Easy Enchilada Soup Recipe

Enchilada Soup is a dish that combines the rich, savory flavors of enchiladas with the comforting and heartwarming qualities of a soup. It’s the kind of meal you’ll find yourself craving on a chilly evening or when you need something quick, filling, and absolutely delicious. This soup is packed with layers of flavor, including tender chicken, zesty tomatoes, and of course, all the classic spices that make Mexican cuisine so irresistible.

Whether you’re feeding a hungry family, hosting friends, or simply treating yourself to something flavorful, enchilada soup is an all-around winner. The best part? It’s incredibly easy to make, using simple ingredients that you likely already have in your pantry. So let’s dive into this simple, yet flavor-packed recipe!

This easy-to-make enchilada soup is perfect for any occasion. It’s loaded with shredded chicken, beans, and a wonderful mix of spices. It’s creamy, savory, and utterly satisfying, plus it takes only about 30 minutes to prepare. Here’s how you can make it:

Ingredients Needed

To make this flavorful enchilada soup, you’ll need the following ingredients:

Chicken Breast or Rotisserie Chicken – 2-3 medium-sized breasts or about 2 cups of shredded rotisserie chicken.
Olive Oil – 1 tablespoon for sautéing the aromatics and adding richness to the soup.
Yellow Onion – 1 medium onion, chopped. This will give the soup a subtle sweetness.
Garlic – 3-4 cloves, minced. Garlic adds depth and aroma to the base of the soup.
Green Bell Pepper – 1, diced. The bell pepper adds a hint of sweetness and color to the soup.
Diced Tomatoes – 1 can (14.5 oz). These provide the tangy, tomato-y base for the soup.
Tomato Sauce – 1 can (8 oz). This helps thicken the soup and intensifies the tomato flavor.
Chicken Broth – 4 cups, or more if you prefer a thinner soup. Chicken broth gives the soup body and richness.
Canned Beans – 1 can (15 oz) of black beans or pinto beans, drained and rinsed. This adds protein and texture to the soup.
Corn – 1 cup of frozen or canned corn kernels. Sweet corn adds a pop of sweetness and texture.
Enchilada Sauce – 1 cup, preferably red enchilada sauce. This is the star of the dish, contributing to the signature flavor.
Spices – Ground cumin (1 teaspoon), chili powder (1 tablespoon), smoked paprika (1 teaspoon), salt, and pepper to taste. These spices are what really give the soup its kick.
Sour Cream or Heavy Cream – For creaminess and richness. You can add this at the end to take the soup to the next level.
Shredded Cheddar or Mexican Blend Cheese – For garnish, plus an extra layer of flavor when melted into the soup.
Tortilla Chips – Crushed, for topping. These add a delightful crunch and a finishing touch of flavor.
Fresh Cilantro – Chopped, for garnish. A fresh herb to balance out the richness of the soup.

Cooking Instructions

Now that you have everything you need, let’s get to cooking! Here’s a simple step-by-step guide:

Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, followed by the chopped onions and green bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds, allowing the garlic to become fragrant.
Add Chicken and Liquids: If you’re using chicken breasts, dice them into small cubes. Add them to the pot and cook until they’re no longer pink, about 5 minutes. For rotisserie chicken, simply add the shredded meat. Then, pour in the diced tomatoes, tomato sauce, chicken broth, and enchilada sauce. Stir everything to combine.
Spices and Beans: Sprinkle in your spices-chili powder, cumin, smoked paprika, salt, and pepper-and stir well. Add the beans and corn, and let everything come to a simmer. Allow the soup to cook for 10-15 minutes so all the flavors meld together.
Creamy Touch: Stir in sour cream or heavy cream to add richness and create a velvety texture. If the soup is too thick, feel free to add a little more chicken broth until it reaches your desired consistency.
Finish with Toppings: Ladle the soup into bowls, then top with shredded cheese, crushed tortilla chips, and a sprinkle of fresh cilantro for color and flavor.

Ingredient Insights

Chicken Breast or Rotisserie Chicken: Chicken breast is a lean protein that holds up well in soups. If you’re short on time, rotisserie chicken is a fantastic shortcut and adds extra flavor because it’s already seasoned and cooked.
Enchilada Sauce: Enchilada sauce is the key to the soup’s authentic taste. It’s typically made with chili peppers, tomatoes, and a blend of spices, making it the perfect base for this dish. You can find it in both red and green varieties-red enchilada sauce is what is typically used for this recipe.
Beans and Corn: These ingredients provide texture and nutrition. Beans are a great source of fiber and protein, while corn adds a touch of sweetness that balances the spices.
Sour Cream/Heavy Cream: This ingredient is optional but recommended. Adding a creamy element brings the soup to the next level, giving it a richer, more comforting mouthfeel.

Expert Tips

Customizing Heat Levels: If you love spice, increase the amount of chili powder or add some chopped jalapeños. For a milder version, you can skip the hot spices or reduce the chili powder and paprika.
Slow Cooker Option: To make this dish even easier, you can toss all of the ingredients (except the cheese and toppings) into a slow cooker. Set it on low for 6-8 hours, or on high for 3-4 hours. You’ll have a delicious, hands-off meal ready to go when you’re home!
Make Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. The flavors deepen as they sit, so it can actually taste even better the next day. Just reheat on the stove and top with fresh garnishes before serving.
Freezing: You can freeze this soup for later enjoyment! Just make sure to let it cool completely before transferring it to an airtight container. It will stay good in the freezer for up to 3 months. Reheat it on the stove when you’re ready to enjoy!

Recipe Variations

Vegetarian Enchilada Soup: Swap the chicken for extra beans, like black beans, kidney beans, or even lentils. Add some diced zucchini or sweet potatoes for extra veggies and texture.
Beef Enchilada Soup: Use ground beef or shredded beef in place of chicken for a heartier, more robust flavor. Brown the beef first and drain any excess fat before adding the other ingredients.
Cheese Lovers’ Delight: Add more cheese, such as Monterey Jack or a Mexican blend, directly into the soup while it’s still simmering. This will create a cheesy, gooey texture.
Spicy Enchilada Soup: For a fiery twist, add chopped fresh jalapeños, a dash of hot sauce, or even some crushed red pepper flakes to give the soup an extra kick.

Final Words

Enchilada soup is one of those comforting dishes that can easily become a household favorite. It’s hearty, flavorful, and customizable to your tastes. Plus, it’s super quick to prepare and easy to make in large batches, so you’ll have plenty of leftovers for the week ahead. Whether you enjoy it with a side of cornbread, some tortilla chips, or just by itself, it’s the perfect meal for any occasion.

Easy Enchilada Soup Recipe