Chicken Enchilada Soup

4.63 from 8 votes
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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 - get all the flavor of your favorite chicken enchiladas in a hearty soup you can make in minutes! 

 

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
  • Onion
  • Garlic
  • 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
Chicken Enchilada Soup - so easy, loaded with beans, chicken, and lots of flavor.

How To Make Chicken Enchilada Soup

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. 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.
  2.  Add the garlic and cook 1 minute, until fragrant.
  3. Pour in the enchilada sauce, chicken broth, tomatoes and beans. Stir until well combined.
  4. Bring the soup to a boil, reduce heat and simmer 10 minutes. Season with salt and pepper, as desired. 
  5. Serve with toppings, if desired.
looking down on bowl of enchilada soup

Storage

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.
bowl of chicken enchilada soup close up for pitnerest

More Delicious Soup Recipes

A bowl of food on a plate, with Enchilada and Soup
4.63 from 8 votes

Chicken Enchilada Soup

By Erin
Chicken Enchilada Soup – get all the flavor of your favorite chicken enchiladas in a hearty soup you can make in minutes! 
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 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

Toppings, optional

  • avocado, diced
  • shredded cheddar cheese
  • crispy tortilla strips

Instructions 

  • 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.

Video

Notes

Use whatever kind of beans you like – black beans, pinto beans, kidney beans, chili beans etc.

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 8g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 694mg | Fiber: 2g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 229
Keyword: enchilada soup
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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10 Comments

  1. I always get on the biggest soup kick when the weather gets colder. Can’t wait to try this one!

  2. I can see why everytime you make this soup it disappears in a flash, this looks and sounds amazing, easy to make and loaded with great ingredients