Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.
Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.
This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.
However you make it, your family and friends are sure to love this Chicken Enchilada Soup. Hearty Italian Vegetable SoupPlay Video
Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.
I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!
Tips for Making Enchilada Soup
This is an extremely versatile recipe. I constantly adapt it to what is on hand.
Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well.
Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips.
For some more New Mexico dinner favorites that you might like, try Green Chile Stew, {30 Minute} Green Chile Chicken Enchiladas, and New Mexico Posole. These recipes are classic favorites.
And if you haven’t tried it yet, Carne en su Jugo (a.k.a. Meat in its Juices) is another dinner that my family really enjoys.
Stovetop Chicken Enchilada Soup
- In a large pot over medium-high heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute.
- Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.
- Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly.
- Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
Crock-Pot Chicken Enchilada Soup
- Combine everything except for the cream in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Slowly add the cream while whisking or stirring constantly.
- Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
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Chicken Enchilada Soup
5 from 6 votesCreamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.SavePinPrintReviewPrep Time: 5 minsCook Time: 10 minsTotal Time: 15 minsCourse: Main CourseCuisine: American, MexicanServings: 6 servings
Ingredients
- ▢1 small yellow onion, diced into 1/2-inch pieces
- ▢1 teaspoon light flavored olive oil
- ▢3 cloves garlic, minced
- ▢3 cups cooked chicken, diced into bite size pieces (turkey also works nicely in this recipe)
- ▢2 1/2 cups chicken broth
- ▢15 ounces can petite diced tomatoes
- ▢8 ounces red enchilada sauce, about 1 cup
- ▢1/4 cup diced green chile (frozen, canned, or fresh is fine)
- ▢15 ounces black beans, drained and rinsed
- ▢15 ounce canned corn
- ▢3 tablespoons taco seasoning
- ▢1 cup heavy cream
- ▢1/2 teaspoon kosher salt, adjust to taste (taste before adding)
- ▢1/2 teaspoon freshly cracked black pepper, adjust to taste
Optional Toppings
- ▢shredded cheese
- ▢sour cream
- ▢tortilla strips
Instructions
Stovetop Directions
- In a large pot over medium-high heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute.
- Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.
- Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly. Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
