Easy Chicken Enchilada Soup Recipe

Need a quick and delicious dinner option that the whole family will love? My Easy Chicken Enchilada Soup Recipe is perfect for busy weeknights, especially for parents juggling the demands of school-aged children. This flavorful soup comes together quickly, using simple ingredients and minimal prep. It's a lifesaver on hectic evenings when you need a wholesome meal that’s both satisfying and stress-free.

Why Chicken Enchilada Soup?

Chicken Enchilada Soup

This Easy Chicken Enchilada Soup delivers the essence of enchiladas in a bowl. Unlike other Mexican-themed chicken soups, this recipe captures the bold, tangy taste of enchilada sauce, blending it seamlessly with tender chicken, beans, and corn for a soup that's both hearty and satisfying. The addition of shredded cheese makes it extra creamy, giving it that familiar, melt-in-your-mouth quality that you love in traditional enchiladas, but in a much simpler, spoonable form.

What sets this soup apart from classics like chicken tortilla or chicken taco soup is its focus on the enchilada sauce, which delivers a deeper, more robust flavor profile. While other Mexican soups may lean more on broth or tomato bases, this recipe embraces the rich, spiced goodness of enchiladas, making it a standout dish that tastes both familiar and exciting. It's the perfect blend of convenience and authentic flavor.

Jump directly to the recipe, or read on for some great ways to save time and effort.

Chicken

To make this Easy Chicken Enchilada Soup even quicker to prepare, chicken is key. One of the best time-saving options is to use pre-cooked rotisserie chicken, which is readily available at most grocery stores. Simply shred the meat, and it’s ready to be added to the soup, infusing it with a delicious, roasted flavor without any extra cooking time.

If you prefer to cook your chicken at home but still want to keep things speedy, consider using an Instant Pot. Boneless, skinless chicken breasts can be cooked in just 10 minutes (12 minutes from frozen), yielding tender, easily shreddable chicken. For a richer flavor and juicier texture, opt for boneless, skinless chicken thighs instead.

Lastly, you can simply poach a couple of chicken breasts or thighs in the soup itself, then pull them out and shred them once they’re cooked through. It takes more time, but less work.

Broth

When it comes to the broth in this easy chicken enchilada soup recipe, you have several convenient options that can save you time while still delivering great flavor. Store-bought liquid broth, whether boxed or canned, is the quickest and most straightforward choice. It’s ready to pour straight into the pot, making it an excellent option for busy weeknights. For an even richer flavor, opt for bone broth, which adds extra depth and a boost of nutrients.

If you don’t have liquid broth on hand, bouillon cubes or powder are fantastic alternatives that take up minimal pantry space and can be prepared in minutes. Simply dissolve the bouillon in hot water according to the package instructions, and you have a flavorful broth ready to go. This option is budget-friendly and allows you to adjust the concentration of flavor by adding more or less water.

For those who have a bit more time or want to use up leftover chicken bones, homemade broth is an excellent choice. While it requires more time, you can make it advance and store it in the fridge or freezer for future use. Homemade broth offers a customizable flavor and the satisfaction of using the whole chicken, but when time is tight, store-bought options are perfectly suitable for getting this delicious soup on the table quickly.

Herbs and Spices

The herbs and spices in this Easy Chicken Enchilada Soup Recipe elevate its flavor, transforming simple ingredients into a dish bursting with the vibrant, savory notes of Mexican cuisine. Ground cumin is a key spice, adding a warm, earthy undertone that complements the rich enchilada sauce. For a smoky kick, you can use chili powder, which is a blend of spices like cumin, paprika, garlic powder, and oregano. While chili powder isn’t essential, since it’s a mix of these individual spices, it’s a convenient option if you don’t have each spice on hand.

To enhance the soup’s authenticity, consider adding Mexican oregano. This herb has a distinct, slightly citrusy flavor that differs from Mediterranean oregano and works beautifully in Mexican dishes. Smoked paprika can also be included for an extra layer of complexity.

Garlic powder or freshly minced garlic, along with a dash of onion powder, further enhance the savory notes of the soup. For a fresh finish, stir in a handful of chopped cilantro just before serving or use it as a garnish to add a bright, herbaceous note. A squeeze of fresh lime juice over the top just before serving can also bring out the flavors, adding a touch of acidity that ties everything together.

Veggies

The vegetables in this Easy Chicken Enchilada Soup are not only essential for flavor and texture but also offer flexibility to save time in preparation. The recipe typically includes onions, garlic, corn, and black beans, all of which contribute to the soup's hearty and comforting nature. For a quick and easy prep, consider using frozen or canned corn and beans—both are just as nutritious and require no additional cooking time. Pre-diced onions and minced garlic, available in most grocery stores, can also be real time-savers, allowing you to skip the chopping and get dinner on the table faster.

If you’re looking to add more vegetables or make substitutions, bell peppers are a great option; they add a sweet crunch and vibrant color. Frozen bell pepper strips can be tossed directly into the soup without any prep. Zucchini or yellow squash are also excellent additions that cook quickly and add a fresh, mild flavor. If you prefer, you can substitute the black beans with pinto beans or kidney beans for a slightly different taste and texture.

Cheese

Cheese plays a crucial role in this easy chicken enchilada soup recipe, providing a creamy, comforting texture and rich flavor. Shredded cheddar cheese is a popular choice, melting smoothly into the soup and adding a tangy richness. For a more authentic Mexican touch, you can use Monterey Jack or Pepper Jack cheese, which offer a creamier texture (and a hint of spice in the case of Pepper Jack). If you’re short on time, pre-shredded cheese is a convenient option that melts easily and saves you the effort of grating.

If you prefer a milder flavor, Colby Jack is another excellent substitute. To add a unique twist, you can mix in a bit of queso fresco or cotija as a topping, which adds a slightly salty, crumbly finish.

Lastly, if you want an insanely smooth texture to your soup, try adding some cream cheese. Although not a traditionally Mexican ingredient, you'll be doing yourself a tremendous favor!

Enchilada Sauce

The enchilada sauce is the heart of this chicken enchilada soup, providing its signature rich, tangy flavor. When it comes to choosing between store-bought and homemade enchilada sauce, both options have their merits depending on your time and taste preferences. Store-bought enchilada sauce is incredibly convenient, making it an ideal choice for busy weeknights. Available in both red and green varieties, it’s pre-seasoned and ready to use, allowing you to quickly add that bold, zesty flavor to your soup without any extra effort. Many brands offer a range of spice levels, so you can easily find one that suits your family’s palate.

On the other hand, homemade enchilada sauce offers a level of customization and freshness that’s hard to beat. By making your own, you can adjust the seasoning, spice level, and even the thickness to perfectly complement your soup. Homemade sauce typically involves ingredients like chili powder, tomato paste, broth, and spices, which are simmered together to develop a deep, robust flavor. While it does require a bit more time, making a batch ahead of time and storing it in the fridge or freezer can give you the best of both worlds.

Time-Saving Techniques

Here are some additional time-saving tips for making this Easy Chicken Enchilada Soup:

  • Use a Blender: If you prefer a smoother soup, blend the tomatoes and onions together before adding them to the pot. This step can save time on chopping and sautéing while creating a consistent texture.
  • Cook in One Pot: Opt for a large pot or Dutch oven that allows you to sauté the onions and garlic, and then directly add the rest of the ingredients, minimizing clean-up time.
  • Batch Cook and Freeze: Double the recipe and freeze half for a future meal. This way, you have a homemade meal ready to go without any additional prep.
  • Pre-Mix Spices: Measure out and mix all your spices in advance. Store them in a small container or resealable bag to simply pour into the soup when you’re ready to cook.
  • Use Rotisserie Chicken Pre-Shredded: Some grocery stores offer rotisserie chicken already shredded, which saves even more time than buying a whole one and shredding it yourself.
  • Microwave Prep: Soften onions and garlic in the microwave if you're in a hurry. This can reduce the time needed for sautéing them on the stovetop.

Easy Chicken Enchilada Soup Recipe

Ingredients:

  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed (retain some of the liquid for a thicker soup)
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can red enchilada sauce
  • 1 (14.5 oz) can diced tomatoes (with green chilis for extra flavor, if desired)
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese (optional, for a creamier soup)
  • 2 to 4 tbsp cream cheese (optional, for EXTRA creamy soup)
  • 1/4 cup sour cream (optional, for serving)
  • Toppings (optional): tortilla strips, shredded cheese, sour cream, chopped cilantro, sliced avocado, lime wedges

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion and cook until softened, about 3-4 minutes.
  3. Stir in the cumin, chili powder, smoked paprika (if using), salt, and pepper.
  4. Add the minced garlic and cook for another 1-2 minutes until fragrant. 
  5. Add the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes (with juices), and chicken broth to the pot.
  6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
  7. For a creamier soup, stir in 1/2 cup of shredded cheddar cheese until melted and well combined.
  8. Ladle the soup into bowls and top with your choice of tortilla strips, more shredded cheese, sour cream, chopped cilantro, sliced avocado, or a squeeze of lime juice.
  9. Serve hot and enjoy the comforting flavors of chicken enchilada soup!

FAQ

Q: Can this soup be frozen?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

Q: Is this easy chicken enchilada soup recipe gluten free?
A: None of these ingredients normally contain gluten, with the possible exception of the tortilla strips, assuming you use them. Look for gluten free tortillas, make your own, or skip them altogether. As always, watch for possible cross contamination in all ingredients.

Q: Can I make this easy chicken enchilada soup recipe in a slow cooker?
A: Absolutely! Cook on low for 6-8 hours or on high for 3-4 hours, then add the shredded chicken at the end.

Q: What toppings go well with chicken enchilada soup?
A: Popular toppings include shredded cheese, sour cream, avocado, cilantro, and tortilla strips.

Q: Can I make this easy chicken enchilada soup recipe dairy-free?
A: Yes, you can substitute the cheese and sour cream with dairy-free alternatives or omit them altogether.

Q: Is it possible to make this soup vegetarian?
A: Yes, you can replace the chicken with beans or a plant-based protein and use vegetable broth instead of chicken broth.

Q: How can I store and reheat leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warm.

Q: What can I serve with chicken enchilada soup?
A: This soup pairs well with cornbread, a side salad, or a simple quesadilla.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, fresh tomatoes can be used. You'll need to peel and dice them, then cook them down to release their juices.