This Chicken Enchilada Soup Recipe takes just minutes to prepare and is perfect for feeding a crowd. It can be made on the stove top or in the Crock Pot. This flavor packed enchilada soup is the perfect dinner for so many occasions.
Chicken Enchilada Soup
There’s nothing like a nice warm bowl of this Chicken Enchilada Soup! I love how versatile it is. You can prepare it in your favorite soup pot on the stove top, or let it slow cook in the Crock Pot for Sunday Dinner if you’d like. I use green enchilada sauce for my soup, but you can also choose red enchilada sauce. Lots of options for you, it’s one of our favorite soup recipes. It’s always a crowd favorite.
Why You’ll Love This Recipe
- It’s warm and hearty, perfect for chilly fall/winter months.
- You can enjoy this soup made on the stovetop or in the crock pot.
- It’s not only delicious, but easy to make!
- There are so many topping choices too!
Be sure to try my Quick Fix Taco Soup recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients needed to make chicken enchilada soup at home. See the recipe card located at the bottom of the post for full details and instructions.
- extra virgin olive oil– You’ll use the olive oil to saute the white onion and garlic.
- white onion– Finely chop the white onion before adding to soup.
- garlic– Mince fresh or purchase the minced garlic sold in little jars near the produce area of the grocery store.
- green enchilada sauce- Check the Mexican foods isle for the enchilada sauces. I get the mild cans.
- chicken broth– Use reduced sodium chicken broth is possible.
- cooked chicken breast– Cook your own chicken breast, or use a rotisserie chicken for quick prep.
- sour cream– Use full fat sour cream for best results.
- diced tomatoes with peppers– Rotel is a great option. Look for the mild cans. The original is pretty spicy.
- kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- freshly ground black pepper– For best tasting results use freshly cracked black pepper.
- ground cumin– Ground cumin adds a touch of smoky layer of flavor to the soup.
- garlic salt– Check for the Lawry’s brand of garlic salt.
- shredded cheese– I use mild shredded cheese for the recipe.
- fresh cilantro– Fresh cilantro adds color and freshness to the soup.
How To Make Chicken Enchilada Soup Recipe
Saute Onions and Garlic. Place oil in a 5qt dutch oven over medium-high heat. Place onions and garlic into hot oil and sauté for 3-5 minutes or until tender.
Add Soup Ingredients To Pot. Add chicken broth, enchilada sauce, cumin, garlic seasoning, and tomatoes. Stir and let cook for 10 minutes or until hot.
Add Sour Cream, Cheese and Chicken. Reduce heat to low then add sour cream, cheese, and cooked chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
Top Bowls With Tortilla Chips. Top each soup bowl with a handful of crushed tortilla chips. Enjoy!
How To Make Chicken Enchilada Soup In Crock Pot
- You want to use a 5 quart or larger Crock Pot. Turn heat to low.
- Saute onions and garlic over the stovetop until softened. Transfer softened vegetables to Crock Pot and continue with recipe instructions adding ingredients to Crock Pot.
Recipe Variations
- You have some nice variations you can experiment with this soup. Instead of chicken, you can try a cooked beef of your choice. Shredded beef would be great.
- You can add corn, black beans, garbanzo beans, and white bean varieties. All delicious add-ins.
- Try topping with your favorite hot sauce, more shredded cheese and crushed tortilla chips.
How To Serve Soup
Serve Chicken Enchilada Soup in individual bowls with your favorite toppings such as shredded cheese, hot sauce, tortilla chips and even jalepenos if you’d like. Great for Sunday Dinners, Game Day Parties, Holidays, you name it, this soup recipe is a hit.
How To Store Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
Can The Soup Be Frozen?
Yes, you can freeze the soup. Make sure it’s cooled down and place into an airtight container in the freezer for up to 3 months. Thaw before re-heating.
Try More Easy Soup Recipes!
Chicken Enchilada Soup
Equipment
- Stove
- Dutch Oven or large pot You can also use a Crock Pot
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 1 tablespoon minced garlic
- 28 oz cans chicken broth
- two 28 oz cans mild green enchilada sauce
- 1 tablespoon cumin
- ½ tsp Lawry's garlic salt
- two 14 oz cans diced tomatoes undrained I use Rotel mild
- 8 oz sour cream
- 2 cups shredded cheddar cheese
- 4 cups cooked chicken, cubed or shredded
Instructions
- Place oil in a 5qt dutch oven over medium-high heat. Place onions and garlic into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, and tomatoes. Stir and let cook for 10 minutes or until hot. Reduce heat to low then add sour cream, cheese, and cooked chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
- Top each soup bowl with a handful of crushed tortilla chips. Enjoy!