My Go-to Chicken Enchilada Soup

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a bowl of chicken enchilada soup topped with slices of lime, cilantro leaves, jalapeno slices, etc

My go-to recipe for Chicken Enchilada Soup is everything I want in a weeknight dinner—easy, hearty, and packed with flavor. Made with shredded chicken, black beans, corn, enchilada sauce, and warm Mexican spices, it has all the delicious flavors of chicken enchiladas in a comforting bowl of soup.

I love using rotisserie chicken to make this recipe even faster. With simple pantry ingredients and just 30 minutes from start to finish, it’s the kind of comforting meal the whole family gets excited about.

My picky 10-year-old is about ready to do me in with the whining and complaining every time he asks, “What’s for dinner?” Thankfully, this Chicken Enchilada Soup is on his very short list of dinners he can eat without complaining, so we make it often. Not only for our sanity, but because it’s so dang delicious!

Why You’ll Love This Chicken Enchilada Soup

  • All the enchilada flavor, none of the rolling: You get that bold red enchilada flavor in an easy, hearty bowl of soup.
  • Ready in 30 minutes: Rotisserie chicken and pantry staples make this a seriously fast dinner.
  • A broth with BIG flavor: Sautéing and blending the vegetables with enchilada sauce creates a smooth, rich soup base that tastes like it simmered much longer.
  • Picky-eater approved: This is one of the few dinners my pickiest kid happily eats without complaining!
  • One pot, easy cleanup: Everything comes together right on the stovetop for a low-fuss weeknight meal.
  • Made for toppings: Load each bowl with cheese, avocado, sour cream, tortilla strips, cilantro, jalapeños, or a squeeze of fresh lime.
  • Great for leftovers: The flavors get even better as the soup sits, and leftovers freeze beautifully for another easy dinner.

Ingredients You’ll Need

One of the best things about this chicken enchilada soup recipe is that it’s made with simple pantry staples and easy-to-find ingredients. Together they create a hearty soup loaded with bold enchilada flavor.

  • Olive Oil: Used to sauté the vegetables and build flavor at the start of the soup.
  • Onion: Adds savory depth and creates the flavor foundation for the broth.
  • Celery Stalks: Provides subtle flavor and extra texture.
  • Carrot: Adds natural sweetness and balances the spices.
  • Red Bell Pepper: Adds color, sweetness, and a mild pepper flavor.
  • Garlic: Brings bold, savory flavor to every spoonful.
  • Red Enchilada Sauce: The star ingredient that gives the soup its classic enchilada flavor.
  • C
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Summer Zucchini Corn Chowder

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a bowl full of creamy zucchini corn chowder topped with bacon bits and sliced green onions

Every August my mom would start looking around the kitchen wondering what she was going to do with all the zucchini coming out of the garden. There were only so many loaves of zucchini bread we could eat, so she’d pull out this creamy zucchini corn chowder recipe instead.

Our Summer Zucchini Corn Chowder is loaded with sweet fresh corn, tender zucchini, potatoes, smoky bacon, and herbs, and it’s become one of those end-of-summer dinners I look forward to every year. If you’re swimming in zucchini and fresh corn, this is the recipe you need.

Why You’ll Love This Zucchini Corn Chowder

  • Perfect way to use garden zucchini
  • Loaded with fresh sweet corn
  • Rich, creamy, and comforting
  • One-pot meal
  • Family favorite
  • Great for late summer
  • Bacon makes everything better
  • Freezer friendly
  • Even better the next day
  • Easy weeknight dinner

Ingredients You’ll Need

One of the best things about this soup is that it uses so many fresh summer ingredients. Sweet corn, zucchini, yellow squash, fresh herbs, and smoky bacon all come together to create a fresh corn chowder with zucchini that’s hearty enough for dinner but still tastes bright and fresh.

  • Bacon: Adds smoky, savory flavor throughout the chowder, plus a crispy topping for serving.
  • Yellow Onion: Builds the aromatic base of the chowder as it softens in the bacon grease.
  • Celery: Adds a subtle, savory depth and a bit of texture to the base.
  • Garlic: Brings warm, aromatic flavor that rounds out the onion and celery.
  • Zucchini: The star of the show and the whole reason for this recipe. It softens beautifully into the chowder while adding fresh, garden flavor.
  • Yellow Squash: Adds even more of that fresh summer squash flavor and a pop of color alongside the zucchini.
  • Smoked Paprika: Reinforces the smoky flavor from the bacon.
  • Ground Nutmeg: Just a touch adds warmth and depth to the creamy broth.
  • Cayenne Pepper: Adds a subtle background heat that balances the sweetness of the corn.
  • Fresh Thyme: Brings an earthy, herby note that pairs perfectly with the vegetables.
  • Fresh Parsley: Adds fresh, bright flavor to round everything out.
  • Russet Potatoes: Add heartiness and help thicken the chowder as they cook.
  • Corn on the Cob: Fresh corn kernels (and the cobs themselves!) bring natural sweetness and the best flavor. Using the c
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