Chicken Enchilada Soup

20 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Chicken 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!

Tips for Making Enchilada Soup

This 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.

Enchilada Soup is a winter favorite.

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.

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 is a hearty fall favorite for easy dinners.

Stovetop Chicken Enchilada Soup

  1. 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.
  2. Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.
  3. Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly.
  4. 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

  1. 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.
  2. 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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Chicken Enchilada Soup is a hearty fall favorite for easy dinners.

Chicken Enchilada Soup

5 from 6 votes
Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.
Pin Print Review
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings

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)
  • 2 1/2 cups chicken broth
  • 15 ounces can petite diced tomatoes
  • 8 ounces red enchilada sauce, about 1 cup
  • 1/4 cup diced 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
  • 1/2 teaspoon kosher salt, adjust to taste (taste before adding)
  • 1/2 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

FREEZER MEAL: Let the soup cool completely before transferring to freezer-safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.

Nutrition

Calories: 451kcal · Carbohydrates: 37g · Protein: 28g · Fat: 22g · Saturated Fat: 11g · Cholesterol: 107mg · Sodium: 1002mg · Potassium: 775mg · Fiber: 8g · Sugar: 5g · Vitamin A: 1064IU · Vitamin C: 20mg · Calcium: 90mg · Iron: 4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 3/9/12 – recipe notes and photos updated 10/12/20}

You are going to love this hearty Chicken Enchilada Soup

Filed under: , , , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

20 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Joanne says

    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.

  2. Suchi says

    The soup looks hearty and wholesome, just right for the volatile spring evenings…I like food chunks in my soup, otherwise gets rather boring…

    • Mary Younkin says

      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.