Ultimate Comfort in a Bowl Chicken Enchilada Soup Recipe

There’s a special kind of comfort that only a warm, hearty bowl of soup can bring — especially when it’s packed with the vibrant, smoky flavours of a good chicken enchilada. This Chicken Enchilada Soup Recipe has been one of my family’s go-to dishes for years, often bubbling away on the stove while rain patters against the windows of our Devon cottage. It’s the kind of meal that reminds me of my mum’s kitchen, where food was always more than just fuel; it was a way to gather, to share stories, and to make memories. Whether you’re craving something cosy after a blustery day or simply want to whip up a fuss-free dinner that fills the house with warmth, this soup is a lovely choice.

Why You’ll Love This Chicken Enchilada Soup Recipe

What I adore about this Chicken Enchilada Soup Recipe is how it captures the essence of those classic enchiladas in a bowl — without the fuss of rolling tortillas or waiting for a bake. The soup is rich and layered, with tender shredded chicken, smoky chipotle spices, and a gentle kick of heat balanced by creamy corn and black beans. It’s nourishing, filling, and utterly satisfying.

Growing up in Devon, my mum would often make big pots of stew or soup on Sunday afternoons, and I’d sneak around early in the morning, whisking eggs or folding flour, just like I imagine you might be sneaking a taste of this soup now. This recipe feels like that — a little bit of magic in the kitchen, turning simple pantry staples into something truly memorable. You’ll also appreciate how versatile it is; it freezes beautifully, making it perfect for busy weeks or unexpected guests.

Ingredients You’ll Need for This Chicken Enchilada Soup Recipe

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chipotle chili powder (adjust to taste)
• 1/4 teaspoon ground cinnamon (a little nod to my mum’s apple crumbles!)
• 4 cups chicken broth (homemade or good quality store-bought)
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) sweetcorn, drained
• 2 cups cooked, shredded chicken (a rotisserie chicken works beautifully here)
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh coriander (cilantro) and sliced avocado, for garnish
• Optional: shredded cheese and sour cream, to serve

If you don’t have chipotle chili powder, a mix of smoked paprika and a pinch of cayenne pepper works well. For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken or use shredded jackfruit as a substitute.

Nutrition Facts

• Calories: Approximately 320 per serving (serves 6)
• Protein: 28g
• Fat: 8g
• Carbohydrates: 32g
• Fiber: 9g
• Sugar: 6g (natural sugars from tomatoes and corn)
• Sodium: 600mg (can be reduced by using low-sodium broth)

I like to keep an eye on these numbers, especially when cooking for my family. Knowing that this soup is both wholesome and nourishing makes it all the more enjoyable to serve on those long Devon evenings. Learn more: Cozy Up with the Ultimate Roasted Butternut Squash Soup Recipe

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Steps to Create Your Chicken Enchilada Soup Recipe

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally.
2. Stir in the minced garlic and diced red bell pepper. Cook for another 3 minutes until the pepper starts to soften and the kitchen smells fragrant — this always brings back memories of my mum’s kitchen filled with baking scents.
3. Add the cumin, smoked paprika, oregano, chipotle chili powder, and cinnamon. Stir well to coat the vegetables and release the spices’ aromas, cooking for about 1 minute.
4. Pour in the chicken broth, diced tomatoes (with their juice), black beans, and sweetcorn. Stir everything together, then bring to a gentle boil.
5. Reduce the heat and let the soup simmer uncovered for 15 minutes. This gives the flavours time to meld — just like those slow Sunday roasts we used to have, where the kitchen fills with laughter and the promise of something delicious.
6. Add the shredded chicken to the pot and simmer for another 5 minutes to warm through. Season with salt and pepper to taste.
7. Finish by stirring in the fresh lime juice, which brightens everything up and adds that little zing that keeps you coming back for more.

Tips for Making the Best Chicken Enchilada Soup Recipe

“The secret to a dish that feels like home is in the little touches — a squeeze of lime, a sprinkle of fresh herbs, and patience while flavours develop.” – Tessa Cinnamon

• Use good-quality chicken broth or make your own if you can — it makes a world of difference.
• Don’t rush the sautéing of your aromatics; those onions, garlic, and peppers develop the soup’s soul.
• If you want a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
• Leftovers taste even better the next day, so don’t be shy about making a big pot.
• For a smoky depth, add a chipotle pepper in adobo sauce along with the spices.
• When shredding chicken, I often use the meat from a roast chicken I’ve had on hand — it saves time and adds extra flavour.

Serving Suggestions and Pairings

When I serve this soup, I imagine a snug evening with family or friends gathered round a small table, much like those cosy Sunday lunches in Devon where we always seemed to squeeze in one more chair. Here are a few of my favourite ways to enjoy it:

• Top with freshly chopped coriander and slices of creamy avocado for richness.
• A sprinkle of shredded cheddar or Monterey Jack cheese adds a lovely melty finish.
• A dollop of sour cream or crème fraîche helps balance the spice and adds a silky texture.
• Serve alongside warm, crusty bread or tortilla chips for dipping.
• A simple green salad with a tangy vinaigrette complements the smoky soup beautifully.

Storage and Reheating Tips

One of the joys of this Chicken Enchilada Soup Recipe is how well it keeps. I often make a large batch on a Sunday and stash the leftovers in the fridge or freezer for those busy midweek nights when I’m short on time but still want something satisfying.

• Store in an airtight container in the fridge for up to 3 days.
• Freeze in portion-sized containers for up to 3 months. I find freezing in smaller batches helps me avoid waste and makes reheating a breeze.
• To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium-low heat, stirring occasionally until heated through.
• If the soup thickens too much on standing, stir in a splash of chicken broth or water to loosen it up.

Frequently Asked Questions

What are the main ingredients for Chicken Enchilada Soup Recipe?

The main ingredients for Chicken Enchilada Soup Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Chicken Enchilada Soup Recipe?

The total time to make Chicken Enchilada Soup Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Chicken Enchilada Soup Recipe ahead of time?

Yes, Chicken Enchilada Soup Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Chicken Enchilada Soup Recipe?

Chicken Enchilada Soup Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Chicken Enchilada Soup Recipe suitable for special diets?

Depending on the ingredients used, Chicken Enchilada Soup Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Cooking this Chicken Enchilada Soup Recipe always feels like a little journey back to my childhood kitchen in Devon — the warmth of the stove, the mingling aromas, and the joy of sharing good food with those you love. It’s a recipe that’s as comforting as a well-worn tea-stained notebook filled with family secrets, laughter, and the occasional smudge of flour. I hope it finds a cosy spot in your kitchen and on your table, too. Whether you’re new to cooking or a seasoned home chef, there’s something wonderfully satisfying about turning humble ingredients into a bowl of soul-soothing magic.

So, the next time you fancy something hearty, flavourful, and utterly comforting, remember this soup. It’s not just a meal — it’s a story, a memory, and a warm embrace all in one.