Pioneer Woman Chicken Enchilada Soup Recipe: Zesty Comfort in a Bowl

When I first tried making this Pioneer Woman Chicken Enchilada Soup, I didn’t expect it to become one of my all-time favorite comfort dishes.

It’s so easy, yet every spoonful tastes like I spent hours in the kitchen. The flavors are rich, warm, and zesty—like a big cozy hug in a bowl.

I love how flexible the toppings are too; sometimes I go creamy with avocado and sour cream, other times I add a spicy crunch with jalapeños and tortilla strips. It’s become my go-to for busy nights and casual get-togethers alike.

Pioneer Woman Chicken Enchilada Soup Recipe

Ingredients

Here’s what you’ll need to create this rich, hearty soup. I’ll also explain why each ingredient matters for flavor and texture.

2 tablespoons olive oil – helps sauté the aromatics and adds richness
1 medium onion, diced – gives a sweet, savory depth to the soup base
3 garlic cloves, minced – adds bold, aromatic flavor
2 boneless, skinless chicken breasts – tender protein that shreds beautifully
1 teaspoon ground cumin – for that signature warm, earthy spice
4 cups chicken broth – forms a savory foundation for the soup
1 (10 oz) can red enchilada sauce – gives the soup its classic zesty flavor
1 cup frozen corn – adds sweet pops of texture (fresh corn works better if in season)
1 (15 oz) can black beans, drained and rinsed – for fiber, protein, and heartiness
1 cup fresh tomato salsa – brings brightness and fresh tomato tang
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, tortilla chips

Note: This recipe yields several servings—perfect for a family dinner or leftovers.

Variations

You can easily tweak this soup to suit different tastes or dietary needs.

Dairy-Free: Use plant-based cheese and sour cream, or skip them entirely.
Spicy Kick: Add chopped jalapeños, chipotle peppers, or spicy salsa.
Vegetarian Version: Skip the chicken and double up on beans and corn, or add tofu.
Low-Carb Option: Leave out the corn and beans; substitute diced zucchini or cauliflower instead.
Protein Variety: Swap chicken with cooked ground turkey or shredded rotisserie chicken for convenience.

Cooking Time

Here’s a quick breakdown of how long it takes from start to finish:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Keep it simple—only a few tools needed to make this recipe a breeze.

Large Sauce Pot: To cook everything in one pot from start to finish.
Wooden Spoon: Ideal for stirring without scratching your pot.
Sharp Knife: For chopping onions, garlic, and slicing toppings.
Cutting Board: Makes prepping ingredients clean and safe.
Measuring Cups/Spoons: To get accurate ingredient amounts.

How to Make Pioneer Woman Chicken Enchilada Soup?

This soup comes together fast and tastes even better than takeout. Here’s how I do it step by step.

Sauté the Onions and Garlic

First, heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté them for about 3–4 minutes until soft and fragrant. This step is where the flavor magic begins—don’t rush it!

Build the Soup Base

Place the chicken breasts into the pot and season everything with cumin. Pour in the chicken broth and enchilada sauce, then bring it all to a gentle boil. Once boiling, lower the heat, cover the pot, and let it simmer for about 15–20 minutes. This gives the chicken time to cook and soak up all the flavors.

Shred the Chicken and Add the Goodies

Remove the chicken breasts and shred them using two forks—I find it easiest to let them cool slightly first. Return the shredded chicken to the pot and stir in the frozen corn, black beans, and fresh tomato salsa. Let it all simmer together for another 5 minutes so the flavors can meld.

Final Touches and Serve

Taste the soup and season with salt and pepper if needed. Then it’s time to serve! Ladle the soup into bowls and let everyone top their own with shredded cheese, sour cream, avocado slices, or crunchy tortilla chips. I like to finish mine with a sprinkle of cilantro and a squeeze of lime.

Additional Tips for Making This Recipe Better

After making this soup a dozen times, here are a few things I’ve learned that really elevate the final result:

Use homemade salsa or a chunky fresh salsa for extra depth and texture.
Let the chicken rest before shredding—it stays juicier and is easier to handle.
Submerge the chicken completely in broth for even cooking.
Double the recipe if you want leftovers or to freeze a batch for later.
Try adding a squeeze of lime juice at the end for a zesty finish.

How to Serve Pioneer Woman Chicken Enchilada Soup?

I love serving this soup in wide bowls that show off all the colors and textures. Top each bowl with a scoop of sour cream, shredded cheese, and diced avocado for a creamy contrast. Fresh cilantro and scallions make it pop visually and flavor-wise. Pair it with warm tortillas, crusty bread, or tortilla chips on the side. For parties or casual dinners, create a toppings bar and let everyone build their perfect bowl!

Nutritional Information

This soup is nutritious and filling. Here’s a look at what you get per serving:

Calories: 320
Protein: 28g
Carbohydrates: 25g
Fat: 10g

Make Ahead and Storage

Here’s how I handle leftovers and plan ahead with this recipe.

Make Ahead and Reheat

You can cook the soup a day ahead and let it sit in the fridge overnight—it actually tastes better the next day! Just reheat it gently on the stove over medium heat until hot.

Storing

Leftover soup keeps well in the fridge for up to 3 days in an airtight container. The flavors keep getting better.

Freezing

Let the soup cool completely before freezing. Store in freezer-safe containers or bags for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop. I always store toppings separately so they stay fresh and crunchy.

Why You’ll Love This Recipe?

This soup checks all the boxes. Here’s why I keep coming back to it:

Fast and fuss-free: It’s ready in just 35 minutes, perfect for weeknights.
Big, bold flavors: The enchilada sauce and spices make every spoonful exciting.
One-pot wonder: Everything cooks in one pot—less mess, more flavor.
Customizable: Add your favorite toppings or tweak the ingredients to suit your diet.
Great for leftovers: Tastes even better the next day and freezes beautifully.

Ash Tyrrell