshly minced garlic is crucial for aromatic depth. Don’t skimp on this!
Enchilada Sauce: This is where the magic happens! You can elevate the flavor significantly by using a Homemade Enchilada Sauce, which often boasts fresher, more complex notes. However, a good quality store-bought enchilada sauce works perfectly for convenience. Choose your preferred heat level – mild, medium, or hot – to suit your family’s taste.
Diced Tomatoes with Green Chilies: These provide a tangy brightness and a mild, zesty kick that complements the enchilada sauce beautifully. Look for varieties with different heat levels if you want to dial up the spice.
Chicken Broth: Reduced-sodium chicken broth allows you to control the overall saltiness of the soup. It forms the liquid base, bringing all the flavors together.
Beans: A mix of beans adds wonderful texture, protein, and fiber. Our favorite combination is one can each of black beans and pinto beans, thoroughly drained and rinsed. You could also use kidney beans, chili beans, or a canned mixed bean “salad” for variety.
Salt & Pepper: Essential for seasoning to taste and balancing all the robust flavors.

A close-up of the hearty Chicken Enchilada Soup, showcasing tender chicken pieces, beans, and the rich, flavorful broth, ready to be served.

Whipping Up Your Chicken Enchilada Soup: Step-by-Step

For the FULL PRINTABLE recipe card with exact measurements, please scroll to the bottom of the post.

Sauté Chicken and Onion: In a large saucepan or a sturdy Dutch oven, begin by heating the olive oil over medium-high heat. Once shimmering, add your cubed chicken and finely chopped onion. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is nicely browned on all sides and the onions have softened and become translucent. Don’t worry if the chicken isn’t fully cooked through at this stage; it will finish cooking as the soup simmers. Browning adds a fantastic depth of flavor.
Add Garlic: Reduce the heat slightly, then stir in the minced garlic. Cook for just 1 minute more, until the garlic becomes wonderfully fragrant. Be careful not to burn it, as burnt garlic can taste bitter.
Combine Liquids and Beans: Pour in the enchilada sauce, chicken broth, diced tomatoes with green chilies, and your chosen beans (remember to drain and rinse them first!). Stir everything thoroughly to ensure all the ingredients are well combined and coated.
Simmer and Season: Bring the soup to a gentle boil, then immediately reduce the heat to a low simmer. Allow the soup to cook for at least 10 minutes, or even longer if you have the time, to allow the flavors to meld and deepen. Taste the soup and season with salt and pepper as desired. This is your chance to adjust the seasonings to perfection.
Serve and Enjoy: Ladle the hot soup into bowls and serve with your favorite toppings!

An overhead view of a steaming bowl of Chicken Enchilada Soup, garnished with vibrant avocado cubes and crispy tortilla strips, ready to be devoured.

Storing Leftovers & Making Ahead

One of the best things about this Chicken Enchilada Soup is how well it stores, making it fantastic for meal prep or enjoying delicious leftovers throughout the week. If you find yourself with extra soup, simply transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. This soup also freezes exceptionally well. For longer storage, pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight before reheating gently on the stovetop or in the microwave. It tastes just as good, if not better, the next day!

Customizing Your Comfort: Tips & Variations

This Chicken Enchilada Soup recipe is wonderfully adaptable, allowing you to tweak it to your personal preferences. Here are some ideas to make it uniquely yours:

For a Creamy Indulgence: If you adore a rich, creamy soup, simply stir in 4 ounces of cream cheese (cut into cubes) while the soup is simmering. Let it melt completely, then stir until it’s smooth and fully incorporated. This transforms the soup into a velvety, decadent experience that’s absolutely divine.
Get Creative with Toppings: The toppings are truly where this soup shines! Think of your favorite taco or enchilada garnishes and let your imagination run wild. Popular choices include:
- Crispy tortilla strips or crushed tortilla chips for crunch.
- Shredded cheddar, Monterey Jack, or a Mexican cheese blend.
- Diced fresh avocado or a dollop of creamy guacamole.
- A spoonful of sour cream or Greek yogurt for a cool contrast.
- Sliced fresh or pickled jalapeños for extra heat.
- Chopped fresh cilantro for a burst of freshness.
- A squeeze of lime juice to brighten all the flavors.
Slow Cooker & Instant Pot Options:
- Crockpot: For a hands-off approach, simply add all the ingredients to your slow cooker. You can even add whole chicken breasts. Cook on low for 4-5 hours or until the chicken is fully cooked and easily shreddable. Remove the chicken, shred it, then stir it back into the soup before serving.
- Instant Pot: Sauté chicken and onions on the “Sauté” setting. Add garlic, then stir in remaining ingredients (except cream cheese, if using, which you’d stir in after pressure cooking). Cook on high pressure for 8-10 minutes, then quick release. Shred chicken if needed and stir back in.
Utilize Rotisserie Chicken: Short on time? Rotisserie chicken is your best friend! Sauté the onions and garlic as directed. Then, simply add the remaining soup ingredients along with 2-3 cups of shredded cooked rotisserie chicken. Let it simmer until everything is heated through and bubbling, about 10-15 minutes.
Amp Up the Spice: If you crave more heat, there are several ways to kick it up a notch. You can opt for hot enchilada sauce, use spicier diced tomatoes with green chilies, or even add a finely diced fresh jalapeño or serrano pepper along with the onions in the initial sauté. A pinch of cayenne pepper or a dash of your favorite hot sauce at the end can also do the trick.

A vibrant close-up of Chicken Enchilada Soup, garnished with a generous amount of shredded cheese and fresh green herbs, perfect for a cozy meal.

Serving Suggestions for a Complete Meal

While Chicken Enchilada Soup is wonderfully satisfying on its own, you can easily turn it into a more elaborate meal with a few simple additions. A fresh green salad with a light vinaigrette makes for a refreshing contrast. A side of warm cornbread or a crusty piece of bread is perfect for soaking up every last drop of the flavorful broth. For an even more Mexican-inspired spread, consider serving it alongside some Mexican rice or a simple cilantro-lime rice. Don’t forget an array of toppings for everyone to customize their bowls!

More Delicious Soup Recipes

Leftover Turkey Soup
Chicken Enchilada Chili
Cabbage Roll Soup
Lasagna Soup
Indian Lentil Soup
Creamy Chicken Wild Rice Soup
Olive Garden Minestrone Soup

A beautifully presented bowl of Chicken Enchilada Soup, rich with chicken, beans, and vibrant spices, topped with fresh garnishes.

Chicken Enchilada Soup Recipe

By
Erin Sellin

Get all the incredible flavor of your favorite chicken enchiladas in this thick, hearty, and easy-to-make soup. Perfect for a quick and satisfying meal any night of the week!

Prep Time:

10

Cook Time:

25

Total Time:

35

Servings:
6

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Equipment

Pot and Pan Set
Global Knives
GIR Spatula

Ingredients

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 small onion, finely chopped
2 cloves garlic, minced
1 can, 10 oz enchilada sauce (mild or medium)
1 can, 10 oz diced tomatoes with green chilies
2 cups reduced sodium chicken broth
2 cans, 15 oz each beans (e.g., black beans and pinto beans), drained and rinsed
salt and pepper to taste

Toppings, optional

avocado, diced
shredded cheddar cheese
crispy tortilla strips
sour cream or Greek yogurt
fresh cilantro, chopped

Instructions

In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5 to 6 minutes or until chicken is browned and the onions are soft, stirring occasionally.
Add garlic; cook 1 minute, until fragrant.
Stir in enchilada sauce, chicken broth, diced tomatoes with green chilies, and beans. Bring the soup to a boil.
Reduce heat and simmer for 10 minutes, allowing flavors to meld. Season with salt and pepper, as desired.
Serve hot with your preferred toppings.

Notes

Feel free to use any combination of beans you like – black beans, pinto beans, kidney beans, or chili beans all work wonderfully in this recipe. Adjust the heat level by choosing mild, medium, or hot enchilada sauce and diced tomatoes with green chilies.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
10

Cook Time:
25

Total Time:
35

Course:
Dinner Recipes

Cuisine:
American, Mexican-Inspired

Servings:
6

Calories:
229

Keyword:
enchilada soup, chicken enchilada soup, easy soup recipe, Mexican soup

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**This post is sponsored by READ Salads. All thoughts and opinions are 100% my own.