The Best Chicken Enchilada Soup Recipe You’ll Ever Make
Are you tired of chicken soups that lack flavor or feel more like a sidekick than a star? We’ve got your solution – A Chicken Enchilada Soup Recipe that hits every note you crave: creamy, spicy, hearty, and packed with bold Mexican flavors.
This isn’t just another recipe. This soup combines easy preparation with unforgettable taste. If you’ve been looking for the ultimate chicken enchilada soup recipe, you’re in the right place. Let’s make something extraordinary together.
What Is Chicken Enchilada Soup?
Chicken Enchilada Soup takes the classic flavors of enchiladas—smoky, spicy, and savory—and turns them into a comforting bowl of soup.
It’s everything you love about enchiladas, minus the hassle of rolling tortillas. Instead, you get tender chicken, a rich tomato-based broth, and just enough spice to keep things interesting.
Why Roasted Poblanos Take This Soup to the Next Level
Roasting poblano peppers might sound fancy, but it’s an easy trick that adds a smoky depth you’ll love. Unlike recipes that skip this step, our version ensures every bite is infused with authentic Mexican flavor.
How do we do it? By broiling the peppers until they blister, peeling off their skin, and chopping them into the soup. Trust us—it’s worth the extra five minutes.
Ingredients That Build the Perfect Bowl
Each ingredient plays a role, so here’s why they matter:
- Chicken Breasts: The backbone of the recipe, offering tender and juicy protein.
- Chicken Broth: Acts as the flavorful base for the soup.
- Red Enchilada Sauce: Brings bold, smoky notes essential to enchilada flavors.
- Black Beans: Adds fiber and a creamy texture.
- Corn Kernels: Balances the spices with sweetness.
- Diced Tomatoes with Green Chiles: Combines acidity and heat for a balanced bite.
- Masa Harina: Thickens the soup while keeping it authentically Mexican.
- Roasted Poblano Peppers: A smoky addition that sets this recipe apart.
- Cheddar Cheese and Sour Cream: Give it that creamy finish everyone loves.
Step-By-Step Instructions
Here’s how to make the ultimate Chicken Enchilada Soup in just 45 minutes:
1. Sauté Your Base
Heat olive oil in a large pot. Add diced onions and cook until translucent. Stir in minced garlic and let it bloom for one minute.
2. Cook and Shred the Chicken
Place the chicken breasts in the pot with chicken broth. Simmer until cooked through (about 15 minutes). Remove, shred, and set aside.
3. Roast the Poblanos
Broil the peppers until charred, peel off the skin, dice, and set aside. The smoky aroma will let you know you’re on the right track.
4. Build the Soup
Add enchilada sauce, beans, corn, diced tomatoes with green chiles, and roasted poblanos. Stir well and let simmer for 10 minutes.
5. Add Masa Harina
Mix masa harina with water to make a slurry. Stir it into the soup to thicken.
6. Finish with Dairy
Lower the heat and mix in cheddar cheese, sour cream, and a splash of heavy cream if you want extra richness.
7. Serve It Up
Ladle into bowls and top with tortilla strips, cilantro, and a squeeze of lime.
Adding masa harina is optional, but it creates an authentic texture. Learn more about the difference between volume vs weight in cooking and why accuracy matters in recipes like this one.
Tips for the Best Chicken Enchilada Soup
- Thickness Control: Prefer a thinner soup? Skip the masa harina or use less.
- Spice Level: Add extra chili powder or fresh jalapeños for a fiery kick.
- Cheese Variety: Swap cheddar for a Mexican cheese blend for a smoother melt.
Chicken Enchilada Soup Recipe Recap
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Chicken Enchilada Soup Recipe
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Description
This Chicken Enchilada Soup is a creamy, hearty take on the classic, with bold flavors from enchilada sauce, green chiles, and spices. A touch of masa harina gives it authentic thickness, and roasted poblano peppers add a unique, smoky depth that sets it apart. Quick to prepare, it’s perfect for a cozy weeknight meal.
Equipment
- Large pot or Dutch oven
- Broiler or open flame for roasting peppers
- Cutting board and knife
- Mixing spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or rotisserie chicken)
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 1 (10-ounce) can red enchilada sauce
- 1 cup roasted poblano peppers, diced (unique addition for smoky flavor)
- 1/2 cup masa harina (optional, for thickening)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup heavy cream (optional, for extra richness)
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or chips (for garnish)
Instructions
- Step 1: Prepare Aromatics
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for an additional minute.
- Step 2: Cook Chicken
- Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
- Step 3: Roast Poblanos
- While the chicken cooks, roast poblano peppers under a broiler until charred, about 5 minutes per side. Peel off the skin, dice, and set aside.
- Step 4: Shred Chicken
- Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Step 5: Combine Ingredients
- Stir in black beans, corn, diced tomatoes with green chiles, enchilada sauce, roasted poblano peppers, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 10-15 minutes to meld flavors.
- Step 6: Thicken Soup (Optional)
- For a thicker consistency, mix masa harina with 1/2 cup of water to create a slurry. Stir it into the soup and cook for an additional 5 minutes.
- Step 7: Add Dairy
- Reduce heat to low. Stir in shredded cheese until melted, then add sour cream and heavy cream for a creamy finish.
- Step 8: Serve
- Ladle into bowls and garnish with tortilla strips, cilantro, and optional toppings like avocado, lime wedges, or a drizzle of hot sauce.
Notes
- Why Roasted Poblanos?
Roasting poblano peppers introduces a smoky, earthy flavor that enhances the soup’s depth, making it stand out compared to traditional versions. The roasted poblanos provide an authentic Mexican flair while keeping the dish approachable. - Gluten-Free Adjustments:
Ensure all canned ingredients, enchilada sauce, and spices are labeled gluten-free. Replace masa harina with a cornstarch slurry for thickening if necessary. - Slow Cooker Option:
Combine all ingredients (except cheese, sour cream, and cream) in a slow cooker and cook on low for 6-8 hours. Stir in dairy just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: ~1.5 cups
- Calories: 340
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 27g
Ingredient Substitutions
- Making this soup should never feel like a challenge if you’re missing an ingredient. Here are some helpful substitutions to ensure your Chicken Enchilada Soup turns out delicious no matter what:
- No Poblanos? Substitute with canned chipotle peppers in adobo sauce. These add a smoky, slightly spicy flavor that complements the enchilada-inspired base. If you prefer milder flavors, use green bell peppers instead, though the smoky element will be softer.
- Out of Masa Harina? Cornstarch works as a quick thickener. Mix it with cold water to form a slurry before stirring it into the soup. For a more traditional taste, crushed tortilla chips can be used instead—they’ll dissolve into the soup as it simmers.
- Dairy-Free Options: Swap sour cream with coconut cream for a rich, creamy texture, and use a vegan cheese alternative to achieve that cheesy finish. Nutritional yeast is another excellent choice for adding cheesy flavor without dairy.
- No Black Beans? Pinto beans or kidney beans are great replacements. They’ll bring a similar texture and earthy taste to the soup.
- Can’t Find Enchilada Sauce? Make your own by blending tomato sauce with chili powder, cumin, garlic powder, and a touch of smoked paprika. Add a splash of lime juice for freshness.
- Missing Fresh Corn? Use frozen corn or even canned creamed corn for added sweetness and creaminess.
- No Chicken on Hand? Shredded turkey, pork, or even tofu works well. If you’re keeping it vegetarian, add extra beans or roasted vegetables for substance.
These substitutions ensure that even without the exact ingredients, you’ll still enjoy a flavorful and satisfying soup that stays true to its origins.
Frequently Asked Questions About Chicken Enchilada Soup
Absolutely. Combine everything except the cheese, sour cream, and cream. Cook on low for 6-8 hours. Stir in dairy just before serving.
Yes! Just leave out the dairy before freezing. Add it when reheating.
Swap the chicken for extra beans or tofu, and use vegetable broth.
Place them under a broiler until charred, turning occasionally. Cool in a covered bowl before peeling.
Yes, it’s a great shortcut. Add it during the simmering step.
Avocado, lime wedges, hot sauce, or even crushed tortilla chips.
Use mild enchilada sauce and reduce chili powder for a milder soup.
The Final Bite
And there you have it—a Chicken Enchilada Soup that’s cozy, hearty, and full of bold flavor. It’s easy to make, endlessly satisfying, and perfect for any occasion. Whether it’s a quiet night at home or a meal to share, this soup always hits the spot.
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This recipe is from me, Ryan Yates. With over 20 years in commercial kitchens and experience as a working executive chef, I love creating recipes that are big on flavor and easy to enjoy. Here’s to making cooking simple, fun, and always delicious!