This delicious Chicken Enchilada Soup recipe is the perfect way to use up leftover chicken for a delicious main dish the whole family will love.
There’s nothing like a hot bowl of soup to warm the soul. From Mexican Chicken Soup to Chicken Tequila Tortilla Soup, we’re all about taking traditional Mexican dishes and turning them into delicious soups. This great recipe combines the deliciousness of enchiladas with chicken broth for a flavorful meal that feels like a warm hug.
What Is Chicken Enchilada Soup?
Chicken enchilada soup is a hearty and flavorful Mexican-inspired soup made using leftover chicken, such as rotisserie chicken, leftover whole chicken, and even leftover smoked turkey breast. It’s a perfect choice for busy weeknights because it’s quick and easy to prepare.
This soup typically includes simple ingredients like leftover chicken, diced tomatoes, chicken broth, kidney beans, corn, and warm spices. It’s a warm and comforting dish that combines the delicious flavors of chicken enchiladas but in a convenient, one-pot soup form. You can top it with shredded cheese, jalapeños, sour cream, and avocado slices for a comfort food that’s both delicious and convenient for those hectic evenings.
Chicken Enchilada Soup Ingredients
- Olive oil
- Onion, Celery sticks, Carrots, Red bell pepper
- Garlic cloves
- Ground cumin, Chili powder, Dried oregano
- Tomato paste
- Diced tomatoes
- Chicken broth
- Red kidney beans and Frozen corn
- Cooked chicken – feel free to use leftover rotisserie chicken or cook and shred chicken breasts or chicken thighs. We also love leftover turkey in this recipe.
- Freshly squeezed lime juice
- Kosher salt and freshly ground black pepper
- Cheddar cheese
- Jalapeños and freshly minced cilantro – for garnish.
How to Make Cheesy Chicken Enchilada Soup
- First, grab a large pot and heat it up over medium heat. Add a nice drizzle of olive oil.
- Once that oil is sizzling hot, toss in your onions, celery, carrots, bell peppers, and garlic.
- Now, sauté that colorful mix for about 4-5 minutes until everything gets all fragrant and starts to soften.
- Next, add in your seasoning, tomato paste, diced tomatoes, and the chicken broth. Give it all a good stir to mix those flavors. Let it simmer away for 10 minutes.
- Take it off the heat and grab your trusty stick blender. Blend everything until it’s smooth and creamy.
- Pop the pot back on the heat and toss in your cooked chicken, red kidney beans, and corn. Stir it all together and let it cook for about three more minutes.
- Season with a squeeze of fresh lime juice and a pinch of salt and pepper to taste.
- When it’s all ready, serve it up with a sprinkle of cheddar cheese, fresh cilantro, and some sliced jalapeños.
Girl Carnivore Expert Recipe Tips
- Feel free to swap out the kidney beans for black beans or pinto beans.
- Top with crushed-up tortilla chips, tortilla strips, or crispy onions for extra crunch.
- If you have any leftover turkey, feel free to use it in this recipe!
- For a creamier soup, feel free to add cream cheese or heavy cream. Keep in mind that dairy doesn’t freeze well in soups once frozen.
Leftovers & Reheating
Store leftover soup in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. To freeze, place soup in freezer-safe bags or containers.
To reheat:
- Microwave: Pour the soup into a microwave-safe bowl and reheat for 1 minute. Stir, then reheat in 30-second intervals until warm.
- Stovetop: Pour soup into a small pot and turn the heat to medium. Let the soup heat up until warm.
More Leftover Recipes
This low-effort meal is the perfect way to transform leftover chicken or turkey into a delicious meal. Whether you’ve had a busy day and don’t feel like cooking or you want to use up leftover meat, this creamy Chicken Enchilada Soup will quickly become a family favorite!
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This hearty chicken enchilada soup is loaded with cheesy, Tex-Mex flavors in an easy 20 minute homemade soup. Each spoonful is like a bite of your favorite enchiladas!
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Heat a large pot or Dutch oven over medium heat and add the 1 tbsp olive oil.
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Once the oil is hot, add the 1 onion, 3 celery sticks, 2 carrots, 1 red bell pepper and 3 garlic cloves to the pot.
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Sauté for 4-5 minutes, until tender
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Add the 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp dried oregano, and stir to combine.
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Add the 1/4 cup tomato paste and cook for 1 minute.
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Add in the 1 14.5 can diced tomatoes and 4 cups chicken broth to the pot and stir to combine.
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Increase the heat to bring the pot of soup to a gentle boil.
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Reduce the heat and allow the enchilada soup to simmer for 10 minutes.
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Remove from the heat and use a stick blender to blend until smooth.
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Add the pot back onto the heat and add the 2 cups cooked chicken, 1 14.5 can red kidney beans and 1 1/2 cups frozen corn to the pot.
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Stir to combine and cook for 3 minutes.
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Add a splash of freshly squeezed 1 lime juice and season with salt and pepper to taste.
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Serve with 1 cup cheddar cheese sliced Jalapeños and minced Cilantro sprinkled on top.
- If you’re keeping this low-carb, skip the corn and beans. Add cauliflower florets as a substitute.
- Feel free to swap out the kidney beans for black beans or pinto beans.
- Top with crushed-up tortilla chips, tortilla strips, or crispy onions for extra crunch.
- If you have any leftover turkey, feel free to use it in this recipe as a substitute for chicken!
- For a creamier soup, feel free to add cream cheese or heavy cream. Keep in mind that dairy doesn’t freeze well in soups once frozen.
Serving: 1g | Calories: 276kcal | Carbohydrates: 22g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 967mg | Potassium: 698mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4896IU | Vitamin C: 40mg | Calcium: 204mg | Iron: 3mg
Recipe FAQs
Absolutely! Just dump all the ingredients into the crock pot and cook on high for 3-4 hours or low for 7-8 hours.
Yes! Once you’ve made your soup, portion it out into freezer bags for quick freezer meals or into airtight containers and store it in the fridge for 3-4 days.
Yes! Feel free to make it a day or two ahead of time and reheat it in a large pot on the stovetop.
