When the weather cools down or life feels just a little too busy, there’s nothing quite like a big pot of Chicken Enchilada Soup simmering on the stove. It’s warm, comforting, and—best of all—requires minimal effort for maximum flavour. Think of it as your favourite enchilada recipe, but transformed into a creamy soup that hugs you from the inside out.
This is the kind of dish that works for everyone: picky kids, hungry spouses, or even that friend who always says, “I’ll just have a salad,” but ends up asking for seconds. And since it’s a one-pot meal, cleanup is as easy as cooking it—making this the perfect easy dinner recipe for hectic weeknights or cosy weekends in.
So, grab your biggest spoon, because tonight we’re making a Mexican-inspired soup that’s guaranteed to become a repeat favorite.
Why You’ll Love This Chicken Enchilada Soup
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It’s hearty and filling, but still light enough to enjoy with toppings.
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A true one-pot meal—less mess, less stress.
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Bursting with bold Mexican flavours (without needing a plane ticket).
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Customizable with all your favourite garnishes—because toppings are half the fun.
Ingredients You’ll Need
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1 tablespoon olive oil
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1 small yellow onion, diced
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6 cloves garlic, minced
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2 teaspoons cumin
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2 teaspoons chili powder
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1 tablespoon tomato paste
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn, drained (or 1 ½ cups frozen corn)
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1 can (10 oz) Rotel diced tomatoes with green chilies
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1 can (28 oz) red enchilada sauce
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2 cups vegetable juice (like V8)
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1 pound boneless skinless chicken breasts
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½ cup heavy cream
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Kosher salt & black pepper, to taste
For Garnish:
Fried tortilla strips, sour cream, cilantro, green onion, lime wedges
How to Make It
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Heat olive oil in a large pot over medium-high heat. Add onion and cook 4 minutes until softened.
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Stir in garlic, cumin, chili powder, and tomato paste. Cook for 1 minute until fragrant.
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Add beans, corn, Rotel tomatoes, enchilada sauce, and vegetable juice. Season with salt and pepper. Nestle chicken breasts into the mixture.
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Cover, bring to a simmer, then reduce heat to low. Cook 25–30 minutes until chicken is tender.
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Remove chicken, shred with two forks, and return to pot. Stir in heavy cream. Adjust seasoning.
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Serve hot with garnishes of choice.
Cooking Tips for the Best Flavor
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Don’t rush the onions. Letting them soften properly builds the base flavor of your soup.
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Shred the chicken while it’s warm. It pulls apart more easily than when cooled.
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Make it spicier. Want more kick? Add jalapeños, hot sauce, or extra chili powder.
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Creamy vs. lighter. Heavy cream makes it rich, but you can swap in half-and-half or Greek yogurt for a lighter twist.
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Toppings matter. Think of them as the finishing touch that takes this soup from good to “Oh wow, this is amazing!”
A Little Story from My Kitchen
This Chicken Enchilada Soup actually started as a happy accident. Years ago, I was craving enchiladas but had neither the patience to roll tortillas nor the energy to clean multiple pans. (We’ve all been there, right?) So, I tossed the main ingredients into a pot, crossed my fingers, and hoped for the best.
What came out was magic—a soup that tasted like everything I loved about enchiladas, but easier. Since then, it’s become my go-to for chilly nights and family gatherings. My kids love loading theirs up with tortilla strips and cheese, while I sneak extra lime juice into mine for brightness. It’s not just a meal; it’s a little bowl of happiness we return to again and again.
What to Serve with Chicken Enchilada Soup
This soup is hearty enough to stand on its own, but pairing it with a few sides can really round out dinner. Here are my favorites:
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Warm cornbread or cheesy quesadillas for dipping.
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Mexican rice or cilantro-lime rice if you want something more filling.
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A crisp side salad to balance the richness.
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Extra toppings bar: Let everyone add avocado slices, shredded cheese, or pickled jalapeños.
Trust me, make it a toppings party and even the pickiest eater will find their perfect bowl.
How to Store and Reheat
Good news—this recipe makes a big batch, and it stores beautifully.
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Refrigerator: Store in airtight containers for up to 4 days.
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Freezer: Cool completely, then freeze for up to 3 months. (Pro tip: freeze in individual portions for quick grab-and-go lunches.)
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Reheating: Warm gently on the stovetop over medium heat, or microwave in short bursts. If it thickens too much, just add a splah of broth or water to loosen it up.
FAQs
Can I make this in a slow cooker?
Yes! Add everything except the cream, cook on low for 6–7 hours, shred the chicken, then stir in the cream at the end.
Can I use rotisserie chicken instead of raw chicken?
Absolutely—it’s a great shortcut. Just add the shredded chicken in during the last 10 minutes of cooking.
Can I make it dairy-free?
Yes! Swap heavy cream for coconut milk or leave it out entirely for a lighter version.
What if I don’t have Rotel?
No problem. Use a can of diced tomatoes plus a small can of green chilies.
Your New Favorite Cosy Soup
If you’re looking for an easy dinner recipe that feels like comfort in a bowl, this Chicken Enchilada Soup is it. Creamy, flavorful, and family-friendly, it’s the perfect blend of bold spices and everyday ingredients. And the best part? It’s ready in just 35 minutes.
So, the next time life feels a little overwhelming, let this Mexican-inspired soup be your weeknight hero. Tie on that apron, stir up a pot, and let the delicious aroma fill your home—you’ve just found your new go-to comfort meal.
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Print
Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: 8 servings (~229 calories each) 1x
Description
This Chicken Enchilada Soup is a cozy, one-pot Mexican-inspired dinner that’s creamy, flavorful, and ready in just 35 minutes. Packed with chicken, beans, corn, and enchilada sauce, it’s hearty enough for the whole family and customizable with all your favorite toppings. Perfect for busy weeknights or chilly weekends.
Ingredients
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1 tbsp olive oil
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1 small yellow onion, diced
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6 cloves garlic, minced
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2 tsp cumin
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2 tsp chili powder
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1 tbsp tomato paste
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn, drained (or 1½ cups frozen corn)
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1 can (10 oz) Rotel diced tomatoes with green chilies
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1 can (28 oz) red enchilada sauce
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2 cups vegetable juice (like V8)
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1 lb boneless skinless chicken breasts
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½ cup heavy cream
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Kosher salt & black pepper, to taste
For Garnish:
Fried tortilla strips, sour cream, cilantro, green onion, lime wedges
Instructions
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Heat olive oil in a large pot over medium-high. Sauté onion 4 minutes until softened.
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Stir in garlic, cumin, chili powder, and tomato paste. Cook 1 minute.
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Add beans, corn, Rotel, enchilada sauce, and vegetable juice. Season with salt and pepper. Nestle chicken into mixture.
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Cover, bring to a simmer, then reduce heat. Cook 25–30 minutes until chicken is tender.
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Remove chicken, shred, and return to pot. Stir in heavy cream. Adjust seasoning.
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Serve hot with garnishes of choice.
Notes
Shred chicken while still warm for easier pulling.
Add jalapeños or hot sauce for extra spice.
Swap heavy cream with half-and-half, Greek yogurt, or coconut milk for a lighter/dairy-free version.
Rotisserie chicken is a great shortcut—add it near the end of cooking.
Perfect for freezer meal prep—freeze in single portions for quick lunches.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soups / Comfort Food
- Method: One-pot stovetop
- Cuisine: Mexican-inspired