Chicken Enchilada Soup is a comforting bowl packed with tender chicken, beans, corn, and a rich tomato base that’s spiced just right. It has the heartiness of your favorite enchiladas but served up as a cozy, warming soup perfect for any day.
I love making this soup when I want something that feels like a big, flavorful hug. The blend of spices, with a hint of smoky chili and garlic, makes every spoonful satisfying. Plus, it’s pretty easy to throw together, and the leftovers taste even better the next day.
My favorite way to enjoy Chicken Enchilada Soup is with a handful of crunchy tortilla chips on top and a dollop of sour cream or avocado. It adds a nice contrast to the warm, spicy soup and makes each bite a little extra special. It’s the kind of meal that brings everyone to the table and has them asking for seconds.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken, like from a rotisserie, saves time and adds great flavor. Leftover chicken works well too.
Enchilada Sauce: This gives the soup its signature taste. If you can’t find red enchilada sauce, try a mix of tomato sauce with chili powder and cumin.
Rice: Long grain white rice thickens the soup nicely. For a quicker option, use instant rice or skip it for a lighter soup.
Beans & Corn: Black beans and corn add texture and boosts nutrition. You can use canned or frozen—just make sure to drain and rinse the beans to cut down on salt.
Cheese & Avocado: Cheddar or a Mexican blend cheese melts beautifully on top. Avocado adds creaminess and freshness, but you can swap it for sour cream or plain yogurt if preferred.
How Do I Make Sure the Rice Cooks Perfectly in the Soup?
Cooking rice directly in the soup can be tricky. Here are some tips to get it just right:
- Use uncooked long grain rice and add it with the broth and other liquids.
- Keep the soup simmering gently, not boiling hard, so the rice cooks evenly without getting mushy.
- Stir occasionally to prevent sticking to the bottom.
- Check after 20 minutes; the rice should be tender but still hold its shape.
- If using quick-cook rice, add it later in the cooking time to avoid overcooking.
This way, your soup stays hearty without the rice turning to mush.
Equipment You’ll Need
- Large pot – I use this because it fits all the ingredients and makes stirring easy.
- Cutting board and knife – for chopping onion, garlic, and bell pepper, which freshens up the flavors.
- Measuring spoons and cups – helps you add the right amount of spices, broth, and other ingredients.
- Soup spoon or ladle – perfect for serving and mixing the soup without spills.
- Grater (if shredding cheese yourself) – makes your cheese topping extra fresh and tasty.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or ground beef for a different protein twist.
- Mix in chopped green chilies or jalapeños if you like more heat and spice.
- Add chopped fresh cilantro or a squeeze of lime for extra brightness just before serving.
- Stir in cooked rice just before serving for a heartier, more filling soup.
Chicken Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked shredded chicken (rotisserie or boiled)
- ½ cup long grain white rice, uncooked
- Salt and pepper, to taste
Toppings & Garnishes:
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1 ripe avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream, tortilla chips, lime wedges
How Much Time Will You Need?
This Chicken Enchilada Soup takes about 10 minutes to prepare and roughly 25 minutes to cook, so you can have a delicious, warming meal ready in around 35 minutes. It’s perfect for a speedy weeknight dinner or a cozy weekend lunch.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and green bell pepper. Cook them for about 5 minutes, stirring occasionally, until they soften and smell great.
2. Toast the Spices:
Add the ground cumin, chili powder, and smoked paprika to the pot. Stir everything together and let the spices cook for about 1 minute to release their flavors.
3. Combine the Main Ingredients:
Pour in the chicken broth, red enchilada sauce, diced tomatoes with their juices, black beans, corn, shredded chicken, and uncooked rice. Stir everything well so all the flavors mix together nicely.
4. Simmer the Soup:
Bring the soup to a boil, then turn the heat down to low. Let it simmer uncovered for 20 to 25 minutes, or until the rice is tender and cooked through. Stir occasionally to keep everything from sticking to the pot.
5. Season and Serve:
Season your soup with salt and pepper to your liking. Ladle the hot soup into bowls and sprinkle shredded cheese on top so it melts just a bit. Add lovely slices of fresh avocado and a sprinkle of chopped cilantro for a fresh touch.
6. Add Your Favorite Toppings:
If you like, add a dollop of sour cream, some crunchy tortilla chips, or a squeeze of fresh lime on the side. These little extras will make your soup even more delicious and fun!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Chicken Enchilada Soup Ahead of Time?
Absolutely! The flavors even improve after sitting for a few hours. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it over medium-low heat and stir well to prevent the rice from sticking to the bottom.
Can I Substitute the Rice with Another Grain?
Yes, you can swap rice for quinoa or even omit it for a lower-carb version. Just note that cooking times may vary, so adjust accordingly to ensure the grain is tender.