Easy Chicken Enchilada Soup: A Comforting Mexican-American Delight
There’s nothing quite like a warm bowl of soup to make you feel cozy and satisfied, especially when it’s bursting with bold flavors and a touch of home. Today, I’m sharing my easy Enchilada Soup recipe, which brings the delicious taste of enchiladas without all the effort. Perfect for busy weeknights, chilly days, or whenever you’re craving something hearty yet simple to make. This soup is a Mexican-American fusion that brings the best of both worlds into one delicious, comforting bowl.
Chicken Enchilada Soup, an easy one pot meal
Creamy Chicken Enchilada is the coziest one pot family meal. Build flavor by sauteeing in layers and your comforting enchilada soup can be ready in 30 minutes!
Shortcut version vs. homemade
This enchilada soup can be as easy as you need it to be. I chose to add homemade chicken stock and homemade enchilada sauce because these ingredients are part of my kitchen prep must-haves so I always have some in the fridge or the freezer.
This enchilada soup recipe is designed to be comforting and delicious no matter your schedule! So use store-bought chicken broth if you must, and grab a rotisserie chicken so your family can love this chicken enchilada soup as much as we do!
Chicken Thighs: I love using chicken thighs because of their richer flavor and since we’re trying to save ourselves time and only using one pot, we are browning the chicken thighs first and then removing them from the pot so they don’t overcook and become tough and rubbery. Nobody likes chewy chicken, guácala!
Rotisserie Chicken: If you’re saving time and using a rotisserie chicken, make sure to add some of the bone-in pieces like the legs and make sure to pour in those drippings at the bottom of the rotisserie chicken bag.
Sautée in layers: I will always try to use fresh ingredients first but if not on hand at the time I’m craving the soup- I resort to whatever is in the pantry. With kids in multiple team sports, I totally get it! Sometimes, you just need to get dinner on the table! So whether you’re using canned corn or fresh poblanos, sautéeing in layers will always build flavor.
The veggies sauteé in the oil and fat of the chicken thighs. After a few minutes of these veggies sautéeing I add the garlic last so it doesn’t burn. I also add the spices with the garlic so they bloom and develop their flavor alongside their other “flavor companions” como “flavor compas” ja ja ja! (laughs in Spanish) to make for a more flavorful soup base.
When I prep my enchilada salsa from scratch these are the containers I keep them in. I’ll set a couple in the freezer and one in the fridge for quick use in recipes like this enchilada soup!
Creamy Chicken Enchilada Soup
Equipment
- 1 stock pot 5-7 qt
Ingredients
- 2.5 lbs Boneless Chicken Thighs
- 4 Tbsp Olive Oil 2 for sautéeing Chicken, 2 for veggies
- 1 White Onion diced
- 2 cloves Garlic minced
- 1 can Enchilada Sauce 10oz
- 1 can Diced, roasted tomatoes 14oz
- 1 can Diced, green chiles 4oz
- 1 can Diced, jalapeño chiles 40z
- 1 can White northern beans 15oz
- 1 can Corn kernels 15oz
- 8 oz Cream Cheese
- 16 oz Heavy whipping cream
- 64 oz Chicken broth
- 2 Tbsp Better Than Bouillon
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
Chicken Enchilada Soup Toppings
- 1 cup Crispy tortilla strips
- 1 cup Chihuaha Cheese
- 1/2 cup Sour Cream
- 1/2 cup White Onion diced
- 1/2 cup Cilantro chopped
- 2 Limes quartered
- 1 Sprinkle Hot Salsa
Instructions
How to Make Easy Enchilada Soup
Step 1: Cook the Chicken
- To get started, brown the chicken or cook the chicken in your preferred method. I prefer to brown the chicken thighs in the same pot for maximized flavor (and less dishes!). You can grill, bake, or boil the chicken if you would like to have the chicken ready ahead of time or have leftover shredded chicken. This my favorite way to cook the chicken for this Enchilada soup, it add so much extra flavor! Season the chicken thighs by coating them in the seasoning: salt, pepper, cumin, and chili powder, and then sauté them in a Dutch oven until golden brown. The chicken thigs should easily lift off the pan to flip once they have color on both sides. Remove and set aside to cool. Once cooled, chop or shred the chicken into bite-sized pieces.
Step 2: Sauté Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté for 4-5 minutes until the onion becomes soft and translucent, building a the flavor base for the soup.
Step 3: Add Base Ingredients
- Stir in the enchilada sauce, diced tomatoes, green chilies, white beans, corn, and chicken bouillon. These ingredients give the soup its bold flavor and are the heart of this Mexican-American soup. Add the chicken broth and bring everything to a simmer.
Step 4: Season the Soup
- Add ground cumin, chili powder, and smoked paprika for that signature enchilada flavor. Taste and adjust the seasoning with salt and pepper to your preference. For added heat, throw in some jalapeños or a dash of cayenne pepper.
Step 5: Let it Simmer
- Add heavy cream and allow the soup to simmer on low, for 20-25 minutes to let all the flavors meld together. If you're in a rush, you can skip this step, but trust me, it makes a big difference in flavor! Add the chicken back in 5 minutes before serving.
Step 6: Serve and Garnish
- Ladle the soup into bowls and top with your favorite garnishes like tortilla chips for crunch, shredded cheese (cheddar or Mexican blend works great), and a dollop of sour cream. Don’t forget a sprinkle of fresh cilantro and a lime wedge for a fresh zesty finish.
Dairy Substitution
- Skip the heavy cream and blend part of your soup. Then reinsert blended portion into main pot. This will add creamyness without the dairy! You can also try blending with an immersion blender to make it easier for you.
Notes
Tips for the Best Enchilada Soup
- Use Rotisserie Chicken: For a quicker meal, rotisserie chicken is juicy, flavorful, and saves time.
- Make it Vegetarian: Skip the chicken and load up on beans and roasted vegetables like zucchini or bell peppers for a hearty texture.
- Customize Your Toppings: Top with avocado slices, diced red onions, or crumbled queso fresco for extra flavor.
Spice it Up: Add sliced jalapeños or hot sauce for a spicy kick.
