Quick Look at the Best Chicken Enchilada Soup Recipe
- Ready In: less than 1 hour!
- Serves: 10
- Cooking Methods: Stovetop, Slow Cooker, or Instant Pot
- Dietary Info: dairy-free & gluten-free friendly
- Why You’ll Love It: It is an epic one pot soup that can be enjoying in under an hour from start to finish. Plus, the flavors are incredible! If you also love the classic flavors of the best chicken enchiladas or an easy chicken enchilada casserole, you are going to absolutely love this cozy and comforting bowl of Instant Pot chicken enchilada soup!
Share and summarize this recipe:
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- chicken broth – to add even more depth of flavor try a chicken stock or chicken bone broth!
- tomato paste – for recipes that call for a smaller amount of tomato paste we love having a tube of tomato paste on hand in the fridge instead of opening a whole can.
- chicken breasts – we tested this recipe with boneless skinless chicken breasts and bone-in chicken thighs. Both options worked great and boneless, skinless chicken thighs would also be good, so use the one that works for you.
- green chiles & corn – both really help to round out the flavors of this enchilada soup.
How To Make Chicken Enchilada Soup
Step 1 – Sautรฉ the onion and garlic in a dutch oven. Then whisk in the flour and seasonings.
Step 2 – Gradually add the broth, continuously whisking, and bring to a simmer.
Step 3 – Add the chicken breasts to the pot.
Step 4 – Shred the chicken and return to the pot.
Step 5 – Add the remaining ingredients and give it all a stir!
Slow Cooker Chicken Enchilada Soup
- Complete Steps 1-3 on the stove-top as directed in the recipe card below and then transfer liquid to a large slow cooker.
- Add remaining ingredients and then cover and cook on high for 4 hours or on low heat for 6 hours.
- Once the cooking time is complete, remove the chicken, shred it, and place it back in your crock pot and mix thoroughly.
Instant Pot Chicken Enchilada Soup
- Use the sautรฉ setting to soften the garlic and onion with butter. Mix in the remaining ingredients except for the optional black beans.
- Place the Instant Pot lid on and move the tab to sealing. Set the instant pot to cook on high pressure for 10 minutes. Then let the steam release naturally for 10 minutes before doing a quick release.
- Remove the chicken, shred it, place it back in the instant pot along with the optional beans and stir.
Chicken Enchilada Soup FAQs
Can I make a double batch of chicken enchilada soup?
Yes, make sure you have a large soup pot and get cooking!
Can I freeze chicken enchilada soup?
Let the soup cool a bit and transfer to freezer-safe containers. Leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat when ready.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review โ it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
An absolutely delicious Chicken Enchilada Soup recipe that is PACKED with flavor for soup season! Makes amazing leftovers!
Ingredients
- 3 tablespoons butter, sub plant-based butter
- 2 teaspoons garlic, minced
- 1 yellow onion, diced
- 3 tablespoons all-purpose flour, sub 1-to-1 gluten-free flour
- 3 tablespoons chili powder, more, if desired
- 3 tablespoons tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon ground black pepper
- 4-5 cups chicken broth
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons lime juice, more to taste
- 1 pound boneless skinless chicken breasts, or approx. 6 bone-in chicken thighs
- 10 oz can diced green chiles
- 15 oz can of corn, drained
- optional 15oz can black beans, drained and rinsed
- toppings: sour cream, shredded cheese and chopped cilantro
Instructions
- Prep: Gather all the ingredients and measure them out ahead of time + have your broth in a container with a little spout – this will help this recipe go much smoother and very quickly!
- Sautรฉ: Bring a dutch oven to medium-high heat; add 3 tablespoons butter to melt. Add 2 teaspoons garlic and diced onion; move around the pan until the onions softens, approx. 1-2 minutes. Add 3 tablespoons all-purpose flour and whisk immediately until fully combined with the butter to create a bit of a paste.
- Seasonings + Broth: Add in 3 tablespoons chili powder, 3 tablespoons tomato paste, 2 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano leaves, & 1/2 teaspoon ground black pepper to the pot. Whisk to combine.ย Continue to whisk while slowly pouring in 4-5 cups chicken broth, adding about 1/2 cup or so at a time.ย
- Simmer: Once the broth has been added, turn up the heat a bit and bring liquid to a low simmer. Add 1 1/2 teaspoons apple cider vinegar, 1 1/2 teaspoons lime juice and 1 pound boneless skinless chicken breasts. Cover and let simmer 15-20 minutes or until chicken is fully cooked.
- Shred + Finish: Remove chicken and shred with two forks. Return to pot along with a 10 oz can diced green chiles, 15 oz can of corn and can of beans (if using). Taste and add additional salt, lime juice or chili powder, as needed (everyone's tastes are different so definitely feel free to adjust).
- Serve: Divide between bowls and serve with lots of shredded cheese, sour cream, chopped red onion, tortilla chips, and fresh cilantro!
Video
Notes
- Chicken: I prefer to use 6 bone-in, skin-on chicken thighs because it adds even more wonderful flavor, BUT you can easily use a pound of boneless, skinless chicken breasts if you prefer. Or pick-up a rotisserie chicken at the grocery store!
- Creamy Chicken Enchilada Soup Recipe: if you want to make this a creamy, thicker soup, you can add some shredded cheese (about a 1/2 cup) and 2 or 3 1-inch cubes of plain cream cheese directly into the pot and move around until it melts!ย
- Dairy-Free: simply use a vegan butter, dairy-free sour cream and a dairy-free shredded cheese.
- Gluten-Free: swap out the all-purpose flour for gluten-free flour.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Calories 162kcal
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 1085mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1058IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
Katherine Chhiba says
So easy and the best soup ever! Thank you!
Erin Jensen says
Thanks, Katherine!