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
Angel Hafelfinger says
he's the best chef I've used so many of his recipes and I'm not done yet
Mike Hultquist says
Thanks so much, Angel! Glad you're finding recipes you love!
Jeri says
I made this soup creamy and non-creamy. Made it with rotisserie chicken and chicken thighs cooked myself. With and without lime juices. Delicious in all its incarnations. Never come across a recipe so versatile and tasty.
Mike Hultquist says
Excellent! Great to hear, Jeri! Glad you enjoy them all!
Banks says
So good. We went the crock pot route and added cream cheese for the creamy version. Highly recommend not skipping the lime juice as that really brought it to a new level. Already looking forward to the leftovers!
Mike H. says
Thanks a lot, Banks! Leftovers are rare HEHE It's sooo goood.
jamie parisi says
Would Green enchilada sauce be good here. I have a number of jars (homemade from your recipe)
Mike Hultquist says
Absolutely. It would be delicious. Enjoy!
Scott Swanbery says
Another great recipe from Mike !! My advice to anyone thinking of making this dish - AVOID THE CANNED SAUCE !! I have not found a canned sauce even remotely as good as a home made sauce. A home made sauce is well worth the time and investment (and far less sodium!!). Make a big batch of the sauce and vacuum pack / freeze the extras for future use. Disclaimer - my wife is Mexican-American and I am not allowed to use any canned sauces in our household !!
Mike Hultquist says
Thanks, Scott! And I must say - I agree! Homemade sauces (and pretty much anything) are SO MUCH BETTER. That's exactly what I do, freeze them for using later. Works great!
Boo says
Oh my oh my, Chicken Enchilada Soup Recipe. Did not have fresh jalapenos but tossed a handful of pickled ones. Of course I used your homemade red enchilada sauce, I now try to make homemade ingredients, so worth it. Everyone loved this soup, the husbands asked their wives to make sure and get the recipe (sending them your way Chili Pepper Guy) Used roasted corn kernels, the black beans, cumin, garlic, topped w/cilantro, crumbly white cheese & homemade tortilla strips (the black ones)
This was the perfect soup for such a cold, rainy, snowy night. Thanks for the inspiration. Fan & Follower
Mike H. says
Haha, thank you, Boo, for the inspiration. And thank you for supporting CPM - enjoy the recipes!
J. D. Ray says
Here in my part of Texas, this is a staple for our cold winters (only reached 80degF yesterday, but highs on around 60 mid-week).
I make this with very little variation excepting heat adjustments. We buy boneless/skinless chicken breasts when available and store in the freezer. When ready, we put them in the small slow cooker for the day. They are then ready to shred in preparation for the ensuing enchilada soup.
Many of our peppers are home-grown and frozen. They freeze and thaw well for making the enchilada sauce of your ilk. Sometimes I leave seeds in, then strain, as seeds give some additional "paleta de calor". It's a pain to remove seeds from small and dried peppers, so I avoid it when possible (i.e., usually). Use broth, not water, unless it's the water from soaking peppers.
Just some feedback on an already-great recipe from Mike.
Jd
Mike Hultquist says
Sounds great. J.D. Yep, super customizable! And fun to eat! =)
Mark says
Very good Enjoy This Beautiful Recipe
Mike Hultquist says
Thanks, Mark!
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable broth i never had chicken enchilada soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy your vegetarian version, Ramya.