Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 1 red bell pepper, seeded + diced; 4 cups red enchilada sauce (store-bought or homemade); 3 cups chicken stock; 1 lb boneless, skinless chicken breasts; 1 cup corn kernels (fresh or frozen); 1 can black beans, rinsed and drained; 1 4 oz can green chiles; 1/2 tsp cumin; 1/2 tsp salt; ground pepper, to taste; 1 lime, juiced; 1/2 cup cilantro, roughly chopped (omit if you don’t like cilantro); optional toppings: green onions, tortilla chips, shredded cheese, avocado, sour cream or greek yogurt

September 15, 2023

Jump to Recipe

Cozy up with a big bowl of this chicken enchilada soup! It’s packed-full of flavor and nutritious ingredients and can be made in a big batch that the whole family will enjoy. This enchilada soup recipe can be made on the stove top or in the slow cooker or Instant Pot. There’s options for everybody!

enchilada soup in a white bowl topped with avocado, shredded cheese and cilantro.

Who doesn’t crave a big bowl of restaurant-style enchilada soup? I actually prefer enchilada soup to actually enchiladas because I find them easier to make. Plus you can make tons of leftovers that can be stored in the fridge and/or freezer.

As a self-dubbed soup connoisseur I have to say that this might be one of my favorite recipes on the blog. It has been tested time and time again and every agrees that it’s delicious. Here’s why I think you should make this recipe…

Why We Love This Recipe

We love this chicken enchilada soup recipe for a number of reasons but primarily because it is so delicious and comes together easily!

The flavors taste exactly like chicken enchiladas but in a big batch that you can eat all week. It’s also a great source of nutrition including protein (from the chicken), fiber (from the corn and black beans) and calcium (from the cheddar cheese). This enchilada soup can also easily be made in the slow cooker or Instant Pot! See instructions for all three below.

Ingredients in Enchilada Soup

Onion + Garlic – for flavor of course!
Bell Pepper -I prefer red bell peppers but you can use any color you prefer
Chicken Breast – Use boneless skinless chicken breasts or alternatively you can skip the step of cooking the chicken and use pre-cooked rotisserie chicken instead. Chicken thighs can be used as well.
Corn – you can use frozen or fresh kernels.
Black Beans – canned and rinsed and drained.
Green chiles – 1 x 4 oz can of green chiles (often Hatch Green Chiles)
Chicken Broth – beef or veggie broth will also work.
Enchilada Sauce – store-bought or homemade. I like the Siete Foods brand.
Cumin – dried and ground cumin.
Fresh cilantro – skip if you don’t like cilantro
Lime juice – juice from 1 whole lime.
Salt + Pepper – feel free to decrease this amount if you’re looking out for sodium levels.

How to Make Enchilada Soup

Step-by-step instructions are also included in the recipe box below.

STEP 1: COOK VEGGIES

To a large stock pot or dutch oven add olive oil over medium heat. Add onions and cook until translucent (roughly 5 minutes). Add in garlic cloves and bell pepper and cook for 1 more minute.

onions, garlic and bell pepper cooking in a dutch oven.

STEP 2: SIMMER + POACH CHICKEN

Stir in your enchilada sauce, chicken stock, chicken breasts, corn kernels, black beans, green chiles, salt and pepper and bring to a boil. Once boiling lower heat to a simmer and cook, uncovered for 15-20 minutes or until chicken has been cooked through. Turn off heat on stove top.

big dutch oven filled with chicken enchilada soup/

STEP 3: SHRED CHICKEN

Using tongs remove chicken and allow to cool on a cutting board. Once cool enough to handle, shred with two forks and then add back into soup.

STEP 4: SIMMER + SERVE

Bring soup back up to a simmer and squeeze in lime juice and stir in cilantro. Simmer for 5 minutes to allow flavors to meld. Divide into bowls and top with desired toppings.

cilantro and shredded chicken in a big dutch oven of enchilada soup.

Slow Cooker + Instant Pot Options

This recipe can easily be made in both the slow cooker and Instant Pots.

Slow Cooker– Place all ingredients except lime juice and cilantro into your slow cooker. Cook on high for 3 hours or low for 6 hours. Remove chicken breasts and shred on a cutting board with two forks. Add chicken back in with lime juice and cilantro. Serve with toppings.

Instant Pot – Add all ingredients except lime juice and cilantro to your Instant Pot. Seal the lid and pressure cook on high pressure for 10 minutes. Once timer has beeped quick release steam and remove chicken breasts. Shred on a cutting board with two forks. Add chicken back in with lime juice and cilantro. Serve with toppings.

Don’t Forget the Toppings

Toppings are key when it comes to enchilada soup! Here are our go-to options:

Sour cream or Greek Yogurt – add a dollop to each bowl for a little tanginess
Shredded Cheese – I like using shredded cheddar cheese but you could also use a more traditional Mexican cheese like cotija
Avocado – slice or dice and add to bowls
Tortilla Chips – you can use store-bought chips or make your own tortilla strips
Green onions – green parts only and sliced thinly

close-up of white bowl with chicken enchilada soup topped with cilantro and avocado.

Enchilada Soup Storage and Freezing

Storage – store in an airtight container in the refrigerator for up to 3 days.

Freezing – store in an airtight container in the freezer for 3-6 months. Remove to thaw overnight in the fridge or several hours on the counter.

Heat leftovers on stove top or in microwave.

Our Favorite Mexican-Inspired Dishes!

More Soup Recipes

Looking for more delicious soup recipes? Here are some of our favorites!