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Chicken Enchilada Soup

Our easy Chicken Enchilada Soup recipe is bold and flavorful and can be made on the stove or in a slow cooker, for a healthy soup everyone loves.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 243 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion , chopped
  • 5-6 cloves garlic , chopped
  • 2 carrots , peeled and chopped
  • 2 ribs celery , chopped
  • 1 bell pepper , chopped
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 3/4 teaspoon paprika
  • 6 cups low-sodium chicken broth
  • 14.5 ounce can diced tomatoes
  • 2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
  • 5-6 6 inch Yellow Corn Tortillas
  • Salt and freshly ground black pepper , to taste
  • 15 oz can black beans
  • 4 oz can diced green chiles
  • 1/2 cup heavy whipping cream
Toppings:
  • sour cream , for topping
  • shredded cheddar or pepper jack cheese , for topping
  • fresh cilantro , for topping
  • green onion , chopped for topping
  • avocado , chopped

Instructions

    Cup of Yum
  1. Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender. 
  2. Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
  3. Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones. 
  4. Blend: Ladle soup into a blender, in batches, and blend until smooth. 
  5. Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper. 
  6. Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.

Notes

  • Servings size is about 1 3/4 cup.
  • Chicken: I prefer chicken thighs when cooking this soup in the slow cooker, because thighs don’t dry out as easily. 
  • Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
  • Storing Instructions: store leftover chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.
  • Freezing Instructions: Add to a freezer safe container or bag and freeze for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.
  • Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it heartier.
  • Instant Pot Chicken Enchilada Soup
  •  

Nutrition Information

Calories 243kcal (12%) Carbohydrates 7g (2%) Protein 13g (26%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 76mg (25%) Sodium 734mg (31%) Potassium 454mg (13%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3370IU (67%) Vitamin C 34.4mg (38%) Calcium 54mg (5%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 7g 2%
Protein 13g 26%
Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 734mg 31%
Potassium 454mg 10%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 3370IU 67%
Vitamin C 34.4mg 38%
Calcium 54mg 5%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.