Chicken enchilada soup is comforting and everything you love about enchiladas, with lots of shredded chicken and big enchilada flavor, all in a bowl, and it's very easy to make!
Chicken Enchilada Soup Recipe
Looking for a comforting bowl of soup? This Chicken Enchilada Soup will absolutely embrace you in soul-warming flavor.
This soup is loaded up with lots of shredded chicken and all the deliciousness of your favorite enchiladas recipe, all in a single pot.
And, it's so easy to make! You essentially dump everything into a big pot or slow cooker - corn and black beans, enchilada sauce, fire roasted tomatoes, chicken, spices, a bit more - and simmer it up!
My homemade enchilada sauce makes this dish extra special, but you can use your favorite store bought brand. Either way, you're going to love it!
Let's talk about how to make chicken enchilada soup, shall we?
Chicken Enchilada Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil. For cooking.
- Fresh Vegetables. Onion, garlic, jalapeno peppers (or use hotter peppers if you'd like, or use bell or poblano pepper for milder). Also, corn (you can use frozen or canned).
- Boneless Chicken. Use boneless skinless chicken breasts, chicken thighs, or a combination.
- Seasonings. Cumin, salt and pepper.
- Enchilada Sauce. Try my homemade red enchilada sauce, or use your favorite brand.
- Fire Roasted Tomatoes. Canned is great for this. You can also use canned diced tomatoes or tomato sauce.
- Black Beans. Canned.
- Chicken Broth.
- Lime Juice.
- Hot Sauce. Optional for those who want to spice it up!
- For Serving. Use your favorite toppings like tortilla strips or crushed tortillas, diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, shredded cheese, hot sauce, lime juice, or more.
How to Make Chicken Enchilada Soup - the Recipe Method
Chicken enchilada soup is easy to make! Start by cooking down the peppers, onions, and garlic in a large pot or Dutch oven with a bit of oil, until softened.
Stir in the spices to bloom them, then add the remaining ingredients - enchilada sauce, tomatoes, corn, black beans, and chicken broth.
Bring the pot to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
Once the chicken is cooked through, remove the chicken, then shred it with a couple of forks and add it back to the pot.
Swirl in some lime juice and hot sauce (if desired) and you're good to go!
Boom! Done! Your chicken enchilada soup is ready to serve. It's so easy to make, isn't it? Serve in bowls with all of your favorite toppings. We love all the flavor in this dish, the perfect soup!
Recipe Tips & Notes
- For Creamy Chicken Enchilada Soup, swirl in 4 ounces of cream cheese, Mexican crema, sour cream, or yogurt before serving until completely incorporated.
- For a Crock Pot / Slow Cooker Version, transfer everything except the garnishes or cheese/crema (if using) to your crock pot or Instant Pot. Cook on low for 5-6 hours. Shred the chicken with a fork, warm, then serve as desired.
- A popular time saver is to use shredded rotisserie chicken that you can simply toss into the pot to warm before serving.
Here is a creamy version with sour cream and cream cheese mixed in - Creamy Chicken Enchilada Soup.
Storage & Leftovers
Leftover chicken enchilada soup will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a pot on the stove top to enjoy again.
You can also freeze it for 3 months or longer in freezer containers. I freeze mine all the time.
That's it, my friends. I hope you enjoy this chicken enchilada recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Soup Recipes
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Enchilada Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1-2 jalapeno peppers chopped - use hotter peppers if you'd like, or use bell or poblano pepper for milder
- 1 medium onion chopped
- 3 garlic cloves chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- 1.5 pounds boneless chicken breast or use chicken thighs
- 2 cups enchilada sauce
- 1 can cans fire roasted tomatoes (14 ounce can) or use chopped fresh tomatoes
- 1 cup corn frozen is OK
- 1 can black beans drained
- 2 cups chicken broth use 3 cups for thinner
- Juice from 1 lime optional
- Hot sauce to taste (optional)
FOR SERVING
- Use your favorite toppings like tortilla strips or crushed tortillas, diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, hot sauce, lime juice, or more.
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.
- Add the garlic, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom.
- Add chicken, enchilada sauce, tomatoes, corn, black beans, and chicken broth. Stir to incorporate. Bring to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
- Remove the chicken and shred it with a couple of forks. Return the chicken to the pot and simmer 5 minutes.
- Swirl in some lime juice (if desired) then serve in bowls with your other favorite toppings.
Notes
Nutrition Information
Sean E. says
Tried this recipe for the first time tonight - man, it was a hit! Wife went back for seconds, and she NEVER does that. So simple and easy to prepare as well. And, like tacos, the fixings can make all the difference - so flexible. Another home run from the Hultquist clan!
Mike Hultquist says
Nice!! Thanks, Sean! Glad you and your wife liked it! I love to hear it!
Angel Hafelfinger says
best soup ever you can taste every seasoning it warms your tummy and is great for a cold.
Mike H. says
Thank you, Angel. Happy to hear it!