This EASY Chicken Enchilada Soup recipe

Ever crave something cozy, slightly spicy, and wildly simple that feels like a hug in a bowl? I get you—some nights I want dinner to practically cook itself while I binge a show or procrastinate laundry. Chicken enchilada soup answers that call every time. I first made this recipe on a chaotic weeknight and felt like a culinary genius five minutes in. You’ll get a flexible, flavorful recipe that you can make on the stovetop or toss into the Crock Pot and forget for hours. Want party ideas with spooky vibes too? Check out this handy roundup of best Halloween recipes for a spooky celebration for menu inspiration.

 

Why You’ll Love This Recipe

• Super flexible: Make it on the stove in 30 minutes or let the Crock Pot do the heavy lifting.
• Crowd-friendly: The flavors please picky eaters and hungry adults alike.
• Budget-friendly: Use leftover or rotisserie chicken and pantry staples.
• Customizable: Swap toppings, stretch with beans, or make it creamier—your call.
• Freezer-friendly: Freeze portions for emergency cozy nights.

Ingredients You’ll Need

Ingredient: (didactic part — yes, I labeled it like a textbook because I’m that organized)

• 2 tablespoons olive oil or avocado oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 1–2 jalapeños, seeded and diced (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 1 (15 oz) can diced tomatoes (with green chiles if you want more kick)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained (or 1 cup frozen corn)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 (8 oz) package cream cheese or 1 cup sour cream (optional, for creamier soup)
• 1/4 cup chopped cilantro (for freshness)
• Salt and pepper to taste
• Lime wedges and tortilla chips for serving

Bold tip: Use rotisserie chicken to save time and add depth of flavor.

How to Make (Step-by-Step)

Method: (didactic part — because I love structure)

Stove-Top Method

1. Heat the oil in a large pot over medium heat. Add onion and bell pepper; sauté until soft, about 5 minutes.
2. Add garlic, jalapeño, cumin, chili powder, and smoked paprika. Stir for 30 seconds until fragrant. Ever smell that and think, “Yep, dinner’s happening”? Same.
3. Pour in the chicken broth and diced tomatoes. Bring to a simmer.
4. Add black beans, corn, and shredded chicken. Simmer 10 minutes to let flavors marry.
5. Stir in cream cheese or sour cream if you want a creamy texture. Adjust salt and pepper. Serve with lime wedges and tortilla chips.

Crock Pot Method

1. In a skillet, sauté onion and bell pepper in oil for 4–5 minutes (you can skip this, but browning boosts flavor—trust me).
2. Transfer the vegetables to the Crock Pot. Add garlic, spices, chicken broth, tomatoes, beans, corn, and shredded chicken.
3. Cook on LOW for 4–6 hours or HIGH for 2–3 hours. During the last 15 minutes, stir in cream cheese or sour cream if using.
4. Finish with cilantro, a squeeze of lime, and a crunch of tortilla chips.

Pro Tips for the Best Results

• Use rotisserie chicken to save time and add instant flavor.
• Don’t skip toasting the spices for 30 seconds in the pan; you’ll unlock a richer taste.
• Adjust heat with jalapeños or hot sauce rather than overdoing chili powder—control matters.
• If you like creamier soup, blend a portion of the soup (about 1–2 cups) and return it to the pot.
• Add lime at the end to brighten flavors—acid makes everything pop.
• For vegetarian twist: swap chicken for extra beans, crisp up some roasted sweet potato, and call it a day.
• FYI, the soup thickens as it cools; add a splash of broth when reheating to loosen it.

Fun Variations & Topping Ideas

Variations:

• Creamy Verde: Use roasted tomatillos and green enchilada sauce instead of tomatoes.
• White Chicken Enchilada Soup: Swap tomatoes for green chiles and use Monterey Jack cheese.
• Low-Carb Version: Skip beans and corn; add extra shredded cabbage or cauliflower rice.
• Spicy Southwest: Add a chipotle in adobo and a dash of cayenne for smoky heat.

Toppings:

• Shredded cheese (cheddar, Monterey Jack) — obviously.
• Cilantro and sliced green onions for freshness.
• Crushed tortilla chips or strips for crunch.
• Avocado slices or a dollop of sour cream for creaminess.
• Pickled red onions if you want to get fancy and tart.

Storing and Reheating

Store the soup in airtight containers in the fridge for up to 4 days. Freeze in portions for up to 3 months.

Reheating tips:

• Thaw frozen portions overnight in the fridge or use the microwave on defrost.
• Reheat in a pot over medium-low heat, stirring occasionally. Add a splash of broth if it looks too thick.
• If you used cream cheese or sour cream, reheat slowly to prevent curdling.
• Top with fresh cilantro and a squeeze of lime right before serving to revive the flavors.

Frequently Asked Questions (FAQ)

Can I use raw chicken in the Crock Pot method?

Yes—place raw chicken breasts or thighs in the Crock Pot with the other ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, then shred before serving. I sometimes throw raw chicken in and shred it right in the pot to soak up all the flavors.

Can I make this soup gluten-free?

Absolutely. Use gluten-free broth if needed and ensure your tortilla chips are certified gluten-free. Everything else typically stays gluten-free.

How spicy does this get?

You control the heat. Skip jalapeños for milder soup or add chipotle for smoky heat. I usually aim for medium—enough warmth to feel cozy but not sweat-through-your-shirt level.

Can I freeze this soup?

Yes. Cool the soup completely before freezing. Use freezer-safe containers and leave a little headspace. Thaw overnight and reheat gently. The texture stays great if you add a touch of broth when reheating.

Conclusion

This easy chicken enchilada soup hits the sweet spot between comfort and convenience. You can make it on the stovetop when you want speed, or use the Crock Pot when you want no-fuss magic. I love how flexible it proves week after week—use what you have, top it however you want, and call it a win. If you try it, drop a comment and rate the recipe—I get weirdly excited by good feedback (and slightly calmer when people tell me they loved the lime trick). For a slow-cooker version with a slightly different spin and extra tips, check out this great resource: Crock Pot Chicken Enchilada Soup • A Sweet Pea Chef.