Skip to main content New this month
Get the Allrecipes magazine

Chicken Enchilada Soup

Rated as 4.58 out of 5 Stars

"This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 220 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
  2. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
  3. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

Footnotes

  • Cook's Notes:
  • To serve, place tortilla chips in the bottom of a soup bowl, ladle the soup on top, garnish with your preferred toppings, cheese, sour cream, black olives, additional tortilla chips etc.,
  • This can also be made by slow cooking. To do so, follow the steps for cooking the chicken, transfer the water and shredded chicken, plus remaining ingredients to the slow cooker, cook on low setting for 4-5 hours.

Nutrition Facts


Per Serving: 220 calories; 5.9 g fat; 25.7 g carbohydrates; 17.6 g protein; 37 mg cholesterol; 829 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of th...

Most helpful critical review

This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.

Most helpful
Most positive
Least positive
Newest

My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of th...

This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.

Excellent recipe! I left out the onion because my husband hates them and added an extra 1/2 tsp of garlic powder. We loved it!

2 ench cans, 1 rotel w/habanero, 1 box and can chick broth, 2 blk bn, doubl spices, 1 1/4 corn meal. Reserve can broth to mix with corn meal

Didn't change anything, very tasty we loved it! Emida

Loved it! Will make again for sure. Only needed more salt.

I will for sure make this again. So easy and soooo good!

This soup did not have a lot of flavor.

Very good soup!! Flavorful and healthy! Thx!!