Chicken Enchilada Soup – get all the flavor of your favorite chicken enchiladas in a hearty soup you can make in minutes!
My family loves Mexican food. I am happy to have tacos or enchiladas once a week, go out for Mexican food, and have chips and salsa as a snack every day. Really, I can’t get enough. And thankfully my family pretty much agrees with me. This Chicken Enchilada Soup is a must on cold nights for a great way to warm up!
Chicken Enchilada Soup
Instant Pot Tortilla soup is pretty much a staple in our house. So it should come as no surprise that this Chicken Enchilada Soup is one of our new favorites. It is loaded chicken, beans, enchilada sauce, and tomatoes for so much flavor you are going to love it. And then you can get creative with whatever toppings you like!
Chicken Enchilada Chili has been something we have made for almost 20 years, but this enchilada soup is so thick, hearty, and a great twist for a different version.
What You’ll Need
- Olive Oil
- Chicken Breasts – you can use chicken thighs as well, just need to cut them into bite sized pieces
- Enchilada Sauce – you can use Homemade Enchilada Sauce or store bought if you want to make it easy.
- Diced Tomatoes with Green Chilies
- Chicken Broth
- Beans – you can use a mix of whatever you like. I like 1 can black beans, 1 can pinto beans. Or you can use chili beans, or any other mixed bean “salad” that you like.
- Salt & Pepper
How To Make Chicken Enchilada Soup
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5 to 6 minutes or until chicken is browned and the onions are soft, stirring occasionally. The chicken doesn’t need to be fully cooked, it will finish cooking as you make the rest of the soup.
- Add the garlic and cook 1 minute, until fragrant.
- Pour in the enchilada sauce, chicken broth, tomatoes and beans. Stir until well combined.
- Bring the soup to a boil, reduce heat and simmer 10 minutes. Season with salt and pepper, as desired.
- Serve with toppings, if desired.
If you have leftover soup, store in an airtight container for 4-5 days in the fridge. You can also freeze it. This soup freezes really well. Just thaw in the fridge before reheating.
Recipe Tips & Variations
- Want a creamy soup? While the soup simmers add in 4 ounces of cream cheese, cut into cubes and let it melt. Stir until it is smooth for a delicious creamy version.
- Get creative with the toppings! Tortilla strips, cheese, diced avocado, jalapeno, sour cream etc. Anything goes, just use whatever taco type toppings you like.
- Want to make this in the crockpot? Add all of the ingredients to the crockpot, leaving the chicken breasts whole. Cook on low for 4-5 hours until the chicken is cooked. Remove, shred the chicken, mix back in and serve.
- Can I use rotisserie chicken? Yep! Saute the onions and garlic and then pour everything in. While the soup simmers add the shredded cooked chicken (2-3 cups of chicken) until everything is hot and bubbly.
- Want it spicy? You can buy different heat levels of diced tomatoes with green chiles, to up the heat level. You can also use a hot enchilada sauce. Or you can add in diced jalapeno with the onions to get to your desired heat level.
More Delicious Soup Recipes
- Leftover Turkey Soup
- Chicken Enchilada Chili
- Cabbage Roll Soup
- Lasagna Soup
- Indian Lentil Soup
- Wild Rice Soup
- Olive Garden Minestrone Soup
- 2 teaspoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cup reduced sodium chicken broth
- 2 can (15 oz each) beans, drained and rinsed
- salt and pepper to taste
- avocado , diced
- shredded cheddar cheese
- crispy tortilla strips
- In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5 to 6 minutes or until chicken is browned and the onions are soft, stirring occasionally.
- Add garlic; cook 1 minute, until fragrant.
- Stir in enchilada sauce, chicken stock, tomatoes and beans. Bring to boil.
- Reduce heat and simmer 10 minutes. Season with salt and pepper, as desired.
- Serve with toppings, if desired.
Use whatever kind of beans you like - black beans, pinto beans, kidney beans, chili beans etc.
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Amount Per Serving Calories 229Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 69mgSodium 694mgCarbohydrates 8gFiber 2gSugar 2gProtein 27g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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**This post is sponsored by READ Salads. All thoughts an opinions are 100% my own.