Chicken Enchilada Soup Recipe – Easy, Flavorful & Perfect for Cozy Nights.

Some recipes feel like a warm hug, and this Chicken Enchilada Soup is one of them. It combines the bold flavors of enchiladas with the heartiness of a slow-simmered soup, all in one comforting bowl.

I started making this soup years ago when I wanted the flavor of chicken enchiladas without spending hours rolling tortillas and layering casseroles on a busy weeknight. One chilly evening, I tossed shredded chicken, beans, corn, and spices into a pot with a homemade enchilada-inspired broth. The result? A deeply flavored, satisfying soup that quickly became a go-to meal in my kitchen.

What makes this recipe special is the balance of textures: tender chicken, creamy beans, and sweet bursts of corn all suspended in a lightly thickened, tomato-chili base. It’s filling but not heavy, with layers of spice that you can adjust to your liking. Whether you’re making it for a quick weeknight dinner or simmering a big pot for a weekend gathering, this soup has a way of disappearing fast.

Ingredients

For the Soup

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional, for heat)
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (15 oz / 425 g) pinto beans, drained and rinsed
1 can (15 oz / 425 g) corn kernels, drained (or 1½ cups frozen corn)
1 can (14 oz / 400 g) fire-roasted diced tomatoes
1 can (10 oz / 280 g) red enchilada sauce
4 cups chicken broth (low-sodium recommended)
2 cups cooked, shredded chicken (rotisserie works great)
Salt and pepper, to taste

Optional Thickeners and Toppings

2 tbsp masa harina or cornmeal (for a thicker soup)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Sliced avocado
Chopped cilantro
Sour cream or Greek yogurt
Lime wedges
Crushed tortilla chips or strips

Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and jalapeño. Cook for about 5 minutes, until the vegetables soften and the onion turns translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Step 2: Build the Flavor Base

Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir for about 30 seconds to bloom the spices — this deepens their flavor and gives the soup a rich, layered taste.

Step 3: Add the Core Ingredients

Pour in the black beans, pinto beans, corn, diced tomatoes, enchilada sauce, and chicken broth. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes, uncovered. This allows the flavors to meld.

Step 4: Stir in the Chicken

Add the shredded chicken to the pot and stir to distribute evenly. Continue simmering for another 10 minutes to let the chicken absorb the flavors of the broth.

Step 5 (Optional): Thicken the Soup

If you prefer a thicker texture, whisk the masa harina with ¼ cup of warm water in a small bowl until smooth. Stir the slurry into the soup and simmer for 5 more minutes, stirring occasionally. It will gently thicken without becoming heavy.

Step 6: Taste and Adjust

Before serving, taste the soup and adjust the seasoning with salt and pepper. If you like extra heat, stir in a bit more chili powder or a dash of hot sauce.

Flavor & Texture Notes

This Chicken Enchilada Soup is both bold and comforting. The broth has a warm, smoky chili flavor that echoes classic enchiladas, while the beans and corn add a subtle creaminess and sweetness. The chicken absorbs the seasoning beautifully, creating a cohesive, layered flavor in every spoonful.

The texture is hearty but balanced — not a thin broth, and not a stew either. If you add masa harina, it thickens just enough to coat the spoon, giving you that unmistakable enchilada-sauce feel in soup form.

Tips & Variations

Make it Creamy: Stir in ½ cup of heavy cream or a scoop of cream cheese at the end for a creamier version.
Vegetarian Option: Swap chicken for more beans or diced sweet potatoes, and use vegetable broth. It’s just as flavorful.
Heat Level: Use extra jalapeño, a bit of chipotle in adobo, or hot enchilada sauce if you like it spicy. For a milder soup, skip the jalapeño entirely.
Protein Options: Shredded turkey works well, especially after the holidays. You can also use cooked, shredded pork for a different twist.
Pressure Cooker or Slow Cooker: This recipe adapts easily. For a slow cooker, combine everything except the chicken and cook on low for 6 hours. Add chicken in the last hour. In a pressure cooker, cook on high for 8 minutes, then stir in the chicken after releasing the pressure.

Storage & Make-Ahead

This soup actually tastes even better the next day as the flavors continue to develop.

Fridge: Store in airtight containers for up to 5 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen it.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating. The texture holds up well even after freezing.
Make-Ahead Tip: Cook the soup base (without the chicken) ahead of time, then add fresh shredded chicken just before serving for the best texture.

Serving Suggestions

Toppings Bar: Set out bowls of toppings — cheese, avocado, lime wedges, cilantro, tortilla strips — and let everyone customize their own bowl.
With Warm Bread: A slice of crusty bread or cornbread on the side makes it a full meal.
Pair with a Simple Salad: A crisp green salad with lime vinaigrette balances the richness of the soup nicely.
Tortilla Chips: A handful of crushed tortilla chips sprinkled on top gives a satisfying crunch with every bite.

FAQ

Can I use raw chicken instead of cooked?

Yes. Add 1 lb of raw boneless chicken breasts or thighs in Step 3, simmer until cooked through (about 20 minutes), then shred and return to the pot.

What if I don’t have enchilada sauce?

You can make a quick substitute by blending tomato sauce with chili powder, cumin, garlic powder, and a touch of vinegar. It won’t be identical, but it works well in a pinch.

How can I make it less spicy?

Use mild enchilada sauce, skip the jalapeño, and cut back on chili powder. You can always add heat later, but it’s hard to remove once it’s in.

Does it thicken as it cools?

Yes. Like many bean-based soups, it will thicken slightly as it cools. A splash of broth or water when reheating brings it back to your preferred consistency.

Can I make this soup dairy-free?

Absolutely. Just skip the cheese and sour cream toppings, and the base soup itself is naturally dairy-free.

Conclusion

This Chicken Enchilada Soup brings the heart of a classic enchilada dinner into a single pot, without the fuss. It’s flavorful, cozy, and endlessly adaptable. Whether you serve it on a busy weeknight or for a weekend get-together, it’s the kind of recipe that satisfies everyone at the table.

Once you’ve made it a couple of times, you’ll find yourself reaching for this recipe often — it’s that dependable. So grab your pot, gather your ingredients, and let the simmering begin. Your kitchen is about to smell incredible.