Chicken Enchilada Soup

Chicken Enchilada Soup

Sarah Stone 78

"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."


50 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • To serve, place tortilla chips in the bottom of a soup bowl, ladle the soup on top, garnish with your preferred toppings, cheese, sour cream, black olives, additional tortilla chips etc.,
  • This can also be made by slow cooking. To do so, follow the steps for cooking the chicken, transfer the water and shredded chicken, plus remaining ingredients to the slow cooker, cook on low setting for 4-5 hours.
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Your rating



  1. 7 Ratings


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 th...

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.

2 ench cans, 1 rotel w/habanero, 1 box and can chick broth, 2 blk bn, doubl spices, 1 1/4 corn meal. Reserve can broth to mix with corn meal

Didn't change anything, very tasty we loved it! Emida

We loved this recipe. Only change I made was for my family - I used a lot less Chilli Powder - I only used 1/2 teaspoon. This still ended up being a hearty yummy soup.