This chicken enchilada soup is a saucier, spicier version of tortilla soup and it’s super yummy! Perfect of any time of year!
Sometimes I am craving soup and sometimes I am craving Mexican food! So I compromise and make one of my favorite soups! Either this chicken enchilada soup, chicken tortilla soup, or chicken fajita soup!
Everyone loves this Delicious Soup!
I think I’ve mentioned my love for soup here on the blog about 1000x. This chicken enchilada soup though, it’s a saucier, spicier version of tortilla soup… and it’s gooood, really goood!
I love how easy it is to prep and how quickly it comes together. I quickly cooked up some chicken but a rotisserie chicken works great too- anything to simplify dinner these days.
The rest is just a little chopping here and there, opening some cans and letting the stovetop do the rest.
How to Make Chicken Enchilada Soup + Tips
Bake the chicken. Drizzle 1 tbsp. of olive oil on the chicken breasts, then mix the chili powder, garlic powder, cumin and salt together and sprinkle on both sides. Place on a parchment-lined baking sheet and bake at 375 degrees for about 25 minutes or until the chicken reaches an internal temperature of 160 degrees. Allow to cool for 3-4 minutes and then shred.
Saute veggies and seasonings: over medium-low heat in a large stockpot, saute onions, then garlic. Then add corn, black beans, diced tomatoes, and green chilies. Cook for 3-4 minutes then pour in the seasonings along with the lime juice, chicken stock, and enchilada sauce.
Let is simmer-Bring to a boil, then reduce heat and simmer for about 30-45 minutes. During the last 5 minutes add in the chicken, cilantro and heavy cream. **You can easily swap out the heavy cream for equal parts sour cream or plain Greek yogurt.
Add garnish-top individual bowls with tortilla strips, shredded cheese, cilantro, avocado chunks, and lime wedges.
- Shortcut: use 2 cups of shredded rotisserie chicken and omit 1 tbsp. olive oil.
- Thicken it up: Mix flour with water and pour that mix into the soup, avoid adding just flour because that will clump in your soup
- Corn: use thawed frozen corn or drained canned corn
- Spice level: If you’re worried about it being too spicy you can substitute the fire-roasted tomatoes for mild diced tomatoes.
- Creamy soup: You can add in 8 ounces of cream cheese at the end to melt in and make it nice and creamy. Just make sure not to let the soup boil too long once the cream cheese is added in.
- Slow cooker: Cook the onion and garlic before mixing everything together in the slow cooker and cook on low for 4-6 hours. Remove the chicken breasts and shred with 2 forks before putting it back in the soup.
- Instant pot: Saute the onion and garlic on the saute function for 3-4 minutes. Add in the rest of the ingredients and cook on high pressure for 20 minutes, then use a quick or natural release. Remove the chicken and shred before adding back into the soup.
Storing + Side Ideas
This soup is great for leftovers! Just keep it in the fridge for up to a week in an air-tight container! Reheat either in the microwave or on the stovetop.
This soup is also a great freezer meal! Make the soup as normal and then let it cool completely before placing it in labeled Ziploc bags and in the freezer for 4-6 months. When you are ready to have it again, let the soup thaw in the fridge for 24-48 hours before warming in a pot on the stovetop.
What to serve with this soup? We served up ours with some grilled quesadillas and fresh fruit, but here are a few other suggestions!
Whether it’s summer, fall, winter or spring, this soup makes a perfect weeknight meal! It’s flavorful, filling and almost effortless… everything I love when it comes to dinner! Enjoy!
For more soups, check out:
Chicken Enchilada Soup Recipe
- 2 tbsp olive oil - divided
- 2 chicken breasts*
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 2 cup frozen yellow corn - thawed
- 2 (14 oz) cans black beans - rinsed and drained
- 1 (14 oz) can fire roasted diced tomatoes
- 1 (4 oz) can chopped green chiles
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp salt - more to taste
- juice of 1 lime
- 4 cup chicken stock
- 1 (14 oz) can red enchilada sauce
- 1 tbsp chopped cilantro
- 1/4 cup heavy cream**
- tortilla strips
- shredded cheese
- avocado chunks/slices
- lime wedges
For the Chicken
- Preheat oven to 375 degrees. Drizzle 1 tbsp. of olive oil on the chicken breasts, then mix the chili powder, garlic powder, cumin and salt together and sprinkle on both sides. Place on a parchment-lined baking sheet and bake for about 25 minutes or until the chicken reaches an internal temperature of 160 degrees (it will rise to 165 as it rests). Allow to cool for 3-4 minutes then shred.
For the Soup
- Meanwhile, in a large stockpot or Dutch-oven set over medium-low heat, add the remaining olive oil. When the oil is hot, add the onions and cook until soft, then add the garlic and cook until fragrant (taking care not to brown). Turn the heat up to medium and add the corn, black beans, diced tomatoes, and green chilies. Cook for 3-4 minutes then pour in the seasonings along with the lime juice, chicken stock and enchilada sauce.
- Bring to a boil, then reduce heat and simmer for about 30-45 minutes. During the last 5 minutes add in the chicken, cilantro and heavy cream. Garnish individual bowls with tortilla strips, shredded cheese, cilantro, avocado chunks and lime wedges.
**You can easily swap out the heavy cream for equal parts sour cream or plain Greek yogurt. The cream is what I had on hand, but the others will work too!