20+ Easy and Delicious Enchilada Soup Recipes to Warm Your Soul

When the weather turns cold, there’s nothing more comforting than a hearty, flavorful bowl of soup.

But why settle for an ordinary soup when you can indulge in the rich, zesty flavors of enchilada soup?

Whether you prefer the smoky heat of chipotle, the creamy richness of avocado, or the comforting warmth of a classic red enchilada sauce, there’s an enchilada soup for every taste.

In this collection of 20+ enchilada soup recipes, you’ll discover a variety of mouthwatering options, from chicken and beef to vegetarian and even vegan alternatives.

These soups are packed with bold flavors, satisfying textures, and are perfect for cozying up with on any chilly day.

Ready to dive into the world of enchilada soups?

Let’s explore these delectable recipes that will have your taste buds dancing!

20+ Easy and Delicious Enchilada Soup Recipes to Warm Your Soul

Enchilada soups are the perfect blend of comfort and bold flavors, offering something for everyone in your family or group of friends.

Whether you’re in the mood for a spicy kick, a creamy texture, or a veggie-packed version, the 20+ recipes in this roundup cover a wide range of tastes and preferences.

From hearty chicken tortilla enchilada soups to lighter vegetable-focused options, these recipes will elevate your soup game to a whole new level.

So, next time you’re craving a warm, filling, and delicious meal, consider making one of these enchilada soups.

Trust us, each bowl is sure to become a new favorite in your recipe collection.

Classic Chicken Enchilada Soup

This Classic Chicken Enchilada Soup is the perfect combination of tender chicken, creamy broth, and a blend of bold spices that will make your taste buds dance. It’s quick to prepare, healthy, and packed with flavors. The creamy texture from sour cream and a zesty kick from enchilada sauce makes this soup a comforting meal for any day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup cilantro, chopped (for garnish)
• Tortilla chips, crushed (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until soft.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the shredded chicken, enchilada sauce, chicken broth, diced tomatoes, green chilies, cumin, chili powder, and paprika. Season with salt and pepper to taste.
4. Bring the soup to a simmer and cook for 20-25 minutes, allowing all the flavors to meld together.
5. Stir in the sour cream and shredded cheese until melted and well-combined.
6. Ladle the soup into bowls and garnish with cilantro and crushed tortilla chips.

This hearty soup is a flavorful and filling option that’s ideal for a cozy weeknight meal. The creamy texture paired with the slight heat from the spices makes it an unforgettable dish. You can easily adjust the spice level by adding more chili powder or even a diced jalapeño for an extra kick.

Vegetarian Black Bean Enchilada Soup

If you’re looking for a plant-based option that still packs a punch of flavor, this Vegetarian Black Bean Enchilada Soup is the answer. Full of healthy beans, vegetables, and rich enchilada sauce, it’s a satisfying and nutritious choice for anyone who loves the taste of traditional enchiladas but wants a lighter version.

Ingredients:

• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup frozen corn
• 1/2 cup sour cream or Greek yogurt (optional)
• 1/2 cup shredded cheese (optional, use a dairy-free option if preferred)
• Fresh cilantro, chopped (for garnish)
• Crumbled tortilla chips (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced bell pepper and onion, and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the black beans, enchilada sauce, vegetable broth, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper.
4. Bring the soup to a simmer, cooking for 15-20 minutes, allowing the flavors to develop.
5. Stir in the frozen corn and cook for an additional 5 minutes.
6. Ladle the soup into bowls and top with sour cream (or Greek yogurt), shredded cheese, cilantro, and crumbled tortilla chips.

This vegetarian version of enchilada soup is not only filling but also incredibly flavorful. The black beans provide protein, and the mix of vegetables creates a well-rounded texture. It’s an excellent choice for anyone craving a meatless meal that doesn’t compromise on taste. The addition of sour cream or Greek yogurt adds a creamy finish that makes each spoonful irresistible.

Beef Enchilada Soup

For those who prefer a heartier, meat-based enchilada soup, this Beef Enchilada Soup is the ultimate choice. The ground beef adds richness, while the enchilada sauce and spices give the soup a savory depth. It’s perfect for a filling family meal or as a dish to impress guests.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• Chopped green onions (for garnish)
• Crumbled tortilla chips (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
2. Once the beef is browned, add the diced onion and garlic. Cook for about 5 minutes, until softened and fragrant.
3. Stir in the enchilada sauce, beef broth, diced tomatoes, green chilies, cumin, chili powder, smoked paprika, salt, and pepper.
4. Bring the soup to a simmer and cook for 25-30 minutes to allow the flavors to meld together.
5. Stir in the sour cream and shredded cheese until fully combined and creamy.
6. Ladle the soup into bowls and garnish with chopped green onions and crumbled tortilla chips.

This Beef Enchilada Soup is incredibly satisfying with its hearty beef and the perfect balance of spices. It’s a great meal to prepare when you want something filling and flavorful but still easy to make. The sour cream and shredded cheese provide a creamy and melty finish that rounds out the dish wonderfully.

Creamy White Chicken Enchilada Soup

This creamy variation of the classic enchilada soup brings together tender chicken, a rich and velvety broth, and a subtle heat that makes each spoonful truly comforting. The creaminess from the addition of cream cheese and half-and-half balances perfectly with the spice of the enchilada sauce, making it a favorite for those who crave something smooth but packed with flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) green enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced green chilies
• 1 cup half-and-half
• 4 oz cream cheese, softened
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the shredded chicken, green enchilada sauce, chicken broth, and diced green chilies. Bring to a simmer.
4. Reduce heat and stir in the half-and-half and cream cheese, whisking until the cream cheese is completely melted and the soup becomes creamy.
5. Season with cumin, chili powder, salt, and pepper, then simmer for an additional 10-15 minutes.
6. Stir in the shredded Monterey Jack cheese until melted and well-combined.
7. Serve the soup in bowls, garnished with cilantro and lime wedges for a fresh touch.

This Creamy White Chicken Enchilada Soup is perfect for those who prefer a creamy, milder version of enchilada soup without sacrificing the rich flavors. The combination of half-and-half and cream cheese gives the soup a luxurious texture, while the green enchilada sauce adds a zesty kick. It’s a rich, comforting meal that’s simple to make and sure to please.

Pork and Sweet Potato Enchilada Soup

This Pork and Sweet Potato Enchilada Soup offers a hearty, slightly sweet twist on the classic recipe. The tender, slow-cooked pork combined with roasted sweet potatoes and a flavorful enchilada broth makes for a filling, satisfying dish. The sweetness of the potatoes pairs beautifully with the smoky spices, creating a balanced and unique flavor profile.

Ingredients:

• 2 tablespoons olive oil
• 1 lb pork shoulder, cut into chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream (optional)
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the pork chunks and cook until browned on all sides, about 8-10 minutes.
2. Add the diced onion and garlic to the pot and cook for 5 minutes until the onion softens.
3. Stir in the diced sweet potatoes, enchilada sauce, chicken broth, and diced tomatoes. Add cumin, smoked paprika, salt, and pepper to taste.
4. Bring the soup to a boil, then reduce heat and simmer for 40-45 minutes, or until the pork is tender and the sweet potatoes are cooked through.
5. Optional: Stir in sour cream for a creamy texture or top with shredded cheese for a cheesy finish.
6. Ladle the soup into bowls, garnish with cilantro, and serve.

This Pork and Sweet Potato Enchilada Soup is an unexpected and delicious twist on the classic. The tender pork adds richness, while the sweet potatoes bring a subtle sweetness that balances out the heat from the spices. The combination of savory and sweet flavors is perfect for those looking for something comforting but with a little extra flair.

Spicy Shrimp Enchilada Soup

For seafood lovers, this Spicy Shrimp Enchilada Soup is a game-changer. The shrimp add a delicate sweetness and firmness to the soup, while the bold spices and enchilada sauce provide a satisfying heat. It’s a great choice when you’re craving something flavorful but lighter than the traditional beef or chicken options.

Ingredients:

• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deveined
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups seafood broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pot and set aside.
2. In the same pot, add the diced onion and garlic, cooking for about 5 minutes until softened.
3. Stir in the red enchilada sauce, seafood broth, diced tomatoes, green chilies, cumin, chili powder, and cayenne pepper. Season with salt and pepper.
4. Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to meld together.
5. Add the corn and heavy cream to the pot and stir to combine. Let it simmer for an additional 5 minutes.
6. Return the cooked shrimp to the soup, heat for another 2 minutes, and then serve in bowls, garnished with cilantro and lime wedges.

This Spicy Shrimp Enchilada Soup is a perfect balance of heat, creaminess, and seafood flavor. The shrimp soak up the spices and enchilada sauce, adding a burst of flavor to every bite. It’s a great option for those looking to try something new with the enchilada soup concept and enjoy the bold, spicy flavors of shrimp.

Beef and Bean Enchilada Soup

This Beef and Bean Enchilada Soup is a hearty, filling meal with all the savory goodness of a classic enchilada, packed into a comforting soup. The rich beef broth, tender ground beef, and hearty beans give it a satisfying texture, while the enchilada sauce adds that signature zesty flavor everyone loves. Perfect for a cold evening, this soup brings warmth and flavor to the table.

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup sour cream (optional)
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes.
2. Add the diced onion and garlic, and cook for another 3-4 minutes, until softened.
3. Stir in the red enchilada sauce, beef broth, kidney beans, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
5. Stir in sour cream and shredded cheese for a creamy, cheesy finish.
6. Serve the soup in bowls, garnished with cilantro and tortilla strips or crushed chips for added texture.

This Beef and Bean Enchilada Soup offers a full-bodied flavor with the savory ground beef and creamy beans. The enchilada sauce adds a tangy richness that ties the soup together perfectly. It’s a great choice for a satisfying and easy meal, and it pairs wonderfully with the crunch of tortilla chips or strips.

Smoky Chipotle Enchilada Soup

For those who love deep, smoky flavors with a little extra heat, this Smoky Chipotle Enchilada Soup is the perfect option. The chipotle peppers in adobo sauce bring a rich, smoky heat that enhances the entire dish, while the addition of creamy sour cream balances out the spice. This soup has a bold, robust flavor that will leave you craving more.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Crushed tortilla chips (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the chipotle peppers, red enchilada sauce, chicken broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. Add the shredded chicken and cook for an additional 15-20 minutes to allow the flavors to meld.
5. Stir in the sour cream and Monterey Jack cheese, allowing the cheese to melt into the soup.
6. Serve the soup in bowls, garnished with cilantro and crushed tortilla chips.

The smoky chipotle flavor in this soup elevates it with a unique twist that sets it apart from traditional enchilada soups. It’s perfect for spice lovers who enjoy a deep, smoky kick in their dishes. The combination of sour cream and cheese adds creaminess, making each bite both spicy and rich.

Zucchini and Corn Enchilada Soup

This lighter take on the classic enchilada soup incorporates fresh vegetables like zucchini and corn, making it a perfect choice for a healthy and vibrant meal. It’s full of fresh flavors, with a slight sweetness from the corn and a satisfying depth from the enchilada sauce. It’s a wonderful option for anyone looking for a veggie-packed, flavorful soup.

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup sour cream (optional)
• 1 cup shredded cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced zucchini and onion, cooking for about 5 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes.
3. Stir in the red enchilada sauce, vegetable broth, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
4. Bring the soup to a simmer and cook for 15-20 minutes, allowing the vegetables to soften and the flavors to combine.
5. Optional: Stir in sour cream for added creaminess or top with shredded cheese for a cheesy finish.
6. Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime juice.

This Zucchini and Corn Enchilada Soup is a great choice for those who want a lighter, vegetable-focused meal that’s still packed with flavor. The sweet corn and soft zucchini bring a fresh touch to the soup, while the enchilada sauce provides the perfect amount of spice. It’s a great way to enjoy the flavors of enchiladas in a healthier, veggie-filled form.

Chicken and Avocado Enchilada Soup

This Chicken and Avocado Enchilada Soup is the perfect combination of creamy, zesty, and fresh flavors. The shredded chicken and creamy broth are enhanced by the addition of ripe avocado, which adds richness and a delightful texture. This soup is perfect for a quick weeknight meal and will have you coming back for more.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup sour cream
• 1 cup shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the shredded chicken, red enchilada sauce, chicken broth, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Bring the soup to a simmer.
4. Simmer for 20 minutes to let the flavors develop and meld together.
5. Stir in the sour cream and shredded cheese until melted and creamy.
6. Before serving, gently fold in the diced avocado.
7. Serve the soup in bowls, garnished with cilantro and lime wedges.

This Chicken and Avocado Enchilada Soup is both creamy and zesty, with the avocado adding a smooth texture that balances out the spiciness of the enchilada sauce. It’s the perfect comfort food that also offers a refreshing twist, especially when paired with a squeeze of lime.

Spicy Beef and Potato Enchilada Soup

This Spicy Beef and Potato Enchilada Soup is packed with bold flavors and the heartiness of potatoes, making it a satisfying dish for a cozy meal. The combination of tender beef, spicy enchilada sauce, and earthy potatoes creates a comforting, filling soup that’s sure to warm you up from the inside out.

Ingredients:

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 can (10 oz) red enchilada sauce
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the diced potatoes, red enchilada sauce, beef broth, diced tomatoes, cumin, chili powder, cayenne pepper, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the potatoes are tender.
5. Stir in the shredded cheese until melted and the soup is creamy.
6. Serve in bowls, garnished with fresh cilantro and a dollop of sour cream if desired.

This Spicy Beef and Potato Enchilada Soup offers a hearty, spicy meal that’s perfect for colder months. The potatoes add a comforting texture, while the beef and spices create a rich and flavorful base. Topped with cheese and cilantro, it’s a satisfying dish that combines both warmth and heat.

Mushroom and Poblano Enchilada Soup

For a vegetarian twist on the traditional enchilada soup, this Mushroom and Poblano Enchilada Soup delivers a smoky and earthy flavor profile, with a slight heat from the poblanos. The mushrooms take on the depth of flavor from the enchilada sauce, making this soup a savory and satisfying choice for vegetarians and meat-eaters alike.

Ingredients:

• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 2 poblano peppers, roasted, peeled, and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) green enchilada sauce
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream (optional)
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until they release their moisture and become browned, about 8 minutes.
2. Add the diced poblano peppers, onion, and garlic, cooking for 5 minutes until softened.
3. Stir in the green enchilada sauce, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring the soup to a simmer.
4. Simmer for 20-25 minutes to allow the flavors to meld together.
5. Optional: Stir in sour cream for added creaminess or top with shredded cheese for a cheesy finish.
6. Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime.

This Mushroom and Poblano Enchilada Soup is a delicious vegetarian alternative with complex flavors. The roasted poblano peppers bring a mild heat and smoky flavor, while the mushrooms provide a meaty texture that makes this soup hearty and satisfying. It’s a great choice for anyone looking for a flavorful, plant-based meal.

Chicken Tortilla Enchilada Soup

This Chicken Tortilla Enchilada Soup is a flavorful and satisfying meal that’s perfect for any time of year. The shredded chicken, seasoned broth, and crispy tortilla strips come together to make a comforting, hearty soup. Topped with avocado and cheese, this dish offers the rich flavors of traditional enchiladas in a lighter, more accessible form.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup crispy tortilla strips (store-bought or homemade)
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 ripe avocado, diced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the shredded chicken, red enchilada sauce, chicken broth, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Simmer the soup for 20-25 minutes to let the flavors meld together.
5. Serve the soup in bowls, topping with crispy tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro.

This Chicken Tortilla Enchilada Soup is a perfect balance of creamy, spicy, and crunchy textures. The crispy tortilla strips provide a delightful contrast to the tender chicken and creamy toppings, making every bite satisfying. It’s a comforting, flavorful dish that will make you feel like you’re indulging in a classic enchilada without the mess.

Sweet Corn and Chicken Enchilada Soup

This Sweet Corn and Chicken Enchilada Soup is a fresh and vibrant take on traditional enchilada soup. The sweetness of the corn balances out the spicy enchilada sauce, while the shredded chicken adds protein and heartiness. It’s an easy-to-make dish that combines the perfect mix of flavors for a delightful and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup sour cream (optional)
• 1 cup shredded Monterey Jack cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the minced garlic and cook for another minute.
3. Stir in the shredded chicken, red enchilada sauce, chicken broth, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Simmer for 20-25 minutes to let the flavors develop and meld together.
5. Optional: Stir in sour cream for added creaminess or top with shredded cheese for extra richness.
6. Serve the soup in bowls, garnished with fresh cilantro and lime wedges.

This Sweet Corn and Chicken Enchilada Soup is a perfect combination of sweet and savory flavors, with a creamy base and satisfying corn kernels. The addition of sour cream or cheese offers a rich finish, making it a balanced and comforting meal for all occasions.

Vegetarian Enchilada Soup with Black Beans and Quinoa

This Vegetarian Enchilada Soup with Black Beans and Quinoa is a wholesome, plant-based take on the classic enchilada soup. The quinoa provides a healthy, protein-packed grain, while the black beans offer a hearty, flavorful base. With a rich broth made from enchilada sauce and seasonings, this soup is both nourishing and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (10 oz) red enchilada sauce
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and cook for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute.
3. Stir in the red enchilada sauce, vegetable broth, black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Add the corn and diced tomatoes, continuing to simmer for an additional 10-15 minutes.
5. Optional: Stir in shredded cheese for a creamy, cheesy texture.
6. Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime juice.

This Vegetarian Enchilada Soup with Black Beans and Quinoa is a flavorful and hearty plant-based option. The quinoa adds texture and protein, while the black beans and vegetables give the soup depth and richness. This dish is perfect for anyone looking for a nourishing, vegetarian alternative without sacrificing flavor.

Note: More recipes​ are coming soon!