Chicken Enchilada Soup Recipe -
Chicken Enchilada Soup Recipe
  • READY IN 50 mins

Chicken Enchilada Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2012

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!

Most Helpful Critical Review
Aug 25, 2012

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.

Oct 06, 2012

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

Feb 26, 2015

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

May 28, 2014

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

Jan 04, 2014

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.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 829 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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