Chicken Enchilada Soup

This chicken enchilada soup is thick and filling, and adapts all of the flavors of chicken enchiladas into a delicious and comforting soup. 

Even though it takes about an hour of cooking time, this chicken enchilada soup is so easy to make, and it includes all of the ingredients you might find on an enchilada plate. 

This chicken enchilada soup doesn't require much attention at all, so it's perfect for a busy mom. It is also very economical, and makes fabulous leftovers. I actually used some of the leftovers in quesadillas! 

Ingredients and Substitutions:

Chicken Breasts: You can either use bone in or boneless. The chicken is cooked in the broth so it is extra tender and flavorful. 

Chicken Stock or Broth: Try to us the lower sodium version. 

From your Spice Rack: Ground cumin, chili powder, cayenne pepper, and dried chopped onions. 

Long Grain White Rice. 

Salsa: You can use either jarred or fresh. You'll need 2 pints. 

Canned Beans: This first time I made this, I used a combination of pinto and black beans. This time, I used pinto and kidney beans. 

Canned Enchilada Sauce. 

All you'll need to make this soup is a 6 to 8 quart pot or Dutch oven. 

Process:

First, you simmer the chicken in the broth/stock and spices for about 20 minutes. Then, you shred the chicken and add it back to the pot. 

Next, you add all of the remaining ingredients to the pot and simmer everything for about 45 minutes.  

Finally, ladle the soup into bowls and top with your favorite garnishes. 

The soup is pretty thick and hearty. The first time we made it, we topped it with some Monterey Jack and cilantro and served it with a salad and flour tortillas. The second time we made it, we topped it with some crema and cilantro. I also think it would be good with cotija cheese, some cilantro, and freshly made corn tortilla strips. 

This chicken enchilada soup would also be the perfect substitute for chili if you are hosting a football watching party. It's also excellent for a potluck. 

 

More Delicious Latino Flavored Soup Recipes:

• Sopa de albóndigas
• Tex Mex Chicken Soup
• Smoky Black Bean Soup
• Chicken Tortilla Soup 

The Sunday Funday group is sharing soup recipes in honor of National Soup Month! 

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Broccoli & Tomato Soup from Sneha's Recipe

Chicken Enchilada Soup

Yield: 6 servings

Author: Karen Kerr

Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M

This chicken enchilada soup is thick and filling, and adapts all of the flavors of chicken enchiladas into a delicious and comforting soup.

Ingredients

• 3 large chicken breast halves, bone in, skin removed
• 5 cups chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (I used chipotle chili powder)
• 1/2 teaspoon cayenne powder
• 1/2 cup dried chopped onions
• 1 cup long grain white rice
• 2 pints fresh or jarred salsa (I used medium heat fresh salsa)
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1-10 ounce can enchilada sauce

Instructions

1. Add the chicken breasts, chicken stock, cumin, chili powder, cayenne, and onion to a 6 or 8 quart Dutch oven. Bring to a simmer, and cook, partially covered, until the breasts are just cooked, about 20 to 30 minutes.
2. Turn the heat off, and remove the chicken to a cutting board and let cool enough to handle.
3. Pull the chicken from the bones, and cut the meat into bite sized pieces. Return the chicken pieces to the pot.
4. Add the rice, salsa, beans, and enchilada sauce, and simmer for about 45 minutes, until the rice is fully cooked.
5. Serve with garnishes of your choice, such as crema, cheese, cilantro, onions, and/or avocados.

Nutrition Facts

Calories

485

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

71 g

Fiber (grams)

12 g

Net carbs

59 g

Sugar (grams)

13 g

Protein (grams)

37 g

Cholesterol (grams)

64 mg

https://www.karenskitchenstories.com/2013/10/chicken-enchilada-soup-secretrecipeclub.html

Karen's Kitchen Stories

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Originally published as part of Secret Recipe Club and adapted with permission from Fantastical Sharing of Recipes in 2013. Updated in 2024.