There’s something deeply comforting about a warm bowl of soup on a chilly evening, especially when it’s layered with the rich, familiar flavors of home. This Chicken Enchilada Soup Recipe brings all those cozy feelings flooding back for me—like the afternoons spent in Mama Lou’s kitchen, where the aroma of simmering spices always meant love was being ladled into every pot. And whenever my sister Ouma and I gather around the table, this soup is our go-to, a delicious reminder of family, tradition, and the joy of sharing simple, soulful food.
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Why You’ll Love This Chicken Enchilada Soup Recipe
This isn’t just any chicken soup—it’s a celebration of flavors inspired by my grandmother’s enchiladas, transformed into a hearty, soupy hug. What makes this Chicken Enchilada Soup Recipe so special is how it balances smoky, tangy, and creamy elements in every spoonful. It’s perfect for those evenings when you want something filling but not too heavy, and it’s versatile enough to please everyone at the table.
I remember one evening, back when I was just learning to cook alongside Mama Lou, she told me, “A good soup heals the soul.” I think she was right. This soup has become a family favorite because it’s easy to make, packed with wholesome ingredients, and always brings warmth to our hearts. Plus, it’s a wonderful way to use leftover chicken, which is a lifesaver on busy days.
Ingredients You’ll Need for This Chicken Enchilada Soup Recipe
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups cooked, shredded chicken (rotisserie works great)
- 4 cups low-sodium chicken broth
- 1 (14.5 ounces) can diced tomatoes with green chilies
- 1 (15 ounces) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream or Greek yogurt (for creaminess)
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro, for garnish
- Shredded cheddar or Monterey Jack cheese, for topping
- Optional: sliced avocado, lime wedges, and crushed tortilla chips for serving
If you’re short on time, you can swap fresh ingredients for frozen or canned varieties—like frozen corn or canned beans. For a dairy-free version, leave out the sour cream or use a plant-based alternative. I love how flexible this recipe is, just like Mama Lou’s kitchen—always adapting to what’s on hand but never missing that heartwarming flavor.
Nutrition Facts
- Calories: Approximately 350 per serving
- Protein: 30g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 6g
- Sodium: 650mg (varies with broth and enchilada sauce)
This soup strikes a lovely balance between protein and fiber, thanks to the chicken and black beans. It’s nourishing without being heavy, which is exactly what I remember Mama Lou aiming for in her cooking—food that feeds both the body and the soul.
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Hearty and Delicious Chicken Enchilada Soup Recipe You Need to Try
Learn how to make delicious Chicken Enchilada Soup Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups cooked, shredded chicken (rotisserie works great)
- 4 cups low-sodium chicken broth
- 1 (14.5 ounces) can diced tomatoes with green chilies
- 1 (15 ounces) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream or Greek yogurt (for creaminess)
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro, for garnish
- Shredded cheddar or Monterey Jack cheese, for topping
- Optional: sliced avocado, lime wedges, and crushed tortilla chips for serving
If you’re short on time, you can swap fresh ingredients for frozen or canned varieties—like frozen corn or canned beans. For a dairy-free version, leave out the sour cream or use a plant-based alternative. I love how flexible this recipe is, just like Mama Lou’s kitchen—always adapting to what’s on hand but never missing that heartwarming flavor.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and jalapeño, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Stir in the cumin, smoked paprika, and chili powder. Toast the spices for about 30 seconds to release their aromas, a little trick I learned from watching Mama Lou’s careful hands.
- Add the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, uncovered, to allow the flavors to meld beautifully.
- Stir in the enchilada sauce, then add the sour cream or Greek yogurt, stirring gently until the soup is creamy and smooth. Season with salt and pepper to taste.
- Let the soup heat through for another 5 minutes, stirring occasionally. If the soup is too thick, add a splash more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh cilantro, shredded cheese, and any other toppings you love. I always think a squeeze of lime brightens everything—Ouma swears by it!
One memory that always comes to mind when making this soup is the time Ouma and I accidentally added double the jalapeño. The heat was intense, but Mama Lou just laughed and handed us each a bowl of this very soup to cool down. That’s the beauty of cooking together—mistakes become memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Chicken Enchilada Soup Recipe
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and jalapeño, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Stir in the cumin, smoked paprika, and chili powder. Toast the spices for about 30 seconds to release their aromas, a little trick I learned from watching Mama Lou’s careful hands.
- Add the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, uncovered, to allow the flavors to meld beautifully.
- Stir in the enchilada sauce, then add the sour cream or Greek yogurt, stirring gently until the soup is creamy and smooth. Season with salt and pepper to taste.
- Let the soup heat through for another 5 minutes, stirring occasionally. If the soup is too thick, add a splash more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh cilantro, shredded cheese, and any other toppings you love. I always think a squeeze of lime brightens everything—Ouma swears by it!
One memory that always comes to mind when making this soup is the time Ouma and I accidentally added double the jalapeño. The heat was intense, but Mama Lou just laughed and handed us each a bowl of this very soup to cool down. That’s the beauty of cooking together—mistakes become memories. Learn more: Warm Up Your Soul with This Irresistible Chicken Tortilla Soup Recipe
Tips for Making the Best Chicken Enchilada Soup Recipe
Here are a few tips I’ve gathered over the years, from Mama Lou’s kitchen to my own:
- Use good quality chicken broth: It really makes a difference in depth of flavor. Homemade broth is ideal, but a good store-bought low-sodium broth works well too.
- Don’t skimp on the spices: Toasting them briefly in the pot before adding liquids enhances their flavor dramatically.
- Shred your chicken finely: It blends better with the soup and ensures every bite has a perfect balance of chicken and broth.
- Adjust the heat to your liking: Leave out the jalapeño if you prefer mild, or add extra for a kick. Remember, the spice level can be balanced with sour cream or avocado toppings.
- Let it simmer: The longer the soup simmers, the more the flavors marry beautifully—this patience pays off.
- Double the recipe: This soup freezes beautifully, making it a perfect make-ahead meal for busy weeks.
Serving Suggestions and Pairings
When it comes to serving this Chicken Enchilada Soup Recipe, I like to keep things simple yet satisfying. A fresh green salad with a tangy vinaigrette pairs nicely, cutting through the richness of the soup. And if you want to make it more festive, serve with warm, soft corn tortillas or crispy tortilla chips for dipping.
One of my favorite moments was when Ouma and I hosted a casual dinner party and served this soup alongside a colorful mango salsa and a pitcher of margaritas. The guests raved, and I knew Mama Lou’s spirit was smiling down on us that night.
Storage and Reheating Tips
This soup is an excellent candidate for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm it on the stovetop over medium-low heat, stirring occasionally to prevent sticking.
If you want to freeze it, do so before adding any dairy like sour cream or yogurt. Freeze in portions for up to 3 months. When ready to eat, thaw overnight in the fridge and add the dairy during reheating to keep it fresh and creamy.
Frequently Asked Questions
What are the main ingredients for Chicken Enchilada Soup Recipe?
The main ingredients for Chicken Enchilada Soup Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Chicken Enchilada Soup Recipe?
The total time to make Chicken Enchilada Soup Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Chicken Enchilada Soup Recipe ahead of time?
Yes, Chicken Enchilada Soup Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Chicken Enchilada Soup Recipe?
Chicken Enchilada Soup Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Chicken Enchilada Soup Recipe suitable for special diets?
Depending on the ingredients used, Chicken Enchilada Soup Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making this Chicken Enchilada Soup Recipe always brings me back to those precious moments with Mama Lou and Ouma—shared laughter, the clatter of spoons, and the warmth that only family food can create. It’s more than just a recipe; it’s a tradition wrapped in every bite, a way to keep those memories alive in my kitchen and hopefully in yours too.
“Good food, like good memories, nourishes the heart long after the meal is over.”
So whether you’re cooking for a busy weeknight or a gathering filled with loved ones, this soup invites you to slow down, savor, and connect. I hope you make it your own and share it with the people who matter most, just like Mama Lou would have wanted.
