Chicken enchilada soup is a fast and flavorful meal that goes from the stove to the table in minutes.
This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.
- Perfect for meal prep—just make a big batch and enjoy leftovers all week long.
- Made with pantry staples and simple ingredients you probably already have on hand. Black beans and chicken make it hearty and satisfying.
- It has a bold enchilada flavor from enchilada sauce, onion, garlic, and spices.
- It’s quick to make, so it’s ideal for busy weeknights.
- It’s a fun family meal—set out toppings like shredded cheese, avocado, or tortilla strips.
What’s Inside This Chicken Enchilada Soup
Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes.
Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans.
Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash.
Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.
Variations and Toppings
Change up the enchilada sauce and try a different variety or flavor.
Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!
How to Make Chicken Enchilada Soup
- Cook onion, garlic, and seasonings (recipe below).
- Stir in broth, sauce, veggies, beans, and Rotel tomatoes.
- Add chicken breasts and simmer until chicken is cooked through.
- Transfer the chicken to a bowl and shred. Stir the chicken back into the soup.
Storing Chicken Enchilada Soup
Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave.
Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating.
This Soup Goes Great With…
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Chicken Enchilada Soup
Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.
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In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.
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Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.
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Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.
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Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.
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Ladle into bowls and serve with your choice of toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 4 months.
Calories: 392 | Carbohydrates: 45g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1368mg | Potassium: 1315mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1868IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Soup
Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
