Hearty Chicken Enchilada Soup Recipe (Print Version)
Warm up with this hearty chicken enchilada soup recipe! Packed with flavor and easy to make, it's a family favorite for cozy nights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free (check broth/sauce)
# Ingredients:
→ Base Ingredients
01 -
2 tbsp olive oil
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
4 cups chicken broth (low sodium)
05 -
1 (10 oz) can red enchilada sauce
06 -
1 (14.5 oz) can diced tomatoes with green chilies, undrained
07 -
2 cups cooked chicken, shredded or diced
08 -
1 (15 oz) can black beans, rinsed and drained
09 -
1 cup frozen corn
→ Seasonings & Spices
10 -
1 tsp ground cumin
11 -
1 tsp chili powder
12 -
½ tsp dried oregano
13 -
½ tsp salt (or to taste)
14 -
¼ tsp black pepper (or to taste)
→ Finishing Touches
15 -
1 cup shredded cheddar cheese, divided
16 -
½ cup sour cream (or Greek yogurt)
17 -
¼ cup fresh cilantro, chopped
18 -
Tortilla strips or crushed tortilla chips, for serving
→ Optional Extras
19 -
Sliced avocado
20 -
Fresh lime wedges
21 -
Pickled jalapeños
# Instructions:
01 -
First things first, grab a nice big pot or Dutch oven. Drizzle in a little olive oil and set it over medium heat. Toss in your diced onion and let it soften, stirring occasionally, until it's translucent and smelling sweet—usually about 5-7 minutes. This is where the magic starts, hon! Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, though; burnt garlic is just sad.
02 -
Now for the good stuff! Pour in your red enchilada sauce, chicken broth, and the can of diced tomatoes with green chilies (undrained!). Stir it all together, scraping up any browned bits from the bottom of the pot. Those bits? That's flavor, my friend! This step always makes my kitchen smell like a cozy Mexican restaurant, which is pretty much my favorite smell ever. Bring it to a gentle simmer.
03 -
Time to season this delicious chicken enchilada soup! Stir in your cumin, chili powder, and a good pinch of salt and black pepper. Give it a taste. This is where you get to be the chef! Does it need more spice? A little more salt? Trust your gut. Let the soup simmer, uncovered, for about 15-20 minutes. This gives all those amazing flavors time to meld and get happy together. Don't rush it!
04 -
Once your soup has had a good simmer, it's time for the stars. Add your shredded cooked chicken, the rinsed and drained black beans, and the frozen corn. Give it another good stir to combine everything. Let it heat through for another 5-10 minutes. You just want everything warmed up and mingling. Sometimes I add a splash more broth here if it looks a little too thick for my liking; soup consistency is personal, right?
05 -
This is the best part, honestly. Turn off the heat and stir in about half of your shredded cheddar cheese. Watch it melt into that creamy, dreamy goodness. This makes the chicken enchilada soup so rich and comforting. I once tried to add all the cheese at once and it clumped a bit, so go in stages if you're worried. It's okay, we all have our kitchen oops moments!
06 -
Ladle your hearty chicken enchilada soup into bowls. Top each serving with a generous sprinkle of the remaining shredded cheddar cheese, a dollop of sour cream (or Greek yogurt for a lighter option, I've done it!), fresh cilantro, and a handful of crunchy tortilla strips. It looks so vibrant and inviting, you'll want to dive right in. The combination of creamy, spicy, and crunchy is just *chef's kiss*!
# Notes:
01 -
Don't skip sautéing the onions and garlic; it builds the essential flavor base for this chicken enchilada soup.
02 -
Taste and adjust your seasonings often! What's
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
knife
04 -
measuring cups and spoons