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Chicken Enchilada Soup Recipe

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Chicken Enchilada Soup Recipe: A Hearty and Flavorful Delight


Chicken enchilada soup is a comforting and flavorful dish that combines the zesty goodness of enchiladas with the heartiness of a warm bowl of soup. This recipe is the perfect choice for a cozy family dinner or a gathering with friends. In this article, we’ll guide you through the steps to create a mouthwatering chicken enchilada soup that will surely become a household favorite. Let’s get started!

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Ingredients You’ll Need

Before you begin, gather the following ingredients:

For the Soup:

  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 pound of boneless, skinless chicken breasts, diced
  • 2 cups of chicken broth
  • 1 can (14 ounces) of diced tomatoes
  • 1 can (14 ounces) of black beans, drained and rinsed
  • 1 can (14 ounces) of corn kernels, drained
  • 1 can (4 ounces) of diced green chilies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste

For Garnish:

  • Shredded cheddar cheese
  • Sour cream
  • Fresh cilantro, chopped
  • Avocado slices
  • Tortilla strips or chips

Cooking Instructions

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Let’s break down the steps to create this delightful chicken enchilada soup:

Step 1: Sauté the Aromatics

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In a large soup pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until they become fragrant and translucent, usually for about 2-3 minutes.

Step 2: Cook the Chicken

Add the diced chicken breasts to the pot. Cook them until they are no longer pink, ensuring they’re cooked through.

Step 3: Add the Soup Base

Pour in the chicken broth, diced tomatoes, black beans, corn kernels, and diced green chilies. Stir in the ground cumin and chili powder to infuse the soup with a delightful southwestern flavor. Season with salt and pepper to taste.

Step 4: Simmer

Bring the soup to a gentle simmer. Allow it to cook for about 15-20 minutes, ensuring all the flavors meld together and the chicken is tender.

Step 5: Serve

Once the soup is ready, ladle it into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, avocado slices, and tortilla strips or chips for that satisfying crunch.


With its rich blend of flavors and comforting warmth, chicken enchilada soup is a superb choice for any occasion. Whether you’re savoring it on a chilly evening or serving it at a gathering, this dish is sure to impress. Enjoy the delicious combination of Tex-Mex flavors in a bowl!

Frequently Asked Questions

  1. Can I use pre-cooked chicken?
    • Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken, to save time.
  2. What can I substitute for green chilies if I want it less spicy?
    • You can use diced bell peppers for a milder flavor, or omit the green chilies altogether if you prefer a non-spicy version.
  3. Can I make this soup vegetarian?
    • Absolutely! Simply omit the chicken and use vegetable broth for a delicious vegetarian version.
  4. Is it possible to make this soup in advance?
    • Yes, you can prepare the soup in advance and reheat it when needed. Just be sure to store it in an airtight container in the refrigerator.
  5. Can I freeze chicken enchilada soup?
    • Yes, you can freeze this soup in a freezer-safe container for up to 3 months. Thaw and reheat it on the stovetop when you’re ready to enjoy it again.

Warm your soul and delight your taste buds with this Chicken Enchilada Soup Recipe. Its vibrant flavors and hearty ingredients make it a go-to option for a satisfying meal.

Source: thecozycook.com

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

Yield: 11 Cups
Prep Time: 10 minutes
Cook Time: 35 minutes

Chicken enchilada soup is a comforting and flavorful dish that combines the zesty goodness of enchiladas with the heartiness of a warm bowl of soup. This recipe is the perfect choice for a cozy family dinner or a gathering with friends. In this article, we'll guide you through the steps to create a mouthwatering chicken enchilada soup that will surely become a household favorite. Let's get started!



  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch cayenne, optional


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced with seeds removed
  • 3 cloves garlic, minced
  • 10 oz. red enchilada sauce
  • 10 oz. diced tomatoes with green chilies, undrained
  • 15 oz. black beans, drained and rinsed
  • 15 oz. canned whole kernel corn, drained
  • 1 teaspoon hot sauce, optional
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken
  • 4 oz. cream cheese, cubed and softened
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)


  • Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.

  • Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

  • Add all remaining ingredients except for the cream cheese and shredded cheese.

  • Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.

  • Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.

  • Taste and add any additional seasonings as needed, then serve!



  • To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
  • Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
  • Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.


  • Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. Bone-in chicken thighs may also be used. Any variety of bone-in chicken creates a very flavorful broth as well.
  • If you plan on simmering for an extended period of time, add the black beans and corn when you remove the chicken from the soup to shred it.
  • Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.

Crock Pot Method

  • Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, corn, black beans, and garnishes.
  • Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.
  • Turn off heat. Remove the chicken, shred it, and add it back to the soup along with the corn and black beans.
  • Gradually mix in the softened cream cheese and shredded cheese and stir to incorporate.

Nutrition Information
Yield 1 Serving Size 11
Amount Per ServingCalories 2936Total Fat 146gSaturated Fat 70gTrans Fat 2gUnsaturated Fat 60gCholesterol 509mgSodium 9019mgCarbohydrates 256gFiber 55gSugar 55gProtein 173g

The information contained herein is subject to change.

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