Chicken Enchilada Soup

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Chicken Enchilada Soup is a hearty, flavorful dish that brings all the bold, zesty flavors of enchiladas into a cozy, comforting bowl. Made with shredded chicken, beans, corn, tomatoes, and warm spices, this soup is simmered in a rich, enchilada-inspired broth and finished with your favorite toppings like cheese, avocado, or tortilla strips. It’s the perfect weeknight meal, easy to make, filling, and packed with Tex-Mex flavor!

We love soups in our house, especially Mexican or Tex-Mex style soups like this Mexican Vegetable Soup or this Mexican Chicken Soup.  

Today’s Chicken Enchilada Soup is one I particularly love and make a lot. We often have some sort of soup on a weekly basis whether it is a Slow Cooker Chicken Tortilla Soup, a Moroccan Lentil Soup or a Homemade Minestrone. 

If you like enchiladas you might like this One Pot Chicken Enchilada Pasta.

What I love most about this soup is that it can easily be made in a slow cooker.

Of course you can also be made on the stove-top but the slow cooker does its job while you go about your day, which I love.

You add everything into the crockpot and let it do its magic!

When making this Chicken Enchilada Soup recipe I took my Chicken Enchilada Recipe and added a few additional ingredients along with chicken broth. 

Recipe Ingredients:

• Chicken Breasts: I used chicken breasts in this recipe in the slow cooker but you can also use chicken tenders or chicken thighs. Chicken thighs will produce a darker meat that is slightly more tender. Once the chicken is done cooking I used two forks to shred it. 
• Chicken Broth: The base of this soup is chicken broth along with the enchilada sauce. You can use vegetable broth as well. 
• Enchilada Sauce: This soup uses a red enchilada sauce. You can buy your favorite from the store of do a Homemade Enchilada Sauce. 
• Beans: I added black beans into this Enchilada Soup recipe but you can use whatever you like. I think kidney beans, red beans or chickpeas work nicely.
• Vegetables: You will find onion, diced green chiles, corn and fire roasted diced tomatoes in this recipe. 

How to Make this Enchilada Soup

Step 1: Chop Ingredients: Start by chopping all of the ingredients that require that. 

Step 2: Add to Slow Cooker: Once this is done you will lay the chicken breasts in the bottom of the slow cooker followed all of the remaining ingredients.

Step 3: Slow Cook: Set the slow cooker to low for about 5 to 6 hours or until the chicken is cooked through. Remove the chicken on to a cutting board and use two forks to shred the chicken. Return the chicken to the slow cooker and give it a good stir.

Serve warm with your favorite garnishes. 

Ways to Modify this Enchilada Soup

• Vegetables: I used diced green chiles, corn, diced tomatoes and onion for this recipe. There are so many options when it comes to vegetables in a soup like this. I especially love bell peppers, poblanos and zucchini. 
• Beans: Black beans were added to this soup but it would be great with kidney beans, red beans or chickpeas too!
• Meat: If you want to try using a different meat in this I think it would be great with ground turkey, beef or pork or even shredded beef. 
• Spices: I used cumin, oregano and cayenne red pepper in my version of this soup. I also enjoy using paprika and chili powder.