Joanna Gaines Chicken Enchilada Soup

This creamy hearty Joanna Gaines Chicken Enchilada Soup is made with shredded rotisserie chicken, mild enchilada sauce, and sweet corn, ready in 40 minutes. Watching the heavy cream swirl into the spicy tomato broth, turning it into a velvety soup, is incredibly satisfying. I find this to be the perfect comforting bowl for chilly weeknights.

Why This Classic Works

At first, I thought this might just taste like standard chili, but the enchilada sauce gives it a deep, roasted flavor. Using store-bought rotisserie chicken saves so much time without sacrificing texture.

My initial mistake was boiling the heavy cream, which caused the soup to split slightly. Now I always reduce the heat to low before adding the dairy, ensuring a perfectly smooth finish.

Joanna Gaines Chicken Enchilada Soup Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (10-ounce) can mild red enchilada sauce
• 1 (4-ounce) can diced green chilies
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 2 cups shredded cooked chicken
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1/2 tsp kosher salt

How To Make Joanna Gaines Chicken Enchilada Soup

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the minced garlic for 1 minute.
2. Build the Base: Pour in the chicken broth, crushed tomatoes, enchilada sauce, green chilies, cumin, and salt. Bring the mixture to a gentle boil.
3. Add the Fillings: Stir in the black beans, frozen corn, and shredded chicken. Reduce the heat to medium-low and simmer for 15 minutes to meld the flavors.
4. Make it Creamy: Turn the heat to low. Slowly stir in the heavy cream and cook for 2 more minutes until fully warmed through. Do not let it boil.

Recipe Tips

• Use rotisserie chicken: Pre-cooked chicken makes this a fast weeknight meal while keeping the meat tender.
• Control the heat: If you prefer a spicier soup, swap the mild enchilada sauce for a medium or hot variety.
• Don’t boil the cream: Boiling dairy can cause the soup to curdle and separate, ruining the smooth texture.

What To Serve With Chicken Enchilada Soup

This soup pairs perfectly with crispy tortilla strips and fresh avocado slices on top. A side of warm cornbread is great for dipping into the rich broth.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. I do not recommend freezing this soup, as the heavy cream may separate when thawed and reheated.

FAQs

Can I use chicken breast instead of pre-cooked chicken?

Yes, you can poach raw chicken breasts directly in the simmering broth. Once cooked through, remove, shred, and return them to the pot.

How can I thicken the soup?

If you want a thicker base, whisk one tablespoon of cornstarch with a little cold water and stir it in during the last 5 minutes of cooking.

Is it okay to use green enchilada sauce?

Red sauce is traditional for this specific recipe, but green sauce will work if you prefer a sharper, tangier flavor profile.

Nutrition

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 780mg
• Total Carbohydrate: 28g
• Protein: 20g

Try More Recipes:

• Joanna Gaines Vanilla Cake Recipe
• Joanna Gaines Pulled Pork
• Joanna Gaines Texas Caviar

Joanna Gaines Chicken Enchilada Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Joanna Gaines Chicken Enchilada Soup combines creamy and hearty textures with shredded chicken, mild enchilada sauce, and sweet corn. Ready in just 40 minutes, this comforting bowl is a reliable go to for busy weeknight dinners.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 (28-ounce) can crushed tomatoes

• 1 (10-ounce) can mild red enchilada sauce

• 1 (4-ounce) can diced green chilies

• 1 (15-ounce) can black beans, rinsed and drained

• 1 cup frozen corn

• 2 cups shredded cooked chicken

• 1/2 cup heavy cream

• 1 tsp ground cumin

• 1/2 tsp kosher salt

Directions

• 1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the minced garlic for 1 minute.
• 2. Build the Base: Pour in the chicken broth, crushed tomatoes, enchilada sauce, green chilies, cumin, and salt. Bring the mixture to a gentle boil.
• 3. Add the Fillings: Stir in the black beans, frozen corn, and shredded chicken. Reduce the heat to medium-low and simmer for 15 minutes to meld the flavors.
• 4. Make it Creamy: Turn the heat to low. Slowly stir in the heavy cream and cook for 2 more minutes until fully warmed through. Do not let it boil.