Hearty Mexican-Inspired Chicken Soup

This chicken enchilada soup transforms classic enchilada flavors into a cozy, comforting bowl that's perfect for chilly evenings or when you're craving Mexican flavors without all the rolling and baking. The rich, tomato-based broth loaded with tender chicken, beans, and corn delivers all the satisfaction of traditional enchiladas in spoonable form.

I created this recipe after a particularly exhausting day when I wanted enchiladas but couldn't face the assembly. My family actually requested this soup over traditional enchiladas the next time taco night rolled around, and it's been our go-to ever since.

Ingredients

• Olive oil: Creates the perfect base for sautéing aromatics, bringing a subtle fruity note
• Yellow onion: Provides essential sweetness and depth when properly caramelized
• Garlic cloves: Add necessary punch and aromatic foundation, fresh is non-negotiable here
• Cumin: Brings earthy warmth that's essential in Mexican cuisine, toast it briefly for best flavor
• Chili powder: Adds complexity and mild heat, look for pure chili powder without additives
• Tomato paste: Provides concentrated umami richness, worth buying the tube for convenience
• Black beans: Offer hearty texture and protein, rinse well to remove excess sodium
• Corn kernels: Bring sweet pops of texture, fresh corn cut from the cob works wonderfully in summer
• Rotel tomatoes with green chilies: Deliver balanced heat and acidity in one convenient can
• Red enchilada sauce: Forms the signature flavor profile, select medium heat for balanced flavor
• Vegetable juice: Adds body and vegetable richness without extra chopping
• Chicken breasts: Poach gently in the broth for tender, shreddable results every time
• Heavy cream: Mellows the acidity and creates silky body, half and half works in a pinch
• Fresh garnishes: Brighten the finished soup and add textural contrast

Step-by-Step Instructions

Build Your Flavor Base:

Heat olive oil in a large pot over medium-high heat until shimmering but not smoking. Add the diced onion and cook for about 4 minutes, stirring frequently, until the onion becomes translucent and starts to soften. The edges should just begin to turn golden which indicates the natural sugars are developing.

Add The Aromatics:

Add minced garlic, cumin, chili powder, and tomato paste to the pot. Stir continuously for one minute to toast the spices and cook the raw flavor out of the garlic and tomato paste. The mixture should become fragrant and slightly darker in color. This brief cooking intensifies the flavors and prevents bitterness.

Create The Soup Base:

Pour in the black beans, corn, Rotel tomatoes with their juices, enchilada sauce, and vegetable juice. Season with several pinches of kosher salt and freshly cracked black pepper. Stir well to combine all ingredients and scrape any browned bits from the bottom of the pot. These bits contain concentrated flavor that enriches your broth.

Cook The Chicken:

Nestle the chicken breasts into the liquid so they're completely submerged. Cover the pot with a tight-fitting lid and bring to a simmer over medium-high heat. Once simmering, reduce heat to low and maintain a gentle simmer for 25-30 minutes. The chicken is done when it reaches 165°F and shreds easily with forks.

Finish The Soup:

Remove the cooked chicken to a cutting board and shred using two forks, pulling the meat apart in opposite directions. Return the shredded chicken to the pot and stir to distribute evenly throughout the soup. Pour in the heavy cream and stir to incorporate. Taste and adjust seasoning with additional salt and pepper as needed.

Serve And Garnish:

Ladle the hot soup into bowls and top generously with fried tortilla strips, a dollop of sour cream, fresh chopped cilantro, and thinly sliced green onions. Serve with lime wedges on the side for guests to squeeze over their bowls, adding brightness that balances the rich flavors.

Pin it

The enchilada sauce is truly the star ingredient here. I learned through multiple test batches that using a full 28-ounce can rather than the typical 15-ounce size makes all the difference in achieving that authentic enchilada flavor. One Christmas Eve, this soup saved dinner when unexpected guests arrived during a snowstorm, cementing its place in our family traditions.

Make It Your Own

This soup welcomes customization based on your preferences and what you have on hand. For a spicier version, add a diced jalapeño with the onions or substitute hot enchilada sauce. Vegetarians can skip the chicken and double the beans or add diced zucchini and yellow squash during the last 10 minutes of cooking.

The garnishes truly make this dish shine. While I've listed the classics, diced avocado, shredded cheddar or Monterey Jack cheese, or even a few crushed tortilla chips can add delightful texture and flavor. My daughter creates a "loaded" version with all the toppings plus a spoonful of Mexican rice right in the center.

Storage and Meal Prep

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they have time to meld together. When reheating, do so gently over medium-low heat or at 50% power in the microwave to prevent the cream from separating.

For freezing, I recommend cooling the soup completely before portioning into freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the texture seems slightly grainy after freezing, a quick whisking while reheating will restore its silky consistency.

Pin it

Frequently Asked Questions

→ Can I make this soup in a slow cooker?

Yes! Add all ingredients except heavy cream to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender. Remove chicken, shred it, return to pot, and stir in cream just before serving.

→ How can I make this soup spicier?

To increase the heat, add a diced jalapeño with the onions, use hot Rotel tomatoes, incorporate a chipotle pepper in adobo sauce, or add cayenne pepper to taste.

→ Is there a dairy-free alternative for the heavy cream?

Full-fat coconut milk makes an excellent dairy-free substitute. For a lighter option, try cashew cream (blended soaked cashews with water) or simply omit the cream entirely for a broth-based version.

→ How long will this soup keep in the refrigerator?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot throughout.

→ Can I freeze this chicken enchilada soup?

Yes, but for best results, freeze it before adding the cream. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat, and add cream just before serving.

→ What can I substitute for enchilada sauce?

If you don't have enchilada sauce, you can use an equal amount of tomato sauce mixed with 1-2 tablespoons of chili powder, 1 teaspoon cumin, ½ teaspoon oregano, and a pinch of garlic powder.