Autumn Spice Chicken Enchilada Soup

Okay, this soup is fall in a bowl. It’s cozy, a little spicy, and totally warms you up. Like, we couldn’t stop sipping it!

It’s got tender chicken, enchilada flavor, and those warm autumn spices we all love. Cinnamon, cumin, a little chili—so good together.

When the weather turns chilly, this is the soup we run to. It’s easy, it’s hearty, and it tastes like a hug. Let’s make it!

Why You’ll Love This Soup

Bold, Comforting Flavors: A mix of classic enchilada spices with a hint of warm autumn spices like cinnamon and nutmeg.
One-Pot Wonder: Easy cleanup and minimal effort—ideal for busy weeknights.
Meal Prep Friendly: Stores and reheats beautifully for effortless lunches and dinners.
Customizable Heat Level: Adjust the cayenne pepper and enchilada sauce for a milder or spicier kick.
Family Favorite: A hearty, satisfying soup that both kids and adults will love.

Required Kitchen Tools

Before we dive into the recipe, make sure you have these essential tools on hand:

Large Pot or Dutch Oven – Perfect for simmering all the delicious ingredients.
Wooden Spoon – For stirring and blending flavors.
Measuring Spoons & Cups – To ensure the perfect balance of spices and liquids.
Sharp Knife & Cutting Board – For prepping the vegetables.
Ladle – Makes serving easier.

Ingredients

Here’s what you’ll need to create this flavorful Autumn Spice Chicken Enchilada Soup:

Base Ingredients:

• Olive oil – For sautéing the veggies and unlocking their rich flavors.
• 1 medium onion, diced – Adds depth and sweetness.
• 3 cloves garlic, minced – Essential for bold, aromatic flavor.
• 1 red bell pepper, diced – A slightly sweet, colorful addition.
• 1 green bell pepper, diced – Balances the sweetness of the red bell pepper.

Spices & Seasonings:

• 1 tsp ground cumin – Adds warmth and a smoky touch.
• 1 tsp dried oregano – Earthy and aromatic.
• 1 tsp smoked paprika – Deepens the flavor with a subtle smokiness.
• ½ tsp cinnamon – Enhances the fall-inspired flavor profile.
• ¼ tsp nutmeg – Adds a hint of warmth and sweetness.
• ¼ tsp cayenne pepper (optional) – For a little heat. Adjust to taste.
• Salt & black pepper to taste

Soup Base:

• 4 cups chicken broth – Creates the rich, savory foundation.
• 1 cup tomato sauce – Adds depth and acidity.
• 1 ½ cups enchilada sauce – Gives the soup that signature enchilada taste.

Protein & Add-Ins:

• 3 cups cooked shredded chicken – Use rotisserie chicken for convenience.
• 1 can (15 oz) black beans, drained & rinsed – A great source of fiber and protein.
• 1 cup frozen corn kernels – Adds a touch of sweetness and texture.

Toppings & Garnishes:

• 1 cup shredded cheddar cheese – Melts beautifully into the soup.
• Fresh cilantro, chopped – Adds brightness and freshness.
• Sour cream (optional) – For a creamy, tangy finish.
• Crispy tortilla strips (optional) – Adds the perfect crunch.

Step-by-Step Cooking Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add the Spices

Sprinkle in the cumin, oregano, smoked paprika, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables and toast the spices for 1 minute. This helps release their full flavor.

3. Pour in the Liquids

Add the chicken broth, tomato sauce, and enchilada sauce to the pot. Stir to combine. Bring the soup to a gentle simmer.

4. Add Chicken, Beans & Corn

Stir in the shredded chicken, black beans, and corn. Allow the soup to simmer for 15 minutes, stirring occasionally. This gives the flavors time to meld together.

5. Adjust Seasoning & Serve

Taste the soup and adjust the seasoning if needed. If you prefer a thicker soup, let it simmer uncovered for an additional 5-10 minutes.

Once done, ladle into bowls and top with shredded cheddar cheese, fresh cilantro, sour cream, and crispy tortilla strips.

Variations & Customizations

This soup is already packed with bold flavors, but you can easily tweak it to suit your preferences. Here are a few ideas:

1. Protein Swaps

• Turkey: Swap chicken for leftover Thanksgiving turkey for a seasonal twist.
• Beef: Use cooked ground beef or shredded beef for a richer, heartier version.
• Vegetarian Option: Skip the chicken and use an extra can of black beans or pinto beans. Add diced sweet potatoes for more texture.

2. Make It Creamy

• Stir in ½ cup heavy cream or cream cheese for a richer, creamier texture.
• Add ½ cup pumpkin purée for an autumn-inspired creaminess.

3. Adjust the Spice Level

• Milder: Use mild enchilada sauce and skip the cayenne pepper.
• Spicier: Add diced jalapeños, extra cayenne, or a splash of hot sauce.

4. Extra Toppings for More Texture

• Crunch: Crushed tortilla chips, crispy chickpeas, or roasted pepitas (pumpkin seeds).
• Creaminess: Avocado slices, Greek yogurt, or extra cheese.
• Freshness: Lime wedges, diced tomatoes, or pickled onions.

How to Serve Autumn Spice Chicken Enchilada Soup

This soup is hearty enough to be a meal on its own, but it also pairs well with a variety of sides.

Best Side Dishes:

Cornbread – Sweet cornbread complements the smoky, spicy soup.
Guacamole & Chips – A fresh, cooling contrast to the soup’s warmth.
Mexican Street Corn Salad – Adds extra veggies and a zesty kick.
Quesadillas or Tacos – A great way to use up any extra shredded chicken.

How to Make It a Soup & Salad Combo

Pair with a Southwest Chicken Salad, Kale Caesar Salad, or a simple mixed greens salad with a citrus vinaigrette for a balanced meal.

How to Store & Reheat

This soup is perfect for meal prep because it stores and reheats beautifully!

Refrigeration:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing Instructions:

• Allow the soup to cool completely, then transfer it to freezer-safe containers.
• Store for up to 3 months.
• Tip: Freeze in individual portions for easy lunches.

Reheating Instructions:

• Stovetop: Reheat over medium heat, stirring occasionally, until warmed through.
• Microwave: Heat in 1-minute intervals, stirring between, until hot.

Nutrition Information (Per Serving)

Nutrient	Amount (Approx.)
Calories	320 kcal
Protein	28g
Carbohydrates	28g
Fiber	7g
Fat	12g
Saturated Fat	4g
Cholesterol	60mg
Sodium	850mg
Sugar	6g

Note: Exact values may vary based on specific ingredients used.

Pro Tips for the Best Chicken Enchilada Soup

✔ Use Rotisserie Chicken for Convenience
If you’re short on time, store-bought rotisserie chicken works perfectly. Just shred it and add it to the soup!

✔ Toast the Spices
To bring out the best flavors, let the cumin, paprika, cinnamon, and nutmeg toast in the pot for a few seconds before adding liquids.

✔ Balance the Flavors
If the soup tastes too acidic, stir in ½ teaspoon of honey or brown sugar to mellow out the tomato and enchilada sauce.

✔ Don’t Skip the Garnishes
A handful of crushed tortilla chips, a dollop of sour cream, or fresh lime juice takes this soup to the next level.

✔ Let It Rest for Even More Flavor
For deeper flavors, let the soup sit for 10-15 minutes before serving—it allows the spices to meld together beautifully.

What to Serve with Autumn Spice Chicken Enchilada Soup

This soup is hearty, but pairing it with the right side dishes makes it even more satisfying!

Mexican Street Corn (Elote) – Creamy, cheesy, and full of flavor!
Jalapeño Cheddar Cornbread – Adds the perfect touch of sweetness and spice.
Southwest Salad – A refreshing mix of greens, avocado, black beans, and a tangy dressing.
Quesadillas or Tacos – Serve with crispy cheese quesadillas or soft tacos for a full meal.
Spicy Margaritas or Horchata – For a fun drink pairing!

Final Thoughts: Why You’ll Love This Soup

Perfect for Fall: Cozy, warm, and packed with autumn spices.
Quick & Easy: Ready in 40 minutes with simple ingredients.
Rich & Flavorful: A comforting mix of smoky, spicy, and slightly sweet flavors.
Customizable: Make it vegetarian, spicier, creamier, or heartier to suit your taste.

Whether you’re making this for a chilly autumn evening, a game-day meal, or a cozy family

Frequently Asked Questions (FAQs)

1. Can I make this soup in a slow cooker?

Yes! Add all the ingredients (except the toppings) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.

2. Can I use homemade enchilada sauce?

Absolutely! Homemade enchilada sauce enhances the flavor. You can make a simple version with:

• 2 tbsp oil
• 2 tbsp flour
• 2 tbsp chili powder
• 1 cup chicken broth
• 1 cup tomato sauce
• ½ tsp garlic powder, onion powder, cumin, salt

Whisk together and simmer until thickened.

3. How can I thicken the soup?

• Simmer uncovered for an extra 10 minutes.
• Blend a portion of the soup and mix it back in.
• Stir in 1 tbsp cornstarch mixed with 2 tbsp water.

4. What’s the best way to make this soup dairy-free?

Skip the cheese and sour cream, and use dairy-free shredded cheese if needed.

5. Can I meal prep this for the week?

Yes! Store in portioned containers and reheat as needed. The flavors deepen over time, making it even more delicious.