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Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.
Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.
Enchilada Soup
This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.
However you make it, your family and friends are sure to love this Chicken Enchilada Soup.
Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.
I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!
Creamy Enchilada Soup
Chicken enchilada soup is an extremely versatile recipe. I constantly adapt it to what is on hand. Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well.
Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips.
You’ll need the following ingredients to make this recipe:
- yellow onion
- garlic
- cooked chicken
- chicken broth
- petite diced tomatoes
- red enchilada sauce
- chopped green chile (frozen, canned, or fresh is fine)
- black beans
- corn
- taco seasoning
- heavy cream
- salt and pepper
Enchilada Soup Recipe
To make this on the stove, start by sauteing the onions in a large pot over medium-high heat. When they are almost done, add the garlic. Stir and let cook for about a minute.
Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.
Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly.
Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
Crock-Pot Chicken Enchilada Soup
To make this in a slow cooker, combine everything except for the cream in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Slowly add the cream while whisking or stirring constantly.
Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
For some more New Mexico dinner favorites that you might like, try Green Chile Stew, {30 Minute} Green Chile Chicken Enchiladas, and New Mexico Posole. These recipes are classic favorites.
This easy and impressive Poblano Corn Chowder has serious comfort food power.
And if you haven’t tried it yet, Carne en su Jugo (a.k.a. Meat in its Juices) is another dinner that my family really enjoys.
Chicken Enchilada Soup
Ingredients
- 1 small yellow onion, diced into 1/2-inch pieces
- 1 teaspoon light flavored olive oil
- 3 cloves garlic, minced
- 3 cups cooked chicken, diced into bite size pieces (turkey also works nicely in this recipe)
- 2½ cups chicken broth
- 15 ounces can petite diced tomatoes
- 8 ounces red enchilada sauce, about 1 cup
- 4 ounces chopped green chile (frozen, canned, or fresh is fine)
- 15 ounces black beans, drained and rinsed
- 15 ounce canned corn
- 3 tablespoons taco seasoning
- 1 cup heavy cream
- ½ teaspoon kosher salt, adjust to taste (taste before adding)
- ½ teaspoon freshly cracked black pepper, adjust to taste
Optional Toppings
- shredded cheese
- sour cream
- tortilla strips
Instructions
Stovetop Directions
- In a large pot over medium-high heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute.
- Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.
- Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly. Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
Crock-pot Directions
- Combine everything except for the cream in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Slowly add the cream while whisking or stirring constantly.
- Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 3/9/12 – recipe notes and photos updated 12/11/24}
I can see this being an extremely versatile soup! Looks and sounds amazing, Mary!
What a great idea to use enchilada sauce in soup. I always go for the plain old can of tomatoes, but I can see from your photos what a rich broth it made. I'm loving your south of the border themed soups.
Don't tell anyone but I plan on eating soup well into summer. 😛 I just love it so much and it's so good for you! This looks healthy, delicious AND filling. An awesome triad.
The soup looks hearty and wholesome, just right for the volatile spring evenings…I like food chunks in my soup, otherwise gets rather boring…
This weather is all over the place! So I do think you can always be safe with soup. I bet this freezes great. Tomatoes, green chili, beans and corn, what more could you want? Sounds perfect!
Yum! I love Mexican soup!
I love the flavours in this, and how often you make it is a definite testament that it must be delicious!
It's really chilly here again and your soup would be perfect. Thanks for the good recipe!
This looks really flavorful and rich! I love the deep color… Thanks for sharing this recipe 🙂
This soup looks yummy!! I love black beans in soups.
Love this soup! I love anything with a TexMex or Southwestern flair.
Thanks for the awesome recipe. We love it!
I’m so glad that you like the soup, Dave!
PLEASE tell me a good enchilada sauce to buy, what brand?
Thank you
505 Southwestern is my absolutely favorite. However, it can be hard to find in most states. I typically buy Las Palmas when the 505 brand is not available.
Could I use salsa for the chopped tomatoes?
Thanks, Jan
I’ve never tried that myself, Janet. I’m guessing it will be tasty!
Definitely going to try this. Looks yummy!!
I hope you love it as much as we do!
Would love to make a big pot of Texas Chili in your pot. But the Chicken Enchilada Soup looks amazing.
I made this in the crockpot this weekend. It is awesome! I even gave some to my friend and she said it was awesome too! The flavor is amazing and it has a little bite, but not too much. I did make my own taco seasoning (not sure if that makes a difference). I will definitely be making this again!! Thanks!
You’re welcome, Lori! I’m glad you and your friend loved the chicken enchildada soup.
Mary I have been following you since 2013(?). We both lived in AZ- I look forward to reading your emails and have tried many recipes! Thank you for all that you do! I’m making the Enchilada soup tonight! 🩷
I’m so happy to hear that you’re enjoying the recipes, Terri!
Chilis enchilada soup does not have beans or corn in it. No chunks of anything. It’s very smooth other than the shredded chicken.
Okay? I don’t think I called this a copycat recipe for Chili’s restaurant. There are endless variations on chicken enchilada soup, both at restaurants and in recipes. We enjoy this one.