Enchilada soup

This soup brings all the cozy flavors people love in a comforting, spoonable form that fits everyday life. It’s warm, gently spiced, and hearty enough to feel like a full meal without needing hours in the kitchen. Enchilada soup works especially well on busy evenings, quiet family dinners, or cold nights when you want something filling but familiar. The ingredients are simple, the steps are forgiving, and the pot does most of the work for you. I usually start it while tidying the kitchen, letting the aroma slowly fill the room as everything comes together. It’s the kind of recipe that feels reliable and welcoming every time.

a bowl of warm red broth soup

Why You Will Love This Recipe

This recipe checks a lot of real-life boxes without trying too hard. The flavors are rich and comforting, but nothing feels heavy or complicated. It’s easy to adjust based on what you have, which makes it budget-friendly and flexible for different tastes. The texture is hearty, with tender bites and a broth that feels cozy rather than thin.

It’s also weeknight-friendly, since everything cooks in one pot and doesn’t need constant attention. Leftovers hold up beautifully, making it freezer-friendly and ideal for cooking once and eating twice. When served for family or guests, enchilada soup is naturally crowd-pleasing, inviting everyone to grab a bowl and settle in without fuss or formality.

a bowl of warm red broth soup 1

Ingredients

Tip: Boneless, skinless chicken breasts cook evenly and shred easily for this soup.

  • Olive oil – 1 tablespoon
  • Chicken breast – 1 pound
  • Onion – 1 medium, diced
  • Garlic – 3 cloves, minced
  • Red enchilada sauce – 2 cups
  • Chicken broth – 4 cups
  • Black beans – 1 can (15 oz), drained
  • Corn – 1 can (15 oz), drained
  • Diced tomatoes – 1 can (14.5 oz)
  • Ground cumin – 1 teaspoon
  • Chili powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Shredded cheese – 1 cup
a clean white background showing the individual

Instructions

Step 1: Preparation
Warm the oil in a large pot and add the chicken. Let it cook until lightly golden on the outside. Remove and set aside. The pot should smell savory and lightly toasted.

Step 2: Main Cooking Process
Add onion and garlic to the same pot. Stir until soft and fragrant, scraping up any browned bits. The mixture should look glossy and smell sweet, not sharp.

Step 3: Combining Ingredients
Pour in enchilada sauce, broth, tomatoes, beans, corn, and spices. Stir gently, then return the chicken. Everything should look colorful and well mixed, with a rich red broth forming.

Step 4: Finishing & Final Simmer
Simmer until the chicken is tender and easy to shred. Pull it apart, stir it back in, and let the soup rest briefly. The surface should look slightly thickened and inviting.

Why This Recipe Works for Busy Days

This is a save-now, cook-later kind of meal that fits busy schedules. You can prep ingredients ahead, let the soup simmer while you do other things, and enjoy leftovers without losing flavor. Enchilada soup reheats well, making it ideal for planned leftovers or quick lunches that still feel homemade and comforting.

Tips & Tricks

  • Shred while warm: Chicken pulls apart more easily when it’s still warm. Waiting too long can make it firm and harder to shred, so handle it shortly after cooking for softer, more even pieces throughout the soup.
  • Watch the salt early: Enchilada sauce and broth already contain salt. Add seasoning gradually and taste near the end to avoid an overly salty finish that’s hard to balance later.
  • Simmer, don’t rush: Letting the soup gently simmer helps the flavors blend smoothly. Boiling too hard can make the broth taste harsh and cause the chicken to dry out.
  • Cheese at the end: Add cheese just before serving, not during cooking. This keeps it from clumping or sinking and gives each bowl a creamy, melty finish.

Variations

  • Meaty version: Swap chicken for cooked ground beef or shredded beef. Brown it first, then follow the same steps. This adds deeper flavor and makes the soup extra filling, especially for hearty dinners or shared meals.
  • Vegetarian option: Skip the meat and add extra beans or diced zucchini. The soup stays hearty and satisfying, with plenty of texture and warmth from the spices and broth.
  • Ingredient swap: Use green enchilada sauce instead of red for a lighter, tangier base. The overall method stays the same, but the flavor shifts slightly brighter and milder.
  • Flavor boost: Stir in a handful of chopped cilantro or a squeeze of lime at the end. These small additions lift the flavor without overpowering the comforting base.

Serving Suggestions

  • Classic bowl setup: Serve hot with shredded cheese and a small spoon. Let everyone add their own toppings at the table for a relaxed, family-style meal that feels welcoming and easy.
  • With crunchy sides: Pair with tortilla chips or simple toast for dipping. The contrast between crunchy and warm makes the meal feel more complete without extra cooking.
  • Casual dinner spread: Set the pot in the center with bowls, spoons, and toppings nearby. This presentation works well for casual gatherings or quiet evenings at home.
  • Next-day lunch: Pack into containers with a little extra broth. It reheats smoothly and makes a comforting midday meal that still feels special.

Storage Instructions

  • Fridge storage: Let the soup cool completely, then store in an airtight container for up to four days. The flavors deepen slightly over time, making leftovers just as enjoyable.
  • Reheating: Warm gently on the stove or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much after chilling.
  • Freezing: Freeze in portion-sized containers for up to two months. Thaw overnight in the fridge before reheating for best texture and flavor.
  • Make-ahead tips: Cook the soup a day early and refrigerate. Reheat slowly before serving, giving it time to warm evenly without rushing.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: 5 minutes
  • Total Time: 50 minutes

Nutrition Information (Approximate)

Each serving contains approximately 320–380 calories, depending on toppings and portions. Protein ranges from 22–28 grams per serving. The soup also provides fiber from beans and corn, along with iron from the protein. Values are estimates and may vary based on ingredients and serving size.

FAQs

Can I make this ahead of time?
Yes, it tastes great the next day.

What’s a common mistake?
Boiling too hard instead of simmering.

Can I swap the protein?
Yes, beef or beans work well.

Why is my soup too thick?
Add a little more broth.

How long does it keep?
Up to four days refrigerated.

How can I adjust spice?
Add more chili powder or mild sauce.

Conclusion

This soup is the kind of recipe that quietly earns a spot in regular rotation. It’s adaptable, comforting, and easy to return to whenever you need something warm and filling. You can adjust the ingredients, play with toppings, or keep it simple and familiar. Enchilada soup fits into busy weeks just as easily as slow evenings, making it a reliable choice to save and revisit. However you serve it, it invites you to slow down, grab a bowl, and enjoy a moment of cozy comfort at home.

Enchilada soup
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Enchilada soup

Recipe by Edan SalamonCourse: Soups
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

350

kcal

A warm, hearty soup with tender chicken, beans, and a rich, spiced broth.
Easy to make, comforting to eat, and perfect for relaxed family meals.

Ingredients

  • 1 tablespoon olive oil

  • 1 pound chicken breast

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 2 cups red enchilada sauce

  • 4 cups chicken broth

  • 1 can black beans (15 oz), drained

  • 1 can corn (15 oz), drained

  • 1 can diced tomatoes (14.5 oz)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon salt

  • 1 cup shredded cheese

Directions

  • Heat oil in a large pot over medium heat.
  • Add chicken and cook until lightly golden. Remove and set aside.
  • Add onion and garlic. Cook until soft and fragrant.
  • Pour in sauce, broth, tomatoes, beans, corn, and spices. Stir well.
  • Return chicken to the pot and simmer until tender.
  • Shred chicken, stir back in, and rest briefly before serving.

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