Chicken Enchilada Soup with Zucchini
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
This chicken enchilada soup with zucchini is one of those soups I come back to again and again. It’s quick to make, packed with pantry staples, and tastes like it simmered all day—even when it didn’t. The zucchini soaks up all that flavor from the enchilada sauce and broth, giving every spoonful a Mexican-inspired hearty bite.
If you’re like me and love soups that feel comforting but not overly heavy, this one is a keeper. It’s a little spicy, totally satisfying, and full of ingredients you likely already have on hand. Plus, its a great way to have Taco Tuesday without the tacos.
What You’ll Need
This recipe is built on simple, flavorful ingredients:
- Cooked, shredded chicken (rotisserie works great and is no fuss)
- Zucchini, sliced thin so it cooks quickly
- Fire-roasted diced tomatoes
- Canned green chilies
- Creamed corn
- Red enchilada sauce
- Chicken broth
- Garlic, cumin, chili powder, salt, and black pepper
How to Make It
Add everything, tomatoes, corn, enchilada sauce, chilies, zucchini, chicken, broth, and seasonings—into a large stockpot. Bring the soup to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat and let it simmer until the zucchini is tender and the flavors have had time to come together about 20 to 30 minutes. Give it a quick taste and adjust seasonings if needed before serving.
Topping Ideas That Make It Better
Toppings are what everyone truly loves about Mexican. I usually go with sliced avocado, fresh cilantro, and a dollop of sour cream, but here are a few more creative ideas if you want to mix it up:
- Crumbled queso fresco or cotija cheese
- Thinly sliced jalapeños for extra heat
- Roasted pepitas (pumpkin seeds) for crunch
- A swirl of Mexican crema or plain Greek yogurt
- Crushed tortilla chips or tortilla strips
- Fresh lime wedges
This soup is super flexible, so go with what you love or what’s in your fridge.
Storing and Reheating
One of my favorite things about this soup is how well it keeps. Once it’s cooled down, transfer it to an airtight container and store it in the fridge for up to four days.
It also freezes like a dream. Just make sure to leave a little room at the top of your container since liquids expand when frozen. When you’re ready to enjoy it again, reheat it on the stove over medium heat or warm it up in the microwave. If it thickens a bit, add a splash of broth or water to loosen it up.
Chicken soup with zucchini might not be the first combination that comes to mind, but once you try it in this enchilada-inspired version, you’ll see why it works.
This one’s a regular in my kitchen, and I hope it becomes a favorite in yours, too. Make sure to click here to be taken right to the pin on pinterest that you can save for later cooking.
Serve me with side dish options like homemade skillet fried tortilla chips, corn dip with rotel, or slow cooker refried beans.
Chicken Enchilada Soup with Zucchini
Equipment
- Stock Pot
Ingredients
Soup Ingredients
- 14.5 oz fire roasted diced tomatoes (do not drain)
- 14.5 oz creamed corn (do not drain)
- 10 oz red enchilada sauce
- 1 medium zucchini sliced and quartered
- 4 oz. chopped green chilies
- 3.5 cups shredded chicken cooked
- 4 cups chicken broth
- 1 onion diced
Seasonings
- 1 tbsp minced garlic
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- ½ tsp. black pepper
Serving Soup With
- sour cream
- shredded cheddar cheese
- chopped fresh cilantro
- sliced avocado
- tortilla chips
Instructions
- In a large stockpot, add fire-roasted tomatoes, creamed corn, enchilada sauce, zucchini, green chilies, shredded chicken, chicken broth, and diced onion.
- Stir in minced garlic, cumin, chili powder, salt, and black pepper.
- Heat over medium-high until the soup begins to boil.
- Reduce heat to medium and continue cooking for 20 to 30 minutes, or until zucchini is fork-tender.
- Serve hot and top with your favorite garnishes like sour cream, cheese, avocado, cilantro, and tortilla chips.
Notes
- You can prep this soup ahead of time and reheat throughout the week—it tastes even better the next day.
- If freezing, let the soup cool completely and store in airtight containers. Leave out fresh toppings until ready to serve.
- Feel free to add black beans or a squeeze of lime juice for extra flavor variation.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
