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Chicken Enchilada Soup

Chicken Enchilada Soup

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Sarah Stone

This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet


  1. Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
  2. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
  3. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
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My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of that change I added one tablespoon of chicken flavored Better Than Boullion to the water to provide the stock that my batch was missing due to using the pre-cooked chicken. I let it simmer on the stove on low for sabout four hours (simulating a Crock Pot) which reduced the liquid slightly and concentrated the wonderful spices. Perfect chicken enchilada soup!


This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.


Loved it! Will make again for sure. Only needed more salt.