Chicken Enchilada Soup

Enjoy the flavors of your favorite Mexican dish without all of the work in this Chicken Enchilada Soup recipe! A can of enchilada sauce and taco seasoning mix combine with shredded chicken thighs, corn, tomatoes, and black beans for an easy meal the whole family will love. This soup is perfect for freezing and pulling out when you need a quick, warming dinner. 

Easy Chicken Enchilada Soup

For years I have made different variations of this Slow Cooker Chicken Tortilla Soup, Instant Pot Chicken Tortilla Soup and even this Chicken Taco Soup!

But never did I think to add a can of enchilada sauce along with the other ingredients to make a chicken enchilada soup!

Lemme’ tell you—it’s a game changer! It’s like chicken enchiladas in soup form.

If you’ve had enchilada sauce, storebought or homemade (like this red enchilada sauce recipe!), you KNOW that it’s absolutely LOADED with flavor.

So imagine adding a can of that, with some homemade taco seasoning to a pot full of onions, pepper, corn, black beans, and shredded chicken.

Yup, it’s an explosion of flavors! And it couldn’t be easier to make. I’m talking, hands-on time of 20 minutes! It’s perfect for busy school nights and it can easily be meal prepped ahead of time.

Ingredients

The simple ingredients you need to make this hearty chicken enchilada soup recipe include:

• Chicken. For the most flavor, stick with boneless skinless chicken thighs. Of course, you can opt for chicken breasts if you prefer.
• Oil. Avocado oil or olive oil both work in this recipe.
• Butter. Unsalted or salted butter are both fine, but you can also leave it out and sub in additional oil. If using salted butter, make sure to adjust the amount of salt you add later on.
• Enchilada Sauce. You can make your own red enchilada sauce at home, or buy a jar of red or green enchilada sauce at the store.
• Vegetables. A flavorful combination of diced sweet onion, bell pepper, and jalapeño make up the base of this soup. You’ll also want a can of diced tomatoes and a can of sweet kernel corn.
• Garlic. Don’t skimp on the minced garlic if you want the most delicious flavor in the soup.
• Broth. Opt for regular sodium broth for this dish. Either chicken or vegetable broth will work depending on your preference.
• Black beans. Grab a can of low-sodium, plain black beans at the grocery store. Be sure to rinse and drain them first.
• Seasonings. Whip up your own taco seasoning, or grab a jar at the store. You’ll also need salt and black pepper along with coriander.
• Sweetener. A little bit of sugar or honey goes a long way in this soup, but you can leave it out if desired.
• Toppings. Don’t forget the shredded cheddar cheese, chopped cilantro, sour cream, sliced avocado, and homemade tortilla chips when enjoying a bowl of this dish.

How to Make Chicken Enchilada Soup

The basic steps for making chicken enchilada soup are simple to follow:

Sear the Chicken

First, add some oil to a large pot or Dutch oven over medium heat. Spread the chicken in a single layer and sprinkle ½-teaspoon salt and ¼-teaspoon black pepper over each piece.

Cook the chicken for 2 to 3 minutes on each side, just until it’s lightly browned. The chicken does not need to be cooked all the way through.

Remove the chicken from the hot pot and set it aside.

Sauté the Vegetables

Add the butter to the pot you just cooked the chicken in. Let it melt over medium heat.

Then, stir the diced onion, bell pepper, and jalapeño pepper. Sauté the veggies for 3 to 4 minutes. Sprinkle in the garlic and continue cooking for another 30 seconds.

Pour in Broth and Seasonings

Carefully pour the broth, enchilada sauce, diced tomatoes, black beans, and sweet corn into the pot with the veggies. Give everything a good stir.

Then, mix in the taco seasoning, sweetener, coriander, 1-teaspoon salt, and ½-teaspoon black pepper.

Place the cooked chicken thighs back into the pot, using a spoon to push them underneath the liquid so they’re completely submerged.

Simmer and Shred

Turn the heat to high and let the soup come to a boil. Reduce the heat to medium-low and place the lid on the pot.

Let the soup simmer for 20 minutes, or until the chicken is fully cooked through.

Remove the chicken from the pot and shred it using two forks on a cutting board. Then, stir the chicken back into the soup along with the fresh lime juice.

Serve this creamy soup with your favorite toppings, like fresh cilantro, shredded cheese, a dollop of sour cream, sliced avocados, and tortilla strips, if desired

Meal Prep and Storage

• How to prep ahead of time: This soup will last for a couple of days in the fridge, so you can easily make it completely ahead of time.
• How to store: Let the leftover soup cool completely, then place in an airtight container. It will keep for up to 3-4 days in the fridge.
• How to freeze: After the soup has cooled for at least 8 hours in the fridge, you can freeze it in a freezer-safe container for up to 3-4 months.
• How to reheat: For the best results, warm the soup back up in a pot on the stove. You can also use the microwave if you’re in a hurry.

How to thicken chicken enchilada soup?

If your chicken enchilada soup is too runny, learn how to make a slurry to thicken it up. A quick mix of cornstarch and milk or water added to the hot soup will create a rich and creamy texture.

Can you freeze chicken enchilada soup?

Yes, you can definitely freeze chicken enchilada soup! It freezes exceptionally well. Just be sure to let it cool completely before moving it to the freezer for the best results. It’s a great freezer meal, especially on busy weeknights.

Dietary Modifications

The recipe you’ll find below is already low-carb and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Dairy-free: Swap the butter for oil, and don’t top with cheese.
• Sugar-free: Leave out the sweetener.

Expert Tips and Tricks

• Thighs, please. This darker cut of chicken adds more flavor to the soup.
• DIY. Whip up your own taco seasoning at home! It’s simple and lasts for a year in the pantry.
• Plus it up. You can add more veggies to take the nutritional content of this soup up!
• Add some spice. If you like heat, toss in some extra jalapeños, or go for a hotter pepper. Or, add some chili powder or cayenne pepper. A can of hot green chiles is delicious, as well.
• Top it off. Don’t forget the cheese, sour cream, avocado, and chips when serving a big bowl of soup.

What to Serve with Chicken Enchilada Soup

If you’re looking for a satisfying and tasty meal, be sure to include these sides with this chicken enchilada soup.

You can’t go wrong with Homemade Tortilla Chips. Of course, Homemade Guacamole, Roasted Salsa, and Pico de Gallo are crowd-pleasers, as well.

More Chicken Soup Recipes

Everyone loves a good chicken soup! Try another easy soup recipe next.

A few of my favorites are Chicken Dumpling Soup, Chicken Pot Pie Soup, Chicken and Vegetable Soup, Green Chili Chicken Soup, and Lemon Chicken Orzo Soup.

Or, stick with a classic like Instant Pot Chicken Noodle Soup.