Chicken Enchilada Soup – Creamy, Spicy & Comforting

This Chicken Enchilada Soup is the ultimate cozy dinner, packed with tender chicken, savory spices, and a creamy, comforting broth. Inspired by classic enchiladas, this soup delivers all the flavors you love in an easy-to-make one-pot meal. Perfect for chilly evenings, weeknight dinners, or meal prep, it’s hearty, flavorful, and can be customized with your favorite toppings.

Why You’ll Love This Recipe

• Rich, creamy broth with classic enchilada flavors
• Tender chicken and hearty vegetables
• Easy one-pot recipe with minimal cleanup
• Great for weeknight dinners or meal prep
• Freezer-friendly and customizable
• Kid-approved and perfect for topping bar

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound boneless skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Tortilla strips, for garnish

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and red bell pepper until softened.
2. Add chicken breasts to the pot and pour in enchilada sauce and chicken broth.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. Cover and cook 20–25 minutes, until chicken is cooked through.
5. Remove chicken, shred it using two forks, and return to the pot.
6. Stir in corn and black beans. Simmer for an additional 5 minutes.
7. Serve hot, topped with cheddar cheese, fresh cilantro, and tortilla strips.

Tips & Variations

• Use rotisserie chicken to save time; just add at the end.
• For extra creaminess, stir in 1/2 cup cream cheese or sour cream.
• Adjust spice level by adding cayenne pepper or extra chili powder.
• Swap corn and black beans for zucchini or bell peppers for a veggie twist.
• Serve with warm tortillas or cornbread for a complete meal.

Storage & Freezer Instructions

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freeze soup in individual portions for up to 2 months.
• Reheat gently on the stove or in the microwave until warmed through.

Serving & Pairing Ideas

• Top with shredded cheese, cilantro, avocado, or sour cream.
• Serve with tortilla strips or warm cornbread.
• Pair with a fresh green salad for a balanced meal.
• Great for meal prep or casual dinner gatherings.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, it tastes even better after the flavors meld overnight. Just store in the refrigerator and reheat before serving.

Can I make it spicier?

Absolutely. Add cayenne pepper, chipotle powder, or diced jalapeños for extra heat.

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs remain juicy and tender, and they work perfectly in this soup.

How can I make it creamy?

Stir in cream cheese, sour cream, or a splash of heavy cream before serving for a rich, creamy texture.

Ready to Make It?

This Chicken Enchilada Soup is packed with flavor, easy to make, and perfect for cozy dinners or meal prep. Its creamy, spicy, and comforting nature will keep everyone coming back for more. Save this recipe for a bold, delicious, and family-friendly soup.

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