Name: Chicken Enchilada Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons neutral oil (avocado, canola, or vegetable oil); 1 medium yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 jalapeño, seeded and minced; 1 pound boneless skinless chicken breasts or thighs, cut in small cubes; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 cups low sodium chicken broth; 10 ounces red enchilada sauce; 14.5 ounces fire roasted diced tomatoes, with juices; 4 ounces diced green chiles; 15 ounces black beans, drained and rinsed; 1 cup frozen corn (or canned corn, drained); 2 tablespoons tomato paste; 2 tablespoons masa harina or fine cornmeal; 1/2 cup heavy cream or half and half; 1 1/2 cups shredded cheese, divided (cheddar, Monterey Jack, or Mexican blend); 1 lime, juiced; tortilla strips or crushed tortilla chips; sliced avocado; chopped fresh cilantro; sliced green onions; sour cream or plain Greek yogurt; extra lime wedges

Chicken Enchilada Soup Recipe tastes like a cozy bowl of cheesy enchiladas in slurpable form, with a little kick and tons of flavor. It works perfectly for busy weeknights or game day, since it comes together in about 40 minutes from start to finish. I first made a version of this in my tiny college apartment, and my friends still text me about it a decade later.

Why You Should Try This Chicken Enchilada Soup Recipe

This soup packs all the flavor of classic chicken enchiladas without the rolling, stuffing, and baking. You get tender chicken, a rich tomato and chile broth, melty cheese, and tortilla strips in one bowl.

The recipe uses mostly pantry ingredients, so you can pull it together when the fridge looks a little sad. It also scales easily, so you can feed a crowd or stock up on lunches for the week.

“Tastes like my favorite restaurant enchiladas in a bowl, but somehow even better at home. ★★★★★”

Ingredients You’ll Need

Main ingredients

2 tablespoons neutral oil (avocado, canola, or vegetable oil)
1 medium yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
1 jalapeño, seeded and minced (optional for extra heat)
1 pound boneless skinless chicken breasts or thighs, cut in small cubes
- Thighs stay juicier, but breasts work great if you prefer leaner meat.
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (regular paprika works if that is what you have)
1 teaspoon dried oregano (Mexican oregano if available)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Liquids and base

3 cups low sodium chicken broth
- Use your favorite brand; I like Swanson or Better Than Bouillon mixed with water.
1 can (10 ounces) red enchilada sauce
- Use mild or medium depending on your heat preference; Old El Paso and Hatch both taste great.
1 can (14.5 ounces) fire roasted diced tomatoes
- Regular diced tomatoes work, but fire roasted add nice smoky flavor.
1 can (4 ounces) diced green chiles, mild or medium

Beans, corn, and thickener

1 can (15 ounces) black beans, drained and rinsed
- Pinto beans work as a swap.
1 cup frozen corn (or canned corn, drained)
2 tablespoons tomato paste
2 tablespoons masa harina or fine cornmeal
- This thickens the soup and gives that tortilla flavor. Use 1 tablespoon all purpose flour if you do not have masa.

Creamy and cheesy finish

1/2 cup heavy cream or half and half
- Use whole milk if you want it lighter; the soup just turns slightly less creamy.
1 1/2 cups shredded cheese, divided
- Cheddar, Monterey Jack, or a Mexican blend all work. I prefer a mix of sharp cheddar and pepper Jack.
Juice of 1 lime

Toppings (highly encouraged)

Tortilla strips or crushed tortilla chips
Sliced avocado
Chopped fresh cilantro
Sliced green onions
Sour cream or plain Greek yogurt
Extra lime wedges
Extra shredded cheese

Equipment

Large heavy pot or Dutch oven (5 to 7 quart)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Small bowl and whisk (for mixing masa with broth)

Tips & Tricks

Dice the chicken in small, even pieces so it cooks quickly and stays tender.
Use rotisserie chicken as a shortcut and stir it in during the last 5 to 10 minutes.
Warm the spices in the oil with the veggies so they bloom and taste richer.
Mix masa harina with a bit of warm broth in a small bowl before adding it, so it does not clump.
Taste the enchilada sauce before you add it, since some brands run saltier; adjust the salt at the end.
Add jalapeño seeds or a pinch of cayenne if you like more heat, or skip the jalapeño for a mild soup.
Shred cheese from a block so it melts smoothly; bagged cheese often turns a little grainy.
Squeeze lime juice in right before serving to brighten the whole pot.
Let the soup rest 5 minutes before serving so it thickens slightly and the flavors settle.
Double the batch and freeze half, since the flavor deepens and tastes even better later.

How to Make Chicken Enchilada Soup Recipe

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Add diced onion, green bell pepper, and red bell pepper. Cook and stir until the veggies soften and turn slightly golden, about 6 to 8 minutes.

Stir in garlic and jalapeño and cook 1 to 2 minutes until fragrant. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir constantly for 30 seconds so the spices toast in the oil and coat the veggies.

Step 2: Brown the chicken

Add the cubed chicken to the pot. Stir so the pieces sit in a single layer as much as possible. Cook 5 to 7 minutes, stirring occasionally, until the chicken turns opaque on the outside and picks up some color.

Scrape up any browned bits from the bottom of the pot with your spoon. Those bits add a ton of flavor to the soup base.

Step 3: Build the soup base

Stir in tomato paste and cook 1 minute so it darkens slightly and tastes sweeter. Pour in the chicken broth, enchilada sauce, fire roasted tomatoes with their juices, and diced green chiles. Stir everything together until it looks well combined.

Add the black beans and corn and stir again. Bring the soup to a gentle boil over medium high heat, then lower the heat to medium low so it simmers.

Step 4: Thicken the soup

Scoop about 1/2 cup of hot broth from the pot into a small bowl. Whisk in the masa harina until the mixture looks smooth with no lumps. Pour this mixture back into the pot while you stir.

Let the soup simmer 15 to 20 minutes, stirring occasionally. The chicken finishes cooking, the flavors meld, and the masa thickens the broth to a cozy, slightly creamy texture.

Step 5: Add the creamy, cheesy finish

Turn the heat to low. Stir in the heavy cream or half and half. Add 1 cup of the shredded cheese and stir until it melts into the soup.

Taste and adjust seasoning with more salt or a pinch of chili powder if you want more kick. Stir in the lime juice. Let the soup sit 3 to 5 minutes off the heat so it thickens a bit more.

Step 6: Serve with toppings

Ladle the chicken enchilada soup into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, avocado, cilantro, green onions, and a dollop of sour cream or Greek yogurt. Add a squeeze of lime over each bowl if you like extra brightness.

What to Serve with Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup Recipe pairs nicely with a simple green salad with crunchy lettuce, tomatoes, and a light vinaigrette. Warm flour or corn tortillas make a great side, especially if you like to dip them in the soup. You can also serve it with Mexican rice, cilantro lime rice, or simple white rice for a heartier meal.

Kids often enjoy this soup with a side of tortilla chips and a little extra cheese on top. A tall glass of iced tea, lemonade, or sparkling water with lime rounds out the meal nicely.

Storage Options

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
Reheat gently on the stove over medium low heat, stirring often, until hot; add a splash of broth or water if it thickens too much.
Freeze the soup in freezer safe containers or bags for up to 3 months; leave a little space at the top for expansion.
Thaw overnight in the fridge, then reheat on the stove; add fresh lime juice and a sprinkle of cheese and cilantro to refresh the flavors.