Easy Chicken Enchilada Soup for Cozy Nights

Chicken Enchilada Soup is just what you need after a long, busy day, trust me. 

Nothing hits quite like curling up with a bowl of something cozy when the weather gets dreary (or you just feel lazy). 

Sometimes I crave all those enchilada flavors, but honestly, who’s got the time or patience for rolling tortillas after work? This soup fixes that problem. All the taste, way less effort, and hardly any mess.

Reasons to love this soup

I could probably write a tiny novel on why I keep making Chicken Enchilada Soup. First off, it’s hearty and filling without weighing you down. Even my pickiest eater will finish their bowl, which is basically a miracle. Plus, it’s easy enough that I don’t get kitchen rage (you know the feeling). If you’re after something that tastes complicated but isn’t, you’re in for a treat. Got random leftovers? Throw them in. I do it all the time. Oh, and cleanup? Practically nonexistent. That is what I call a win-win, honestly.

“I made this soup last weekend and it tasted even better than what I get at restaurants. The kids asked for seconds, which never happens!”

How to make Chicken Enchilada Soup

I’ll keep it simple because honestly, who wants to scroll through someone’s life story for just a recipe? Start with some cooked chicken. Rotisserie chicken is my lazy-night hero. Toss it in a big ol’ pot with chicken broth, a can of enchilada sauce (mild or spicy, you’re in charge), black beans, corn, and some diced tomatoes. Heat it up, then throw in a handful of shredded cheese once it’s nice and bubbly. Those flavors together? Pure enchantment. I usually top mine with whatever’s lying around – sour cream, avocado, extra cheese if I’m feeling wild. Takes about 30 minutes, tops. The hardest part is waiting for it to cool before eating.

How to cook chicken for enchilada soup

Don’t stress about making Chicken Enchilada Soup if you don’t have cooked chicken. You’ve got three choices, really. If it’s a super chill day, simmer a couple of chicken breasts in broth right in your soup pot until they’re cooked through. Shred with two forks, drop back in. Or, you can bake them in the oven earlier and just toss them in. Me? I use leftover grilled chicken when I have it, and that smoky flavor is just awesome. Pretty much, if your chicken is cooked and not totally bland, you’re golden. I won’t judge if it’s leftover from yesterday’s dinner, either.

Alternative ways to make this soup

Maybe you don’t love chicken, or you’re running low and don’t feel like going to the store. No biggie. Swap in ground turkey or beef. Go vegetarian and pop in extra beans and some bell pepper (my neighbor swears by this). Want more heat? Add diced green chilies or some chipotle powder. If you’ve got a slow cooker or Instant Pot, this is the kind of recipe that absolutely shines with hands-off cooking. Dump everything in, turn it on, go binge your favorite show, and in a couple hours you’re a dinner champion. Also, if you like your soups thicker, toss in a handful of crushed tortilla chips right at the end. Thick, rich and totally satisfying.

Storage tips

This Chicken Enchilada Soup is a meal prep dream. Stick leftovers in a big airtight container and fridge them for up to four days. Freezer-friendly too. I freeze in portions, so on late nights, I can reheat only what I need. Warm up slowly on the stove or zap it in the microwave (but cover it, or you’ll have a red splatter crime scene). If it thickens a lot after chilling, splash in a bit more broth as you reheat. Good as new, I swear.

Common Questions

Q: Can I make Chicken Enchilada Soup ahead of time?

 A: Absolutely, it tastes even better the next day.

Q: What kind of cheese is best?

 A: Cheddar is classic, but Monterey Jack or a Mexican blend would work great too.

Q: How spicy does it get?

 A: Totally up to you! Use mild enchilada sauce for gentle folks. Add hot sauce to taste if you’re feeling brave.

Q: Can I freeze this soup?

 A: For sure. Just cool it first, store in portions, and ditch any toppings before freezing.

Q: Does it work in a slow cooker?

 A: Oh yes. Toss it all in and let the magic happen on low for a few hours.

Cozy bowls for chilly nights

So, did we solve the what’s-for-dinner struggle yet? Chicken Enchilada Soup is honestly my go-to when I need something foolproof and delicious. 

It’s cozy, it’s flexible, and it won’t hog all your evening. Trust me, one pot and a handful of basic ingredients will make you look like a five-star restaurant chef (even if you’re just wearing slippers).