Chicken Enchilada Soup




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Winter is officially here

It is Sunday evening, it is cold and windy outside, it has been snowing outside this weekend and all I want to do is stay snuggled up inside. 

When it is winter time and it is cold outside, it is always great to have some great family favorite recipes that are easy to make and delicious. 

One of our favorite dishes that we make when it is cold outside is a big batch of Chicken Enchilada Soup.  It never disappoints our family and it is comfort food at its best.


My family loves Mexican food. Tacos, Tostadas, Tamales, and Enchiladas are among the favorites.  We also love making fresh salsa, pico de Gallo, and guacamole to go with our meals. 

There is just something about sitting down at the table with a spread of delicious Mexican food.

With that in mind, I wanted to combine that traditional flavor with the atmosphere it brings with the warm and inviting feeling of a bowl of soup.

This Chicken Enchilada Soup recipe brings the best of both worlds; the traditional Mexican flavors and ingredients with the comfort of a bowl of soup on a cold day.

What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is essentially all of the delicious flavor of chicken enchiladas made in one pot and served in a bowl. It has tender chicken with classic Mexican flavors but doesn’t take hours to make.

Is This Soup Spicy?

No, this soup isn’t real spicy but if you are sensitive to heat then you can swap out the jalapeno pepper for a sweet pepper and omit the cayenne pepper for a milder version. Less heat but still packed with flavor.

What Should I Serve With Chicken Enchilada Soup?

I like to make cornbread to go with this enchilada soup but you could serve it with cilantro lime rice or even regular Mexican rice.

Chicken Enchilada Soup Recipe


  • 3 Tbsp cooking oil, divided
  • 1 yellow onion, diced
  • 1 jalapeno, seeded & diced
  • 2 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 2 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 3 oz. tomato paste
  • 1 15oz. can black beans, rinsed and drained
  • 1 15oz. can fire roasted diced tomatoes
  • 1 10oz. can diced tomatoes with green chiles
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 boneless, skinless chicken breasts
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  • Put 1 tablespoon of cooking oil in a big pot or soup pot. Add the diced onion, finely chopped jalapeño, and minced garlic cloves. Cook them over medium heat for 2-3 minutes until the onions become soft and see-through.
  • Now, add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 tablespoons of cooking oil to the pot. Mix everything together well and cook the flour and spices with the vegetables for 2 minutes.
  • Put the tomato paste, drained black beans, fire-roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth into the pot. Mix all the ingredients together well, making sure the tomato paste dissolves and scraping up any spices stuck at the bottom of the pot.
  • Now, put the chicken breasts in the pot. Cover the pot with a lid and let the soup come to a boil. Once it’s boiling, lower the heat to medium-low and let the soup simmer for 45 minutes. Make sure it’s simmering gently to keep the chicken breast meat tender.
  • After simmering the soup for 45 minutes, take out the chicken breasts and put them on a clean cutting board. Once they’re cool enough to handle, shred the chicken breasts using a fork.
  • Put the shredded chicken back into the soup pot and mix it well so that the chicken spreads evenly throughout the soup.
  • Serve the soup with your favorite toppings such as shredded cheese, cilantro, sliced avocado, a spoonful of sour cream, or even more sliced jalapeño. Enjoy!

What Toppings Are Best?

My family likes to pile on tortilla chips, shredded cheese, avocado, cilantro and a squeeze of lime.

This recipe is so easy to make and delicious that your family will be requesting it all the time.

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Recipes, Slow Cooker Recipes, Crock Pot Recipes, Chicken Enchilada Soup, Backyard Eden,

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Hi, I’m John.

John grew up on a farm where his family raised chickens, goats, rabbits, and grew a huge garden. John has a family of his own and gardens to know where his food comes from. Learn more..