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My go-to recipe for Chicken Enchilada Soup is everything I want in a weeknight dinner—easy, hearty, and packed with flavor. Made with shredded chicken, black beans, corn, enchilada sauce, and warm Mexican spices, it has all the delicious flavors of chicken enchiladas in a comforting bowl of soup.
I love using rotisserie chicken to make this recipe even faster. With simple pantry ingredients and just 30 minutes from start to finish, it’s the kind of comforting meal the whole family gets excited about.
Table of Contents
My picky 10-year-old is about ready to do me in with the whining and complaining every time he asks, “What’s for dinner?” Thankfully, this Chicken Enchilada Soup is on his very short list of dinners he can eat without complaining, so we make it often. Not only for our sanity, but because it’s so dang delicious!
Why You’ll Love This Chicken Enchilada Soup
- All the enchilada flavor, none of the rolling: You get that bold red enchilada flavor in an easy, hearty bowl of soup.
- Ready in 30 minutes: Rotisserie chicken and pantry staples make this a seriously fast dinner.
- A broth with BIG flavor: Sautéing and blending the vegetables with enchilada sauce creates a smooth, rich soup base that tastes like it simmered much longer.
- Picky-eater approved: This is one of the few dinners my pickiest kid happily eats without complaining!
- One pot, easy cleanup: Everything comes together right on the stovetop for a low-fuss weeknight meal.
- Made for toppings: Load each bowl with cheese, avocado, sour cream, tortilla strips, cilantro, jalapeños, or a squeeze of fresh lime.
- Great for leftovers: The flavors get even better as the soup sits, and leftovers freeze beautifully for another easy dinner.
Ingredients You’ll Need
One of the best things about this chicken enchilada soup recipe is that it’s made with simple pantry staples and easy-to-find ingredients. Together they create a hearty soup loaded with bold enchilada flavor.
- Olive Oil: Used to sauté the vegetables and build flavor at the start of the soup.
- Onion: Adds savory depth and creates the flavor foundation for the broth.
- Celery Stalks: Provides subtle flavor and extra texture.
- Carrot: Adds natural sweetness and balances the spices.
- Red Bell Pepper: Adds color, sweetness, and a mild pepper flavor.
- Garlic: Brings bold, savory flavor to every spoonful.
- Red Enchilada Sauce: The star ingredient that gives the soup its classic enchilada flavor.
- Chicken Broth: Creates a rich, flavorful base for the soup.
- Cumin: Adds warm, earthy flavor that pairs perfectly with Mexican-inspired dishes.
- Chili Powder: Brings smoky flavor and mild heat.
- Dried Mexican Oregano: Adds a slightly citrusy, earthy flavor that enhances the soup.
- Smoked Paprika: Provides subtle smokiness and depth.
- Fire-Roasted Tomatoes: Add rich tomato flavor with a hint of char.
- Tomato Paste: Concentrates the tomato flavor and adds richness.
- Salt and Pepper: Enhance and balance all the flavors.
- Black Beans: Add protein, fiber, and heartiness.
- Frozen Corn: Adds sweetness and texture.
- Cooked Shredded Chicken: Rotisserie chicken makes this soup extra quick and easy, but any cooked, shredded chicken will work.
- Mexican Shredded Cheese Blend: Melts beautifully and adds a creamy, cheesy finish.
How to Make Chicken Enchilada Soup
This chicken enchilada soup comes together in one pot and is perfect for busy weeknights. A quick blend of vegetables, enchilada sauce, and spices creates a rich, flavorful broth that tastes like it’s been simmering all day.
- Sauté the Vegetables: Heat the olive oil in a large stockpot over medium-high heat. Add the onion, celery, carrot, bell pepper, and garlic and cook until softened, about 7-8 minutes.
- Blend the Base: Transfer the cooked vegetables to a blender with the enchilada sauce and 1 cup of the chicken broth. Blend until smooth, then return the mixture to the pot. (Skip this step if you prefer a chunkier soup.)
- Build the Soup: Stir in the remaining chicken broth, cumin, chili powder, oregano, smoked paprika, fire-roasted tomatoes, and tomato paste. Season with salt and pepper and bring the soup to a boil.
- Simmer: Reduce the heat and simmer uncovered for 10-15 minutes to allow the flavors to develop.
- Add the Chicken, Beans and Corn: Stir in the black beans, corn, and cooked shredded chicken. Simmer for another 3-5 minutes, just until everything is heated through.
- Serve: Ladle into bowls and top with shredded cheese, tortilla chips, avocado, cilantro, sour cream, or your favorite enchilada toppings.
Tips for the Best Chicken Enchilada Soup
- Choose an enchilada sauce you love. It’s one of the main flavors in the broth, so the brand and heat level make a noticeable difference.
- Don’t skip sautéing the vegetables. Giving the onion, carrot, celery, pepper, and garlic time to soften builds much more flavor than simply boiling them in the broth.
- Blend carefully. If you’re blending the vegetables while they’re hot, don’t fill the blender too full and vent the lid so steam can escape.
- Add cooked chicken near the end. It only needs enough time to heat through. Simmering cooked chicken too long can make it dry and stringy.
- Taste before adding the final salt. Enchilada sauce, broth, rotisserie chicken, beans, and cheese can all contribute quite a bit of sodium.
- Save the toppings for serving. Crunchy tortilla strips, avocado, cheese, cilantro, lime, and sour cream add texture and let everyone customize their own bowl.
Chicken Enchilada Soup Troubleshooting
The soup will naturally thicken as it simmers, especially if you blend the vegetables. Stir in additional chicken broth a little at a time until it reaches the consistency you like.
Let it simmer uncovered for another 5-10 minutes to reduce and concentrate the broth. For an even thicker soup, blend a small portion of the black beans with some of the broth and stir it back into the pot.
Start with salt. If it’s properly salted but still tastes flat, add a squeeze of fresh lime juice. You can also add a little more cumin, chili powder, or enchilada sauce to deepen the flavor.
Add more chicken broth, corn, beans, or shredded chicken to dilute the heat. A dollop of sour cream, avocado, or shredded cheese in each bowl will also help mellow the spice.
If you’re using already-cooked or rotisserie chicken, add it during the last few minutes of cooking. It only needs to heat through; simmering it for too long can dry it out.
Broth, enchilada sauce, canned beans, rotisserie chicken, and cheese can all add salt. Use low-sodium chicken broth and rinse the beans well. If the finished soup is too salty, add unsalted broth or additional tomatoes, beans, or corn to dilute it.
First, give it a little more time to simmer so the flavors can mellow. If it still tastes too sharp, a small pinch of sugar can balance the acidity. Creamy toppings like sour cream, cheese, or avocado also soften the tomato flavor.
What to Serve With It
This easy chicken enchilada soup can stand alone, but if you want a side dish or two, here are a few ideas:
- Cornbread
- Homemade Tortilla Chips
- Mexican Street Corn – Elote
- Mexican Rice
- Cilantro Lime Rice
- Green Salad
- Cheese Quesadillas
- Guacamole and Chips
Chicken Enchilada Soup FAQs
Chicken enchilada soup uses enchilada sauce as part of the broth, giving it a richer, deeper enchilada flavor. Chicken tortilla soup typically has a lighter tomato-based broth.
Absolutely! Rotisserie chicken is one of the easiest ways to make this soup quickly while adding great flavor.
Yes. The flavors actually improve as the soup sits, making it perfect for meal prep.
This recipe can be mild or spicy depending on the enchilada sauce you use. For a family-friendly soup, start with mild red enchilada sauce. For more heat, use medium or hot enchilada sauce or add diced jalapeño, cayenne pepper, or chipotle powder.
Yes. Follow the recipe as written by sauteing the vegetables, blending them and then adding all ingredients except the cheese and cooked chicken to the slow cooker. Cook on low for 3-4 hours. Stir in the chicken during the last 20-30 minutes of cooking and serve with your favorite toppings.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely and transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Around here, any dinner that gets zero complaints from my pickiest eater earns a permanent spot in the rotation, and this Chicken Enchilada Soup has definitely earned it. Load up those bowls with cheese, avocado, tortilla strips and a squeeze of lime and dinner is DONE.
More Soup Recipes to Try:
- Chicken Tortilla Soup
- Ground Beef Vegetable Soup
- Lasagna Soup
- Mexican Street Corn Soup
- Cheesy Southwestern Chicken Tortilla Soup
Watch How to Make This Soup Recipe…
Chicken Enchilada Soup
Ingredients
- 1 Tablespoon Olive Oil
- 1 Onion, medium, diced
- 2 Celery Stalks, chopped
- 1 Carrot, medium, chopped
- 1 Red Bell Pepper, large, diced
- 3 Cloves Garlic, minced
- ½ Can Red Enchilada Sauce
- 4 Cups Chicken Broth, divided
- 1 ½ teaspoons Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Dried Mexican Oregano
- ½ teaspoon Smoked Paprika
- 1 Can Diced Fire-Roasted Tomatoes, 15 oz
- 2 Tablespoons Tomato Paste
- Salt and Pepper, to taste
- 1 Can Black Beans, 14.5 oz, drain and rinsed, can increase to 2 cans if desired
- 1 Cup Frozen Corn
- 2 Chicken Breasts, cooked and shredded (about 2-2 ½ cups)
- 1 Cup Mexican Shredded Cheese Blend
Instructions
- Drizzle oil in a large stockpot over medium-high heat. Add onion, celery, carrot, bell pepper and garlic. Cook until softened, about 7-8 minutes.1 Tablespoon Olive Oil, 1 Onion, 2 Celery Stalks, 1 Carrot, 1 Red Bell Pepper, 3 Cloves Garlic
- Place in a blender with the enchilada sauce and 1 cup of broth, pulse until smooth.½ Can Red Enchilada Sauce, 4 Cups Chicken Broth
- Add it all back into the pot (skip the blender if you want more chunks in the soup).
- Stir in seasonings, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper, to taste, and bring to a boil.4 Cups Chicken Broth, 1 ½ teaspoons Cumin, 1 Tablespoon Chili Powder, 1 teaspoon Dried Mexican Oregano, ½ teaspoon Smoked Paprika, 1 Can Diced Fire-Roasted Tomatoes, 2 Tablespoons Tomato Paste, Salt and Pepper
- Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Add in beans, corn, and chicken. Stir to combine and simmer for a few minutes.1 Can Black Beans, 1 Cup Frozen Corn, 2 Chicken Breasts
- Ladle into bowls and top with shredded cheese, chips, etc.!1 Cup Mexican Shredded Cheese Blend
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
