Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken works wonderfully and saves time. Just shred it and add it to the pot.

Is this soup gluten-free?

It can be. Use gluten-free broth and enchilada sauce, and double-check that all packaged ingredients are certified gluten-free.

Can I make it vegetarian?

Absolutely. Replace the chicken with extra beans or lentils and use vegetable broth instead of chicken broth.

Yes. Cool the soup completely, store it in airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How can I make it less spicy?

Choose a mild enchilada sauce and skip the jalapeños. Adding extra cream also softens the heat.

Can I double the recipe for meal prep?

Yes, just use a larger pot and keep the same ratios. It’s a great way to stock up on ready-to-go meals.

Chicken Enchilada Soup: 5 Ultimate Steps to Cozy Comfort

Name: Chicken Enchilada Soup: 5 Ultimate Steps to Cozy Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 4 cups chicken broth; 1 can (10 oz) enchilada sauce; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 cup diced tomatoes (fresh or canned); 1 cup heavy cream (or coconut milk for dairy-free); 1 tsp chili powder; 1 tsp cumin; Salt and pepper, to taste; Optional toppings: shredded cheese, avocado, sour cream, cilantro, lime wedges

Description

A creamy, Tex-Mex inspired Chicken Enchilada Soup packed with shredded chicken, beans, corn, and smoky enchilada sauce. Perfect for cozy dinners or meal prep.

Ingredients

2 cups cooked, shredded chicken
4 cups chicken broth
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup diced tomatoes (fresh or canned)
1 cup heavy cream (or coconut milk for dairy-free)
1 tsp chili powder
1 tsp cumin
Salt and pepper, to taste
Optional toppings: shredded cheese, avocado, sour cream, cilantro, lime wedges

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Instructions

1️⃣ Prepare the Base
• Heat a large pot over medium heat with a splash of oil.
• Add diced tomatoes and sauté for 2 minutes until softened.

2️⃣ Add Core Ingredients
• Stir in shredded chicken, beans, corn, enchilada sauce, and chicken broth.
• Mix until combined.

3️⃣ Season Well
• Add chili powder, cumin, salt, and pepper.
• Bring the soup to a simmer.

4️⃣ Make It Creamy
• Reduce heat to low and stir in the cream (or coconut milk).
• Cook gently without boiling.

5️⃣ Finish and Serve
• Simmer for 10 minutes, stirring occasionally.
• Garnish with toppings and enjoy.

Notes

For spicier soup, add jalapeños or hot enchilada sauce.
For vegetarian, swap chicken with extra beans or lentils.
Freeze leftovers in airtight containers for up to 2 months.

Prep Time: 10 minute
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican