Why Make This Recipe
Comforting Chicken Enchilada Soup is a warm and hearty dish that brings flavors of Mexican cuisine to your table. It combines tender chicken, rich spices, and creamy textures, making it perfect for chilly days or cozy evenings. The ease of preparation, along with the use of leftover rotisserie chicken, makes this soup a quick go-to option for busy nights. Plus, it’s a great way to gather friends and family for a comforting meal that everyone will love.
How to Make Comforting Chicken Enchilada Soup
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works beautifully for convenience)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup enchilada sauce (homemade or store-bought, medium heat)
- 4 cups low sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fire-roasted corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, drained (fire-roasted preferred)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- 1 small can (4 oz) diced green chiles (optional)
- 1 cup shredded Mexican blend or cheddar cheese
- 4 oz cream cheese or ½ cup sour cream
- Juice of 1 lime
- A handful fresh cilantro, chopped (optional)
- Salt and pepper to taste
Directions
- Dice the onion and mince the garlic.
- Heat 1 tablespoon of oil in a large soup pot or Dutch oven over medium heat.
- Add the onions and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Sprinkle in cumin, chili powder, smoked paprika, and oregano; stir constantly for about 1 minute to toast the spices.
- Pour in the enchilada sauce and stir to combine.
- Add chicken broth, diced tomatoes, black beans, corn, and green chiles (if using). Stir well.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Stir in shredded chicken and cream cheese or sour cream; let simmer for another 5 minutes, stirring occasionally.
- If the soup is too thick, add a splash more broth or water.
- Season with salt and pepper to taste.
- Squeeze in fresh lime juice and stir well.
- Ladle soup into bowls and top with shredded cheese and chopped cilantro. Optionally add sour cream or crispy tortilla strips.
How to Serve Comforting Chicken Enchilada Soup
Serve the soup warm in bowls. Top with shredded cheese, fresh cilantro, and a dollop of sour cream if desired. Serve with crispy tortilla strips on the side for extra crunch. This soup pairs well with a side of warm tortillas or tortilla chips for dipping.
How to Store Comforting Chicken Enchilada Soup
To store the soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. If you want to keep it longer, place it in the freezer for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Tips to Make Comforting Chicken Enchilada Soup
- Use leftover rotisserie chicken for a quick and easy option.
- Adjust the spice level by choosing mild or hot enchilada sauce.
- For a creamier texture, blend some of the soup before adding the chicken and cheese.
- Add more veggies like bell peppers or zucchini for added nutrition.
Variation
Feel free to customize the soup by adding black olives, avocado, or even different types of beans. You can also substitute the chicken with shredded turkey or keep it vegetarian by omitting the meat and adding extra beans.
FAQs
Can I use other types of beans?
Yes, you can substitute black beans with pinto beans or kidney beans according to your preference.
Is this soup gluten-free?
It can be made gluten-free by using corn tortillas and checking that the enchilada sauce is gluten-free.
Can I make this soup in advance?
Absolutely! The flavors deepen over time, making it even tastier the next day. Just store it in the refrigerator until you are ready to reheat and serve.
Comforting Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works beautifully for convenience
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup enchilada sauce Homemade or store-bought, medium heat
- 4 cups low sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fire-roasted corn Fresh or frozen
- 1 can (14.5 oz) diced tomatoes, drained Fire-roasted preferred
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- 1 small can (4 oz) diced green chiles Optional
- 1 cup shredded Mexican blend or cheddar cheese
- 4 oz cream cheese Or ½ cup sour cream
- Juice of 1 lime
- A handful fresh cilantro, chopped Optional
- Salt and pepper To taste
Instructions
Preparation
- Dice the onion and mince the garlic.
- Heat 1 tablespoon of oil in a large soup pot or Dutch oven over medium heat.
- Add the onions and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Sprinkle in cumin, chili powder, smoked paprika, and oregano; stir constantly for about 1 minute to toast the spices.
- Pour in the enchilada sauce and stir to combine.
Cooking
- Add chicken broth, diced tomatoes, black beans, corn, and green chiles (if using). Stir well.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Stir in shredded chicken and cream cheese or sour cream; let simmer for another 5 minutes, stirring occasionally.
- If the soup is too thick, add a splash more broth or water.
- Season with salt and pepper to taste.
- Squeeze in fresh lime juice and stir well.
- Ladle soup into bowls and top with shredded cheese and chopped cilantro. Optionally add sour cream or crispy tortilla strips.