Chicken Enchilada Soup is a soul-soothing bowl of creamy, spicy goodness that turns an ordinary dinner into something unforgettable. This enchilada soup recipe combines tender chicken, bold enchilada sauce, beans, and corn for a warm, satisfying dish that feels like a hug in a bowl. Whether you’re learning how to make chicken enchilada soup for the first time or recreating the beloved Chili’s Chicken Enchilada Soup, this guide will show you every delicious detail from ingredients to pro serving tips.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Enchilada Soup
The Story Behind This Recipe
Hi, I’m Barbara Anderson the creator behind KoyaRecipes.com. This is where I share my love for simple, flavorful meals that make everyday cooking feel easy and joyful. My passion for cooking began in my grandmother’s cozy kitchen, where I learned that food is love made visible.
Now, as a busy mom, the kitchen remains the heart of my home filled with laughter, comfort, and shared meals like this homemade soup recipe that brings everyone to the table.
Key Reasons This Recipe Stands Out
This chicken enchilada soup recipe is loaded with authentic Mexican-inspired flavors, creamy texture, and wholesome ingredients. It’s easy to make, adaptable, and perfect for meal prep. The mix of shredded chicken, bold chili spices, and velvety cheese makes it irresistible. Plus, it’s inspired by Chicken Enchilada Soup from Chili’s, giving you restaurant-level flavor in your own kitchen.
Ingredients
Detailed Ingredient List with Tips and Substitutions
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Cooked chicken breasts | 2 cups shredded | Substitute with rotisserie or leftover chicken |
| Enchilada sauce | 2 cups | Red enchilada sauce gives the classic flavor |
| Chicken broth | 4 cups | Use low sodium for better control of salt |
| Diced tomatoes | 1 can (14.5 oz) | Adds body and freshness |
| Black beans | 1 can (15 oz), drained | Can substitute with pinto beans |
| Corn kernels | 1 cup | Frozen or canned both work |
| Onion | 1 medium, diced | Sauté for added sweetness |
| Garlic | 3 cloves, minced | Fresh garlic enhances depth |
| Ground cumin | 1 tsp | For authentic “Sopa De Pollo” flavor |
| Chili powder | 1 tbsp | Adjust heat to your preference |
| Cream cheese | 4 oz | Gives creaminess similar to Chili’s Chicken Enchilada Soup ingredients |
| Shredded cheddar cheese | 1 cup | Melts into the soup perfectly |
| Olive oil | 1 tbsp | For sautéing vegetables |
| Salt & pepper | To taste | Adjust before serving |
Ingredient Notes and Pro Tips
- To make an easy crockpot chicken enchilada soup, place all ingredients (except cheese) in the crockpot and cook on low for 6–8 hours. Add cheese just before serving.
- Want a thicker texture? Add a tablespoon of masa harina or cornstarch slurry.
- Prefer vegetarian? Swap chicken for chickpeas and use vegetable broth.
How to Make Chicken Enchilada Soup
Step-by-Step Cooking Instructions
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and stir for 30 seconds.
- Add Base Ingredients – Pour in enchilada sauce, chicken broth, and diced tomatoes. Stir well.
- Season the Soup – Add cumin, chili powder, salt, and pepper. Let simmer for 10 minutes.
- Add Protein and Veggies – Stir in shredded chicken, corn, and beans. Continue to simmer for another 10 minutes.
- Make It Creamy – Add cream cheese and stir until melted. Sprinkle in cheddar cheese and let it blend into a velvety finish.
- Taste and Serve – Adjust seasonings and serve hot with your favorite toppings.
Common Variations or Flavor Adjustments
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.
- Creamier Texture: Stir in heavy cream or sour cream before serving.
- Cheesy Upgrade: Use Monterey Jack or Pepper Jack for extra flavor.
- Sopa de Pollo Twist: Add fresh lime juice and cilantro for a traditional Mexican feel.
How to Serve Chicken Enchilada Soup
Serving Suggestions and Pairings
Serve your Chicken Enchilada Soup recipes with warm tortilla chips, crusty bread, or a side of Mexican rice. For a hearty meal, top with avocado slices, shredded cheese, and a dollop of sour cream. Pair it with a crisp salad or grilled quesadilla for balance.
How to Make It Look Beautiful on the Plate
Presentation matters! Ladle the soup into a deep bowl, garnish with cilantro, shredded cheese, and crushed tortilla strips. Serve with a lime wedge for a pop of color. Photograph under soft natural light for that irresistible “cozy comfort” look.
How to Perfect Chicken Enchilada Soup
Expert Tips for Success
- Always sauté your onions and garlic first they create a flavorful foundation.
- Shred chicken finely for better consistency.
- Don’t skip the cheese it thickens and enriches the soup.
- For an easy crockpot chicken enchilada soup, let it cook low and slow; it deepens the flavor beautifully.
Troubleshooting Advice
- Too watery? Add a tablespoon of masa harina or simmer longer.
- Too thick? Add a splash of chicken broth.
- Too salty? Stir in a diced potato and remove it after simmering.
Common Mistakes to Avoid
Typical Cooking or Prep Errors
- Using raw chicken without pre-cooking may result in uneven texture.
- Adding cheese too early can cause curdling.
- Skipping seasoning layers leads to a bland result.
How to Fix or Prevent Them
- Cook chicken separately, shred it, then add to soup.
- Add cheese after removing from heat.
- Taste as you go to balance salt and spice perfectly.
Storage & Reheating Instructions
Best Way to Store Leftovers
Store leftover chicken enchilada soup in airtight containers in the fridge for up to 4 days. It tastes even better the next day as the flavors meld together.
Reheating Methods That Maintain Flavor and Texture
Warm on the stovetop over medium-low heat, stirring occasionally. If reheating in the microwave, use short bursts and stir between each to keep the texture creamy.
Frequently Asked Questions (FAQs)
What is the difference between enchilada soup and tortilla soup?
Enchilada soup is creamier, with cheese and enchilada sauce, while tortilla soup is lighter with a tomato base and crispy tortilla toppings.
Can I freeze chicken enchilada soup?
Yes! Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat gently.
What are Chili’s Chicken Enchilada Soup ingredients?
It includes shredded chicken, enchilada sauce, cheese, masa harina, and Mexican spices very similar to this recipe.
How can I make a healthy version of this soup?
Use low-fat cheese, skip cream cheese, and replace sour cream with Greek yogurt for a lighter Sopa De Pollo option.
Now that you know how to make chicken enchilada soup, it’s time to bring comfort and spice to your table. Whether you’re recreating your favorite Chicken Enchilada Soup from Chili’s or crafting your own homemade soup recipe, this bowl of warmth will win hearts every time. Try it tonight, and let me know how it turns out on KoyaRecipes.com !
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Chicken Enchilada Soup – A Heartwarming and Flavorful Comfort Recipe
Hearty, cheesy, and loaded with flavor, this Chicken Enchilada Soup blends the bold spices of Mexican cuisine with creamy comfort. It’s perfect for a cozy dinner and easily adaptable for the stovetop or slow cooker.
- Total Time: 45 minutes
- Yield: Approximately 11 cups 1x
Ingredients
Seasonings:
½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
¼ teaspoon cumin
1 pinch EACH: cinnamon, cayenne pepper
Soup:
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion, diced
1 jalapeno pepper, diced with seeds removed
3 cloves garlic, minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies, undrained
15 oz. black beans, drained and rinsed
15 oz. canned whole kernel corn, drained
1 teaspoon hot sauce, optional
4 cups chicken broth
1 large boneless skinless chicken breast (or 2 small)
4 oz. cream cheese, cubed and softened
1 cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)
Instructions
1. Combine the seasonings and set aside. Allow the cream cheese to soften. Shred cheddar and Monterey Jack cheese and set aside.
2. Heat butter and olive oil in a large soup pot over medium heat. Add the onions and jalapeno. Soften for 4 minutes, then add garlic and cook for 1 more minute.
3. Pat the chicken dry and season with salt and pepper. Add it to the pot along with enchilada sauce, diced tomatoes, black beans, corn, hot sauce (if using), chicken broth, and the seasonings.
4. Bring the soup to a gentle boil and let the chicken cook through, about 15-20 minutes.
5. Remove the chicken, shred it using two forks, and return it to the pot.
6. Reduce heat to low. Stir in softened cream cheese until fully combined, then mix in shredded cheese until melted.
7. Taste and adjust seasoning if needed, then serve hot.
Notes
For cooked chicken, use 2 cups shredded rotisserie or leftover chicken and simmer with the soup for 15 minutes to allow flavors to meld.
To make in a slow cooker, add all ingredients except cream cheese, corn, black beans, and shredded cheese. Cook on low for 6 hours, then add remaining ingredients and stir until creamy.
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop / Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 242kcal
- Sugar: 5g
- Sodium: 697mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 36mg
