Chicken enchilada soup with roasted poblano peppers

There’s something about a steaming bowl of soup that whispers “home” louder than a house full of takeout boxes. I make this chicken enchilada soup when I want a hug in a bowl — the kind that smells like toasted cumin and roasted peppers and makes the whole kitchen feel warm and cozy. I roast the poblanos until their skins blister and the air fills with a smoky sweetness, then simmer everything together until the broth tastes like a happy compromise between tangy tomato and cheesy comfort. Pull up a chair, grab a spoon, and let me show you how to make a weeknight dinner that feels like Sunday.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This chicken enchilada soup tastes like enchiladas without the assembly line — smoky roasted poblanos, bright lime, tender shredded **chicken**, and a slightly thick, saucy broth that clings to chips. It’s comforting and a little spicy, silky yet chunky, and forgiving enough for weeknights. Plus, it’s so easy even your most distracted self can pull it off — and the aroma will make the whole house stop whatever they’re doing and come to the table.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken breasts (about 2 large)
• 2 poblano peppers
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika (optional)
• 1 (14.5 oz) can diced tomatoes (fire-roasted if you like)
• 1 (10 oz) can red enchilada sauce
• 4–5 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn (or fresh)
• Juice of 1 lime (about 2 tbsp)
• 1/2 cup shredded cheddar or Mexican blend (for garnish)
• Fresh cilantro, chopped, for garnish
• Salt & freshly ground black pepper, to taste
• Tortilla chips or strips and sliced avocado, for serving

For the Sauce / Garnish (if applicable):

• 1/2 cup sour cream or plain Greek yogurt (optional for creamy bowls)
• 1 avocado, sliced (optional)
• 1–2 tbsp masa harina (optional, to thicken)

How I Make It

Step 1:

I start by roasting the poblanos. Preheat the oven to 450°F. Toss the peppers with 1 tbsp olive oil and place them on a rimmed baking sheet. Roast for 15–20 minutes, turning every 5 minutes, until the skins blister and blacken. The kitchen fills with a smoky perfume — that’s your cue. Transfer to a bowl, cover with foil for 5 minutes, then peel, seed, and dice.

Step 2:

While the peppers roast, I poach the chicken. Place the chicken breasts in a medium pot, add 4 cups chicken broth (or just enough to cover), bring to a simmer, and cook for 15–20 minutes until the chicken reaches 165°F internally. Remove the chicken, shred it with two forks, and reserve the broth. Pro tip: you can use a rotisserie chicken to save time — I won’t tell.

Step 3:

In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook 4–5 minutes until soft and slightly golden. Toss in the garlic, cumin, chili powder, oregano, and smoked paprika and sauté for 30 seconds until fragrant — your kitchen should smell like a taqueria. Pour in the diced tomatoes, enchilada sauce, reserved chicken broth (start with 3 cups and add more for desired thickness), black beans, corn, and the chopped roasted poblanos.

Step 4:

Stir in the shredded chicken and simmer the soup for 10–15 minutes so flavors marry. If you like a slightly thicker soup, whisk 1–2 tbsp masa harina with a little cold water and stir it in, simmering 3–4 more minutes. Taste and season with salt, pepper, and the juice of 1 lime. The broth should taste bright and slightly saucy, with chunks of tender chicken and sweet corn.

Step 5:

Serve hot with a handful of crushed tortilla chips or crispy strips, a sprinkle of shredded cheese, a dollop of sour cream or Greek yogurt, sliced avocado, and chopped cilantro. I love the contrast of crunchy chips against the silky soup — and that pop of lime right at the end wakes everything up.

Pro Tips

• Roast peppers until charred but not burned; the blistered skin adds smoky depth. If you skip peeling, no big deal — just expect a more rustic texture.
• Short on time? Use rotisserie chicken and skip poaching. Reduce simmer time to meld flavors.
• Thicken the soup with masa harina for authenticity; use cornstarch for a neutral-thickened broth (1 tbsp cornstarch + 1 tbsp cold water).
• Adjust heat with chipotle in adobo or a pinch of cayenne. Add spice gradually — you can always add more.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or shredded jackfruit for a vegetarian version — tofu keeps protein but changes the texture; jackfruit gets saucy and shredded like chicken.
• Replace sour cream with plain Greek yogurt for tang and fewer calories.
• Use vegetable broth and skip cheese for a dairy-free option; add avocado for creaminess.
• For gluten-free, serve with corn tortillas or tortilla chips labeled gluten-free and avoid flour thickeners.

Variations & Tips

• Spicy: Add 1–2 chopped chipotle peppers in adobo for smoky heat.
• Kid-friendly: Reduce chili powder, keep cheese and chips separate so kids can customize.
• Slow-cooker: Place all ingredients except corn and dairy in a slow cooker and cook on low 4–6 hours.
• Creamy version: Stir in 1/2 cup cream or sour cream at the end for a richer broth.
• Vegetarian twist: Replace chicken with roasted sweet potato and black beans for hearty texture.
• Creative twist: Top bowls with a crunchy, baked tortilla-cheese crisp for extra texture and fun.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the soup, refrigerate up to 3 days, and reheat gently on the stove. Add a splash of broth if it thickens in the fridge. Freeze for up to 3 months in airtight containers.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time slightly. If using multiple pans for roasting peppers, watch them closely so they char evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for tender, shredded chicken, bright-tasting broth, and soft roasted poblanos. The chicken should reach 165°F and the soup should simmer for at least 10–15 minutes so flavors meld.

What if I don’t have ingredient X?

Swap the diced tomatoes for tomato sauce plus a splash of water, or use frozen corn if fresh isn’t available. Canned beans work great in a pinch.

How I Like to Serve It

I ladle this soup into deep bowls and bring out bowls of fixings so everyone customizes their own — extra cheese, avocado, lime, and chips. It suits a chilly weeknight, a relaxed weekend lunch, or a comforting potluck contribution. Pair it with a crisp green salad or warmed corn tortillas for a complete meal.

Notes

• Store leftovers in the fridge for up to 3 days or freeze in portions for up to 3 months. Reheat over medium heat, adding a splash of broth if needed.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Give this soup a try when you crave cozy, smoky flavor with minimal fuss — then go impress someone — or just yourself — with your homemade masterpiece!