Our Chicken Enchilada Soup recipe is full of healthy and bold flavors, loaded with veggies and protein. You can make it on the stovetop, in the slow cooker, or even the instant pot.
You should absolutely make this Chicken Enchilada Soup
You should absolutely make this Chicken Enchilada SoupAnd let me tell you why: it’s that magic soup that every age and palate likes, plus its healthy, while still falling into a “comfort food” category. It’s one of my favorite slow cooker recipes to prep early in the day and it’s ready by dinner, but it can also be thrown together quickly on the stove. We often serve it with a cheese crisp on the side (open-face tortilla broiled with shredded cheese on top).
And if you love soup recipes, make sure to try Chicken and Wild Rice Soup, Clam Chowder, Taco Soup, Chicken Tortilla Soup, or Creamy Zuppa Toscana!
How to make Enchilada Soup:
Sauté Veggies: Add a little more oil, if needed, and sauté the veggies. If using skin-on chicken thighs, brown the skin really well before adding to the soup.
Add chicken broth, spices, and diced tomatoes. Add chicken and corn tortillas. Cover and cook on medium-low for about 12-15 minutes, or until the chicken is cooked through (165 degrees F). Remove chicken from broth and shred it. Ladle soup broth into a blender and blend until smooth.
Serve: Return soup broth back to the pot, add shredded chicken, green chiles, and black beans. Garnish with a scoop of sour cream, sprinkle of shredded cheese, chopped cilantro, avocado and green onion, if desired.
Storage and Freezing Instructions:
Store leftovers chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.
Freeze in a freezer safe container or bag for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.
Recipe Variations:
- Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it more hearty.
- Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
- Instant Pot Chicken Enchilada Soup
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Recipe
Chicken Enchilada Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- 5-6 cloves garlic , chopped
- 2 carrots , peeled and chopped
- 2 ribs celery , chopped
- 1 bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon Dried oregano
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounce can diced tomatoes
- 2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
- 5-6 6 inch yellow corn tortillas
- salt and freshly ground black pepper , to taste
- 15 oz can black beans
- 4 oz can diced green chiles
- 1/2 cup heavy whipping cream
Toppings:
- sour cream , for topping
- shredded cheddar or pepper jack cheese , for topping
- fresh cilantro , for topping
- green onion , chopped for topping
- avocado , chopped
Instructions
- Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender.
- Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
- Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones.
- Blend: Ladle soup into a blender, in batches, and blend until smooth.
- Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
- Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.
Notes
Nutrition
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I originally shared this recipe November 2014. Updated September 2018, November 2021 and December 2024.
Recipe originally adapted from Our Best Bites. I omit the jalapeño, use raw chicken and add black beans and green chiles.
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It was missing something. Now, I did omit the corn tortillas and crunched up tortilla chips after (as a topping) but for some reason it tasted almost bland. Not bad, still tasted good, just not real flavorful; I even double checked to make sure I didn’t miss something.
Surpringly good. I didn’t understand the blending, but definitely the right move.
This was fantastic. I followed the directions almost to a tee – it was great. Everyone told me to put this into the rotation. Try it!
Very yummy and fresh. I used fresh oregano from my garden and served with corn muffins. Definitely a keeper.
What size can of beans, there are a couple.
You’ll need one 15 oz can. Enjoy!