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Chicken Enchilada Soup
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5 from 9 votes

Chicken Enchilada Soup Recipe

Nothing beats this flavorful and filling chicken enchilada soup! It's packed with protein and veggies and garnished with tortilla strips, avocado, cilantro and a squeeze of lime. Mmmm!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 280kcal


  • 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
  • cilantro
  • 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.


*For a quick alternative, use 2 cups of shredded rotisserie chicken and omit 1 tbsp. olive oil. Just toss in the chicken in step
**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!


Serving: 6g | Calories: 280kcal | Carbohydrates: 19g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 522mg | Potassium: 599mg | Fiber: 2g | Sugar: 6g | Vitamin A: 370IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg