Zesty Chicken Enchilada Soup Recipe for Cozy Family Nights

Memories of cozy chicken enchilada soup always transport me back to my grandmother’s warm kitchen in mexico.

Aromas of simmering spices would dance through her small home, filling every corner with comfort.

Bold chili peppers and tender chicken create a hearty blend that warms you from the inside out.

Her secret recipe blends traditional flavors with unexpected ingredients that make each spoonful remarkable.

Creamy textures and rich seasonings promise a delightful meal that satisfies deep hunger.

Comfort comes in a bowl, inviting you to savor every delicious moment of this classic southwestern favorite.

Grab your ladle and let’s turn this soup into your new comfort classic.

Pro Tips for the Best Chicken Enchilada Soup

• Swap chicken broth with vegetable broth for a vegetarian version, ensuring the same rich flavor profile.
• Use rotisserie chicken for a quicker preparation and added convenience in this hearty soup.
• Control spice levels by adjusting chili powder and cumin according to personal heat preference.
• Freeze leftover soup in airtight containers for up to 3 months, perfect for quick future meals.
• Enhance protein content by adding extra beans or shredded cheese when serving.

Variations to Spice Up Chicken Enchilada Soup

• Vegetarian Bean Soup: Replace chicken with extra black beans, add diced bell peppers for protein and texture, use vegetable broth for a meat-free version.
• Spicy Green Enchilada Soup: Swap red enchilada sauce with green enchilada sauce, add jalapeños for extra heat, include roasted green chiles for deeper flavor.
• Low-Carb Cauliflower Soup: Substitute corn and beans with cauliflower rice, use Greek yogurt instead of cheese, serve with zucchini strips instead of tortilla strips.
• Instant Pot Quick Version: Transfer all ingredients to instant pot, cook on high pressure for 8 minutes, natural release for 5 minutes, shred chicken directly in pot for faster preparation.

Serving Suggestions for Chicken Enchilada Soup

• Fiesta Bowl Delight: Transform the soup into a hearty bowl by layering rice at the bottom and pouring the soup over it for added texture and filling meal.
• Taco Night Twist: Use the soup as a flavorful topping for crispy taco shells, creating an interactive and fun family dinner experience with customizable toppings.
• Creamy Comfort Version: Stir in some cream cheese or sour cream just before serving to create a richer, more indulgent soup with a velvety smooth finish.
• Freezer Meal Magic: Portion the soup into freezer-safe containers for quick and easy meals later, perfect for busy weeknights or meal prep enthusiasts.

Storage Advice for Chicken Enchilada Soup

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and flavor.
• Transfer soup to shallow containers to help it cool faster and prevent bacterial growth.
• Avoid leaving the soup at room temperature for more than 2 hours to ensure food safety.
• Freeze the soup in freezer-safe containers for up to 3 months, leaving some space at the top for expansion.

FAQs

• Is this soup spicy?

The heat level depends on the enchilada sauce you use. Choose mild sauce for less spice or add hot sauce for extra kick.

• Can I make this soup vegetarian?

Replace chicken with black beans, tofu, or plant-based protein alternatives to create a delicious vegetarian version.

• How can I thicken the soup?

Simmer the soup uncovered to reduce liquid or add a small amount of cornstarch mixed with water to create a thicker consistency.

• What protein works best for this recipe?

Shredded chicken is traditional, but you can also use rotisserie chicken, ground turkey, or beef for variety.

Why Chicken Enchilada Soup Is a Flavorful Choice

• Savor Speedy Preparation: Toss ingredients into a single pot, creating a hearty meal with minimal kitchen effort and cleanup.
• Customize Your Bowl: Personalize the soup with favorite toppings like cheese, avocado, or tortilla strips, making it a versatile dish for different taste preferences.
• Pack Nutritious Punch: Loaded with protein from chicken, fiber-rich beans, and vegetables, this soup delivers a balanced and satisfying meal in one bowl.
• Crowd-Pleasing Comfort: Perfect for family dinners, game day gatherings, or casual weeknight meals that everyone from kids to adults will enjoy.

Ingredients for Chicken Enchilada Soup

• Chicken: A hearty and tender protein that adds substance and flavor to the soup.
• Chicken Broth: The flavorful liquid base that provides depth and richness to the soup.

• Diced Tomatoes, Black Beans, Corn: These ingredients add texture, nutrition, and a southwestern flair to the soup.

• Cumin, Chili Powder, Salt, Pepper: These spices create a warm, bold flavor profile that captures the essence of Mexican cuisine.
• Enchilada Sauce: A zesty sauce that brings a tangy and spicy dimension to the soup.

• Cheddar Cheese, Avocado, Tortilla Strips, Fresh Cilantro: These garnishes provide additional flavor, texture, and visual appeal to the finished soup.

How to Cook Chicken Enchilada Soup

Step 1: Prepare Soup Base

• Cumin
• Chili powder
• Salt
• Black pepper

Stir everything together to create a vibrant and aromatic soup foundation.

Step 2: Bring to Boil and Simmer

Heat the pot over medium flame until the mixture bubbles and reaches a full boil. Immediately reduce the temperature and let the soup gently simmer, allowing the flavors to meld and develop a rich, complex taste.

Step 3: Add Shredded Chicken

Fold in tender, shredded chicken pieces into the simmering soup. Let the chicken cook and absorb the delicious spices for 10-15 minutes, ensuring it’s heated through and infused with incredible flavor.

Step 4: Garnish and Serve

• Shredded cheddar cheese
• Sliced avocado
• Crispy tortilla strips
• Fresh chopped cilantro

Enjoy this hearty, comforting Mexican-inspired soup that’s perfect for any meal.

Spicy Chicken Enchilada Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

• Total Time: 25 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Mexican-inspired chicken enchilada soup delivers robust flavors from slow-simmered ingredients. Creamy broth and tender chicken create a hearty meal that satisfies you with rich, comforting southwestern essence.

---

Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked chicken, shredded

Vegetables and Beans:

• 1 can (15 ounces / 425 grams) black beans, drained and rinsed
• 1 can (15 ounces / 425 grams) corn, drained
• 1 can (10 ounces / 280 grams) diced tomatoes with green chilies

Liquid and Seasonings:

• 1 can (10 ounces / 280 milliliters) enchilada sauce
• 4 cups (960 milliliters) chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Optional Toppings:

• 1 cup shredded cheddar cheese
• 1 avocado, diced
• Tortilla strips
• Fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend chicken broth, enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper in a large pot, creating a rich, aromatic base.
2. Heat the mixture to a vigorous boil over medium flame, then immediately lower temperature to a gentle simmer.
3. Incorporate shredded chicken into the liquid, allowing ingredients to meld and develop deep flavors for 10-15 minutes.
4. Ladle the steaming soup into serving bowls, garnishing with sharp cheddar cheese, creamy avocado slices, crispy tortilla strips, and vibrant fresh cilantro for a spectacular presentation.

Notes

• Customize the spice level by adjusting chili powder and adding hot sauce for heat lovers.
• Use rotisserie chicken for a quick time-saving option when shredding meat.
• Make it vegetarian by substituting chicken with plant-based protein like tofu or additional beans.
• Freeze leftovers in airtight containers for up to 3 months, ensuring a convenient meal for later.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 195 kcal
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 6 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 45 mg