Best Chicken Enchilada Soup Recipe – Easy, Flavorful & Hearty

Chicken Enchilada Soup is a rich, creamy, and spicy Mexican-inspired dish packed with shredded chicken, enchilada sauce, black beans, corn, and flavorful spices. It’s the perfect comfort food for cold nights and an excellent way to enjoy the taste of enchiladas in a warm, hearty soup. Unlike traditional enchiladas, this recipe requires no rolling, making it quicker and easier while still delivering the same delicious flavors. Whether you’re making it on the stovetop, in a slow cooker, or an Instant Pot, this soup is a hit for family dinners or gatherings.

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Nutrition (Per Serving)

• Calories: 320 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fats: 10g
• Fiber: 7g
• Sugar: 6g
• Sodium: 780mg

Recipe Details

• Prep Time: 10 minutes
• Active Time: 25 minutes
• Resting Time: 5 minutes
• Total Time: 40 minutes
• Cuisines: Mexican, Tex-Mex
• Course: Soup, Main Course
• Servings: 6

Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon
• Ladle
• Slow cooker or Instant Pot (optional)

Ingredients

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (10 oz) can red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup heavy cream or sour cream
• 1/4 cup fresh cilantro, chopped (optional)
• Juice of 1 lime

Instructions

Stovetop Method

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté for about 2-3 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Add Chicken and Base Ingredients: Place the chicken breasts in the pot. Pour in the chicken broth, enchilada sauce, black beans, corn, and diced tomatoes with green chilies.
3. Season and Simmer: Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.
4. Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Add Dairy and Cheese: Stir in the shredded cheese and heavy cream (or sour cream) until the soup becomes creamy and the cheese is melted.
6. Finish and Serve: Add fresh cilantro and a squeeze of lime juice for a burst of freshness. Serve hot with your favorite toppings.

Slow Cooker Method

1. Add all ingredients (except cheese, cream, and lime juice) to a slow cooker.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken, shred it, and return it to the slow cooker.
4. Stir in cheese and heavy cream, then cook for an additional 10 minutes.
5. Finish with lime juice and cilantro before serving.

Instant Pot Method

1. Turn the Instant Pot to Sauté mode and heat olive oil.
2. Sauté the onions for 2 minutes, then add garlic and cook for another 30 seconds.
3. Add all other ingredients except cheese, cream, and lime juice. Seal the lid.
4. Set to Manual (Pressure Cook) for 10 minutes. Allow for a natural release of 5 minutes, then quick release.
5. Shred chicken, then stir in cheese and heavy cream.
6. Finish with lime juice and cilantro before serving.

Topping Ideas

• Tortilla strips
• Avocado slices
• Sour cream
• Chopped green onions
• Jalapeños
• Extra shredded cheese

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.

Conclusion

This Chicken Enchilada Soup Recipe is an easy, delicious, and hearty meal that brings all the flavors of traditional enchiladas into a cozy, one-pot dish. Whether you cook it on the stovetop, in a slow cooker, or an Instant Pot, it’s a guaranteed hit. Try this recipe today and enjoy a comforting, flavorful soup that’s perfect for any season!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.