Chicken Enchilada Soup – Barefeet in the Kitchen

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.

Enchilada Soup

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.

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!

Creamy Enchilada Soup

Chicken enchilada soup 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.

You’ll need the following ingredients to make this recipe:

• yellow onion
• garlic
• cooked chicken
• chicken broth
• petite diced tomatoes
• red enchilada sauce
• chopped green chile (frozen, canned, or fresh is fine)
• black beans
• corn
• taco seasoning
• heavy cream
• salt and pepper

Enchilada Soup Recipe

To make this on the stove, start by sauteing the onions in a large pot over medium-high heat. 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

To make this in a slow cooker, 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.

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.

originally published 3/9/12 – recipe notes and photos updated 12/11/24