When it comes to comfort food that’s quick, wholesome, and bursting with bold Mexican-inspired flavor, this Chicken Enchilada Soup Recipe is a must-try. Loaded with tender shredded chicken, hearty black beans, sweet corn, and zesty enchilada sauce, it’s everything you love about enchiladas served in a steaming, spoonable bowl. Best of all, this satisfying soup comes together in just one pot with minimal prep, making it perfect for busy weeknights.
Whether you’re an experienced cook or a beginner in the kitchen, this easy chicken enchilada soup is approachable and rewarding. The recipe uses everyday pantry staples like diced tomatoes, enchilada sauce, and chicken broth. A touch of cumin, chili powder, and garlic infuses the broth with that classic enchilada flavor, while a sprinkle of cheese adds richness and depth. Want it creamier? Just stir in a spoonful of sour cream before serving.
For a rich and velvety texture, transform this dish into a creamy chicken enchilada soup recipe by adding sour cream or a bit of heavy cream. You can also stir in cream cheese or a dairy-free alternative for a luscious finish without overpowering the spices.
If you're after a healthy chicken enchilada soup, simply choose low-sodium broth, reduced-fat cheese, and load it with extra veggies like zucchini, spinach, or bell peppers. This soup is high in protein, naturally gluten-free (with the right enchilada sauce), and filling enough to serve as a complete meal.
Prefer a hands-off cooking method? This chicken enchilada soup recipe crock pot version is ideal. Just add all ingredients to your slow cooker, cook on low for 6 to 8 hours or on high for 3 to 4 hours, shred the chicken, and serve. It’s the same bold flavor with even less effort!
This soup isn’t just easy—it’s also a great make-ahead meal that gets even better the next day. Whether you're meal prepping, feeding a family, or looking for a quick dish to warm you up on a chilly evening, this chicken enchilada soup is guaranteed to satisfy. Garnish it with crushed tortilla chips, fresh cilantro, or a squeeze of lime for a restaurant-style finish at home.
So grab your pot and a few simple ingredients, and cozy up with a bowl of this flavorful, comforting favorite tonight!
Warm up with this hearty and flavorful Chicken Enchilada Soup Recipe, a perfect fusion of tender chicken, bold enchilada sauce, black beans, corn, and melted cheese. This easy one-pot soup brings all the flavors of classic enchiladas into a comforting bowl ideal for weeknight dinners or meal prep. Ready in under 40 minutes, it's rich, creamy, and satisfying. If you're looking for a delicious chicken enchilada soup recipe, this one’s a must-try!
In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and cook for 3–4 minutes, until softened. Stir in garlic and cook for another 30 seconds until fragrant.
Place the raw chicken breasts into the pot. Pour in the chicken broth, enchilada sauce, and diced tomatoes (with juice).
Stir in black beans, corn, cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a boil.
Reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the shredded cheese until melted. For a creamier soup, add sour cream and stir well to combine. Simmer for an additional 5 minutes.
Ladle the soup into bowls. Top with chopped cilantro, crushed tortilla chips, and a squeeze of lime juice if desired.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use rotisserie chicken for a quick shortcut. Just add it shredded during the final simmer.
Make it creamy by stirring in sour cream, cream cheese, or heavy cream at the end.
Adjust the spice level to your taste by choosing mild, medium, or hot enchilada sauce.
Freeze leftovers in airtight containers for up to 3 months—perfect for meal prep!
Double the recipe for a crowd or batch cooking. It stores and reheats well.
Use low-sodium broth and sauce if you’re watching salt intake.
Top with fresh garnishes like avocado, cilantro, lime juice, or crushed tortilla chips for added flavor and texture.
This recipe can be easily adapted for a vegetarian version by using beans and veggie broth instead of chicken.
Ideal for slow cooker or Instant Pot if you want hands-off cooking just adjust timing.
Hi there! I’m Cookrella, also known as Rella Wilson – a proud Mother, Foodie, and Chef. By day, I’m a full-time food blogger, but at heart, I’m a loving wife and dedicated mom. I blend my love for travel, recipe creation, and precious family moments into a flavorful life.
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