Chicken Enchilada Soup: 6 Comforting Ways to Enjoy It

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Chicken Enchilada Soup is creamy and cheesy with the great taste of chicken enchiladas, but it quickly and easily comes together on the stove! This soup is a delightful way to enjoy the flavors of your favorite enchiladas in a cozy bowl. It’s perfect for chilly evenings, family dinners, or even a quick lunch. The wonderful blend of spices and hearty ingredients makes this dish a comforting choice for any occasion.

Why You’ll Love This Chicken Enchilada Soup

This Chicken Enchilada Soup is not only delicious but also incredibly versatile. Here are six reasons to love it:

Quick to prepare: In just 35 minutes, you can have a warm bowl of soup ready.
Rich flavors: The combination of spices gives this soup an authentic taste reminiscent of traditional enchiladas.
Comforting: Perfect for those cool evenings when you need a hearty meal.
Customizable: You can easily adjust the ingredients to suit your taste, making it a great base for a spicy chicken soup recipe.
Healthy option: Packed with protein and fiber, it can fit into a healthy chicken enchilada soup diet.
Great leftovers: This soup keeps well in the fridge and tastes even better the next day!

Ingredients for Chicken Enchilada Soup

Gather these items:

2 pounds boneless (skinless chicken thighs and/or breasts)
3 cloves garlic (minced)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon chipotle chile pepper powder (more or less to taste, optional)
1 teaspoon salt
Freshly ground black pepper (to taste)
8 cups low-sodium chicken broth OR stock
1 ½ cups tomato sauce OR puree
2 cups frozen corn (thawed)
1 (15-ounce) can black beans (rinsed & drained)
1 (4-ounce) can mild diced green chiles
½ cup masa harina
1 to 2 cups shredded cheese (plus additional for serving)
½ cup cilantro leaves (chopped, plus additional for garnish)
Tortilla chips (crushed)
Sliced or cubed avocado
Sour cream
Pico de gallo
Diced tomato
Diced red onion

How to Make Chicken Enchilada Soup Step-by-Step

Step 1: Arrange chicken pieces in the bottom of a large soup pot. Add garlic, chili powder, cumin, garlic powder, onion powder, dried oregano, smoked paprika, chipotle chile pepper powder, salt, and pepper. Carefully pour the chicken broth and tomato sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
Step 2: Reduce the heat to low, remove the chicken from the pot, and ladle 2 cups of the broth into a large, heat-safe measuring cup, setting it aside to cool. Add the corn, black beans, and green chiles to the pot. In the meantime, shred or cut the chicken into chunks, discarding any fat, and return it to the pot.
Step 3: Slowly whisk the masa into the slightly cooled cup of broth until smooth. Gradually stir the masa mixture into the pot and bring to a gentle simmer.
Step 4: Stir your desired amount of shredded cheese into the pot along with the chopped cilantro. Adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with cheese and crushed tortilla chips, and any additional garnishes as desired. Leftovers should be stored in the refrigerator for up to 3 days and can be reheated in the microwave or on the stove.

Pro Tips for the Perfect Chicken Enchilada Soup

Keep these in mind:

This soup is best served hot.
Adjust spice levels to your preference.
Store leftovers in an airtight container.
For a slow cooker chicken enchilada soup, follow the same steps but cook on low for 6-8 hours.

Best Ways to Serve Chicken Enchilada Soup

Here are some delightful serving ideas:

Top with chicken enchilada soup with cheese for a gooey finish.
Serve alongside crunchy tortilla chips for added texture.
Garnish with fresh chicken enchilada soup variations like diced avocado and pico de gallo.

How to Store and Reheat Chicken Enchilada Soup

Leftovers can be stored in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove. This makes for a great meal prep option, perfect for busy days when you need a quick, satisfying meal.

Frequently Asked Questions About Chicken Enchilada Soup

What’s the secret to perfect Chicken Enchilada Soup?

The key is balancing the spices and ensuring the chicken is tender. Using fresh ingredients enhances the flavor, making your homemade chicken enchilada soup recipe stand out.

Can I make Chicken Enchilada Soup ahead of time?

Absolutely! This soup can be made a day in advance. Just make sure to store it in an airtight container in the fridge, and it will taste even better the next day.

How do I avoid common mistakes with Chicken Enchilada Soup?

Be careful not to overcook the chicken, and add the masa gradually to avoid clumping. This will ensure a smooth and creamy texture for your creamy chicken enchilada soup.

Variations of Chicken Enchilada Soup You Can Try

There are many ways to customize your Chicken Enchilada Soup:

Try adding different beans for a chicken enchilada soup with beans option.
Incorporate vegetables like zucchini or bell peppers for added nutrition.
For a lighter version, consider a healthy chicken enchilada soup by using less cheese or low-fat alternatives.