Chicken Enchilada Soup with Zucchini

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.