Easy Chicken Enchilada Soup Recipe

Today I’m bringing you a truly luscious soup that’s guaranteed to warm your soul and transport your tastebuds straight to Mexico. This Easy Chicken Enchilada Soup takes all the best, vibrant flavors of classic chicken enchiladas—the savory chicken, the rich sauce, the sweet peppers—and turns them into the ultimate cozy bowl of comfort. It’s ready in just 40 minutes and is perfect for busy weeknights, game days, or whenever you need a hearty, flavor-packed pick-me-up. Forget the rolling and baking; this one’s a game-changer for soup season!

Why You’ll Love This Recipe

• ⚡️ Quick & Easy Comfort: Ready in under an hour, this recipe delivers maximum comfort food vibes with minimal effort. It’s perfect for whipping up after a long day!
• 🎉 Packed with Flavor: Thanks to a generous helping of red enchilada sauce and a perfect blend of cumin, chili powder, and smoked paprika, every spoonful is rich, smoky, and absolutely irresistible.
• 🌈 Veggie-Loaded Goodness: We’re loading this bowl up with sweet bell peppers, black beans, and corn, making it a satisfying, colorful, and hearty meal all on its own.
• ✨ Totally Customizable: It’s super fun to top! Get creative with your favorite fixings like crunchy tortilla strips, creamy avocado, or a dollop of cool sour cream.

Ingredients

All you need for this incredible Chicken Enchilada Soup is about 10 minutes of prep time and a nice, big pot! Yes, it’s that easy. But first, let’s gather up these flavorful building blocks:

• Olive Oil: The essential starting point! It helps us sauté our aromatics and prevents everything from sticking.
• Medium Onion: Creates the savory, aromatic base for the entire soup. Don’t rush this step—sautéing it until soft brings out its natural sweetness.
• Garlic: Because what’s a cozy soup without a little pungent, warm garlic flavor? We’re using three cloves for maximum impact!
• Red and Green Bell Peppers: These bring a wonderful sweetness, fresh crunch, and beautiful color contrast to the finished dish.
• Black Beans: Adds hearty texture, fiber, and a satisfying earthiness. Make sure they are thoroughly rinsed before adding them!
• Corn Kernels: Provides little bursts of sweetness and texture that balance the savory spices perfectly.
• Diced Tomatoes: Adds brightness, acidity, and body to the broth, giving the soup a full, well-rounded flavor.
• Red Enchilada Sauce: This is the secret sauce—it provides that signature rich, smoky, and slightly spicy enchilada flavor without any extra effort.
• Chicken Broth: The liquid gold! It forms the soup base and helps blend all those amazing spices and vegetables together.
• Shredded Cooked Chicken Breast: The protein base of our soup. This is a perfect use for leftover chicken or a pre-cooked rotisserie chicken!
• Ground Cumin, Chili Powder, and Smoked Paprika: The holy trinity of Tex-Mex flavor! They provide warmth, depth, and that essential smoky heat.
• Salt and Pepper: Use these to season to your heart’s content. Always taste and adjust before serving!
• Chopped Cilantro: A vibrant, fresh herb that brightens the entire dish right before serving.
• Lime Juice: That final zing of acidity! A splash of fresh lime really wakes up the deep, smoky flavors.

P.S. The full list of ingredients with all the exact measurements and quantities will be waiting for you right under this article in the recipe card!

How to Make the Easy Chicken Enchilada Soup

Making this soup is truly a breeze. Just follow these simple steps and you’ll have a delicious, flavorful dinner ready in no time.

Step 1: Start with the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and minced garlic, and sauté them for about 2-3 minutes until they become wonderfully fragrant. Your kitchen is going to smell amazing!

Step 2: Sauté the Veggies

Add the chopped red and green bell peppers to the pot. Cook them for another 3-4 minutes, stirring occasionally, until they start to soften up nicely.

Step 3: Mix the Base

Now, pour in the heart of the soup: the black beans, corn, diced tomatoes, red enchilada sauce, chicken broth, and shredded chicken. Give everything a good, loving stir to combine.

Step 4: Season and Simmer

Time for flavor! Season the mixture with the cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a gentle boil, then immediately reduce the heat to a simmer. Let it bubble gently, uncovered, for 20 minutes. This is the magic period where all those incredible flavors get to know each other!

Step 5: Brighten and Serve

Once the soup has simmered, turn off the heat. Stir in the fresh lime juice and chopped cilantro. Ladle the hot soup into bowls and don’t forget to get creative with your toppings—a little shredded cheese, avocado slices, or crunchy tortilla strips make this soup absolutely next-level. Enjoy!

Pro Tips for Making the Recipe

• Use Rotisserie Chicken: This is my favorite shortcut! Buying a pre-cooked rotisserie chicken saves you 15 minutes of cooking time, and the flavor is phenomenal.
• Taste and Adjust: After the 20-minute simmer, always give the soup a taste. Does it need more salt? A little more chili powder for heat? Another splash of lime for brightness? Trust your palate!
• Spice it Up: If you like things fiery, add a dash of cayenne pepper, a pinch of crushed red pepper flakes, or a small can of diced green chiles along with the enchilada sauce.
• Make it Thicker: If you prefer a richer, thicker consistency, simply scoop out 1 cup of the soup (including some beans and veggies) after simmering, blend it until smooth, and stir it back into the pot.

How to Serve

This soup is definitely hearty enough to be a full meal, but here are a few fun ways to serve it up:

• Top It Right: Set up a toppings bar! Include shredded cheddar or Monterey Jack cheese, cool sour cream or Greek yogurt, fresh avocado slices, crispy tortilla strips, and extra cilantro.
• Side Dish Pairing: Serve alongside a simple side salad dressed with a light vinaigrette, or a slice of crusty cornbread for dipping.
• Make it a Combo: Pair a smaller bowl of the soup with a grilled cheese sandwich or a simple quesadilla for an extra cozy lunch.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3–4 days.

Freezing

This soup freezes wonderfully! Pour cooled soup into a freezer-safe container or large zip-top bag (leaving about an inch of headspace for expansion). Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat individual servings in the microwave or place the soup back in a large pot on the stove over medium-low heat, stirring occasionally, until it is steaming hot. You may need to add a splash of extra broth or water if it seems too thick.

FAQs

1. Can I use a different type of protein in this soup? Absolutely! While shredded chicken is traditional, this recipe is incredibly versatile. You could easily swap the chicken for shredded pork, browned ground turkey or beef, or even keep it vegetarian by adding an extra can of beans (like kidney or pinto) or some cooked quinoa for a protein boost. If you use a different meat, just be sure it’s cooked completely before adding it to the simmering broth.
2. What if I can’t find red enchilada sauce, or prefer green? No problem at all! You can easily swap the red enchilada sauce for green (verde) enchilada sauce. This will give the soup a slightly brighter, tangier flavor, but it will still be delicious. Just make sure you are using an equivalent amount, and adjust your seasoning to taste, as green sauces can sometimes be less intensely seasoned than red ones.
3. Can I make this soup in a slow cooker? Yes, you certainly can! Follow Step 1 and 2 (sautéing the onion, garlic, and peppers) on the stovetop first to build the flavor base—it’s worth the small effort! Then, transfer everything, including the remaining ingredients, into your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the cilantro and lime juice just before serving.
4. Why do you recommend adding lime and cilantro at the end? Lime juice and cilantro are fresh, vibrant flavors that are sensitive to heat. Adding them right at the end ensures that their brightness doesn’t cook out. The lime adds a necessary acidic pop that contrasts with the rich, smoky spices, and the fresh cilantro provides a beautiful, aromatic lift to the finished bowl.