30+ Delicious Chicken Enchilada Soup Recipes You’ll Love

Chicken enchilada soup is a comforting and flavorful dish that brings together the best of Mexican-inspired cuisine in a single bowl.

With tender chicken, rich enchilada sauce, and a variety of toppings, it’s the perfect meal for any season.

Whether you’re craving a spicy kick, a creamy texture, or something with a fresh twist, there’s a chicken enchilada soup recipe for every taste.

This collection of 30+ recipes features classic versions, as well as unique takes that offer everything from heartier options to lighter variations.

You can customize these soups with your favorite ingredients, making them your go-to dish for family dinners, potlucks, or cozy nights in.

30+ Delicious Chicken Enchilada Soup Recipes You’ll Love

These 30+ chicken enchilada soup recipes are a celebration of flavors, offering a variety of ways to enjoy the beloved dish.

From spicy and tangy to creamy and mild, there’s something for everyone in this collection.

Whether you’re looking to create a quick and easy weeknight dinner or elevate your meal for a special occasion, these soups are sure to become family favorites.

With so many recipes to explore, you’ll never run out of delicious options to make your chicken enchilada soup experience even more exciting.

Grab your ingredients, get ready to cook, and enjoy a hearty bowl of this beloved comfort food!

Smoky Chicken Enchilada Soup

This Smoky Chicken Enchilada Soup is a warm and comforting dish with a depth of flavor. The smokiness from chipotle peppers combined with tender chicken, creamy cheese, and tangy enchilada sauce makes this soup a family favorite. It’s perfect for those chilly nights when you crave a flavorful, satisfying bowl of soup.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) enchilada sauce (red or green)
• 1 can (4 oz) diced green chilies
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup frozen corn kernels
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the garlic and cook for another 1-2 minutes.
2. Stir in the diced tomatoes, enchilada sauce, green chilies, chicken broth, smoked paprika, cumin, chili powder, black beans, and corn. Bring the mixture to a simmer.
3. Add the chicken breasts to the pot and cook for about 20 minutes or until the chicken is cooked through.
4. Remove the chicken from the soup and shred it with two forks. Return the shredded chicken to the pot.
5. Taste and adjust seasoning with salt and pepper.
6. Ladle the soup into bowls, top with shredded cheddar cheese, sour cream, and fresh cilantro.
7. Serve hot and enjoy!

This Smoky Chicken Enchilada Soup combines a mix of savory, smoky, and slightly spicy flavors, creating a satisfying meal for any occasion. The shredded chicken adds a rich texture, while the cheese and sour cream balance out the heat. Perfect for a weeknight dinner or a gathering, this soup is guaranteed to become a go-to recipe for those seeking comfort with a little kick. You can also customize the soup with your favorite toppings like jalapeños, avocado, or crispy tortilla strips.

Creamy Chicken Enchilada Soup

Rich, creamy, and hearty, this Creamy Chicken Enchilada Soup is a comforting dish that brings all the classic flavors of chicken enchiladas to a warm, soup form. With a silky texture from the cream and a nice balance of spicy and cheesy flavors, this soup is the ultimate cozy meal for a crowd or a family dinner.

Ingredients:

• 1 lb rotisserie chicken, shredded
• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) sweet corn, drained
• 2 cups chicken broth
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• Tortilla chips for garnish

Instructions:

1. In a large soup pot, melt butter over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1-2 more minutes.
2. Stir in the enchilada sauce, green chilies, corn, chicken broth, chili powder, and cumin. Bring the mixture to a simmer, stirring occasionally.
3. Add the shredded rotisserie chicken to the pot and let it simmer for about 10-15 minutes to blend the flavors.
4. Lower the heat and slowly stir in the heavy cream. Simmer for an additional 5 minutes until the soup is heated through.
5. Stir in the shredded Monterey Jack cheese until melted and smooth.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls, and garnish with fresh cilantro and tortilla chips.
8. Serve warm and enjoy!

This Creamy Chicken Enchilada Soup offers a luscious and rich texture that pairs perfectly with the flavors of chicken enchiladas. The combination of the creamy broth and cheesy finish creates a velvety smooth soup that will make you feel cozy and content after every spoonful. The addition of tortilla chips brings a crispy contrast that makes every bite even more delicious. Perfect for busy nights or when you want to impress your guests with a comforting dish that is simple to prepare.

Spicy Chicken Enchilada Soup with Lime

Packed with vibrant flavors, this Spicy Chicken Enchilada Soup with Lime offers a zesty and bold experience in every bite. The heat from jalapeños, combined with the bright citrus notes from lime, adds a refreshing twist to the rich and hearty soup. This is an ideal dish for those who like a little heat but with a balance of fresh ingredients to round out the flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, seeded and chopped (or adjust for heat preference)
• 1 can (15 oz) diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Juice of 2 limes
• 1 cup cooked black beans
• 1 cup frozen corn
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Sliced lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the chopped onion, garlic, and jalapeños. Sauté for about 5 minutes until the onion is soft and translucent.
3. Stir in the diced tomatoes, enchilada sauce, chicken broth, cumin, paprika, chili powder, and cooked chicken. Bring the mixture to a boil and then reduce to a simmer for 15-20 minutes.
4. Add the black beans and corn to the soup and simmer for another 5-10 minutes.
5. Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
6. Ladle the soup into bowls, and garnish with fresh cilantro and a lime wedge.
7. Serve hot and enjoy!

The Spicy Chicken Enchilada Soup with Lime delivers a perfect balance of heat, acidity, and savory goodness. The tender chicken, combined with the zesty lime and spicy jalapeños, creates a deliciously bold soup that will satisfy your taste buds. The addition of fresh cilantro adds a burst of freshness that complements the richness of the enchilada sauce. This recipe is a great way to spice up your typical chicken soup routine, providing a vibrant, flavorful meal that everyone will love.

White Chicken Enchilada Soup

This White Chicken Enchilada Soup brings a creamy, comforting twist to the traditional enchilada. With tender chicken, a mild and creamy base, and the subtle flavors of green chilies and spices, this soup is rich and satisfying. It’s perfect for those who enjoy the flavors of enchiladas but prefer a lighter, broth-based soup.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 can (10 oz) cream of chicken soup
• 2 cups chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup frozen corn kernels
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute.
2. Stir in the diced green chilies, cream of chicken soup, chicken broth, cumin, garlic powder, and onion powder. Bring to a simmer and cook for 10 minutes.
3. Add the shredded chicken and frozen corn, and simmer for another 10 minutes.
4. Stir in the sour cream and Monterey Jack cheese, allowing the cheese to melt and the soup to become creamy.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls, and garnish with fresh cilantro and lime wedges.
7. Serve hot and enjoy!

This White Chicken Enchilada Soup is a lighter, creamy version of the classic enchilada, offering a comforting dish that is both satisfying and full of flavor. The combination of the creamy base, tender chicken, and melted cheese provides a rich texture, while the lime and cilantro add a refreshing contrast. This soup is perfect for any occasion, from family dinners to weeknight meals, and pairs well with tortilla chips for a bit of crunch. A deliciously creamy and flavorful option for those who enjoy milder, lighter soups!

Tex-Mex Chicken Enchilada Soup

Tex-Mex Chicken Enchilada Soup is a hearty, flavorful dish that brings together the best of Tex-Mex cuisine in a soup form. It’s loaded with tender chicken, beans, corn, and a rich blend of spices, making it a perfect one-pot meal. This soup is ideal for those who love bold flavors but prefer a more substantial, filling dish.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups chicken broth
• 1 cup frozen corn kernels
• 1 packet (1 oz) taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and red bell pepper, cooking for 5-7 minutes until softened. Add the garlic and cook for another 1-2 minutes.
2. Stir in the diced tomatoes, black beans, pinto beans, chicken broth, corn, taco seasoning, cumin, and chili powder. Bring to a simmer and cook for about 15 minutes.
3. Add the shredded chicken to the pot and simmer for another 10 minutes, allowing the flavors to meld together.
4. Season the soup with salt and pepper to taste.
5. Ladle the soup into bowls, and top with shredded cheddar cheese, fresh cilantro, and a dollop of sour cream.
6. Serve hot and enjoy!

This Tex-Mex Chicken Enchilada Soup is a filling, flavorful dish that’s packed with all the vibrant tastes of Tex-Mex cuisine. The combination of beans, corn, and shredded chicken provides a hearty base, while the spices and taco seasoning add depth and warmth to the soup. The cheddar cheese and sour cream give a creamy finish, and the cilantro adds a fresh pop of flavor. This soup is perfect for a cozy dinner and can easily be made ahead for a weeknight meal. A perfect balance of spice, texture, and comfort!

Chicken Enchilada Soup with Avocado

This Chicken Enchilada Soup with Avocado brings a creamy and tangy flavor with the addition of fresh avocado. It has a perfect balance of rich, hearty chicken soup with the smooth texture of avocado, making it a refreshing twist on the classic chicken enchilada soup. The soup is both nourishing and satisfying, with just the right amount of heat and creaminess.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1/2 cup heavy cream
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• Lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the garlic and cook for an additional minute.
2. Stir in the red enchilada sauce, chicken broth, green chilies, chili powder, cumin, and corn. Bring the soup to a simmer and cook for 10 minutes.
3. Add the shredded chicken to the pot and simmer for another 10 minutes to combine the flavors.
4. Stir in the heavy cream and let the soup simmer for an additional 5 minutes until creamy.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with diced avocado, shredded cheddar cheese, cilantro, and a squeeze of lime juice.
7. Serve hot and enjoy!

This Chicken Enchilada Soup with Avocado takes the classic recipe up a notch by adding a fresh, creamy element with the ripe avocado. The combination of the spicy enchilada sauce and creamy texture from the avocado makes for a deliciously smooth soup that’s both comforting and refreshing. Topped with cheese, cilantro, and lime, this soup is a well-balanced meal that brings out the best of both creamy and spicy flavors. Perfect for any season, this version of chicken enchilada soup is sure to be a hit with family and friends!

Spicy Chicken Enchilada Soup

This Spicy Chicken Enchilada Soup is a bold and flavorful take on the classic recipe, perfect for those who enjoy a bit of heat. With a blend of spicy jalapeños, rich enchilada sauce, and tender shredded chicken, this soup packs a punch of flavor in every bite. It’s perfect for warming up on a chilly evening or serving at a dinner party for a crowd who loves bold, spicy flavors.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, diced (seeds removed for less heat)
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Fresh cilantro for garnish
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and diced jalapeño, cooking for 5-7 minutes until softened. Add garlic and cook for another minute.
2. Stir in the enchilada sauce, chicken broth, diced tomatoes with green chilies, chili powder, cumin, and paprika. Bring to a simmer and cook for 15 minutes.
3. Add the shredded chicken and corn to the soup, simmering for another 10 minutes.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, cilantro, and a squeeze of lime juice.
6. Serve hot and enjoy!

This Spicy Chicken Enchilada Soup is perfect for anyone who loves a little heat with their meal. The jalapeños and enchilada sauce provide a strong, spicy flavor, while the sour cream and cheese balance the heat with creamy richness. The corn adds a slight sweetness that complements the spice, making each spoonful a delicious combination of flavors. Ideal for those cold nights or a spicy weeknight dinner, this soup will satisfy your cravings for something flavorful and exciting!

Chicken Enchilada Soup with Lime and Cilantro

This Chicken Enchilada Soup with Lime and Cilantro is a refreshing and light version of the classic enchilada soup. The zesty lime and fresh cilantro elevate the flavors, making it a perfect soup for warm weather or when you’re craving something light but flavorful. The soup is easy to prepare, loaded with protein, and finished with a tangy citrus kick.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) green enchilada sauce
• 2 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup frozen corn kernels
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 2 limes
• Fresh cilantro, chopped
• 1/2 cup shredded Monterey Jack cheese
• Avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes.
2. Stir in the green enchilada sauce, chicken broth, white beans, corn, cumin, and chili powder. Bring to a simmer and cook for 10 minutes.
3. Add the shredded chicken and continue to simmer for another 10 minutes.
4. Season with salt and pepper to taste, then stir in the lime juice and fresh cilantro.
5. Ladle the soup into bowls, topping with shredded Monterey Jack cheese and avocado slices.
6. Serve hot and enjoy!

This Chicken Enchilada Soup with Lime and Cilantro is a light, refreshing twist on the classic, with a zesty citrus flavor that brightens the dish. The combination of lime and cilantro creates a fresh, aromatic balance that complements the heartiness of the chicken and beans. Topped with creamy avocado and melted cheese, this soup is a perfect balance of flavors that’s both satisfying and light. It’s great for a quick weeknight meal or as a lighter option when you’re craving something flavorful without the heaviness.

Chicken Enchilada Soup with Beans and Rice

This Chicken Enchilada Soup with Beans and Rice offers a complete meal in one bowl, combining the delicious flavors of chicken enchiladas with the heartiness of beans and rice. The rice makes it filling, while the combination of beans and chicken adds texture and depth of flavor. This is a great dish for those looking for a comforting, well-rounded meal that doesn’t require extra sides.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup cooked white rice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, until softened. Add the garlic and cook for an additional 1-2 minutes.
2. Stir in the red enchilada sauce, chicken broth, diced tomatoes with green chilies, black beans, and cooked rice. Bring to a simmer and cook for 10 minutes to let the flavors meld together.
3. Add the shredded chicken, cumin, and chili powder. Simmer for another 10 minutes, allowing the rice to absorb some of the broth.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, and a dollop of sour cream.
6. Serve hot and enjoy!

This Chicken Enchilada Soup with Beans and Rice is a complete and filling dish that brings together the best of both worlds: a hearty soup and a satisfying meal. The addition of rice adds bulk to the soup, while the black beans provide extra protein and fiber, making it a well-rounded meal in one bowl. The shredded cheese and sour cream on top bring a creamy, tangy element that balances the spiciness of the enchilada sauce. Perfect for those who want a hearty, comforting soup with all the flavors of a traditional chicken enchilada!

Smoky Chicken Enchilada Soup

For those who enjoy smoky flavors, this Smoky Chicken Enchilada Soup brings an exciting depth to the traditional recipe. With a hint of smoked paprika, chipotle peppers, and a rich base of enchilada sauce and chicken broth, this soup has a deliciously complex flavor. It’s ideal for anyone craving something a bit more rustic and smoky, and it’s sure to impress with its bold taste.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, chopped (optional for extra heat)
• 1 teaspoon smoked paprika
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup corn kernels
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• Fresh cilantro for garnish
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the garlic and chipotle pepper (if using) and cook for another 1-2 minutes.
2. Stir in the smoked paprika, enchilada sauce, chicken broth, diced tomatoes, and corn. Bring to a simmer and cook for 10 minutes.
3. Add the shredded chicken, cumin, and season with salt and pepper to taste. Simmer for another 10 minutes.
4. Ladle the soup into bowls and top with shredded Monterey Jack cheese, sour cream, and fresh cilantro. Serve with a lime wedge for extra zing.
5. Enjoy hot!

This Smoky Chicken Enchilada Soup offers a unique twist on the classic recipe by infusing it with smoky flavors from the chipotle pepper and smoked paprika. The heat from the chipotle adds a spicy kick that balances beautifully with the creamy sour cream and melted cheese. The combination of corn and chicken adds texture and flavor, making this soup a hearty and flavorful choice. It’s perfect for those looking to spice up their regular chicken enchilada soup with a smoky, bold taste that will leave you craving more.

Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is a rich and comforting version of the classic, with a silky texture and a creamy base. It’s made with a combination of heavy cream and cream cheese, which give the soup a smooth, velvety consistency. The perfect balance of spices and the tender chicken make this a satisfying meal for any occasion.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Tortilla strips for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add garlic and cook for an additional 1-2 minutes.
2. Stir in the enchilada sauce, chicken broth, diced tomatoes, cumin, chili powder, and paprika. Bring to a simmer and cook for 10 minutes.
3. Add the shredded chicken and cream cheese, stirring until the cream cheese is fully melted and incorporated into the soup.
4. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5-10 minutes to allow the soup to thicken.
5. Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, and tortilla strips for crunch.
6. Serve hot and enjoy!

This Creamy Chicken Enchilada Soup is the ultimate comfort food, offering a smooth, rich, and velvety texture that perfectly complements the bold enchilada flavors. The cream cheese and heavy cream make the soup incredibly creamy, while the chicken provides a hearty base. Topped with cheese, cilantro, and crunchy tortilla strips, this soup is the ideal meal to serve when you’re looking for something indulgent and satisfying. It’s a crowd-pleasing favorite that will leave everyone asking for seconds!

Southwest Chicken Enchilada Soup

With a southwestern flair, this Southwest Chicken Enchilada Soup combines fresh ingredients like black beans, corn, and cilantro to create a dish that is both light and flavorful. The addition of lime juice and fresh herbs adds brightness, making it a well-rounded soup that’s perfect for a weeknight dinner or a weekend gathering. It’s a simple, yet satisfying dish that brings together all the best of southwestern cuisine in one bowl.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) green enchilada sauce
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• 1/2 cup shredded Monterey Jack cheese
• Sour cream for garnish
• Avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, until softened. Add garlic and cook for an additional 1-2 minutes.
2. Stir in the green enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder. Bring to a simmer and cook for 10 minutes.
3. Add the shredded chicken, lime juice, and cilantro, and simmer for another 10 minutes.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and top with shredded Monterey Jack cheese, sour cream, and avocado slices.
6. Serve hot and enjoy!

This Southwest Chicken Enchilada Soup is a lighter take on the traditional recipe, with a fresh combination of black beans, corn, and cilantro giving it a southwestern twist. The lime juice adds a refreshing, tangy note that balances the richness of the broth, while the chicken and beans create a hearty, protein-packed soup. Topped with creamy sour cream and buttery avocado, it’s the perfect meal for those craving a flavorful, satisfying dish that isn’t too heavy. This soup is sure to become a go-to favorite in your recipe collection!

Spicy Chicken Enchilada Soup

If you’re a fan of spicy food, this Spicy Chicken Enchilada Soup will hit the spot. Packed with bold flavors from jalapeños, chili powder, and a splash of hot sauce, this soup delivers the perfect amount of heat. It’s balanced by the creamy texture of sour cream and melted cheese, making it a comforting yet zesty dish. Ideal for those who love a little kick in their meal!

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2-3 jalapeños, diced (seeds removed for less heat)
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1-2 tablespoons hot sauce (to taste)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Tortilla strips for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the garlic and jalapeños, and cook for another 1-2 minutes.
2. Stir in the enchilada sauce, chicken broth, diced tomatoes, chili powder, cumin, and hot sauce. Bring to a simmer and cook for 10 minutes.
3. Add the shredded chicken, and season with salt and pepper to taste. Let it simmer for another 10 minutes.
4. Ladle the soup into bowls and top with sour cream, shredded cheddar cheese, and fresh cilantro. Serve with tortilla strips for added crunch.
5. Enjoy hot and spicy!

This Spicy Chicken Enchilada Soup is a flavor-packed dish that perfectly balances heat and creaminess. The jalapeños and hot sauce bring a zesty punch that will satisfy anyone looking for a spicy kick, while the sour cream and cheese help cool things down. With the addition of tortilla strips for crunch, this soup is a dynamic and delicious choice for anyone craving a little spice in their life. It’s the perfect dish for a chilly evening when you want something with a little extra heat to keep you warm!

Chunky Chicken Enchilada Soup

For those who enjoy a heartier soup with plenty of texture, this Chunky Chicken Enchilada Soup is the ideal choice. With tender chicken, diced vegetables, and plenty of enchilada sauce, this recipe combines all the flavors of your favorite enchiladas in a thick, satisfying soup. It’s a filling meal that doesn’t skimp on taste, perfect for a cozy dinner.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream for garnish
• Tortilla chips for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, red bell pepper, and zucchini, and cook for 5-7 minutes, until softened.
2. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the enchilada sauce, chicken broth, diced tomatoes, cumin, chili powder, and shredded chicken. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Season with salt and pepper to taste, then stir in fresh cilantro.
5. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and tortilla chips for crunch.
6. Serve hot and enjoy!

This Chunky Chicken Enchilada Soup is a thick and hearty variation that’s perfect for those who like their soups filling and satisfying. The combination of vegetables adds a fresh texture and flavor, while the tender chicken makes this soup hearty enough to be a main course. The addition of fresh cilantro, sour cream, and shredded cheese offers the perfect finishing touches. Served with crunchy tortilla chips, this soup will quickly become a favorite, offering a cozy and delicious meal that is both comforting and flavorful.

Cilantro Lime Chicken Enchilada Soup

This Cilantro Lime Chicken Enchilada Soup is a bright and fresh take on the traditional version. With the zestiness of lime and the fragrant flavor of fresh cilantro, this soup is full of vibrant flavors that perfectly complement the richness of the enchilada sauce and creamy chicken. It’s a lighter option that still delivers the satisfying, savory taste of enchiladas.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) green enchilada sauce
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 2 limes
• 1/2 cup fresh cilantro, chopped
• 1/2 cup sour cream for garnish
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the garlic and cook for an additional 1-2 minutes.
2. Stir in the green enchilada sauce, chicken broth, diced tomatoes, cumin, and shredded chicken. Bring to a simmer and cook for 10 minutes.
3. Season with salt and pepper, then stir in the lime juice and fresh cilantro.
4. Ladle the soup into bowls and top with shredded Monterey Jack cheese and a dollop of sour cream.
5. Serve hot and enjoy!

The Cilantro Lime Chicken Enchilada Soup brings a fresh and citrusy twist to the classic recipe, with the zesty lime and fragrant cilantro creating a lively contrast to the rich enchilada sauce. This soup is light yet satisfying, with the tangy lime juice adding brightness to each bite. Topped with creamy sour cream and melted cheese, it provides a delightful balance of flavors. This is the perfect dish for anyone looking to enjoy the flavors of chicken enchiladas in a lighter, more refreshing soup format.

Note: More recipes are coming soon!