Ultimate Easy Chicken Enchilada Soup

I make this Chicken Enchilada Soup when I need something that feels like a warm hug in a bowl. The combination of tender chicken, fire roasted tomatoes, and enchilada sauce creates layers of flavor that remind me why I keep coming back to this recipe.

My family requests this soup constantly, especially during cooler months when we crave something filling and satisfying. I love how the toppings let everyone customize their bowl exactly how they like it.

What makes this Chicken Enchilada Soup a keeper for years to come

I appreciate how this recipe gives me flexibility with three different cooking methods. Whether I use my stovetop, slow cooker, or Instant Pot, the results always turn out rich and full of flavor.

The spice level stays mild enough for my kids while still delivering that classic enchilada taste we all love. I can always add a dash of cayenne or hot sauce to my own bowl if I want extra heat.

The way this soup comes together reminds me of deconstructed enchiladas without all the rolling and baking. I get all those familiar flavors in less time and with way less effort.

Craving more cozy comfort in a bowl? My Chicken Noodle Soup Recipe delivers that same satisfying warmth, and the Crockpot Potato Soup has become another regular in my weekly meal rotation.

Everything you need for the perfect Chicken Enchilada Soup

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 3 cups low sodium chicken broth (I always use low sodium to control the salt level)
• 1 cup red enchilada sauce (homemade or store-bought both work great)
• 15 ounces fire roasted diced tomatoes (regular diced tomatoes work if you can’t find fire roasted)
• 7 ounce can mild diced green chiles (use hot if you prefer more spice)
• 1½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 15 ounces black beans, rinsed and drained
• 15 ounces pinto beans, rinsed and drained (feel free to use all black beans or all pinto beans)
• 1 pound boneless, skinless chicken breasts (chicken thighs also work beautifully)
• 1 cup frozen or canned corn (if using canned, drain it first)
• Optional toppings: shredded cheese, avocado, cilantro, lime wedges, sour cream, tortilla chips or tortilla strips

My Method for Chicken Enchilada Soup

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook for 3 minutes, stirring often, until the onion starts to soften and turn translucent.
2. Add the minced garlic and cook for 30 seconds, stirring constantly, until you can smell that wonderful garlic aroma filling your kitchen.
3. Pour in the chicken broth, enchilada sauce, fire roasted diced tomatoes, diced green chiles, chili powder, cumin, dried oregano, black beans, and pinto beans. Stir everything together until well combined.
4. Nestle the chicken breasts into the liquid in the pot. Bring the pot to a simmer, then cover and cook at a medium simmer for 20-25 minutes (reduce heat as needed), until the chicken reaches 165°F and is cooked through.
5. Remove the chicken from the soup and place it on a clean cutting board. Let it rest for a few minutes, then shred it using two forks.
6. While the chicken rests, stir the corn into the soup. Cover and simmer for 5 minutes to cook the corn through.
7. Stir the shredded chicken back into the soup. If the soup seems too thick, add a splash more chicken broth until you reach your preferred consistency. Serve hot with your favorite toppings.

My kitchen secrets for getting this Chicken Enchilada Soup just right

I always use low sodium broth because the enchilada sauce and beans already contain salt. This way I can control the seasoning and avoid an overly salty soup.

Fire roasted tomatoes make a noticeable difference in flavor depth, but regular diced tomatoes work in a pinch. I keep both in my pantry so I always have options.

Letting the chicken rest before shredding helps it retain moisture and makes shredding much easier. I use two forks and the chicken practically falls apart on its own.

When I usually serve my Chicken Enchilada Soup

I make this soup for busy weeknights when I need something hearty that doesn’t require much hands-on time. The toppings bar turns dinner into something special that everyone gets excited about.

This recipe works beautifully for meal prep since it keeps well in the fridge for up to three days. I often make a big batch on Sunday and enjoy easy lunches throughout the week.