There’s something magical about a steaming bowl of soup that warms you from the inside out, isn’t there? My savory chicken enchilada soup has been my go-to comfort food for years – it’s like getting a big, cozy hug from your favorite Mexican restaurant, but in your own kitchen. I first fell in love with this recipe when I was living in Texas, where I learned authentic Mexican cooking techniques from abuelas who knew their way around a spice rack.
This soup is my weeknight superhero – ready in just 35 minutes but tasting like it simmered all day. The secret? That rich enchilada sauce base that gives it that deep, complex flavor without any fuss. Tender chicken, hearty beans, and sweet corn swim together in a broth that’s just spicy enough to wake up your taste buds. Trust me, one spoonful and you’ll understand why this soup has become my most requested recipe from friends and family alike!
Why You’ll Love This Savory Chicken Enchilada Soup
Oh my gosh, where do I even start with why this soup is absolutely amazing? First off, it’s ridiculously quick—from chopping to serving in just 35 minutes flat. Perfect for those nights when you’re starving and just can’t wait. But here’s the best part: it tastes like you spent hours simmering it on the stove. The flavors are that deep and rich!
Plus, it’s:
- Super adaptable—tone down the spice for the kids or crank it up with extra chili powder if you’re feeling bold
- Crazy filling—packed with protein from the chicken and beans, so it actually sticks with you
- Total crowd-pleaser—my pickiest eater friends always ask for seconds (and the recipe!)
Seriously, this soup checks all the boxes—easy, delicious, and hearty enough to be a meal on its own. What’s not to love?
Ingredients for Savory Chicken Enchilada Soup
Okay, let’s talk ingredients – because using the right stuff makes all the difference between “meh” and “WOW!” First rule: don’t you dare skip the enchilada sauce (I see you eyeing that substitution!). That rich, spiced tomato goodness is what gives this soup its soul. Here’s exactly what you’ll need:
- 2 tablespoons olive oil – for that perfect sauté
- 1 onion, diced – and I mean diced, not chopped – we want those little flavor bombs in every bite
- 1 pound boneless chicken breast, cubed – about 1-inch pieces so they cook evenly
- 1 can (15 oz) black beans, drained and rinsed – gets rid of that weird can liquid
- 1 can (15 oz) corn, drained – unless you want soup juice puddles
- 1 can (10 oz) enchilada sauce – the MVP ingredient! Red or green both work
- 4 cups chicken broth – low-sodium so we control the salt
- 1 teaspoon cumin – packed, not just a sprinkle!
- 1 teaspoon chili powder – adjust up if you like it spicy
- Salt and pepper to taste – but taste before adding more
- 1/2 cup shredded cheese (optional) – because melty cheese makes everything better
- Fresh cilantro for garnish – that bright pop of green is everything
2 garlic cloves, minced – fresh only, please! None of that jarred stuff
See? Nothing fancy – just good, honest ingredients that come together like magic. Now let’s make some soup!
How to Make Savory Chicken Enchilada Soup
Alright, let’s get cooking! This soup comes together in three simple stages, and I’m going to walk you through each one. The key is building those flavors layer by layer – trust me, it makes all the difference. You’ll be amazed how these basic steps transform into something magical!
Sauté the Base
First things first – grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and heat the olive oil over medium heat. Not too hot now – we want those onions to sweat, not burn! When the oil shimmers, toss in your diced onions. I like to stir them around until they turn translucent, about 3 minutes. Then comes the garlic – oh, that heavenly smell! Just 30 seconds is enough to wake up those aromatic oils without letting it brown. Keep that wooden spoon moving!
Cook the Chicken
Now for the protein! Add your cubed chicken breast to the pot and give everything a good stir. Here’s my trick: let the chicken sit undisturbed for a minute to get some nice color, then flip the pieces. We’re looking for no more pink anywhere – about 5-6 minutes total. The chicken doesn’t need to be fully cooked through yet since it’ll finish in the soup, but we want that golden exterior for maximum flavor!
Simmer the Soup
Here comes the fun part! Dump in your black beans, corn, enchilada sauce, and chicken broth. Sprinkle in those spices – cumin first, then chili powder. Give it all a big stir and bring it to a lively boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 20 minutes. This is where the magic happens! The flavors marry, the chicken becomes fork-tender, and your kitchen will smell incredible. I usually give it a taste around minute 15 to adjust seasonings – sometimes I sneak in an extra pinch of cumin!
Pro tip: If the soup seems too thick for your liking, just add a splash more broth. Too thin? Let it simmer a few extra minutes. Either way, you’re about 5 minutes away from the most comforting bowl of goodness!
Expert Tips for the Best Savory Chicken Enchilada Soup
After making this soup more times than I can count (seriously, my neighbors start sniffing the air when they see me pull out the Dutch oven), I’ve picked up some game-changing tricks that take it from good to “Oh my gosh, can I have the recipe?” amazing.
The Rotisserie Chicken Shortcut: Listen, I’m all for cooking chicken fresh, but some nights you just need dinner now. Grab a store-bought rotisserie chicken, shred it, and toss it in during the simmering stage. You’ll save 15 minutes and still get that incredible flavor. Just be sure to reduce the simmer time to 10 minutes since the chicken’s already cooked!
Spice It Your Way: The beauty of this soup is how adjustable the heat is. Start with the recipe’s chili powder amount, then taste after simmering. Want more kick? Add a pinch of cayenne or some diced jalapeños with the onions. Too spicy? A dollop of sour cream cools it right down.
Cilantro is King: Don’t skip the fresh cilantro garnish – it’s not just pretty! Those bright green leaves add a fresh contrast to the rich soup. I tear them by hand (never chop) right before serving to keep them vibrant. If you’re one of those folks who think cilantro tastes like soap (poor you!), try fresh parsley or a squeeze of lime instead.
Texture Matters: For extra body, mash about 1/4 cup of the black beans before adding them to the pot. This little trick thickens the soup naturally and makes every spoonful feel heartier. My husband calls it “the secret ingredient” – shh, don’t tell him it’s just smashed beans!
Variations for Savory Chicken Enchilada Soup
One of my favorite things about this soup is how easily you can mix it up! Sometimes I swap black beans for pinto beans when I’m feeling nostalgic for my abuela’s cooking – they give a creamier texture that’s just divine. Red bell peppers diced small and sautéed with the onions add wonderful sweetness too.
Green enchilada sauce lovers, this is your moment! Use it instead of red for a tangier, brighter flavor. And if you’re really adventurous, throw in some diced zucchini during the last 10 minutes of simmering. Just remember – whatever variations you try, keep that enchilada sauce base. It’s the heart and soul of this dish!
Serving and Storing Savory Chicken Enchilada Soup
Oh, the fun part – dressing up this already amazing soup! I always serve mine with a handful of crispy tortilla chips on the side – they’re perfect for scooping up those last delicious bites. A few slices of creamy avocado make it extra special, and if I’m feeling fancy, I’ll add a lime wedge for squeezing over the top. My kids love when I let them top their own bowls with shredded cheese and a dollop of sour cream!
Now, about leftovers (if you’re lucky enough to have any!) – this soup actually tastes even better the next day as the flavors continue to meld. Just pop it in an airtight container and it’ll keep beautifully in the fridge for up to 3 days. When reheating, I always do it gently on the stovetop over medium-low heat – microwaving can make the chicken rubbery. If the soup thickens up in the fridge, just stir in a splash of broth or water while reheating to bring it back to perfect soup consistency.
One warning though – the cheese topping doesn’t store well, so I always add that fresh when serving leftovers. Trust me, nothing beats that first bite of hot, melty cheese melting into the steaming soup!
Savory Chicken Enchilada Soup Nutritional Info
Let’s be real – we’re not counting calories when we’re diving into this deliciousness, but I know some of y’all like to keep track (or maybe your doctor asked nicely). Here’s the scoop on what’s in each comforting bowl. Now remember, these numbers can wiggle a bit depending on your exact ingredients – different brands of enchilada sauce or cheese can change things up.
A single serving (about 1½ cups) of this soul-warming soup packs in roughly:
- 320 calories – just enough to satisfy without weighing you down
- 25g protein – thanks to that chicken and beans keeping you full for hours
- 30g carbs – mostly from the good stuff like beans and corn
- 6g fiber – about a quarter of your daily needs in one bowl!
- 10g fat (only 3g saturated) – because we use good olive oil
Now, if you’re watching sodium, you might want to use low-sodium broth and enchilada sauce – the regular versions can push the sodium up around 850mg per serving. But honestly? Sometimes your taste buds deserve a little party. Like my abuela always said, “A happy mouth makes a happy life!”
FAQs About Savory Chicken Enchilada Soup
I get so many questions about this soup – seems like everyone wants to make it their own! Here are the answers to the ones I hear most often (and trust me, I’ve tested all these variations myself in my tiny but mighty kitchen).
Can I use shredded chicken instead of cubed?
Absolutely! In fact, that’s how I make it when I’m in a hurry. Just sauté your onions and garlic as usual, then skip browning the chicken and add 2-3 cups of pre-cooked shredded chicken (rotisserie works great!) when you pour in the broth and other ingredients. Simmer for just 10 minutes instead of 20 since the chicken’s already cooked. Easy peasy!
Can I freeze this soup for later?
Here’s the deal – while the soup base freezes beautifully, I don’t recommend freezing it if you’ve added the optional cheese topping (it gets grainy when thawed). The broth, chicken, and veggies will keep for about 2 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, adding fresh garnishes. My tip? Freeze portions without cheese for emergency soup cravings!
How can I make this soup spicier?
Ooh, my favorite question! For extra heat, try these tricks:
- Toss in a diced jalapeño (seeds and all) when sautéing the onions
- Use hot enchilada sauce instead of mild
- Add ¼ teaspoon cayenne pepper with the other spices
- Stir in a spoonful of your favorite hot sauce at the end
Just remember – you can always add more spice, but you can’t take it out. Start small and taste as you go!
There you have it – all my hard-earned soup wisdom in one place. Now go forth and make it your own! And hey – if you come up with an amazing variation, you better come back and tell me about it. I live for these kitchen experiments!
Share Your Savory Chicken Enchilada Soup
Did you make this soul-warming soup? I’d love to hear how it turned out! Snap a pic of your bowl (that melty cheese pull gets me every time) and tag me or leave a comment below. Your tweaks might just become my new favorite version – cooking is all about sharing the love, right?
You can also find more delicious recipes and cooking inspiration on Pinterest.
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35-Minute Savory Chicken Enchilada Soup Recipe To Warm Your Soul
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A rich and flavorful chicken enchilada soup filled with tender chicken, beans, and spices.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound boneless chicken breast, cubed
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add chicken and cook until no longer pink.
- Stir in black beans, corn, enchilada sauce, and chicken broth.
- Add cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Top with shredded cheese and cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
