Enchilada Soup

Short description

A warming, flavorful soup that brings together tender chicken, beans, corn, tomatoes, and enchilada sauce in a rich broth. It’s like eating chicken enchiladas—but in soup form.

Why You’ll Love This Recipe

• Combines bold Mexican‑flavors in a comforting one‑pot dish.

• Hearty and filling, yet flexible enough to adapt to what you have.

• Quick enough for weeknights, yet satisfying enough for a cozy dinner.

• Freezes well, making it great for meal prep or leftovers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless skinless chicken (thighs or breasts)

• Onion, diced

• Bell pepper, diced

• Jalapeño (optional, for heat)

• Garlic, minced

• Enchilada sauce (red or green)

• Chicken broth

• Diced tomatoes (canned)

• Black beans, drained and rinsed

• Corn (fresh, frozen, or canned)

• Taco seasoning or a mix of cumin, chili powder, paprika, oregano

• Salt and pepper

• Lime juice (optional, for brightness)

• Toppings (choose as desired): shredded cheese, sour cream, avocado, tortilla strips or chips, cilantro

directions

1. Season the chicken with salt and pepper. In a large pot over medium heat, sear the chicken on both sides until lightly browned; remove and set aside.

2. In the same pot, sauté onion, bell pepper, and jalapeño (if using) until softened. Add garlic, cook for about a minute until fragrant.

3. Stir in the enchilada sauce, diced tomatoes, chicken broth, beans, corn, and taco seasoning. Return the chicken to the pot, submerging it in the liquid.

4. Bring the soup to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through, about 20‑25 minutes.

5. Remove the chicken, shred it using two forks, then return it to the soup. Stir in lime juice if using.

6. Adjust seasoning (salt, pepper, maybe a little more spice) as needed. Serve hot with your chosen toppings.

Servings and timing

• Servings: about 6 servings

• Prep time: approximately 10‑15 minutes

• Cook time: about 30‑35 minutes

• Total time: ~45 minutes

storage/reheating

• Storage: Let the soup cool completely. Store in an airtight container in the refrigerator for 3‑4 days.

• Freezing: After cooling, transfer to freezer‑safe containers or bags; freezes well for up to 3 months.

• Reheating: If frozen, thaw overnight in refrigerator. Reheat gently on the stovetop over medium‑low heat (“stir occasionally”) or in the microwave. If the soup thickened in storage, add a splash of broth or water when reheating.

FAQs

What cut of chicken works best?

Both chicken thighs and breasts work. Thighs tend to stay juicier and more forgiving; breasts cook faster.

Can I make this soup vegetarian or vegan?

Yes. Swap chicken broth for vegetable broth, omit the chicken, and increase the beans or add other protein (e.g. tofu, tempeh). Use vegan cheese or omit dairy toppings.

How do I make the soup thicker if it’s too watery?

You can shred and blend part of the chicken or beans; use a slurry (cornstarch mixed with cold water) and stir into simmering soup; or add torn corn tortillas to soak up some liquid.

How spicy is this, and can I adjust the heat?

The spice depends on ingredients like jalapeños, taco seasoning, and type of enchilada sauce. To reduce heat: omit jalapeño, use mild enchilada sauce, and reduce chili powder. To increase: add more jalapeño, hot sauce, or use spicy enchilada sauce.

Can I use pre‑cooked or leftover chicken?

Yes. If using cooked chicken (e.g. rotisserie or leftovers), add it towards the end of cooking so it warms through without overcooking.

What if I don’t have enchilada sauce?

You can make a substitute by mixing tomato paste or tomatoes with chili powder, cumin, garlic, onion powder, paprika, and broth. Or use salsa with adjusted seasoning.

Are canned beans and frozen corn okay?

Absolutely. They save time, and are convenient. Just drain and rinse canned beans; frozen corn can be added directly.

Can I make this in a slow cooker or Instant Pot?

Yes. For slow cooker: combine all ingredients (except delicate toppings), cook on low for 4‑6 hours. For Instant Pot: sauté first if possible, then pressure cook for about 5‑10 minutes, release, shred the chicken, and finish.

Will freezing affect the texture?

Some changes can happen, especially with dairy or cheese. If using cream cheese or lots of shredded cheese, adding them after reheating improves texture. Beans and corn generally freeze well.

What are good sides or toppings to serve with it?

Topping ideas: shredded cheese, sour cream, sliced avocado, fresh cilantro, lime wedges, tortilla strips or chips. Sides could include Mexican rice, a crisp salad, warm tortillas, or cornbread.

Conclusion

Enchilada soup is a versatile, comforting dish that delivers the flavors of enchiladas in soup form. It’s great for weeknight dinners, easy to customize, and works well for leftovers or freezing. With basic pantry ingredients and a few fresh touches, you can enjoy a flavorful, hearty meal without too much work.

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