Restaurant Style Chicken Enchilada Soup Recipe
This Restaurant Style Chicken Enchilada Soup Recipe is creamy, flavorful, and comforting. Made with tender chicken, beans, corn, and a rich enchilada-style broth, it tastes like your favorite Mexican restaurant. Perfect for family dinners or cozy nights in, this soup is easy to make with simple ingredients and reheats beautifully.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Can opener
- Ladle
- Bowls for serving
- Optional: blender for smooth texture
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 red Bell pepper, diced
- 1 green Bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Cayenne pepper (optional), for heat
- 4 cups Chicken broth
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Corn, drained
- 2 cups Cooked shredded chicken
- 1 can (10 oz) Diced tomatoes with green chilies
- 1/2 cup Enchilada sauce (mild or medium)
- 1/2 cup Heavy cream or half-and-half
- Salt and black pepper to taste
- Optional toppings: shredded cheese, cilantro, tortilla strips, lime wedges, sour cream
Instructions
Sauté the vegetables
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, red and green bell peppers. Cook until softened, about 5 minutes, stirring often.
Add spices
- Sprinkle cumin, chili powder, smoked paprika, and cayenne over the vegetables. Stir constantly for 1 minute to toast the spices and release aroma.
Pour in chicken broth
- Slowly add chicken broth to the pot, scraping the bottom to lift flavorful bits. Stir well to combine with vegetables and spices.
Add beans, corn, and chicken
- Mix in black beans, corn, cooked shredded chicken, and diced tomatoes with green chilies. Stir gently to evenly combine all ingredients in the pot.
Incorporate enchilada sauce
- Pour enchilada sauce into the soup and stir thoroughly. This gives the soup its classic rich, tangy flavor and restaurant-style consistency.
Simmer the soup
- Bring the soup to a gentle boil. Reduce heat and let it simmer for 15 minutes. This allows the flavors to meld and chicken to absorb spices.
Add cream
- Slowly stir in heavy cream or half-and-half. This adds a smooth, creamy texture that balances the spices without overpowering them.
Taste and season
- Season with salt and black pepper to taste. Adjust cayenne if you like extra heat. Stir once more before serving.
Serve with toppings
- Ladle soup into bowls and garnish with shredded cheese, cilantro, tortilla strips, lime wedges, or sour cream. Serve immediately for best flavor and texture.
Notes
- Use rotisserie chicken for quick preparation
- Blend half the soup for thicker texture if desired
- Adjust cayenne for preferred spice level
- Serve with tortilla strips, cheese, and lime for extra flavor
- Reheats beautifully for leftovers