5 Star Irresistible Chicken Enchilada Soup Secret

Oh, you know those days, right? The ones where the weather is just gray, the to-do list is a mile long, and the only thing you really need is a big, warm hug in a bowl? That’s when you need my go-to comfort cure: this Irresistible Chicken Enchilada Soup Recipe For Comfort.

Seriously, this soup saved me last winter when I was dealing with that terrible flu. I needed something packed with flavor but so easy I didn’t have to think about chopping much. It hits every spot—spicy, creamy (if you want it to be), and bursting with all those amazing Tex-Mex flavors we love. Forget fiddling with rolling tortillas; this gets all the goodness of enchiladas into a bowl in under 40 minutes. Trust me, this easy version is about to become your new favorite weeknight hero.

If you love simple, satisfying meals, you should definitely check out my recipe for rustic chicken cacciatore too, but for ultimate easy comfort, nothing beats this soup!

Gather Your Ingredients for Irresistible Chicken Enchilada Soup Recipe For Comfort

Okay, you don’t need a huge pantry for this one, which is why I love it so much! Getting everything ready first is my secret to keeping the cooking part fast and fun. You’ll want to make sure your chicken is already cooked and shredded; using a store-bought rotisserie chicken is my favorite cheat code here, trust me.

This is everything you need to make the base amazing. Now, don’t forget the garnishes because that’s where the real party happens!

Soup Base Ingredients

For the main pot, grab 1 tablespoon of olive oil to start things off. You’ll need 1 medium onion, chopped up nice, and 2 cloves of garlic that you’ve minced fine. Then come the cans: one 10-ounce can of diced tomatoes and green chilies (keep that juice!), one 15-ounce can of black beans that you rinse and drain really well, and whatever corn you have, drained too. Also, grab that small 4-ounce can of chopped green chilies for extra zing. The spices are crucial: 1 teaspoon each of cumin and chili powder, and half a teaspoon of dried oregano. Then, pour in 4 cups of chicken broth and one 10-ounce can of red enchilada sauce. Finally, get 2 cups of cooked, shredded chicken ready to go in later.

For flavor adjustments, keep salt and pepper handy for the end, of course.

Optional Cream and Toppings for Your Irresistible Chicken Enchilada Soup Recipe For Comfort

This is what makes the soup feel extra luxurious! If you want that mild, velvety feel, have half a cup of heavy cream ready, but only add it at the very last minute. For the bowls, you need the good stuff: shredded cheese, big dollops of sour cream, some nice slices of avocado if you have one handy, and, obviously, some crispy tortilla strips for that essential crunch. I always keep some lime wedges on the side, too; a little squeeze of fresh lime brightens everything up! If you want to see more quick ways to use up chicken, check out my slow cooker chicken and broccoli recipe.

Step-by-Step Guide to Making Irresistible Chicken Enchilada Soup Recipe For Comfort

This is where the magic happens, and honestly, it moves so fast you’ll wonder why you ever bothered with fancier soups. Grab your biggest pot or Dutch oven—you want room for bubbles and stirring! This whole process is quick, clocking in under half an hour of actual heat time, which is perfect for those busy nights.

Sauté Aromatics

First things first, heat that 1 tablespoon of olive oil over medium heat. We’re softening the base flavors here! Toss in your chopped onion and let it go for about 5 minutes. You want it soft and translucent, not brown or crispy; you’ll know it’s ready when it smells sweet. Once the onion has relaxed, throw in the 2 cloves of minced garlic. That’s only 1 minute until you can really smell that sharp, fragrant bite cutting through the onion. Be careful not to burn the garlic, or the whole batch will taste bitter!

Building the Flavor Base of the Irresistible Chicken Enchilada Soup Recipe For Comfort

Now, we pile in the fantastic stuff! Stir in your can of diced tomatoes and green chilies (don’t drain that flavor!), the rinsed black beans, the drained corn, the extra chopped green chilies, and all your spices: cumin, chili powder, and oregano. Give that a good stir until everything looks coated in spice. Then, pour in the 4 cups of chicken broth and the can of red enchilada sauce. Bring that whole mixture up to a rolling boil, but don’t walk away! Once it’s bubbling, turn the heat right down to a steady simmer. You need to let this hang out, uncovered, for a solid 15 minutes. This is non-negotiable—that simmer time is when the broth turns into actual Enchilada Soup flavor.

If you’re looking for a great side dish to go with this, my recipe for Mexican chicken and rice turns out amazing!

Finishing and Serving the Irresistible Chicken Enchilada Soup Recipe For Comfort

Once the stewing time is up, it’s time for the chicken! Stir in your 2 cups of cooked, shredded chicken and just heat it through for about 5 minutes. If you’re feeling extra decadent, now is the moment for that optional heavy cream. Whisk it in gently until everything is pale and creamy, but listen to me: DO NOT BOIL after the cream goes in! Just let it warm up nicely. After that, taste it! Add salt and pepper until it tastes absolutely perfect for you. Ladle it into bowls immediately. Pile those toppings high—cheese, sour cream, avocado—whatever makes your heart happy. And hey, if you need a weeknight win, remember: using a store-bought rotisserie chicken cuts your prep time in half, so you can be eating this delicious soup faster. For another easy option, check out my guide to quick chicken delights.

Tips for the Best Irresistible Chicken Enchilada Soup Recipe For Comfort

Making a soup this good shouldn’t require a lot of stress, but a couple of tiny tricks can really make this recipe sing, turning it from ‘good’ into the ‘irresistible’ one you’ll make again and again. It’s all about control over texture and heat, really.

I want you to trust the process, especially when it comes to thickening. If you’ve ever wondered how to get that satisfying, hearty body without a separate roux, listen up!

Achieving Perfect Texture

If you find the soup is running a little thin for your liking—maybe you used a less dense broth or your canned veggies were watery—I have the perfect trick. Take about a quarter cup of those black beans that are already in the pot, and just mash them right up against the side of the pot using the back of your spoon or a potato masher. They dissolve right into the broth and thicken everything up beautifully without changing the flavor at all. It’s a trick I learned from my favorite broccoli cheddar soup recipe to get that creamy body!

Customizing Spice Level

This soup is built to handle your spice preference! Whenever I make this for my neighbor who can’t handle much heat, I use the mildest can of green chilies I can find. If you’re like me and want to feel that gentle warmth, bump up those chilies, or add an extra half teaspoon of chili powder during the simmering stage. Just taste a tiny bit after you add the chicken, and adjust then. You can always add more heat, but you can’t take it away once it’s in there, so go slow!

Serving Suggestions for Your Comfort Chicken Enchilada Soup

Okay, so you’ve got your amazing, steaming bowl of soup ready—the cheese is starting to melt, and those tortilla strips are waiting for their moment to shine. But a masterpiece like this sometimes needs a worthy companion on the plate, doesn’t it?

While the soup is packed with all the goodness—protein, veggies, broth—I love adding something crusty or fresh on the side to scoop up every last bit of that savory broth. Seriously, you don’t want any of that flavor left behind!

First off, let’s talk cornbread. I know, classic choice, but it works for a reason! You need something slightly sweet and crumbly to cut through the savory spice of the soup. My go-to is usually a skillet cornbread because baking it in cast iron gives it the crispiest edges. You can find my recipe for fluffy dinner rolls, but I adapt that recipe to be a sweeter cornbread version when I serve this soup.

Also, don’t forget about fresh elements! A small, simple side salad dressed with a zesty lime vinaigrette keeps things feeling light, especially if you’ve gone heavy on the sour cream and cheese in your bowl. A few extra lime wedges handed around the table are always appreciated; squeezing that fresh acid over the top just wakes everything up.

And for pure crunch, instead of just topping with strips, I often bake a few extra corn tortillas cut into triangles until they are totally crisp. They make for amazing soup dippers!

Storage and Reheating of Irresistible Chicken Enchilada Soup Recipe For Comfort

I always end up with too much soup, which is fantastic because I love having lunch packed for the next day. Leftovers are honestly just as good, if not better, once the spices have had a chance to mingle overnight. But you have to store it right, especially if you added that creamy factor.

First things first: if you added the optional heavy cream, the soup shouldn’t hang out on the counter for more than two hours. We need to cool it down quickly!

Storing Your Leftover Soup

I almost always opt for the stovetop method for longer storage, which means transferring the soup into airtight containers. Try to use shallow containers if you have them, because the thinner the layer of soup, the faster it chills down in the fridge. You want that soup cold fast—it keeps it safest!

If you used the cream, this soup is good for about 3 days kept tightly sealed in the refrigerator. If you skipped the cream, you might squeeze out an extra day, maybe 4 days max. Just give it a good sniff test before you think about serving it!

Speaking of other cozy make-ahead meals, this recipe reminds me a bit of my French onion ground beef rice casserole—great for big batches!

How to Reheat This Soup Perfectly

I know the microwave is tempting when you’re hungry, but please try the stovetop first for the best flavor! Pour the amount you want into a saucepan over medium-low heat. Stir it often so those beans don’t stick to the bottom and burn. It usually takes about 8 to 10 minutes to get it steaming hot all the way through.

If you *must* use the microwave, use a microwave-safe bowl and heat it in 60-second bursts, stirring well between each time. It heats unevenly, so you have to keep stirring to avoid hot spots!

A super important note: if you added the heavy cream last time, you might find the soup has separated a little bit when you reheat it; that’s normal! Just whisk it vigorously over low heat, and it usually comes right back together. If it looks too thick after reheating, just splash in a little extra chicken broth or water until it’s the consistency you remember!

Frequently Asked Questions About This Irresistible Chicken Enchilada Soup Recipe For Comfort

I always get flooded with questions when a recipe gets popular, and that’s the best feeling! You all are out there tweaking and trying things, and I love hearing about it. Here are some of the most common things folks ask me when they are getting ready to make this comforting soup for the first time.

If you are looking to compare this to another favorite, my chicken tortilla soup is another excellent option, but this one’s heartier!

Can I make this Irresistible Chicken Enchilada Soup Recipe For Comfort vegetarian?

Oh, absolutely, you totally can! It’s so easy to make this soup vegetarian-friendly. You’ll just skip adding the 2 cups of shredded chicken, of course. The main swap you need to make is switching out the standard chicken broth for a good quality vegetable broth for the base. That keeps the flavor profile right where we want it.

To make it just as hearty and satisfying, I suggest tossing in an extra can of rinsed beans—maybe pinto beans instead of black beans for a change—or even adding a cup or two of roasted sweet potato cubes right before the simmer stage. The sweet potato really complements the spices nicely!

Can I freeze this Irresistible Chicken Enchilada Soup Recipe For Comfort?

Yes! This soup freezes like a dream, provided you follow one simple rule about the cream. If you know you’ll have leftovers that might go into the freezer, leave the optional heavy cream completely out when you first cook and cool the soup. Cream sometimes doesn’t reheat as nicely or can separate when frozen and thawed.

Let the soup cool completely, then transfer it to freezer-safe, airtight containers. It keeps wonderfully for about three months in the freezer. When you are ready to eat it, just thaw it overnight in the fridge and gently reheat it on the stovetop over low heat. If you want that creamy element, stir in your heavy cream right at the very end once it’s hot, just like we did in the main recipe.

Estimated Nutritional Snapshot for Comfort Chicken Enchilada Soup

Now, look, I’m a cook, not a nutritionist, so take these numbers with a big old grain of salt! This snapshot reflects one serving size—about 1.5 cups—based on the ingredients listed, assuming you’re using the basic recipe without going wild on the cheese topping. If you load yours up with extra sour cream or use a different brand of enchilada sauce, those numbers will change, just like magic!

This is where you see why this soup is such a winner for weeknights: high protein and great fiber, keeping you full without weighing you down. It’s comfort you can feel good about!

Here’s the breakdown for one average bowl. If you’re planning ahead for your menu, you can compare this to my recipe for anti-inflammatory cauliflower chicken soup to see how they stack up.

• Serving Size: 1.5 cups
• Calories: 350
• Protein: 28 grams (That’s fantastic!)
• Fat: 15 grams (This includes the small amount of oil and any fat from the chicken.)
• Saturated Fat: 6 grams
• Carbohydrates: 30 grams
• Fiber: 7 grams
• Sugar: 8 grams
• Sodium: 750 mg (This is the one to watch, depending on your broth and canned sauce choices!)

Remember, that sodium count is usually what gets tricky with canned goods, so use low-sodium broth if you can, and that helps bring the number down significantly!

Share Your Experience with This Irresistible Chicken Enchilada Soup Recipe For Comfort

So there you have it—the easiest, most comforting chicken enchilada soup you’ll ever throw together on a Tuesday night. It really is the perfect hug in a bowl, isn’t it?

Now that you’ve tried it, I desperately want to know what you thought! Did you make it spicy? Did you go heavy on the avocado? I love hearing about the little tweaks everyone makes because that’s what makes a recipe truly yours.

Rate This Irresistible Chicken Enchilada Soup Recipe For Comfort

Did this recipe hit the comfort spot for you? Please let me know how you liked it by giving it a rating down below. Seriously, five stars if it deserves it! Your feedback helps other home cooks decide if this is the one they need on a chilly evening.

Tell Me Your Topping Secrets!

The best part of any Mexican-inspired dish is usually the toppings, and this soup is no exception. Did you try something wild instead of standard cheese and sour cream? Maybe you added crumbled cotija cheese or maybe some pickled jalapeños for extra punch?

Drop all your suggestions, secrets, and modifications in the comments. I’m always looking for new things to try for my next batch, and I love sharing cooking ideas with all of you!

If you’re already planning the next cozy meal, don’t forget to check out my crockpot chicken noodle soup—it’s another guaranteed comfort winner for when you don’t feel like standing over the stove!

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