Homemade Chicken Enchilada Soup

There are certain smells that just feel like a hug. For my family, one of those is the warm, savory aroma of this Homemade Chicken Enchilada Soup simmering on the stove. I still remember the first time I made it.

It was one of those chaotic Tuesday afternoons—you know the kind. Soccer practice ran late, homework was piling up, and the dreaded “What’s for dinner?” question was hanging in the air. I needed something fast, something comforting, and something everyone would actually eat without complaint.

I grabbed a can of enchilada sauce, some leftover rotisserie chicken, and a few pantry staples. In under 30 minutes, I had a pot of the most incredible, creamy, and flavorful soup bubbling away. When my kids came to the table, their eyes lit up.

We loaded our bowls with crushed tortilla chips, a dollop of sour cream, and a sprinkle of cheese. The silence that followed, broken only by the happy sounds of spoons clinking against bowls, was my answer. This wasn’t just dinner; it was a moment of calm in our busy day.

This easy enchilada soup has since become our go-to for chilly evenings, sick days, and any time we need a little extra comfort. It truly is food love in a bowl.

Why You’ll Love This Homemade Chicken Enchilada Soup

Beyond being a lifesaver on busy nights, this recipe has so much to offer. I am confident you’ll fall in love with it for the very same reasons my family has. It’s more than just a meal; it’s a simple joy.

• Unbelievably Flavorful: This isn’t a watered-down soup. It packs all the rich, savory, and slightly spicy flavor of classic chicken enchiladas into a single, satisfying bowl. The enchilada sauce, combined with warm spices, creates a truly unforgettable taste.
• Quick & Easy: We’re talking one pot and about 30 minutes from start to finish. Using pre-cooked rotisserie chicken is my favorite shortcut, making this the perfect weeknight warrior.
• Pantry-Friendly Ingredients: You probably have most of the ingredients you need right in your pantry and fridge. It’s a fantastic recipe for using up staples you already have on hand.
• Endlessly Customizable: The best part! Everyone can personalize their own bowl. Set up a toppings bar with cheese, avocado, cilantro, and tortilla strips, and let your family have fun creating their own perfect bowl of this creamy chicken enchilada soup.
• Hearty & Nourishing: Filled with lean protein from the chicken, fiber from the beans, and wholesome veggies, this soup is a complete meal that will leave you feeling full and satisfied.

Ingredients You’ll Need

The beauty of this soup lies in its simplicity. These straightforward ingredients come together to create something truly special. You’ll find everything you need at your local grocery store.

Ingredient	Amount
Olive Oil	1 Tablespoon
Yellow Onion, diced	1 medium
Garlic, minced	3 cloves
Red Enchilada Sauce (canned)	1 (15-ounce) can, mild or medium
Diced Tomatoes with Green Chiles (e.g., Rotel)	1 (10-ounce) can, undrained
Low-Sodium Chicken Broth	4 cups
Shredded Cooked Chicken	3 cups (from a rotisserie chicken or poached)
Black Beans, rinsed and drained	1 (15-ounce) can
Frozen Corn	1 cup
Chili Powder	1 teaspoon
Cumin	1 teaspoon
Dried Oregano	1/2 teaspoon
Masa Harina (or cornstarch)	2 Tablespoons
Lime Juice	From 1 fresh lime
For Garnish (Optional):	Shredded Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, avocado, tortilla strips, sliced jalapeños

Substitutions & Variations

One of the reasons I return to this recipe again and again is its flexibility. You can easily adapt it based on what you have or what your family prefers. Here are some of our favorite ways to change it up:

• Protein Swaps: No shredded chicken? No problem. You can use ground turkey or ground beef; just brown it with the onion and garlic at the beginning. For a vegetarian option, simply omit the chicken, use vegetable broth, and add an extra can of beans, like pinto or kidney beans.
• Spice It Up or Tone It Down: You control the heat. For a spicier soup, use medium or hot enchilada sauce, add a finely diced jalapeño with the onion, or sprinkle in a pinch of cayenne pepper. For a milder version, stick with mild enchilada sauce and ensure your diced tomatoes with green chiles are also mild.
• Make It Extra Creamy: If you love a richer, creamier soup, you can stir in 4 ounces of softened cream cheese or a 1/2 cup of heavy cream during the last few minutes of cooking. Just be sure to keep the heat low to prevent it from curdling.
• Load Up on Veggies: This is a great soup for cleaning out the vegetable drawer. Feel free to add diced bell peppers (any color!), zucchini, or even some spinach toward the end of the cooking time.
• Different Beans: While I usually use black beans, pinto beans are another fantastic and authentic choice. Even white beans or kidney beans work in a pinch.

Step-by-Step Instructions

Now for the fun part! Follow these simple steps, and you’ll have a delicious pot of enchilada soup ready in no time. Let’s get cooking together.

1. Sauté the Aromatics: First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it softens, which usually takes about 5-6 minutes. Next, add the minced garlic and cook for another minute until you can smell its wonderful aroma. Be careful not to let it burn!
2. Bloom the Spices: Sprinkle the chili powder, cumin, and oregano over the onions and garlic. Stir constantly for about 30 seconds. This quick step, called “blooming,” toasts the spices and unlocks their deepest flavors, making a huge difference in the final taste of the soup.
3. Create the Soup Base: Pour in the chicken broth, scraping up any tasty browned bits from the bottom of the pot. Then, stir in the can of enchilada sauce and the undrained can of diced tomatoes with green chiles. Bring the mixture to a gentle simmer.
4. Thicken the Soup: In a small bowl, whisk together the masa harina with about 1/4 cup of warm water until it forms a smooth, lump-free paste. Slowly pour this mixture into the simmering soup while stirring continuously. The masa harina will thicken the soup slightly and give it an authentic, subtle corn flavor, just like a real corn tortilla.
5. Add the Main Ingredients: Now, add the shredded chicken, rinsed black beans, and frozen corn to the pot. Stir everything together and let the soup return to a simmer.
6. Simmer and Meld: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes. This gives all those wonderful flavors time to meld together. You can let it simmer longer if you have the time—it only gets better!
7. Finish with a Fresh Squeeze: Finally, turn off the heat and stir in the fresh lime juice. This brightens up all the flavors and adds a perfect finishing touch. Give it one last taste and add a pinch of salt or pepper if you think it needs it.

Pro Tips for Success

Over the years, I’ve learned a few little tricks that take this simple soup from great to absolutely spectacular. Here are my best tips for guaranteeing a perfect pot every time.

• Use a Quality Enchilada Sauce: Since it’s a primary flavor component, the brand of enchilada sauce you use matters. I prefer brands that have a deep, rich red color and authentic ingredients. Feel free to experiment to find your favorite!
• Don’t Skip the Masa Harina: While you can use a cornstarch slurry to thicken, masa harina (the corn flour used to make tortillas and tamales) adds a unique, toasty corn flavor that is absolutely key to that “enchilada” taste. You can find it in the international aisle of most supermarkets.
• The Rotisserie Chicken Shortcut: I can’t recommend this enough for busy parents. A store-bought rotisserie chicken provides flavorful, tender meat that’s ready to go. It saves so much time and effort.
• Let It Simmer: If you have an extra 10-15 minutes, let the soup simmer on low. The longer it sits, the more the flavors develop and deepen. It’s a small step that yields big rewards in taste.
• Go All Out on Toppings: The toppings are not just a garnish; they are an essential part of the experience! A toppings bar makes dinner interactive and fun. The coolness of sour cream, the creaminess of avocado, and the crunch of tortilla strips provide wonderful contrasts in texture and flavor.

Storage & Reheating Tips

This soup makes fantastic leftovers! Sometimes I think it tastes even better the next day. Here’s how to store and reheat it properly to enjoy it again.

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. Store toppings separately to keep them fresh.
• Freezing: This soup freezes beautifully! Let it cool completely, then ladle it into freezer-safe bags or containers, leaving a little room at the top for expansion. It will keep well in the freezer for up to 3 months. For best results, freeze the soup without any dairy-based toppings.
• Reheating: To reheat, simply place the soup in a saucepan over medium-low heat on the stovetop, stirring occasionally until it’s warmed through. You can also reheat individual portions in the microwave. If the soup has thickened too much, just stir in a splash of chicken broth to reach your desired consistency.

What to Serve With This Recipe

While this Homemade Chicken Enchilada Soup is a hearty meal all on its own, a few simple sides can round it out perfectly, especially if you’re serving guests.

• Warm Cornbread: A slice of slightly sweet, buttery cornbread is the perfect companion for dipping into the savory broth.
• Quesadillas: Simple cheese quesadillas cut into wedges are a kid-favorite and great for dunking.
• A Simple Salad: A crisp salad with romaine lettuce, cherry tomatoes, and a zesty lime vinaigrette offers a refreshing contrast to the rich soup.
• The Ultimate Toppings Bar: As I mentioned, this is a must! Set out small bowls of shredded cheese, sour cream, chopped cilantro, diced avocado, crushed tortilla chips or strips, and sliced jalapeños for a fun, DIY dinner experience.

Frequently Asked Questions About This Easy Enchilada Soup

Here are answers to a few common questions I get about this recipe. If you have any others, feel free to ask in the comments!

Can I make this soup in a slow cooker?

Absolutely! This recipe is fantastic for the slow cooker. To adapt it, simply sauté the onion and garlic in a pan as directed, then transfer them to your slow cooker.

Add all the other ingredients (except the masa harina and lime juice). Cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before serving, whisk the masa harina with water and stir it in. Finally, stir in the lime juice just before serving.

How can I make this soup thicker?

The masa harina should give the soup a nice body, but if you prefer an even thicker, stew-like consistency, you have a couple of options. You can increase the masa harina to 3 tablespoons. Alternatively, you can take about a cup of the soup (with plenty of beans) and blend it with an immersion blender or a regular blender before returning it to the pot. The puréed beans will act as a natural thickener.

Is this chicken enchilada soup spicy?

You have complete control over the spice level. The heat primarily comes from the enchilada sauce and the diced tomatoes with green chiles. For a very mild soup, choose “mild” versions of both. For a medium heat, use one “medium” and one “mild.” If you love spice, use “hot” enchilada sauce and add a pinch of cayenne pepper or a chopped jalapeño.

What’s the difference between chicken enchilada soup and chicken tortilla soup?

That’s a great question! While they share some similar ingredients, the key difference is in the base. Chicken enchilada soup, like this recipe, uses red enchilada sauce as a core component, giving it that distinct, rich, chili-based flavor and often a creamier texture. Classic chicken tortilla soup is typically a lighter, tomato-and-chicken-broth-based soup, with the flavor of toasted tortillas being more prominent.

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