Chicken Enchilada Soup
See my guide on how to use an Instant Pot.
Chicken Enchilada Soup is a hearty, flavorful soup that will warm you from the inside out. This recipe is easy to make on the stove, and slow cooker and Instant Pot instructions are also included.
Just like our favorite Chicken Enchiladas, this chicken enchilada soup is filled with tender chicken, beans, spices and enchilada sauce. It’s comforting and cozy, perfect for warming you up on a cold day!
As written, this chicken enchilada soup recipe is not very spicy. If you love spice, you can stir in a little cayenne pepper or sriracha, or use hot diced green chiles instead of mild. But if you’re feeding a family with young kids, it’s likely perfect as is.
The best part about this healthy soup recipe is that everyone can load up their bowl with their favorite toppings. I love mine with tortilla strips, shredded cheese and avocado. A dollop of sour cream and a squeeze of fresh lime juice are also delicious additions. Flavorful and satisfying, this easy enchilada soup is sure to be a winner on the dinner table.
Chicken Enchilada Soup Recipe Ingredients
- Olive Oil: For sautéing the onion and garlic.
- Onion & Garlic: These aromatics bring a base layer of flavor to the soup.
- Chicken Broth: I highly recommend using a low sodium chicken broth so that the soup doesn’t turn out too salty.
- Red Enchilada Sauce: My homemade Enchilada Sauce works great in this recipe, or you can pick up some enchilada sauce at the grocery store.
- Fire Roasted Diced Tomatoes: You’ll love the extra flavor that the fire roasted tomatoes add, but if you can’t find them regular canned diced tomatoes will work.
- Diced Green Chiles: I used mild. If you use hot, the soup will have quite a bit of spice to it.
- Chili Powder, Cumin & Oregano: The same seasonings I use in my Chicken Enchiladas, these bring lots of flavor.
- Beans: I use both pinto beans and black beans, but feel free to use only one or the other.
- Chicken: Boneless, skinless chicken breasts cook up tender and juicy in the soup. Boneless, skinless chicken thighs also work well in this recipe.
- Corn: Use either frozen or canned corn. If using canned, drain it before adding to the soup. If using frozen, you do not need to thaw it.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Chicken Enchilada Soup
This recipe is super simple to make! Here’s an overview of the steps.
- Sauté the onion in a large Dutch oven or other heavy pot. Then stir in the minced garlic.
- Add the broth, enchilada sauce, diced tomatoes, diced green chiles and seasonings.
- Nestle the chicken into the soup.
- Simmer the soup with the lid on the pot for 20-25 minutes, until the chicken is cooked through.
- Remove the chicken to a clean cutting board, bowl or plate. Let it rest for a few minutes and then shred the chicken.
- Meanwhile, stir the corn into the soup and simmer for 5 minutes.
- Stir the shredded chicken into the soup. If the soup is too thick for your liking, you can stir in a little more chicken broth. Serve with your favorite toppings and enjoy!
To make a creamy chicken enchilada soup, stir 4 ounces of cream cheese into the cooked soup.
Slow Cooker Instructions
This soup is perfectly suited for making in the crock pot instead of on the stove. I still recommend sautéing the onion and garlic in a pan on the stove to cook off some of the raw onion/garlic flavor. Then add the onion and garlic, along with the remaining ingredients, to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through. Shred the chicken, return it to the soup, and serve.
Instant Pot Instructions
Use the Instant Pot sauté function to cook the onion until softened, then turn off the pot and stir in the garlic. Add the remaining ingredients, except for the corn, to the pot. Close the lid, move the steam release valve to the sealing position, and pressure cook on high pressure for 9 minutes. Then let the pressure release naturally for 10 minutes before quick releasing the rest of the pressure. Remove the chicken to shred. Stir in the corn, cover the pot, and let it rest for 5 minutes to cook the corn. Stir in the shredded chicken and serve.
What to Serve with Chicken Enchilada Soup
The best way to enjoy this chicken enchilada soup is to load it up with toppings! Try shredded cheese (cheddar and Monterey jack are delicious here), crumbled tortilla chips or tortilla strips, avocado, sliced jalapeño, fresh cilantro, sour cream or plain Greek yogurt, and a squeeze of lime juice.
Storage & Reheating Tips
This soup keeps well in the fridge or freezer for quick and easy meals later on.
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let cool completely and then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Reheat in a covered pot on the stove over medium heat or in the microwave.
More Cozy Soup Recipes
Here are some more of our favorite soup recipes to keep you warm on chilly days!
- Instant Pot Chicken Tortilla Soup
- Chicken Noodle Soup
- White Chicken Chili
- Minestrone Soup
- Broccoli Cheddar Soup
- Crockpot Potato Soup
Chicken Enchilada Soup
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 3 cups low sodium chicken broth
- 1 cup red enchilada sauce
- 15 ounces fire roasted diced tomatoes
- 7 ounce can mild diced green chiles
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 15 ounces black beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen or canned corn
- Optional, for serving: shredded cheese, avocado, cilantro, lime wedges, sour cream, tortilla chips or tortilla strips, etc.
- Heat the olive oil in a large Dutch oven or other heavy pot over medium heat.
- Add the onion and cook for 3 minutes, stirring often, until the onion starts to soften.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the broth, enchilada sauce, fire roasted diced tomatoes, diced green chiles, chili powder, cumin, dried oregano, black beans and pinto beans. Stir.
- Nestle the chicken into the liquid in the pot.
- Bring the pot to a simmer. Then cover the pot and cook at a medium simmer (reduce the heat as needed) for 20-25 minutes, until the chicken is cooked through to 165° F.
- Remove the chicken from the soup and place it on a clean cutting board to rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the corn into the soup. Simmer, covered, for 5 minutes. Stir the shredded chicken back into the soup. Serve soup with toppings as desired.
- Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To make a creamy chicken enchilada soup, stir 4 ounces of brick-style cream cheese into the cooked soup.
- To make in the slow cooker: Sauté the onion and garlic in olive oil in a pan on the stove. Add the onion and garlic along with the remaining ingredients to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through. Shred the chicken, return it to the soup, and serve.
- To make in the Instant Pot: Use the Instant Pot sauté function to cook the onion until softened, then turn off the pot and stir in the garlic. Add the remaining ingredients, except for the corn, to the pot. Close the lid, move the steam release valve to the sealing position, and pressure cook on high pressure for 9 minutes. Then let the pressure release naturally for 10 minutes before quick releasing the rest of the pressure. Remove the chicken to shred. Stir in the corn, cover the pot, and let it rest for 5 minutes to cook the corn. Stir in the shredded chicken and serve.