Mexican Enchilada Soup Recipe with Chicken and Beans

Mexican enchilada soup is a hearty, tomato-and-chile broth filled with tender chicken, beans, corn, and the familiar flavors of enchilada sauce. Versions vary by cook and region; this practical, Mexican-inspired version is simmered in one pot and served with fresh toppings that let everyone adjust each bowl.

Ingredients

1 tablespoon (15 ml) neutral oil, such as avocado or canola oil
1 medium yellow onion, diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) chili powder
1 can red enchilada sauce, 10 ounces (283 g), mild or medium
6 cups (1.42 L) low-sodium chicken broth
1 can black beans, 15 ounces (425 g), drained and rinsed
1 cup (165 g) corn kernels, fresh or frozen
1½ pounds (680 g) boneless, skinless chicken breasts, about 2 large breasts
1 teaspoon (6 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ cup (15 g) chopped fresh cilantro, plus extra for serving
For serving: 1 avocado, diced, about 200 g; 1 cup (100 g) shredded Monterey Jack or cheddar; 1 cup (30 g) tortilla strips; and ½ cup (120 g) sour cream, optional

Instructions

Prepare the ingredients. Dice the onion, mince the garlic, drain and rinse the beans, and measure the spices, broth, corn, and enchilada sauce. If the chicken breasts are very uneven in thickness, place them between two sheets of parchment and gently flatten the thicker ends so they cook more evenly. Keep raw chicken and its utensils separate from ready-to-eat toppings.
Soften the onion. Warm the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until it is softened and translucent but not deeply browned. If it starts to stick, lower the heat rather than adding a lot of extra oil.
Toast the aromatics and spices. Stir in the garlic, cumin, and chili powder. Cook for about 30 seconds, stirring constantly, just until fragrant. Do not let the garlic turn dark, which can give the broth a bitter taste.
Build the broth. Pour in the enchilada sauce and chicken broth, then stir to loosen any browned bits from the bottom of the pot. Add the black beans, corn, salt, and pepper. Bring the liquid to a gentle simmer over medium-high heat; it should bubble steadily, not boil hard.
Cook the chicken. Nestle the chicken breasts into the broth and lower the heat to maintain a gentle simmer. Partially cover the pot and cook for about 18 to 22 minutes, turning the chicken once if it is not fully submerged. Begin checking the thickest part with an instant-read food thermometer after 18 minutes. USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C); remove each piece only when it reaches that temperature. Cooking time varies with breast size and how steadily the soup simmers.
Shred and finish. Transfer the cooked chicken to a clean plate and let it stand for 2 to 3 minutes, then shred it with two forks. Return the chicken to the pot and simmer for about 3 minutes so it warms through. Turn off the heat, stir in the lime juice and cilantro, and taste the broth. Add salt, pepper, or another squeeze of lime as needed. The soup should taste savory and gently tangy, with the enchilada sauce providing most of its chile flavor.
Serve. Ladle into bowls while hot. Set out avocado, cheese, tortilla strips, sour cream, extra cilantro, and lime wedges so everyone can finish their own serving. For the best crunch, add tortilla strips at the table rather than stirring them into the pot.

Tips

Choose your sauce thoughtfully. Red enchilada sauces vary in heat, salt, and thickness. Mild sauce makes a family-friendly base; medium or hot sauce adds more chile character. If your sauce is especially salty, start with less added salt and adjust after simmering. If enchilada sauce is unavailable, use 1½ cups (360 ml) tomato sauce plus 1 tablespoon (15 ml) chili powder and an extra ½ teaspoon (1 g) cumin; the broth will taste less rounded and may need additional seasoning.
Keep the simmer gentle. A rolling boil can make chicken breast firm and cause broth to evaporate too quickly. Use a steady, low bubble and check the internal temperature rather than relying on time alone. Chicken breasts are not always the same thickness, so one piece may finish before another.
Make the soup thicker or thinner to suit you. For a thicker bowl, mash a few beans against the side of the pot before returning the shredded chicken. For a lighter broth, add up to 1 cup (240 ml) extra chicken broth. Adjust salt and lime after changing the liquid, since both can taste less pronounced when the soup is diluted.
Prep toppings separately. Keep avocado, cheese, sour cream, and tortilla strips out of the main pot until serving. They stay fresher and retain their distinct textures, and leftover soup is easier to store without toppings becoming soggy.

Serving Suggestions

Serve the soup as a filling main course with warm corn or flour tortillas, or with a simple side of Mexican-style rice if you want a more substantial meal. A crisp green salad with a lime dressing can balance the warm, savory broth, while sliced radishes or pickled red onion add a fresh, sharp contrast. Put toppings in small bowls and let diners add just what they like: avocado and sour cream soften the chile flavor, shredded cheese melts into the broth, and tortilla strips bring crunch.

For a milder table, serve extra lime wedges and cilantro but keep hot sauce or sliced jalapeños on the side. If you are serving the soup for a group, warm the bowls first and keep the pot covered over very low heat while people serve themselves. Avoid leaving it at room temperature for an extended period; refrigerate leftovers within two hours.

Variations

Use cooked chicken. To save time, replace the raw chicken breasts with 3 cups (about 420 g) cooked, shredded chicken. Prepare the broth, beans, and corn as directed, simmer until hot, then stir in the cooked chicken for the final 5 minutes. Since it is already cooked, this version needs less simmering; make sure the soup is thoroughly hot before serving.

Make it vegetarian. Omit the chicken and use vegetable broth. Add a second 15-ounce (425 g) can of beans, such as pinto beans, or add 1½ cups (240 g) diced zucchini. Simmer until the vegetables are tender and the broth is hot. Check that the enchilada sauce is vegetarian if that matters for your meal, since ingredients differ among products.

Adjust the chile flavor. For more heat, add ½ teaspoon (1 g) cayenne or a minced jalapeño with the onion. For a smoky note, use ½ teaspoon (1 g) smoked paprika in place of some of the chili powder. To make a less spicy pot, use mild enchilada sauce and omit extra chiles; avoid simply adding more broth to tame the heat, because that also thins the flavor.

Try a creamy finish. For a richer soup, stir in ½ cup (120 ml) heavy cream or half-and-half after the chicken is shredded, then warm gently without bringing the pot to a boil. You can also serve each bowl with a spoonful of sour cream instead, which adds a cool, tangy finish without changing the whole pot.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container so it cools evenly, and keep toppings in separate containers. The soup keeps for 3 to 4 days in the refrigerator. If you have more than you can use in that time, freeze the soup without avocado, sour cream, cheese, or tortilla strips for up to 3 months for best quality. Thaw frozen soup overnight in the refrigerator before reheating.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add a splash of broth or water if it has thickened in storage. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through so it heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a large batch. Add fresh toppings only after the soup is hot.

Frequently Asked Questions

Can I make Mexican enchilada soup in advance?

Yes. Make the soup through the shredding and finishing step, cool it promptly, and refrigerate it without the toppings. Reheat it to 165°F (74°C) before serving, then add fresh lime, cilantro, and toppings. The flavor often tastes more blended the next day, although the beans may soften slightly during storage.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless thighs work well and are less likely to dry out if the simmer runs a little long. Use the same total weight, about 1½ pounds (680 g), and check each piece with a food thermometer; poultry must reach 165°F (74°C). Thighs may need a few extra minutes depending on their size.

Is this soup very spicy?

It is usually mild to moderately spicy when made with mild red enchilada sauce and standard chili powder. Heat varies by sauce and brand, so check the label and start with a mild option if you are unsure. You can offer hot sauce or jalapeño slices separately, making it easy for each person to adjust a bowl.

Can I use frozen corn or canned beans?

Yes. Add frozen corn directly to the pot; it does not need to be thawed first. Canned beans are convenient, but drain and rinse them before adding to reduce excess canning liquid and salt. If you use dried beans, cook them fully before adding them because the soup’s simmering time is not long enough to cook dried beans safely and evenly.

How can I keep the tortilla strips crisp?

Keep them in a dry bowl and add them to each serving just before eating. Once they sit in the broth, they soften quickly. If you cannot find packaged tortilla strips, cut corn tortillas into thin strips and toast them in a lightly oiled skillet until crisp, then let them cool before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).