Hearty Chicken Enchilada Soup

Welcome to your new favorite weeknight meal: a hearty and healthy **Chicken Enchilada Soup**! This incredible one-pot wonder brings all the vibrant flavors of classic chicken enchiladas into a comforting, protein-packed soup. Perfect for busy evenings, it’s remarkably easy to prepare and highly customizable to fit your taste and kitchen appliances. Whether you prefer the simplicity of a stovetop simmer, the convenience of a slow cooker, or the speed of an Instant Pot, this versatile recipe ensures a delicious meal is always within reach.

If you’re a devoted fan of chicken enchiladas, prepare to be amazed! This simplified chicken enchilada soup recipe captures the rich, savory essence of its namesake dish but requires only a fraction of the effort. We’re talking about a comforting bowl loaded with tender chicken, savory spices, and hearty beans, all bathing in a flavorful, vibrant broth. What makes it even better is its reliance on readily available pantry staples. You can effortlessly use leftover chicken, whether it’s from last night’s dinner or prepped and frozen, and easily adapt ingredients to suit what you have on hand. It’s the ultimate solution for a satisfying, fuss-free meal.

Craving more comforting and wholesome soup recipes? Explore other favorites like my Lebanese Lentil Soup, a truly nourishing classic, my delightful Italian Pastina Soup for a taste of nonna’s kitchen, or the bright and zesty Lemon Chicken Orzo Soup.

Why This Healthy One-Pot Chicken Enchilada Soup is a Must-Try

Discover why this incredible Chicken Enchilada Soup will quickly become a cherished staple in your culinary repertoire:

• Effortless Preparation: Say goodbye to complicated multi-step recipes. This soup is designed for maximum ease, making it ideal for busy weeknights or when you simply crave comfort without the fuss. I provide detailed instructions for three distinct cooking methods – stovetop, slow cooker, and Instant Pot – allowing you to choose the approach that best fits your schedule and preferences. It’s truly a “dump and go” style recipe in many ways!
• Infinitely Customizable: The beauty of this healthy chicken enchilada soup lies in its adaptability. Want a creamy texture? A sprinkle of cheese for cheesy goodness? Or perhaps a fiery kick to awaken your palate? With just a few simple additions, you can transform this base recipe into a creamy, cheesy, or spicy chicken enchilada soup, tailoring it perfectly to your cravings. It’s your kitchen, your rules!
• Wholesome and Nourishing: Crafted with a thoughtful selection of delicious and wholesome ingredients, this soup isn’t just tasty – it’s genuinely good for you. Packed with lean protein from chicken, fiber from black beans, and a medley of fresh vegetables, it provides sustained energy and essential nutrients. Most of these healthy components are likely already nestled in your kitchen or pantry, making it an accessible and smart choice for healthy eating.
• Rich, Authentic Flavor: Experience all the beloved flavors of traditional enchiladas in a comforting, spoonable form. The combination of fire-roasted tomatoes, savory enchilada sauce, and aromatic spices creates a depth of flavor that is both familiar and exciting. Each spoonful delivers a balanced blend of smoky, zesty, and savory notes, ensuring a truly satisfying culinary experience.

Essential Ingredients for Your Chicken Enchilada Soup

Crafting a truly spectacular Chicken Enchilada Soup starts with quality ingredients. Here’s what you’ll need to gather:

• Cooked Shredded Chicken Breast: The star protein of our soup. You can use pre-cooked rotisserie chicken for ultimate convenience, or easily prepare your own chicken breasts from scratch. I’ll show you how below!
• Aromatic Vegetables: A vibrant blend of fresh **onions**, minced **garlic**, and colorful **red bell pepper** forms the foundational flavor base. Adding **frozen corn** brings a touch of sweetness and texture, while canned **green chilies** introduce a mild, authentic Southwestern kick.
• Signature Seasoning Blend: The soul of this enchilada soup comes from its distinctive spice profile. We’ll use canned **enchilada sauce** for that unmistakable rich, tangy flavor, enhanced by a generous amount of **enchilada seasoning**, earthy **cumin powder**, and robust **chili seasoning**. A dash of **salt** and **pepper** will tie all these flavors together.
• Olive Oil: A light-tasting olive oil is perfect for sautéing our aromatics, ensuring the flavors of the vegetables truly shine without being overshadowed.
• Chicken Broth: Opt for low-sodium chicken broth to maintain control over the overall saltiness of your soup, allowing the other spices to truly come through.
• Fire-Roasted Diced Tomatoes: This ingredient is a game-changer! Unlike regular diced tomatoes, fire-roasted varieties impart a subtle smoky depth that elevates the soup’s complexity and authenticity.
• Tomato Paste: A concentrated burst of tomato flavor, tomato paste also helps to thicken the soup slightly and deepen its red hue, contributing to a richer mouthfeel.
• Canned Black Beans: These hearty legumes add essential protein, fiber, and a satisfying texture. Remember to drain and rinse them thoroughly before adding to the pot to remove excess sodium and improve flavor.
• Fresh Lime Juice: A squeeze of fresh lime juice at the end is crucial. It adds a bright, zesty counterpoint that balances the richness of the soup and awakens all the flavors.
• Cheddar Cheese: Shredded cheddar cheese is a fantastic topping, melting beautifully into the hot soup. You can also stir some directly into the pot for an irresistibly cheesy enchilada soup experience.

How to Perfectly Prepare Shredded Chicken for Your Soup

While convenience often calls for rotisserie chicken, making your own shredded chicken for this enchilada soup is remarkably simple and ensures fresh, tender results. I highly recommend using boneless, skinless chicken breasts for this method.

• Simmer the Chicken: Place your chicken breasts into a pot. To infuse flavor, add some chopped onions, a few bay leaves, one or two cinnamon sticks (optional, but adds a subtle warmth), and a stalk of celery. Pour in enough water or chicken broth to completely cover the chicken by at least an extra inch.
• Cook Until Tender: Bring the pot to a gentle boil, then reduce the heat to a simmer. Cook for approximately 15 to 20 minutes, or until the chicken breasts are thoroughly cooked through and fork-tender. This ensures they’ll be easy to shred.
• Shredding Made Easy: Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken against the grain into desired pieces. The cinnamon sticks and bay leaves can be discarded at this point. Set the shredded chicken aside; it’s now ready to be added to your flavorful enchilada soup.

The Classic Stovetop Method for Chicken Enchilada Soup

For a rich, deeply flavored soup that comes together efficiently, the stovetop method is a fantastic choice. Follow these steps for a perfect bowl:

• Sauté the Aromatics: Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the diced onion and minced garlic. Sauté gently for 3-5 minutes, stirring occasionally, until the onions become translucent and fragrant, and the garlic releases its aromatic oils.

• Build the Flavor Base: To the sautéed aromatics, add the enchilada sauce, fire-roasted diced tomatoes, tomato paste, all the specified spices (enchilada seasoning, cumin powder, chili seasoning), and salt. Stir constantly for about 1 minute, allowing the spices to toast slightly and bloom, intensifying their flavor. This brief sauté also helps to mellow the raw taste of the tomato paste.
• Add Broth and Simmer: Pour in the chicken broth, stirring well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This simmering time is crucial for the flavors to meld and deepen, creating a rich and harmonious soup base.

• Achieve Desired Consistency: Remove the pot from the heat. Carefully use an immersion hand blender to blend a portion of the soup directly in the pot. You have full control here: blend just a little for a textured, chunky soup, or blend more thoroughly for a smoother, creamier consistency. Return the pot to medium heat after blending.

• Incorporate Final Ingredients: Now, add the cooked shredded chicken, drained and rinsed black beans, frozen corn, and canned green chilies to the pot. Stir everything together gently to combine. Cover the pot again and let it cook for another 10 minutes to allow the added ingredients to heat through and absorb the delicious flavors of the soup.
• The Zesty Finish: Just before serving, stir in the fresh lime juice. This bright addition provides a crucial tangy balance to the rich and savory notes of the soup, elevating the entire dish.
• Serve and Garnish: Ladle the steaming hot soup into individual bowls. Garnish generously with your favorite toppings such as crispy tortilla chips, fresh cilantro, a dollop of sour cream or Greek yogurt, and slices of creamy avocado. Enjoy your homemade Chicken Enchilada Soup!

Effortless Slow Cooker Chicken Enchilada Soup

For those days when you need dinner to cook itself, the slow cooker is your best friend. This method delivers a deeply flavorful soup with minimal hands-on time.

• Initial Sauté (Optional but Recommended): In a large pot on your stovetop over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until they are translucent and fragrant (about 3-5 minutes). This step helps build a richer flavor profile.
• Toast the Sauce and Spices: Stir in the enchilada sauce, fire-roasted diced tomatoes, tomato paste, spices, and salt to the pot with the aromatics. Sauté for about 1 minute, allowing the spices to bloom. This brief toasting enhances their aroma and depth.
• Combine in Slow Cooker: Transfer the sautéed mixture from the stovetop pot into your slow cooker. Add the shredded chicken (cooked or raw, see note below), frozen corn, drained and rinsed black beans, green chilies, and chicken broth. Stir well to ensure everything is evenly distributed.
• Set It and Forget It: Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-6 hours. The longer, slower cooking time allows the flavors to truly meld and intensify, resulting in an incredibly rich soup.
• Raw Chicken Adjustment: If you are using raw chicken breasts instead of pre-cooked shredded chicken, simply double the recommended cook time (4-6 hours on HIGH or 6-8 hours on LOW). Once cooked, remove the chicken breasts from the slow cooker, shred them with two forks, and return them to the soup before serving.

Quick & Easy Instant Pot Chicken Enchilada Soup

For those times when you need a delicious meal on the table fast, your Instant Pot is the perfect tool for this flavorful enchilada soup.

• Sauté Function: Select the “Sauté” mode on your Instant Pot and add the olive oil. Once hot, add the diced onion and minced garlic. Sauté for 3-5 minutes until the onions are soft and translucent, stirring occasionally.
• Build Flavor: Stir in the enchilada sauce, fire-roasted diced tomatoes, tomato paste, spices, and salt. Sauté for about 1 minute, continuously stirring, to toast the spices and deepen the flavors.
• Deglaze and Add Remaining Ingredients: Pour in a ¼ cup of chicken broth to deglaze the bottom of the pot, scraping up any browned bits to prevent a “Burn” notice. Turn off the “Sauté” mode. Now, add the shredded chicken (cooked or raw), corn, black beans, green chilies, and the remaining chicken broth to the pot. Do not stir after adding the broth to ensure the liquids are at the bottom.
• Pressure Cook: Secure the lid and make sure the vent is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes on high pressure.
• Release Pressure: Once the cooking cycle is complete, you can either perform a quick release (QR) by carefully turning the vent knob to “Venting” (be mindful of the steam) or allow for a natural pressure release (NPR) for 10-15 minutes before releasing any remaining pressure.
• Raw Chicken Note: If using raw chicken breasts, there’s no need to adjust the cooking time. The chicken will cook perfectly under pressure. Simply remove and shred the chicken after cooking, then stir it back into the soup before serving. Finish with lime juice and your favorite toppings.

Expert Tips and Creative Substitutions for the Best Enchilada Soup

Elevate your Chicken Enchilada Soup experience with these helpful tips and versatile substitutions:

• Bean Varieties: While black beans are traditional, feel free to swap them out for other hearty legumes like pinto beans or even kidney beans for a different texture and flavor profile.
• Boost Your Veggies: This soup is incredibly forgiving when it comes to added vegetables. Don’t let leftover veggies go to waste! Stir in diced zucchini, carrots, bell peppers of other colors, or even spinach towards the end of the cooking process for an extra dose of nutrition and color.
• Smoky Corn Enhancement: For an even deeper, more complex smoky flavor that complements the fire-roasted tomatoes, consider using fire-roasted corn instead of regular frozen corn. You can often find it in the freezer aisle.
• Chicken Choices: The beauty of this recipe is its flexibility with chicken. Any cooked chicken works wonderfully:
  • Rotisserie Chicken: A fantastic time-saver. Simply shred the meat from a store-bought rotisserie chicken.
  • Leftover Roasted Chicken: Repurpose last night’s dinner.
  • Pre-cooked Cubed Chicken: Convenient and ready to go.
  • Adjustment for Salt: If using pre-cooked or seasoned chicken, remember to taste the soup before adding additional salt, as these ingredients may already contain sodium.
• Enchilada Seasoning Substitute: If you don’t have a pre-made enchilada seasoning blend on hand, you can create a similar flavor profile by increasing the amounts of cumin and chili seasoning in the recipe. A pinch of smoked paprika and oregano can also contribute to the classic enchilada taste.
• Add a Creamy Touch: For an indulgent, creamy enchilada soup, stir in a splash of heavy cream, half-and-half, or even a dollop of cream cheese towards the end of cooking. Allow it to gently simmer for a few minutes to fully incorporate and thicken.
• Make it Spicy: If you love heat, kick things up a notch! Use hot enchilada sauce instead of mild, or add a few dashes of your favorite hot sauce. Finely diced fresh or pickled jalapeños, or a pinch of cayenne pepper, can also provide a wonderful fiery kick.
• Extra Cheesy Goodness: For an extra thick and cheesy soup, simply increase the amount of shredded cheddar cheese. You can stir it directly into the hot soup until melted and smooth, or add a combination to the soup and as a topping. Monterey Jack or a Mexican cheese blend would also be excellent choices.
• Garnish Galore: Don’t underestimate the power of toppings! Beyond the suggested tortilla chips, cilantro, sour cream, and avocado, consider adding pickled red onions, a squeeze of fresh lime, or a crumble of cotija cheese.

Frequently Asked Questions About Chicken Enchilada Soup

More Delicious Dinner Ideas You’ll Love

If you enjoyed this easy and flavorful Chicken Enchilada Soup, be sure to explore these other fantastic dinner recipes from my kitchen:

• Bright and Tangy Lemon Chicken Piccata
• Quick and Easy Shrimp Salad
• Healthy Air Fryer Shrimp and Vegetables
• Flavorful Greek Chicken Skillet Recipe
• Authentic Homemade Lebanese Chicken Shawarma

I genuinely hope you enjoy creating and savoring this delicious Easy Chicken Enchilada Soup recipe as much as I do. Please give it a try, enjoy every spoonful, consider rating it, and share it with your dearest friends and family!

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Best Chicken Enchilada Soup

By: Mariam Ezzeddine

An easy one-pot dinner option, Chicken Enchilada Soup is a hearty and protein-rich dish. It’s versatile and can be prepared on the stovetop, in a slow cooker, or in an Instant Pot for convenience.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Ingredients

• 1 lb. chicken breast, cooked, shredded
• 1 cup onion, petite diced
• 4 cloves garlic, minced
• 2 tbsps. olive oil, light tasting
• 4 cups chicken broth, low sodium
• 1 14.oz can fire-roasted tomatoes, diced
• 1 10.oz can enchilada sauce
• 1 tbsp. enchilada seasoning (McCormick’s recommended)
• ¾ tsp. cumin powder
• 1 tsp. chili seasoning
• ¾ tsp. salt, or more to taste
• 2 tbsps. tomato paste
• ¾ tsp. black pepper
• 1 cup red bell pepper, petite diced
• 2 cups frozen corn
• 2 cups canned black beans, drained and rinsed
• 1 4 oz. can green chilies
• 2 tbsps. lime juice
• ½ cup cheddar cheese, shredded

Topping Options

• Avocado
• Sour cream
• Lime wedges
• Tortilla chips
• Fresh cilantro

Instructions

1. If you don’t have cooked chicken, prepare chicken breast as detailed in the blog post above.
2. In a large pot over medium heat, heat the olive oil. Add in the onion and garlic and sauté until translucent in color.
3. Add in the enchilada sauce, fire-roasted tomatoes, tomato paste, spices (enchilada seasoning, cumin, chili powder, salt, pepper). Sauté for about 1 minute, then add in the broth.
4. Cover and bring to a boil for 20 minutes. Remove the pot from heat. Using an immersion blender, carefully blend the soup to your desired consistency – smooth or textured. Place the soup back over medium heat.
5. Add in the shredded chicken, black beans, corn, and green chilies into the pot. Mix well, cover, and cook for another 10 minutes. Stir in the lime juice.
6. OPTIONAL: For an extra creamy soup, you can add some heavy cream at this point. Simmer for an additional 3-5 minutes after adding the heavy cream.
7. Serve hot in bowls, topped with tortilla chips, fresh cilantro, sour cream, and avocado slices.

Notes

• Beans: Feel free to substitute black beans with pinto beans for a slight variation in flavor and texture.
• Vegetables: Enhance the nutritional value and flavor by incorporating additional vegetables like diced zucchini or carrots if you have them on hand.
• Corn: For a deeper, smoky flavor, consider using fire-roasted corn instead of regular frozen corn.
• Chicken Type: Any cooked chicken works well. If using pre-seasoned chicken (like rotisserie), adjust salt to taste.
• Enchilada Seasoning Alternative: If enchilada seasoning is unavailable, increase the amounts of cumin and chili seasoning to achieve a similar spice profile.

Nutrition Facts (per serving)

Calories: 249kcal | Carbohydrates: 24g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 525mg | Potassium: 717mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1046IU | Vitamin C: 33mg | Calcium: 94mg | Iron: 2mg