If you’re craving a warm, satisfying meal that feels like a big cozy hug in a bowl, this Easy Chicken Enchilada Soup Recipe will quickly become your new weeknight favorite. With tender chicken thighs simmered in a rich blend of enchilada sauce, tomatoes, and spices, plus hearty black beans and sweet corn, this soup delivers layers of flavor and texture. What makes it truly special is how effortlessly all these simple ingredients come together to create a dish bursting with vibrant colors, smoky warmth, and a touch of zest. Trust me, once you try this soup, it will be the recipe you reach for again and again when comfort meets convenience.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this soup. Each item works harmoniously to build a complex yet approachable flavor profile. From the creamy avocado oil that helps sear the chicken to the fiery jalapeños that add a lively kick, every ingredient has a delicious job to do.
- 1 tablespoon avocado oil: Perfect for a high-heat sear, bringing out rich flavor without overpowering.
- 1 ½ pounds boneless skinless chicken thighs: These stay juicy and tender through the simmering process.
- 1 ½ teaspoons salt (divided): Enhances the flavors gradually throughout cooking.
- ¾ teaspoon black pepper (divided): Adds subtle heat and balances the spices.
- 1 tablespoon salted butter: Adds depth and a silky texture to the sautéed veggies.
- 1 small sweet onion (diced): Brings natural sweetness and a nice base for the soup.
- 1 red bell pepper (seeded and diced): Adds vibrant color and a hint of crisp sweetness.
- 2-3 jalapeños (seeded and finely diced): Packs just the right amount of spicy warmth.
- 4 garlic cloves (finely minced): Aromatic and essential for depth of flavor.
- 4 cups chicken broth: The savory liquid foundation of the soup.
- 1 (10-ounce) can enchilada sauce: The star ingredient providing classic Mexican spice and tang.
- 1 (14.5-ounce) can diced tomatoes: Adds acidity, body, and a fresh tomato touch.
- 1 (15.5-ounce) can black beans (rinsed and drained): Boosts protein and offers a creamy texture.
- 1 (15.25-ounce) can corn (drained): Sweetness that adds bursts of flavor and beautiful contrast.
- 3 tablespoons taco seasoning: A blend of spices that brings it all together with a familiar, cozy taste.
- 2 teaspoons sugar: Balances acidity and spices for smooth flavor harmony.
- ½ teaspoon ground coriander: Adds a hint of citrus and earthy sweetness.
- 1 tablespoon lime juice (optional): Brightens the soup with freshness and zest.
- Shredded cheddar cheese, fresh cilantro, sour cream, avocado slices, and crushed tortilla chips: Fantastic toppings that add richness, creaminess, crunch, and herbal brightness to each spoonful.
How to Make Easy Chicken Enchilada Soup Recipe
Step 1: Sear the Chicken
Start by seasoning the chicken thighs evenly with half a teaspoon of salt and a quarter teaspoon of black pepper. Heat up the avocado oil in a large pot or Dutch oven over medium heat, then add the chicken in a single layer. Let them cook for about 3 to 4 minutes on each side until they develop a beautiful golden crust. Don’t worry about cooking them all the way through in this step because they’ll finish cooking later in the broth. Once golden, transfer the chicken to a plate and set aside.
Step 2: Sauté the Veggies
In the same pot, melt the salted butter. This will infuse the base of your soup with rich flavor. Toss in the diced onion, red bell pepper, and jalapeños, letting them soften and mingle their flavors for around 3 to 4 minutes. Next, add the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it burn. This step lays flavor building blocks that will elevate the soup’s taste.
Step 3: Build the Soup Base
Pour in the chicken broth along with the canned enchilada sauce, diced tomatoes, black beans, and corn. Add the taco seasoning, sugar, ground coriander, remaining salt, and black pepper. Nestle the seared chicken thighs back into the pot, making sure they’re fully submerged in the liquid. The combination of tangy enchilada sauce and rich broth creates a fabulous simmering environment for all the flavors to meld beautifully.
Step 4: Simmer to Perfection
Bring the soup to a boil over high heat to kickstart the cooking process. Once bubbling, lower the heat to medium-low, cover the pot with a lid, and let it simmer gently for about 20 minutes. This is when the chicken cooks through, infusing the soup with deep meaty flavor while the beans and veggies soak up all those spices. A slow simmer guarantees tenderness and complexity.
Step 5: Shred the Chicken
After the chicken is cooked, carefully remove it and transfer it to a cutting board. Using two forks, shred the meat into bite-sized pieces—this makes the soup easier to eat and lets the chicken absorb even more broth. Return the shredded chicken to the pot, and stir in fresh lime juice if you want a vibrant brightness that helps balance the rich, savory flavors.
Step 6: Finish and Serve
Your soup base is ready, and now it’s all about final touches and presentation. Ladle the soup into bowls and pile on your favorite garnishes like shredded cheddar, fresh cilantro, sour cream, avocado slices, and crushed tortilla chips. Each topping adds a new layer of delightful texture and flavor, making every spoonful a delicious adventure.
How to Serve Easy Chicken Enchilada Soup Recipe
Garnishes
The perfect bowl of soup is not complete without thoughtful garnishes. A sprinkle of shredded cheddar cheese melts into silky ribbons, while fresh cilantro brightens the flavors with a herbal punch. Creamy sour cream adds richness, sliced avocado brings smoothness, and crunchy tortilla chips add just the right amount of crispy contrast. Don’t hold back on toppings because they elevate this soup from tasty to spectacular.
Side Dishes
This soup stands well on its own but pairs wonderfully with simple sides like warm cornbread, a fresh green salad, or even a side of Mexican rice. Any of these give complementary textures and flavors, rounding out your meal to make it both satisfying and balanced. Plus, they’re easy to prepare — perfect for busy days when you want maximum flavor with minimal fuss.
Creative Ways to Present
Feel like jazzing up your presentation? Serve this soup in mini pumpkin bowls for a festive touch, or offer a taco bar setup with various toppings so everyone can customize their own bowls. Another fun idea is layering the soup over rice or quinoa in a wide bowl and topping it with garnishes, turning it into a vibrant, one-bowl meal. Presentation can make a simple soup feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Enchilada Soup Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, so leftovers can be just as good or even better. Make sure to cool the soup completely before refrigerating to maintain its fresh taste and prevent any sogginess.
Freezing
This soup freezes wonderfully, making it an excellent recipe for meal prep. Portion the cooled soup into airtight freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove. Avoid microwaving without stirring to keep the texture consistent.
Reheating
Reheat the soup slowly on the stovetop over medium heat, stirring occasionally. This helps maintain the texture of the chicken, beans, and veggies while ensuring even heating. If the soup is too thick upon reheating, simply stir in a splash of chicken broth or water to loosen it up. Add fresh toppings after reheating for the best experience.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts if you prefer. They tend to be leaner and cook a bit faster, so watch closely to avoid drying out. Thighs provide more moisture and richness but both options work well in this soup.
How spicy is this soup?
The spice level is moderate thanks to the jalapeños and taco seasoning, but it is easily adjustable. You can reduce or omit jalapeños if you prefer milder flavors, or add more if you like a bit of heat. The toppings also help balance spiciness.
Can this soup be made in a slow cooker?
Absolutely! After searing the chicken and sautéing the veggies, add all ingredients to the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Shred the chicken before serving. It’s a great hands-off option.
Is this soup gluten-free?
Yes, this Easy Chicken Enchilada Soup Recipe is naturally gluten-free as long as you double-check that your taco seasoning and enchilada sauce do not contain any gluten-containing ingredients. It’s a safe choice for gluten-sensitive eaters.
What can I use instead of canned black beans?
If you prefer fresh or dried beans, you can cook them separately and add them to the soup during the last 10 minutes of simmering. Canned black beans are convenient, but fresh beans offer a nice texture as well.
Final Thoughts
This Easy Chicken Enchilada Soup Recipe is one of those dishes that warms your heart and fills your soul all at once. The way the ingredients come together so simply to create such rich, comforting flavor never ceases to impress me. Whether you’re feeding family on a chilly night or need an effortless crowd-pleaser, give this soup a try—your taste buds will thank you!
Print
Easy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Chicken Enchilada Soup is a flavorful and comforting meal combining tender chicken thighs simmered in a rich broth with enchilada sauce, beans, corn, and spices. Topped with cheddar cheese, sour cream, fresh cilantro, avocado slices, and crispy tortilla chips, it’s an effortless recipe perfect for weeknight dinners or casual gatherings.
Ingredients
Protein and Fats
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon salted butter
Vegetables
- 1 small sweet onion, diced
- 1 red bell pepper, seeded and diced
- 2–3 jalapeños, seeded and finely diced
- 4 garlic cloves, finely minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
Liquids and Sauces
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 tablespoon lime juice (from 1 lime, optional)
Seasonings
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 3 tablespoons taco seasoning
- 2 teaspoons sugar
- ½ teaspoon ground coriander
Toppings
- Shredded cheddar cheese
- Fresh cilantro, finely chopped
- Sour cream
- Avocado, peeled, pitted, and sliced
- Tortilla chips, crushed
Instructions
- Season and sear the chicken: Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown. Flip and cook 3-4 more minutes. The chicken does not need to be fully cooked through at this point. Transfer the chicken to a clean plate.
- Sauté the vegetables: Add the butter to the pot. Once it melts, add the diced onion, red bell pepper, and jalapeños. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add liquids and seasonings: Pour into the pot the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Stir in the taco seasoning, sugar, ground coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Return the seared chicken thighs to the pot, making sure they are fully submerged in the liquid.
- Simmer the soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes or until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken thighs from the pot and transfer them to a cutting board. Use two forks to shred the meat finely. Return the shredded chicken back to the pot and stir in the lime juice if using.
- Serve with toppings: Ladle the soup into bowls and garnish with freshly chopped cilantro, shredded cheddar cheese, sour cream, sliced avocado, and crushed tortilla chips as desired. Enjoy warm.
Notes
- For a milder soup, reduce the amount of jalapeños or remove them entirely.
- You can substitute chicken breasts for thighs, though thighs yield a juicier texture.
- The lime juice is optional but adds a bright, fresh flavor that complements the spices.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Adjust salt to taste, especially if your chicken broth or enchilada sauce is already salted.
- For added creaminess, stir in a dollop of sour cream before serving.
