Chicken Enchilada Soup

This Chicken Enchilada Soup is pure comfort in a bowl – creamy, packed with tender shredded chicken, and loaded with those bold Mexican flavors we all crave. I love how it comes together quickly, making it my go-to recipe when I need something hearty and satisfying without spending hours in the kitchen.

I first made this soup on a chilly evening when I was craving enchiladas but didn’t want all the rolling and baking. The result was even better than I expected – all those classic enchilada flavors in an easy, one-pot meal. The combination of savory enchilada sauce, tender chicken, black beans, and melted cheese creates the most satisfying chicken enchilada soup that tastes even better the next day. My family requests this recipe weekly, and I never get tired of making it because it’s so simple yet incredibly flavorful.

What You’ll Need for This Hearty Soup

I always recommend using rotisserie chicken for this recipe – it saves time and adds amazing flavor. You can also use leftover cooked chicken or poach fresh chicken breasts if you prefer.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 can (10 oz) enchilada sauce, red or green
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes, with juice
• 4 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 cup shredded cheddar or Mexican blend cheese
• Salt and black pepper, to taste
• Optional toppings: sliced avocado, chopped cilantro, sour cream, tortilla chips, or extra cheese

How to Make This Delicious Soup

I recommend preparing all your vegetables before you start cooking – it makes the process so much smoother and faster.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes soft and translucent. The kitchen will start smelling amazing at this point.

Step 2: Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the peppers are softened and the garlic is fragrant. Be careful not to let the garlic burn.

Step 3: Stir in the cumin, chili powder, and smoked paprika. Let these spices cook for 1 minute, stirring constantly. This step releases their essential oils and really intensifies the flavor of your chicken enchilada soup.

Step 4: Pour in the enchilada sauce, black beans, corn, diced tomatoes with their juice, and chicken broth. Stir everything together and bring the mixture to a simmer, stirring occasionally.

Step 5: Add the shredded chicken and cheese to the pot. Stir until the cheese melts completely and incorporates into the broth, about 2-3 minutes, creating that creamy, dreamy texture. The soup should be thick and rich. Season with salt and black pepper to taste – I usually add about 1/2 teaspoon of each, but adjust based on your preference.

Step 6: Ladle the hot soup into bowls and top with your favorite garnishes. I love loading mine up with avocado slices, a dollop of sour cream, and plenty of tortilla chips for crunch.

Pro tip: If your soup seems too thick, add a splash more chicken broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.

Perfect Pairings for Chicken Enchilada Soup

This hearty soup pairs beautifully with simple sides that complement the bold Mexican flavors.

Warm Cornbread: The slight sweetness balances the savory, spicy notes in the soup and adds a comforting texture contrast.

Mexican Rice: A classic pairing that turns the soup into a complete, filling meal with traditional flavors.

Simple Green Salad: Fresh greens with lime vinaigrette cut through the richness and add a refreshing element.

Quesadillas: Crispy cheese quesadillas make a fun, kid-friendly addition that everyone loves for dipping.

Chips and Guacamole: Perfect for scooping and snacking while you enjoy this delicious chicken enchilada soup.

Discover More Amazing Enchilada Soup Variations

This colorful soup with bell peppers is just one way to enjoy enchilada flavors in a bowl. For ultra-creamy richness, the Easy Creamy Chicken Enchilada Soup adds sour cream and melted cheese for indulgent comfort. When you want bright, zesty flavors instead of traditional red sauce, the Green Chicken Enchilada Soup delivers tangy satisfaction in just 30 minutes.

For effortless weeknight dinners, the Slow Cooker Chicken Enchilada Soup does all the work while you go about the day. If you prefer a blended, velvety texture with extra vegetables, the Amazing Creamy Chicken Enchilada Soup creates restaurant-style smoothness with fire-roasted tomatoes.

Keeping Your Soup Fresh

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making it taste even better the next day.

For reheating, I recommend warming it gently on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each, until heated through. Add a splash of chicken broth if the soup has thickened too much during storage.

Pro tip: This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving some room at the top for expansion. Thaw overnight in the refrigerator before reheating.

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