By: Honey & Habaneros
Prep Time: Varies | Cook Time: 20-30 min | Makes: 4–6 servings
Jump to RecipeA hearty bowl of tender chicken, savory spices, and fresh vegetables makes this Chicken Enchilada Soup a true comfort-food favorite. Quick to prepare and easy to customize, it’s perfect for busy weeknights or cozy weekends. Top it with all your favorites — sour cream, shredded cheese, avocado, cilantro, pico de gallo, and crunchy tortilla strips — and you’ve got a bowl that’s as fun to eat as it is delicious.
Why You’ll Love This Soup
Soup is one of those foods I could eat all year round, but there’s just something about soup season that makes it taste even better. This Chicken Enchilada Soup is the ultimate cozy meal. It’s hearty, flavorful, and satisfying, yet super easy to make. The combination of tender chicken, savory spices, and fresh vegetables makes it a family favorite — plus, it’s versatile enough to match your mood, whether you’re feeling indulgent or keeping it light.
Two Ways to Make It
I usually make this soup in one of two ways, depending on how much time I have.
- Quick & Easy: For a super easy, weeknight-friendly version, I use a can of red enchilada sauce and chicken stock as the base, then add the chicken and all the veggies. It’s quick, flavorful, and perfect for nights when you want that homemade taste without a lot of fuss.
- From Scratch: If you’re in the mood to go all out, you can make it from scratch with chicken stock, tomato paste, and a mix of herbs and spices — either way, it’s delicious!
Speaking of veggies, I never skimp on them. I’ve always loaded up my soups with plenty of vegetables — a trick I started when my kids were little to sneak in extra nutrition. And if I’m feeling a little indulgent, I sometimes add pinto beans for extra heartiness.
For the chicken, if you’re simmering the soup low and slow, bone-in chicken is a fantastic choice because the bones release extra flavor, nutrients and richness into the broth. For the quick and easy method, boneless skinless chicken breasts (or thighs) work beautifully and keep things simple without sacrificing too much flavor. I usually use cube the chicken before cooking when I’m making the quick and easy version.
Toppings Galore
No bowl of Chicken Enchilada Soup is complete without the fun part: the toppings! Pile high with shredded cheese, chopped green onions, fresh cilantro, pico de gallo, creamy avocado, and crunchy tortilla strips. As you can see below I added a piece of elote corn on the cob so we could dig in with our hands 🙌🌽. They take every spoonful to the next level and let you customize your bowl exactly how you like it.
Quick & Easy Version
For a super quick and easy version of this soup, you can swap the tomato paste for a 28 oz can of your favorite red enchilada sauce, then add about 4 cups of chicken stock to keep the flavor balanced. Start by adding oil to a stock pot and give the chopped onions and carrots a head start (chop or slice the carrot). I still recommend adding your favorite herbs and doing a quick taste test to see if it needs a little extra seasoning. From there, toss in the veggies, stir in the shredded cheese and heavy cream, and you’re good to go. To make it even faster, use rotisserie chicken and pre-cut veggies from the store — you’ll have a cozy, hearty soup ready in no time with minimal prep! Jump to the recipe card for ingredients and measurements.
This Chicken Enchilada Soup is a cozy, satisfying, and super easy weeknight dinner that the whole family will love. Whether you make it from scratch or whip it up in a hurry, it’s a versatile, flavorful soup that’s perfect for soup season. Grab your favorite toppings, simmer up a batch, and enjoy!
Chicken Enchilada Soup
Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy4-6
servings10
minutes20
minutesIngredients
1 lb chicken breast or thighs – bone-in or boneless – see note
2 tbsp neutral oil
1 cup chopped onion
2-4 Garlic cloves
8 cups chicken stock – see note for substitution
6 oz tomato paste
1 tbsp chili powder – or more to taste
2 tsp ground cumin
2 tsp oregano
2 Bay leaves
1/2 cup chopped cilantro
10 – 12 Baby carrots
1 Zucchini or Grey’s squash
1 Yellow squash
2 ears of corn
1 sliced jalapeno – optional
1 cup heavy cream – or more for desired consistency
2 cups shredded cheddar cheese
Salt and pepper to taste
1/4 cup all purpose flour
1/2 cup water
Topping ideas:
Tortilla chips
Shredded lettuce or cabbage
Chopped green onions
Chopped tomatoes
Roasted green chilis
Sliced black olives
Sliced avocado
Sliced radishes
Sour cream
Cotija cheese
Shredded cheddar, pepper jack and/or monteray jack
Fresh jalapenos
Directions
- Gather ingredients and prep the veggies: cut the squash and remove kernels from the corn cobs.
- Heat neutral oil in a large stockpot. Add the chopped onion and sauté until softened.
- Stir in the cubed chicken and cook until lightly seared.
- Add chopped garlic and cook for 1–2 minutes until fragrant.
- Stir in herbs, spices, carrots, chicken stock, and tomato paste. Bring to a gentle boil, continue to cook until carrots are near tender.
- At this point I like to taste the soup and see if I need to make any flavor adjustments.
- Add squash and corn, cooking until the squash is tender.
- Stir in heavy cream, shredded cheese, make a slurry with the flour + water, add the slurry and stir, continue to add the slurry until the soup is the desired consistency.
- Season with salt and pepper to taste.
- Top with your favorite topping and enjoy!
Notes
- You can substitute chicken stock with water and bouillon cubes. I like to use Knorr Chicken Bouillon Cubes — I typically start with two and add more until the flavor is just right.
- When I use the quick and easy method I’ll use boneless skinless chicken, but if I’m going with the simmer method I prefer to use a bone-in chicken to help get a rich, nutritious, flavorful broth.