Ultimate Comfort in a Bowl Chicken Enchilada Soup Recipe to Warm Your Soul

One of my fondest memories growing up in Monterey was gathering around my Nonna Rosa’s kitchen table on cool, breezy evenings, sharing bowls of her hearty, comforting soups. There was something magical about how a simple dish could warm the soul and bring everyone closer. That same warmth and love inspired this Chicken Enchilada Soup Recipe, a dish that’s become a family favorite here in my cozy Monterey cottage. It’s a perfect blend of rich, smoky flavors with just the right amount of spice—a bowl that feels like a hug from my Nonna, even across the miles. I’m thrilled to share it with you, hoping it’ll become a treasured recipe in your home as well.

Why You’ll Love This Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup Recipe is a beautiful marriage of tradition and ease. Growing up, my mother Elena was never one to measure too precisely; she trusted her instincts, tossing in fresh garlic, a handful of herbs, and a pinch of spice to taste. This soup reflects that spirit—comforting, soulful, and made for sharing. It’s packed with tender chicken, smoky chilies, and creamy corn, all simmered in a rich tomato base that sings with a homemade enchilada sauce vibe.

What I adore about this recipe is how approachable it is for busy home cooks. Whether you’re juggling work, kids, or just craving something cozy after a day at the farmers market, this soup comes together quickly without sacrificing depth of flavor. It’s also incredibly flexible—you can easily swap out ingredients based on what you have on hand or what your family prefers. This soup is a nod to my roots, inspired by the markets of Spain and the rustic kitchens of Italy, but with a beloved Mexican-American twist that feels just right for a Monterey night.

And of course, the best part? It’s a crowd-pleaser. When I first served this to Olivia and Isabella, their eyes lit up with every spoonful, reminding me why I love passing down these recipes—because food is more than nourishment; it’s memory, joy, and love on a plate.

Ingredients You’ll Need for This Chicken Enchilada Soup Recipe

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 4 cups low-sodium chicken broth
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 (10-ounce) can red enchilada sauce (store-bought or homemade)*
• 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
• 1 cup frozen corn kernels
• 1 (15-ounce) can black beans, drained and rinsed
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish
• 1 ripe avocado, diced, for garnish
• Optional toppings: shredded cheddar cheese, sour cream, tortilla strips

*Substitution tip: If you want to make this recipe from scratch, my Nonna’s marinara was always my starting point for sauces—just add extra chili powder and smoked paprika to mimic enchilada sauce flavors. Or, if you prefer milder spice, use a mild enchilada sauce or tomato sauce and adjust seasoning accordingly.

Nutrition Facts

• Calories: Approximately 320 per serving
• Protein: 28g
• Fat: 8g
• Carbohydrates: 32g
• Fiber: 7g
• Sugar: 6g (mostly from tomatoes and corn)
• Sodium: 600mg (can be reduced by using low-sodium broth and rinsing beans well)

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Steps to Create Your Chicken Enchilada Soup Recipe

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. This is where the aroma starts to build, much like when my mother would let garlic and onions simmer gently to create that comforting base.
2. Add the minced garlic and jalapeño pepper, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic—watch for that golden hue and irresistible scent.
3. Stir in the cumin, smoked paprika, oregano, and chili powder, letting the spices toast slightly for about 30 seconds. This step brings out the depth of flavor—just like when I’d watch Elena toss herbs into a bubbling sauce, trusting that little extra time to coax out the magic.
4. Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), and enchilada sauce. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This simmer allows the flavors to marry together, reminiscent of the slow, loving cooking style Nonna Rosa taught me.
5. Add the shredded chicken, corn, and black beans to the pot. Simmer for an additional 5-7 minutes, until the soup is heated through and the corn is tender.
6. Remove the pot from the heat and stir in the lime juice. Season with salt and fresh black pepper to taste. The acidity from the lime brightens the soup, balancing the smoky and spicy elements—just like a squeeze of lemon in my grandmother’s pasta sauce would lift the whole dish.
7. Ladle the soup into bowls and garnish with chopped cilantro, diced avocado, and any optional toppings you love, such as shredded cheddar or crunchy tortilla strips.

Tips for Making the Best Chicken Enchilada Soup Recipe

Over the years, I’ve learned that a few small tweaks make a world of difference in elevating this soup. Here are some of my favorite tips, honed from countless family dinners and lively kitchen experiments: Learn more: Warm Up Your Winter with the Ultimate Philly Cheesesteak Soup Recipe

• Use rotisserie chicken: It saves time and adds incredible flavor. Just shred and toss it in—you get tender, juicy chicken without the fuss.
• Don’t skip the lime juice: It’s a simple step, but it brightens the whole soup and balances the richness perfectly.
• Customize your heat: If you prefer less spice, omit the jalapeño or leave it out entirely. My daughters, Olivia and Isabella, prefer milder flavors, so I often make this adjustment to keep everyone happy.
• Make your own enchilada sauce: When time allows, I love making a small batch from scratch—roasting dried chilies and blending them with garlic, cumin, and tomato paste. It’s a labor of love that fills the kitchen with such warmth and nostalgia.
• Toast your spices: Never underestimate this step—it deepens the flavor and adds complexity without extra ingredients.

Serving Suggestions and Pairings

This soup stands beautifully on its own, but I love pairing it with simple sides that complement its rich, smoky notes. Growing up, my family would often enjoy fresh, crusty bread to dip into the soup’s tomatoey goodness, a tradition I happily continue with my daughters.

• Warm corn tortillas or tortilla chips for scooping
• A crisp green salad with lime vinaigrette to balance the richness
• Mexican street corn (elote) to add a touch of sweetness and creaminess
• Quesadillas filled with cheese and fresh herbs for extra comfort food vibes

I also recommend a chilled glass of white wine or a sparkling agua fresca to keep things light and refreshing, especially if you’re sharing this meal with family and friends on a casual evening.

Storage and Reheating Tips

Like many of the dishes I grew up with, this Chicken Enchilada Soup Recipe tastes even better the next day. The flavors have time to meld, creating an even deeper, richer experience. Here’s how I store and reheat to keep it fresh and delicious:

• Cool the soup to room temperature before transferring it to airtight containers.
• Store in the refrigerator for up to 4 days.
• For longer storage, freeze in portioned freezer-safe containers for up to 3 months.
• Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened too much.
• Avoid microwaving too aggressively, as it can cause uneven heating and change the soup’s texture.

I often make a big batch on the weekend when I have more time, then enjoy leftovers throughout the week with my girls. It’s become our little ritual—warming up a bowl, adding fresh avocado, and sharing stories from our day.

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

Sharing this Chicken Enchilada Soup Recipe with you feels like inviting you into my family kitchen, where every spoonful carries a story, a memory, and a whole lot of love. It’s a recipe that bridges generations, blending the rustic charm of my grandmother’s Mediterranean roots with the vibrant, bold flavors I discovered traveling through Spain and Italy. And now, it’s a dish I cherish making with Olivia and Isabella, passing down the same lessons Nonna Rosa and my mother Elena taught me: that food is love, history, and comfort all in one.

Whether you’re a seasoned cook or just starting out, this soup is approachable, forgiving, and full of heart. I hope it brings warmth to your table, sparks laughter with loved ones, and fills your kitchen with that wonderful aroma that makes a house feel like home.