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Bowl of chicken enchilada soup with sour cream and cheese on top.

Chicken Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican-Inspired


Chicken Enchilada Soup – an absolutely delicious chicken enchilada soup recipe that is PACKED with flavor! Makes amazing leftovers!


  • 3 tablespoons butter or ghee
  • 2 teaspoons garlic, minced
  • 1 yellow onion, diced
  • 3 tablespoons flour (gluten-free works)
  • 3 tablespoons chili powder (more if desired)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 45 cups chicken broth
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon lime juice (more to taste)
  • 1 pound boneless skinless chicken breast OR approx. 6 bone-in chicken thighs
  • 10 oz can diced green chiles
  • 1 15oz can corn, drained
  • (optional) 1 15oz can black beans, drained and rinsed
  • toppings: sour cream, shredded cheese and chopped cilantro


  1. Gather all your 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!
  2. Add butter to medium sauce pan. Bring to medium-high heat.
  3. Add garlic and onion; move around the pan until the onions softens, approx. 1-2 minutes.
  4. Add flour and whisk immediately until fully combined with the butter to create a bit of a paste.
  5. Add in chili powder, cumin, garlic powder, onion powder, oregano leaves, salt, ground black pepper and tomato paste into the pan. Whisk to combine. 
  6. While you continue to whisk slowly pour in the broth, adding about 1/2 cup or so at a time. 
  7. Once the broth has been added, turn up the heat a bit and bring liquid to a low simmer.  Add the apple cider vinegar, lime juice and chicken. Cover and let simmer 15-20 minutes or until chicken is fully cooked.
  8. Remove chicken and shred with two forks. Return to pot along with chiles, corn and 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).
  9. Divide between bowls and serve with lots of shredded cheese, sour cream, chopped red onion, tortilla chips, and fresh cilantro!


  • 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.
  • Creamy Chicken Enchilada Soup Recipe: if you want to make this more of 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 it around until it melts! 
  • Dairy-Free: to make this dairy free simply use a vegan butter, dairy-free sour cream and a dairy-free shredded cheese.
  • Gluten-Free: to make this gluten-free use gluten-free flour.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.


  • Serving Size: 1 cup
  • Calories: 189
  • Sugar: 5.6 g
  • Sodium: 906.3 mg
  • Fat: 6.1 g
  • Carbohydrates: 20.6 g
  • Protein: 14.9 g
  • Cholesterol: 44.7 mg