Traditional Chicken Enchilada Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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This Traditional Chicken Enchilada Soup is a cozy, one-pot meal that brings together all the comforting flavors of enchiladas in a warm bowl of soup. With its rich, savory broth and a hint of spice, it’s perfect for any chilly evening or when you want something hearty yet simple.

Ingredients for Traditional Chicken Enchilada Soup

Olive oil is used to sauté the onions and garlic, providing a robust base flavor. Onion adds sweetness and depth to the soup, while garlic gives a fragrant kick. Chicken breasts are lean and tender, absorbing all the delicious spices and sauces. Chicken broth provides a savory liquid base, enhancing the chicken flavor. Red enchilada sauce is the star, offering a rich, spicy, and slightly tangy taste. Fire-roasted diced tomatoes add a smoky sweetness. Black beans bring a creamy texture, while corn offers a sweet crunch. The spices, cumin and chili powder, add warmth and earthiness. Finally, a touch of salt and pepper rounds out the flavors, and shredded cheddar cheese melts into the soup for a creamy finish. Top with fresh cilantro for a burst of freshness.

Tips & Tricks

  • For extra depth, use a mix of smoked paprika and cayenne pepper instead of chili powder.
  • If the soup is too thick, add a splash more broth to reach your desired consistency.
  • For a creamier soup, stir in a dollop of sour cream just before serving.
  • Make it vegetarian by replacing chicken with extra beans and using vegetable broth.

Serving Suggestions

This soup pairs wonderfully with a side of warm, crusty bread or a simple green salad. For a more indulgent meal, serve it with cheese quesadillas or tortilla chips on the side for scooping.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Yes, simply shred the rotisserie chicken and add it towards the end of cooking to heat through.
How can I make it spicier?
Add more chili powder or a diced jalapeño for extra heat.
Is it freezable?
Yes! Freeze in airtight containers for up to 3 months.

Traditional Chicken Enchilada Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté them together until the onions are soft and translucent, releasing that wonderful aroma.

Next, toss in the cubed chicken. Stir occasionally, cooking until the chicken is browned on all sides. This should take about 5–7 minutes, giving the chicken a nice sear.

Pour in the chicken broth and enchilada sauce, stirring well to combine the flavors. Add the fire-roasted diced tomatoes, black beans, and corn. Sprinkle in the ground cumin and chili powder, then give everything a good stir. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30 minutes, allowing the flavors to meld together beautifully. The soup will start to thicken and become more aromatic.

Once the soup has simmered, stir in the shredded cheddar cheese until it’s melted and well combined, giving the soup a creamy, cheesy finish.

Serve the soup hot, garnished with chopped fresh cilantro for a fresh, herby contrast.

Why You'll Love This Recipe

  • Quick and easy: Ready in under an hour.
  • One-pot wonder: Minimal cleanup required.
  • Customizable heat: Adjust the spice level to your liking.
  • Perfect for leftovers: Tastes even better the next day.

Ingredients

1 tbsp olive oil
1 cup diced onion
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cubed
2 cups chicken broth
1 cup red enchilada sauce
1 can (14 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent.
2. Add cubed chicken to the pot and cook until browned on all sides.
3. Pour in chicken broth and enchilada sauce, stirring to combine.
4. Add fire-roasted diced tomatoes, black beans, corn, ground cumin, and chili powder. Stir well and season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, allowing the flavors to meld.
6. Stir in shredded cheddar cheese until melted and well combined.
7. Serve hot, garnished with chopped fresh cilantro.

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