Easy Chicken Enchilada Soup Recipe Anyone Can Make
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tablespoons olive oil: Base fat for flavor layering
1 medium onion, diced: Sweet and aromatic foundation
3 garlic cloves, minced: Adds warm, deep flavor (don’t burn it!)
2 cups shredded cooked chicken: Rotisserie works great for speed
1 (10 oz) can red enchilada sauce: The flavor backbone—choose smoky or mild
1 (14 oz) can diced tomatoes: Adds acidity and texture
1 (15 oz) can black beans, drained: Protein & fiber boost
1 cup corn kernels (fresh, frozen, or canned): Adds color, sweetness, and crunch
3 cups chicken broth: Adjust thickness with more or less
1 teaspoon ground cumin: Earthy, essential Tex-Mex note
½ teaspoon chili powder: Smoky heat
Salt & black pepper, to taste: Adjust at the end after simmering
½ cup heavy cream or sour cream: For richness (optional, but recommended)
Shredded cheddar cheese (for topping): Melty, gooey finish
Tortilla strips or crushed chips: Adds crunch, must not skip
Fresh cilantro & lime wedges: Bright finishing touches
Step-by-Step Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium. Add diced onion and sauté 3–4 minutes until translucent. Add garlic and stir for 30 seconds.
- Build the base: Stir in the enchilada sauce, diced tomatoes, beans, corn, chicken, broth, and spices. Layering them this way ensures the garlic doesn’t scorch.
- Simmer to develop flavor: Bring to a boil, then reduce heat and let it simmer uncovered for 15 minutes.
- Finish with cream (optional): Stir in cream or sour cream off heat for a rich, velvety texture. Do this last so it doesn’t split.
- Serve and top generously: Ladle into bowls and top with cheese, tortilla strips, cilantro, and a squeeze of lime.
Chef’s Insight: Add cream off the heat to prevent curdling and always finish with lime—it brightens every bite.
Pro Tips & Common Mistakes to Avoid
Use rotisserie chicken for speed without sacrificing flavor.
Don’t skip the lime at the end—the acidity balances the richness perfectly.
Taste and season after simmering—enchilada sauces vary in salt.
Avoid over-simmering after adding cream to keep it silky.
Add a dash of chipotle powder if you want a smokier, deeper flavor.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve hot with a side of warm cornbread or tortilla chips. Leftovers stay fresh in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding broth if thickened. For freezing, cool fully and store in airtight containers—thaw overnight before reheating.
Easy Chicken Enchilada Soup Recipe Anyone Can Make
Ingredients
- 2 Tbsp Olive oil
- 1 Medium Onion
- 3 Cloves Garlic
- 2 Cups Cooked shredded chicken
- 2 Cups Red enchilada sauce
- 3 Cups Chicken broth
- 1 Can Black beans
- 1 Cup Corn kernels
- 1 Can Diced tomatoes
- 1 Tsp Ground cumin
- 1 Tsp Chili powder
- To taste Salt Black papper
- 4 Oz Cream cheese
- 1 Cup Cheddar cheese (shredded)
- For garnish Fresh cilantro
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium. Add diced onion and sauté 3–4 minutes until translucent. Add garlic and stir for 30 seconds.
- Build the base: Stir in the enchilada sauce, diced tomatoes, beans, corn, chicken, broth, and spices. Layering them this way ensures the garlic doesn’t scorch.
- Simmer to develop flavor: Bring to a boil, then reduce heat and let it simmer uncovered for 15 minutes.
- Finish with cream (optional): Stir in cream or sour cream off heat for a rich, velvety texture. Do this last so it doesn’t split.
- Serve and top generously: Ladle into bowls and top with cheese, tortilla strips, cilantro, and a squeeze of lime.
Notes
- Flavor Starts at the Bottom:Begin with sautéing onions in olive oil until they turn translucent and fragrant. This isn’t just softening—this is building the foundation. Let them sweat gently, not fry. Garlic follows, but give it only a minute—burned garlic is bitter garlic.
- Spice Isn’t Just Heat, It’s Character:Cumin and chili powder aren’t afterthoughts—they’re soul-starters. Bloom them briefly in the oil before adding liquids to release their aroma and deepen flavor. This is how we toast the essence into the soup, not just sprinkle it on top.
- Enchilada Sauce Is Your Power Player:Use a good-quality red enchilada sauce—it’s the bold backbone. It carries the roasted chili depth, the tangy tomato, and smoky warmth that make the soup taste slow-cooked, even if it’s not.
- Creaminess with Restraint:When adding cream cheese and shredded cheddar, go slow. Stir until fully melted for a velvety finish. This soup isn’t meant to be heavy—just rich enough to feel indulgent.
- Final Touches Aren’t Just Optional:A squeeze of lime wakes up everything. Fresh cilantro adds a clean herbaceous note. Don’t skip them—they shift your soup from good to chef-crafted.
FAQs
This Chicken Enchilada Soup isn’t just easy—it’s a game-changer. With bold, comforting flavor and simple steps, it’s the kind of recipe that becomes a repeat favorite. Try it once, and you’ll never reach for a canned version again.
