Chicken Enchilada Soup: A Cozy, Flavorful One-Pot Wonder

Have you ever craved the rich, smoky flavors of enchiladas but wanted something warmer and easier to prepare? Chicken enchilada soup delivers all the zesty, comforting goodness of traditional enchiladas in a simple, soul-satisfying bowl. Making this hearty soup at home allows you to control the spice level, customize ingredients to your family's preferences, and enjoy a restaurant-quality meal without the hefty price tag. This chicken tortilla soup cousin brings together tender chicken, vibrant vegetables, and authentic Mexican seasonings in one pot, making weeknight dinners both delicious and stress-free.

Whether you're feeding a hungry family or meal prepping for the week ahead, this recipe transforms simple pantry staples into a celebration of bold flavors. The beauty of homemade soup lies in its flexibility—you can make it as mild or fiery as you like, add extra vegetables for nutrition, or even make it dairy-free with simple substitutions. Plus, the entire dish comes together in under an hour, making it perfect for busy schedules.

Ingredients List

    • 2 tablespoons olive oil
    • 1 pound boneless, skinless chicken breasts
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn kernels, drained
    • 1 can (10 oz) diced tomatoes with green chilies
    • 4 cups chicken broth
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • ½ teaspoon smoked paprika
    • Salt and black pepper to taste
    • Optional: Fresh cilantro, lime wedges, shredded cheese, sour cream, tortilla strips for garnish

For the Enchilada Sauce:

    • 1 cup red enchilada sauce (store-bought or homemade)
    • ½ cup heavy cream or coconut milk
    • 1 tablespoon tomato paste

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This recipe is significantly faster than traditional layered enchiladas, which can take over an hour. You can even shave off prep time by using rotisserie chicken and pre-chopped vegetables.

Step-by-Step Instructions

Step 1: Prepare and Cook the Chicken Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season chicken breasts with salt and pepper, then sear for 5-6 minutes per side until golden and cooked through. Remove chicken, let it rest for 5 minutes, then shred or dice into bite-sized pieces. This searing step locks in moisture and adds depth of flavor.

Step 2: Sauté the Aromatics In the same pot, add diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant. Don't skip this step—it builds the flavor foundation for your chicken enchilada soup.

Step 3: Add Spices and Build the Base Stir in cumin, chili powder, and smoked paprika, toasting them for 30 seconds to release their oils. Add the diced tomatoes, black beans, corn, and chicken broth. This combination creates the hearty, satisfying texture that makes chicken tortilla soup variations so beloved.

Step 4: Incorporate the Enchilada Sauce Pour in the enchilada sauce, heavy cream, and tomato paste. Stir well to combine, then return the shredded chicken to the pot. Bring everything to a gentle boil, then reduce heat and simmer for 20 minutes. This allows the flavors to meld beautifully.

Step 5: Adjust Seasoning and Serve Taste and adjust salt, pepper, or spice levels as needed. Ladle into bowls and top with your favorite garnishes—crispy tortilla strips, fresh cilantro, a squeeze of lime, shredded cheese, or a dollop of sour cream all work wonderfully.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 385
    • Protein: 32g
    • Carbohydrates: 28g
    • Fat: 16g
    • Fiber: 7g
    • Vitamin C: 45% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Make this soup dairy-free by using coconut milk instead of heavy cream and skipping cheese garnishes. For a keto-friendly version, omit beans and corn, adding extra chicken and low-carb vegetables like zucchini or cauliflower.

Spice Level Adjustments: Control heat by choosing mild, medium, or hot enchilada sauce. Add diced jalapeños for extra kick or a pinch of cayenne pepper.

Meal Prep Magic: This soup freezes beautifully for up to three months. Make a double batch and portion into individual containers for quick grab-and-go lunches.

Instant Pot Method: Sauté ingredients using the "Sauté" function, then pressure cook on high for 10 minutes with a natural release for even faster results.

Vegetarian Option: Swap chicken for extra beans, chickpeas, or cubed sweet potato. Use vegetable broth instead of chicken broth.

Common Mistakes to Avoid

Overcooking the Chicken: Dry, tough chicken ruins soup. Use a meat thermometer to ensure chicken reaches 165°F, then remove it immediately. Alternatively, use thighs which stay moister.

Skipping the Sauté Step: Adding raw vegetables directly to broth results in bland soup. Always sauté aromatics first to develop complex flavors.

Using Low-Quality Broth: Broth is the soup's backbone. Choose low-sodium varieties with rich flavor, or make homemade stock for superior taste.

Adding Cream Too Early: High heat can cause dairy to curdle. Always add cream during the final 10 minutes of cooking over reduced heat.

Forgetting Acid Balance: A squeeze of fresh lime juice at the end brightens flavors and balances richness. Don't skip this crucial finishing touch.

Storage / Leftovers Tips

Store leftover chicken enchilada soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as seasonings continue to meld. For best results, store garnishes separately to maintain their texture.

To freeze, let soup cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the chicken tortilla soup has thickened too much, add a splash of broth or water to restore the desired consistency. Avoid microwaving at high power, which can make chicken rubbery—use 50% power in 2-minute intervals instead, stirring between each cycle for even heating.