Go Back
A bowl of creamy chicken enchilada soup topped with crushed tortilla chips.

Chicken Enchilada Soup

This creamy soup is full of spice and tender chicken.
Course Dinner
Cuisine Mexican
Keyword chicken enchilada soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 14.5 oz cans chicken broth
  • 1 28 oz can mild green enchilada sauce
  • ½ tsp cumin
  • ½ tsp roasted garlic seasoning
  • 1 4 oz can diced green chilies
  • 2 14 oz cans diced tomatoes undrained
  • 8 oz sour cream
  • 2 cups shredded cheddar cheese
  • 4 large boneless skinless chicken breasts cooked and cubed
  • 1 bag tortilla chips


  • Place oil in a 5qt dutch oven over medium-high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies, and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and 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!