Are you a fan of Mexican cuisine, a busy parent looking for a hearty meal, or simply a home cook searching for your next favorite recipe? If yes, you're in the right place! Chicken enchilada soup is a flavorful, comforting dish that combines the rich, spicy flavors of enchiladas with the hearty, warming essence of soup. It's a hit among Mexican food lovers and an excellent choice for any meal, offering a delicious way to enjoy classic enchilada flavors in a less conventional form.

chicken enchilada soup


To get started, gather the following ingredients. Remember, you can adjust the recipe to fit dietary preferences or restrictions (e.g., use a meat substitute for a vegetarian version or ensure all ingredients are gluten-free if necessary).

  • 1 lb (about 450g) chicken breast
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 quart (about 950ml) chicken broth
  • 1 can (about 10 oz or 280g) red enchilada sauce
  • 1 can (15 oz or 425g) black beans, rinsed and drained
  • 1 can (15 oz or 425g) corn, drained (or equivalent frozen or fresh)
  • 1 can (4 oz or 113g) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: 1 can (15 oz or 425g) diced tomatoes, drained


  • Vegetarian Option: Substitute chicken for a plant-based protein like quinoa or extra beans.
  • Gluten-Free Option: Ensure the enchilada sauce and chicken broth are gluten-free.


  1. Cook the Chicken: In a large pot, bring water to a boil and add the chicken breast. Reduce heat to a simmer and cook until the chicken is thoroughly cooked (about 15-20 minutes). Remove the chicken, shred it using two forks, and set aside.

  1. Sauté Vegetables: In the same pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for another minute.
  2. Combine Ingredients: Return the shredded chicken to the pot. Add chicken broth, enchilada sauce, black beans, corn, green chiles, cumin, chili powder, and optional diced tomatoes. Stir well to combine.


  1. Simmer: Bring the mixture to a boil, then reduce heat to low and simmer for 20-30 minutes to allow the flavors to meld together.
  2. Adjust Consistency and Taste: If the soup is thicker than you prefer, add additional broth to achieve your desired consistency. Taste and adjust seasoning with salt, pepper, or more spices as needed.

Garnish and Serve:

Ladle the soup into bowls and garnish with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, or lime wedges. Serve hot, accompanied by tortilla chips or a side of rice for a complete meal.

Tips and Tricks:

  • Spice Level: Adjust the amount of chili powder and add cayenne pepper to increase the heat according to your preference.
  • Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or in the microwave.


Making chicken enchilada soup is a delightful and straightforward process that yields a dish bursting with flavor and comfort. It's a versatile recipe that can be easily modified to suit various dietary needs, making it a perfect addition to your cooking repertoire. Share this heartwarming dish with friends and family, and don't forget to enjoy the process of creating something delicious. Happy cooking!

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