Chicken Enchilada Soup Recipe

5 from 9 votes

Chicken enchilada soup is everything you love about enchiladas, with lots of shredded chicken and big enchilada flavor, all in a bowl, and easy to make!

Prep Time10

Cook Time30

Course: Main Course, Soup

Cuisine: American, Mexican

Keyword: black beans, chicken breast, enchilada, fire roasted tomatoes

Servings: medium bowls

Calories: 247kcal

Author: Mike Hultquist

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

For a Creamy Version, 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. Cook on low for 5-6 hours. Shred the chicken with a fork, warm, then serve as desired.

Nutritional information estimated without toppings.

Nutrition