Grilled Chicken Enchilada Soup

When you’re craving a warm, hearty bowl of comfort food, this Grilled Chicken Enchilada Soup delivers all the bold flavors of chicken enchiladas in an easy, creamy soup. Grilled chicken, fire-roasted corn, black beans, green chilies, and red enchilada sauce come together in a rich, flavorful broth that’s perfect for dinner any night of the week.

Best of all, grilling the chicken and corn adds a smoky flavor that takes this easy chicken enchilada soup to another level. Finished with cheddar cheese, crispy tortilla strips, fresh cilantro, and a squeeze of lime juice, this filling soup is sure to become one of your favorite soup recipes.

Why You’ll Love This Grilled Chicken Enchilada Soup Recipe

• Smoky grilled flavor: First, grilling the chicken and corn adds delicious char. As a result, their smoky flavor complements the red enchilada sauce perfectly.
• Creamy and comforting: In addition to the smoky flavor, cream cheese and cheddar cheese create a rich, creamy broth without making the soup overly heavy.
• Simple ingredients: Black beans, corn, tomatoes, and tender chicken create a hearty, satisfying meal. Plus, the red enchilada sauce and warm spices add bold flavor, while these simple ingredients are easy to find at your local grocery store.
• Easy to customize: You can choose your favorite toppings and adjust the heat level to suit everyone at the table. Whether you prefer extra jalapeños or a squeeze of fresh lime, it’s easy to make each bowl your own.
• Perfect for leftovers: Finally, this soup reheats well, making it a convenient option for meal plans and busy weeknights. Prepare a batch ahead of time, and you’ll have a comforting meal ready to enjoy later.

Ingredients You’ll Need For Grilled Chicken Enchilada Soup

• 2 lbs boneless skinless chicken breasts
• 15 oz black beans, drained and rinsed
• 4 ears fresh sweet corn
• 1 large onion, finely diced
• 4 oz cream cheese, cubed
• 10 oz red enchilada sauce
• 4 cups chicken broth
• 4 oz cheddar cheese
• 15 oz fire-roasted tomatoes
• 4 oz green chilies
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• ¼ cup cilantro, chopped
• ¼ cup green onions, sliced
• 1 avocado, sliced
• 6 corn tortillas
• 1 lime
• Avocado oil
• All-purpose chicken seasoning
• Salt, to taste
• Sliced jalapeños, optional

How to Make Grilled Chicken Enchilada Soup

1. Grill the Corn

Preheat your grill to high heat. While the grill warms up, gather and measure the remaining ingredients so everything is ready when it’s time to make the soup.

Next, lightly coat the corn with avocado oil and grill over direct heat until the kernels develop char marks on all sides.

Turn the ears as needed for even grilling. Once finished, let the corn cool slightly before cutting the kernels from the cobs.

2. Season and Grill the Chicken

Coat the chicken breasts with avocado oil and season generously with your favorite all-purpose chicken seasoning.

Next, grill the chicken over high heat for 3–4 minutes per side, just until grill marks develop.

The chicken will finish cooking in the soup, so remove it before it is fully cooked.

3. Sauté the Vegetables

Heat a little avocado oil in a Dutch oven over medium heat. Add the diced onion and green chilies, then cook for 4–5 minutes until softened.

Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.

4. Build the Soup

Next, add the grilled chicken and corn kernels to the Dutch oven. Sprinkle in the chili powder, garlic powder, onion powder, and cumin, then stir in the fire-roasted tomatoes, chicken broth, and red enchilada sauce until everything is well combined.

Then bring the Grilled Chicken Enchilada Soup to a gentle simmer.

5. Simmer Until Tender

Reduce the heat to low and simmer for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F and becomes tender.

Meanwhile, prepare the tortilla strips so they’re ready when the soup is finished.

6. Fry the Tortilla Strips

Cut the corn tortillas into thin strips.

Heat oil in a skillet and fry the strips until golden and crispy.

Once crispy, transfer the tortilla strips to a paper towel-lined plate. Then, immediately sprinkle them with salt while they’re still hot to enhance their flavor.

7. Make It Creamy

Remove the chicken from the Dutch oven and shred it with two forks.

Return the shredded chicken to the soup.

Then stir in the black beans, cream cheese, and cheddar cheese.

Continue stirring over low heat until the cheeses melt and the broth becomes creamy. Avoid boiling the soup after adding the cheese.

8. Garnish and Serve

Ladle the hot soup into bowls.

Finish with crispy tortilla strips, fresh cilantro, green onions, sliced avocado, and jalapeños if desired. Finally, squeeze fresh lime juice over each bowl for a bright finish. Serve and enjoy!

Expert Tips On Grilled Chicken Enchilada Soup

• Don’t skip the grill: First, take the time to grill the chicken and corn until they develop a light char. This extra step adds a smoky flavor that sets this soup apart from traditional chicken enchilada soup.
• Use low heat: Once the chicken is tender, stir in the cream cheese and cheddar cheese over low heat. This allows the cheeses to melt smoothly into the broth, creating a creamy consistency without making the soup grainy.
• Prep the toppings ahead: Chop the cilantro, slice the avocado, and prepare the tortilla strips before serving for an easy finish.
• Check the chicken: Always cook chicken to an internal temperature of 165°F before serving.

Grilled Chicken Enchilada Soup Variations

For extra heat, add diced jalapeños or a pinch of cayenne pepper. You can also substitute leftover grilled chicken or pre-cooked rotisserie chicken to make this easy recipe even quicker. If you prefer a thicker soup, mash a few of the black beans into the broth before adding the cheese.

Storage

Allow leftover soup to cool, then store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring occasionally. For the best texture, store the crispy tortilla strips separately and add them just before serving. You can also freeze the soup for up to 2 months, although the creamy broth may change texture slightly after thawing.

Frequently Asked Questions About Grilled Chicken Enchilada Soup

Can I make this soup ahead of time? Yes! Prepare the soup a day ahead and refrigerate it once cooled. Reheat gently and add fresh toppings just before serving.

Can I use leftover chicken? Absolutely. Shredded leftover grilled chicken or pre-cooked rotisserie chicken works well. Since the chicken is already cooked, add it with the beans and cheeses toward the end.

What can I use instead of tortilla strips? Tortilla chips are an easy alternative. Simply crush them over each bowl for a satisfying crunch.

Final Thoughts

This Grilled Chicken Enchilada Soup brings together smoky grilled chicken, charred corn, and a creamy, cheesy enchilada broth for a satisfying meal. Plus, the black beans and fire-roasted tomatoes add even more flavor and texture to every bite. Best of all, you can prepare this easy soup in a Dutch oven with simple ingredients. Finish each bowl with crispy tortilla strips, fresh cilantro, creamy avocado, and a squeeze of lime juice for a delicious dinner the whole family will love.

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