Spicy Chicken Enchilada Soup

Spicy Chicken Enchilada Soup Recipe | The Spicy Bee

Soup is my jam.

I would eat soup multiple times a week if you let me because it’s easy to customize and cream soups are especially rich and delightful. When my friend Meredith invited me to her soup swap, I could barely contain my excitement! A soup swap is organized like a potluck where each person brings enough of one item to share with all of the attendees, but in this case, all of the soups are single serving and pre-portioned into freezer-safe containers, labeled, and set out at the beginning of the swap. I prefer a swap with around 8-10 attendees, as any more than that and making the soup ahead can get a little hairy.

The recipe I’m sharing today is for the swap I attended this past Sunday–it’s an easy overnight cooker in your crockpot, but you can also make it in a stock pot on the stove in about 4 hours using canned beans as opposed to dry beans. I prefer dry beans because they have more texture–half this batch to make enough to feed you for a few days. The full recipes serves 10 guests no problem. Spicy chicken enchilada soup is spiced to your taste, adding most of the heat at the very end. This soup has toppings galore. My favorites are avocado and sour cream, but you cannot go wrong with some crumbled Juanita’s either.

Spicy Chicken Enchilada Soup

Spicy Chicken Enchilada Soup Recipe | The Spicy Bee


For the base:
4 T Olive oil, divided
1 medium onion, diced
1 large jalapeño, cored and chopped
3 garlic cloves garlic, minced
2 T Mexican-style chili powder
1 T ground cumin
1/2 T cayenne
1 T sugar
2 medium tomatoes, roughly chopped
1 (15-ounce) can tomato sauce
3-4 c chicken broth (start with 2 cups, finish with 1-2 additional cups to preference)

For the soup:
1 (15 oz) frozen yellow corn, rinsed
1 lb dry black beans
1/4 lb dry pinto beans
2.5-3 lb boneless, skinless chicken thighs
Heavy cream, to taste, optional
Kosher salt and freshly ground black pepper, to taste

To serve:
Sour cream
Hot sauce
Shredded cheese
Tortilla chips (Juanita’s)


Heat a few tablespoons of oil in a large Dutch oven over medium heat. Add the onions and jalapeño and cook 5 minutes. Add in the garlic, chili powder, cumin, and sugar and stir until fragrant, about 30-60 seconds. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker. Add the corn and beans to the slow cooker.

Heat 2 more tablespoons of olive oil over medium heat in a skillet.  Add in the chicken thighs, searing each side for about 6-8 minutes, until the they are browned and cooked about 50%. The point here is to add flavor through the browning and help the cooking process along. Add the chicken to the crockpot last, with juices. Submerge completely. Cover and set on low for 6 to 7 hours (or high for 4 hours).

Upon completion, pull the chicken from the crockpot and shred, reincorporating a few thighs at a time. Season to taste with salt, pepper, and hot sauce. Enjoy immediately or freeze for future enjoyment! This receipe is built to share or freeze; makes 8-10 servings.

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