Enchilada Soup Recipe

If you’re someone who enjoys hearty, flavorful dishes that feel like a warm hug in a bowl, then enchilada soup should definitely be on your radar. This dish is a perfect marriage of all the best flavors from classic enchiladas, packed into a cozy, comforting soup that’s as satisfying as it is delicious. It’s one of those meals that gives you all the zest and savory goodness you crave but with the ease and comfort of a bowl of soup.

What makes enchilada soup so irresistible is the depth of flavor. You get that rich, spicy kick from the enchilada sauce, combined with the savory chicken or beef, melty cheese, and a touch of tang from sour cream. It’s ideal for a chilly day, a family dinner, or even meal prepping for the week. And it’s one of those dishes that can be easily customized to your taste. Plus, it’s surprisingly simple to make-perfect for anyone, whether you’re an experienced chef or a kitchen newbie.

Now that I’ve gotten you hooked, let’s dive into the recipe! Whether you’re making it from scratch or just looking to jazz up your typical dinner routine, this recipe will make your taste buds do a happy dance. The ingredients come together effortlessly and make for a deliciously satisfying meal that is sure to please.

Ingredients Needed

Chicken (or beef): 1 lb, shredded (you can also use ground beef or rotisserie chicken for convenience)
Olive oil: 2 tbsp (for sautéing)
Onion: 1 medium, diced (yellow or white onions work best)
Garlic: 3 cloves, minced (or 1 ½ tsp of garlic powder)
Green chilies: 1 can (4 oz), diced (mild or hot, depending on your spice preference)
Tomato paste: 2 tbsp (adds a rich depth of flavor)
Enchilada sauce: 1 can (15 oz), red or green
Chicken broth: 4 cups (or vegetable broth for a vegetarian version)
Black beans: 1 can (15 oz), drained and rinsed
Corn kernels: 1 cup (fresh, frozen, or canned)
Taco seasoning: 1 packet (or homemade, about 2-3 tbsp)
Cumin: 1 tsp
Chili powder: 1 tsp
Salt & pepper: To taste
Shredded cheese: 1 ½ cups (cheddar or Mexican blend)
Sour cream: For serving
Cilantro: For garnish (optional)
Tortilla chips or strips: For serving (optional but adds that crunch!)

Cooking Instructions

Prepare your ingredients: If you’re using chicken breasts or thighs, cook and shred them in advance. This can be done by simmering them in water, roasting them in the oven, or using a slow cooker. For quicker prep, store-bought rotisserie chicken is a great option.
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the spices and tomato paste: Stir in the taco seasoning, cumin, chili powder, and tomato paste. Let everything cook together for about 2 minutes, so the spices can bloom and the tomato paste deepens in color.
Add the broth and enchilada sauce: Pour in the chicken broth and enchilada sauce, stirring to combine everything. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Stir in the remaining ingredients: Add the shredded chicken (or beef), black beans, corn, and diced green chilies. Stir everything together and let the soup simmer for an additional 10-15 minutes. Taste and adjust seasoning with salt and pepper as needed.
Serve and garnish: Ladle the soup into bowls. Top each with a sprinkle of shredded cheese, a dollop of sour cream, and a handful of cilantro for an extra burst of freshness. Optionally, add tortilla chips or strips for that perfect crunchy texture.

Ingredient Insights

To really appreciate the complexity of this soup, let’s break down some key ingredients:

Enchilada Sauce: This is the backbone of your soup’s flavor. The sauce is typically made with chiles, garlic, and tomatoes, and can range from mild to hot. Red enchilada sauce tends to be deeper and richer, while green enchilada sauce offers a tangy, slightly tart flavor. You can pick either depending on what flavor profile you prefer.
Green Chilies: These peppers add a subtle heat without overwhelming the dish. You can use canned green chilies for convenience, but if you want to bump up the heat, you could swap them for jalapeños or hatch chiles.
Black Beans & Corn: These add a wonderful texture and a bit of sweetness (from the corn) that balances out the spiciness and richness of the soup. The beans also pack in protein, making the soup hearty and filling.
Cheese: When it comes to cheese, shredded cheddar or a Mexican blend is classic. It melts beautifully and adds that gooey texture. For an extra indulgence, you can stir in a little cream cheese for a smooth, creamy finish.

Expert Tips

Make it ahead: Enchilada soup actually tastes better the next day as the flavors continue to develop. If you’re planning to make it ahead of time, just store the soup in an airtight container in the fridge and reheat when ready to serve.
Adjust the heat level: Spice tolerance varies from person to person, so you can adjust the heat by adding more or less chili powder or swapping out the green chilies for a milder variety. If you’re using fresh chilies, consider removing the seeds to cut down on heat.
Make it creamy: For a creamy variation, stir in a cup of heavy cream or half-and-half towards the end of cooking. This will give the soup a velvety texture without losing any of the flavor.
Vegetarian option: You can easily make this soup vegetarian by omitting the meat and using vegetable broth instead of chicken broth. Add extra beans, corn, and maybe even some diced sweet potatoes to make it heartier.

Recipe Variations

While the classic recipe is delicious, it’s always fun to mix things up. Here are some creative variations you can try:

Spicy Enchilada Soup: Add a couple of chopped jalapeños or a diced serrano pepper to the pot for extra heat. You could also stir in some hot sauce or a dash of cayenne pepper.
Beef Enchilada Soup: Swap out the chicken for ground beef. Brown the beef with onions and garlic before adding the remaining ingredients for a beefy twist on the classic.
Slow Cooker Version: For an even easier meal, throw all the ingredients into a slow cooker (excluding cheese and sour cream) and cook on low for 6-8 hours or high for 3-4 hours. Finish with cheese, sour cream, and cilantro just before serving.
Southwest Enchilada Soup: Add diced bell peppers, zucchini, or roasted poblano peppers for a veggie-packed, southwest-inspired version.
Keto Enchilada Soup: If you’re following a low-carb or keto diet, you can skip the beans and corn, and use a cauliflower rice substitute instead. It still provides a hearty texture but with fewer carbs.

Final Words

Enchilada soup is one of those dishes that’s as versatile as it is delicious. Whether you like it mild or spicy, meaty or vegetarian, this recipe can be adjusted to fit your cravings. It’s a wonderful option for feeding a crowd, and it’s easy enough to make during a busy weeknight. Plus, it has that perfect balance of comfort and excitement that will have everyone reaching for seconds.

Enchilada Soup Recipe