Introduction
When you're craving bold Mexican flavors but want something warm and comforting, this chicken enchilada soup delivers on all fronts. This creamy chicken soup combines the best elements of traditional enchiladas with the cozy appeal of a hearty soup, making it perfect for busy weeknights or meal prep sessions. Unlike heavy, cheese-laden versions, this recipe focuses on wholesome ingredients while maintaining that signature enchilada taste you love.
What makes this enchilada soup stand out is its incredible depth of flavor achieved through simple, nutrient-dense ingredients. Tender chicken, fire-roasted tomatoes, black beans, and aromatic spices come together in a velvety broth that's both satisfying and nourishing. Best of all, this easy soup recipe comes together in under 40 minutes, making it an ideal solution when you need a delicious meal without spending hours in the kitchen.
Why You'll Love This Chicken Enchilada Soup
This Mexican soup checks all the boxes for a winning weeknight dinner. The creamy base provides comfort without relying on heavy cream, while the enchilada spices bring warmth and complexity to every spoonful. It's naturally gluten-free when you choose the right ingredients, and it's easily customizable to suit your family's preferences.
The soup also makes fantastic leftovers, as the flavors continue to develop overnight. You can prepare a large batch on Sunday and enjoy quick, healthy lunches throughout the week. Plus, it's a crowd-pleaser that even picky eaters tend to enjoy, thanks to its familiar enchilada flavors presented in an approachable format.
Ingredients You'll Need
Main Ingredients
- Chicken breast or thighs (1.5 pounds): Boneless, skinless chicken works best. Thighs offer more flavor and stay tender, while breasts are leaner.
- Olive oil (2 tablespoons): For sautéing the aromatics and adding healthy fats.
- Yellow onion (1 large, diced): Provides a sweet, savory foundation.
- Garlic (4 cloves, minced): Essential for depth of flavor.
- Red bell pepper (1 large, diced): Adds sweetness and vitamin C.
Spices and Seasonings
- Chili powder (2 tablespoons): The backbone of enchilada flavor.
- Ground cumin (1 tablespoon): Adds earthy warmth.
- Paprika (1 teaspoon): For subtle smokiness.
- Oregano (1 teaspoon): Mexican oregano is ideal if available.
- Sea salt (1 teaspoon, or to taste): Enhances all flavors.
- Black pepper (1/2 teaspoon): For gentle heat.
Liquids and Canned Goods
- Chicken broth (6 cups): Use low-sodium for better control over seasoning.
- Fire-roasted diced tomatoes (1 can, 14.5 ounces): Adds smoky depth.
- Tomato sauce (1 cup): Creates body and richness.
- Black beans (1 can, 15 ounces, drained and rinsed): Adds protein and fiber.
- Corn kernels (1.5 cups, fresh or frozen): Brings natural sweetness.
Creamy Element
- Greek yogurt (1/2 cup) or cashew cream: For a healthy, protein-rich creaminess without heavy cream.
Toppings and Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Diced avocado
- Shredded cheese (optional)
- Crushed tortilla chips
- Sliced jalapeños
Step-by-Step Instructions
Step 1: Prepare the Chicken
Season the chicken pieces with a pinch of salt and pepper. You can either cook the chicken separately or add it raw to the soup. For the most tender results, we'll add it raw and let it simmer in the flavorful broth.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, cooking for 5-6 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds until aromatic.
Step 3: Toast the Spices
Add the chili powder, cumin, paprika, oregano, salt, and black pepper to the pot. Stir continuously for about 1 minute to toast the spices. This step releases their essential oils and deepens the flavor profile of your enchilada soup.
Step 4: Build the Base
Pour in the chicken broth, fire-roasted tomatoes (with their juices), and tomato sauce. Stir well to combine all ingredients. Bring the mixture to a gentle boil.
Step 5: Cook the Chicken
Add the chicken pieces to the pot. Reduce heat to medium-low and let simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken, shred it using two forks, and return it to the pot.
Step 6: Add Beans and Corn
Stir in the black beans and corn kernels. Let the soup simmer for another 5-7 minutes to heat everything through and allow the flavors to meld together.
Step 7: Create the Creamy Finish
Remove the pot from heat. Stir in the Greek yogurt or cashew cream, mixing until fully incorporated. The residual heat will warm it through without curdling. Taste and adjust seasonings as needed.
Step 8: Serve and Enjoy
Ladle the creamy chicken soup into bowls and add your favorite toppings. A squeeze of fresh lime juice brightens all the flavors beautifully.
Ingredient Notes and Substitutions
Chicken Options: Rotisserie chicken is an excellent time-saver. Simply shred about 3 cups of meat and add it during step 6. You can also use leftover cooked chicken or turkey.
Bean Varieties: While black beans are traditional, pinto beans or white beans work equally well. For extra protein, use a combination of both.
Corn Considerations: Fresh corn cut from the cob offers the best texture and sweetness, especially in summer. Frozen corn is convenient and works year-round. Avoid canned corn if possible, as it tends to be mushier.
Dairy-Free Alternative: Cashew cream creates an incredibly silky texture. Simply blend 1/2 cup raw cashews with 1/4 cup water until smooth. Coconut cream also works but adds a subtle coconut flavor.
Heat Level: This recipe is moderately mild. For more heat, add diced jalapeños with the bell pepper, use hot chili powder, or stir in cayenne pepper to taste.
Tomato Products: San Marzano tomatoes offer superior flavor if you want to elevate this easy soup recipe. Fire-roasted varieties add a pleasant smokiness that mimics traditional enchilada sauce.
Nutrition Highlights
This chicken enchilada soup is packed with nutrients that support overall health. Chicken provides lean protein essential for muscle maintenance and satiety, while black beans add plant-based protein and fiber that supports digestive health and stable blood sugar levels.
The colorful vegetables contribute vitamins A and C, important antioxidants that support immune function. Bell peppers are particularly rich in vitamin C, offering more than 100% of your daily needs in a single serving. The tomatoes provide lycopene, a powerful antioxidant linked to heart health.
By using Greek yogurt instead of heavy cream, you add probiotics that support gut health while keeping the soup lighter. The healthy fats from olive oil and optional avocado topping help your body absorb fat-soluble vitamins.
One serving of this Mexican soup typically contains approximately 280-320 calories, 30-35g protein, 28-32g carbohydrates, and 7-9g fiber, making it a balanced meal that keeps you satisfied for hours.
Variations to Try
White Chicken Enchilada Soup: Replace the tomatoes with an additional cup of chicken broth and add 1 can of diced green chiles. Use white beans instead of black beans for a completely different but equally delicious version.
Vegetarian Enchilada Soup: Omit the chicken and double the beans. Add diced zucchini, mushrooms, or sweet potato for heartiness. Use vegetable broth instead of chicken broth.
Instant Pot Method: Sauté the aromatics using the sauté function, then add all remaining ingredients except the Greek yogurt. Cook on high pressure for 10 minutes, quick release, shred the chicken, and stir in the yogurt.
Slow Cooker Version: Combine all ingredients except the corn, beans, and Greek yogurt in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add corn and beans during the last 30 minutes, then stir in yogurt before serving.
Chunky Vegetable Version: Add diced sweet potato, butternut squash, or cauliflower florets for extra vegetables and nutrients.
Serving Suggestions
This creamy chicken soup shines as a complete meal on its own, but thoughtful accompaniments can elevate the experience. Serve with warm corn tortillas or whole grain tortilla chips for scooping. A simple side salad with lime vinaigrette provides freshness and crunch that contrasts beautifully with the soup's creamy texture.
For a more substantial meal, pair this enchilada soup with cilantro-lime cauliflower rice or a quinoa salad. The grains add extra fiber and make the meal even more filling.
Create a soup bar for family dinners or gatherings by setting out various toppings in small bowls. Let everyone customize their bowl with fresh cilantro, diced avocado, lime wedges, sliced radishes, pickled jalapeños, and crushed tortilla chips. This interactive approach makes the meal more fun and accommodates different taste preferences.
For meal prep, portion the soup into individual containers and pack toppings separately. The soup reheats beautifully in the microwave or on the stovetop, making it perfect for quick lunches throughout the week.
Storage and Reheating Tips
Refrigerator Storage: Allow the soup to cool completely before transferring to airtight containers. It will keep well in the refrigerator for 4-5 days. The flavors actually improve after a day, making this an excellent make-ahead option.
Freezer Storage: This chicken enchilada soup freezes beautifully for up to 3 months. For best results, freeze the soup before adding the Greek yogurt. Portion into freezer-safe containers, leaving about an inch of headspace for expansion. Label with the date and reheating instructions.
Reheating Instructions: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick after storage, add a splash of chicken broth to reach your desired consistency. Stir in fresh Greek yogurt just before serving for the best creamy texture.
Make-Ahead Strategy: Prepare the soup through step 6, then cool and refrigerate. When ready to serve, reheat and stir in the Greek yogurt. This approach is perfect when you want to prep ahead for busy weeknights.
Tips for the Best Results
Don't Overcook the Chicken: Overcooked chicken becomes dry and stringy. Use a meat thermometer to ensure it reaches exactly 165°F, then remove it promptly for shredding.
Layer Your Flavors: Toasting the spices and sautéing the aromatics properly builds a complex flavor foundation that makes this easy soup recipe taste like it simmered for hours.
Adjust Consistency: If you prefer a thicker soup, mash some of the beans against the side of the pot or blend 1-2 cups of the soup and stir it back in. For a thinner consistency, simply add more broth.
Fresh Lime is Essential: The acidity from fresh lime juice brightens the rich, warm flavors and makes everything pop. Don't skip this finishing touch.
Quality Spices Matter: Old, stale spices won't deliver the vibrant flavor this Mexican soup deserves. Check your spice cabinet and replace anything that's been sitting for over a year.
Frequently Asked Questions
Can I make this soup spicier? Absolutely! Add diced jalapeños, serrano peppers, or a pinch of cayenne pepper. You can also use hot enchilada sauce or add a few dashes of your favorite hot sauce.
Is this soup gluten-free? Yes, when you use gluten-free chicken broth and check that all canned goods are certified gluten-free. Skip the tortilla chip topping or use certified gluten-free chips.
Can I use chicken thighs instead of breasts? Definitely! Chicken thighs have more flavor and stay moist even if slightly overcooked. They're an excellent choice for this creamy chicken soup.
What can I use instead of Greek yogurt? Sour cream, cashew cream, or coconut cream all work well. For a lighter version, simply omit the creamy element entirely and enjoy a broth-based version.
How can I make this soup in advance? Prepare the entire soup up to 2 days ahead, but wait to add the Greek yogurt until just before serving for the best texture and appearance.
Final Thoughts
This chicken enchilada soup proves that healthy, wholesome meals can be incredibly flavorful and satisfying. By focusing on nutrient-dense ingredients like lean chicken, fiber-rich beans, and colorful vegetables, you create a meal that nourishes your body while delighting your taste buds.
The beauty of this easy soup recipe lies in its versatility. Whether you're cooking for picky eaters, meal prepping for the week, or need a last-minute dinner solution, this enchilada soup adapts to your needs. The simple ingredient list and straightforward method mean you can have a restaurant-quality Mexican soup on your table in less time than it takes to order takeout.
Make a batch this week and discover why this creamy, comforting soup has become a favorite in kitchens everywhere. Your family will be asking for it again and again!
Chicken Enchilada Soup Recipe: Easy and Creamy
A cozy, flavor-packed soup with tender chicken, enchilada spices, and a creamy broth for an easy weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
- Tortilla chips for serving
- Sour cream for serving
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chicken breasts, chicken broth, black beans, corn, enchilada sauce, green chiles, cumin, chili powder, paprika, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Stir in softened cream cheese until melted and smooth.
- Add shredded cheddar cheese and stir until melted and creamy.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls and garnish with fresh cilantro, tortilla chips, sour cream, and lime wedges.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Two forks for shredding
- Measuring cups and spoons
- Ladle
Notes
- You can use rotisserie chicken to save time - add it shredded in step 6.
- For a thinner soup, add more chicken broth to reach desired consistency.
- Soup can be made in a slow cooker - cook on low for 6-8 hours or high for 3-4 hours.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezes well for up to 3 months - thaw overnight in refrigerator before reheating.
- For extra heat, add diced jalapenos or a pinch of cayenne pepper.
- Top with avocado, shredded cheese, or crushed tortilla chips for added texture.