Chicken Enchilada Soup

overhead shot of chicken enchilada soup in a white bowl topped with avocado, cheese and cilantro.

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Cozy up with a big bowl of this chicken enchilada soup! It’s packed-full of flavor and nutritious ingredients and can be made in a big batch that the whole family will enjoy. This enchilada soup recipe can be made on the stove top or in the slow cooker or Instant Pot. There’s options for everybody!


  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, seeded + diced
  • 4 cups red enchilada sauce (store-bought or homemade)
  • 3 cups chicken stock
  • 1 lb boneless, skinless chicken breasts
  • 1 cup corn kernels (fresh or frozen)
  • 1 can black beans, rinsed and drained
  • 1 4 oz can green chiles
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • ground pepper, to taste
  • 1 lime, juiced
  • 1/2 cup cilantro, roughly chopped (omit if you don’t like cilantro)
  • optional toppings: green onions, tortilla chips, shredded cheese, avocado, sour cream or greek yogurt


  1. To a large stock pot or dutch oven add olive oil over medium heat.
  2. Add onions and cook until translucent (roughly 5 minutes)
  3. Add in garlic cloves and bell pepper and cook for 1 more minute.
  4. Stir in your enchilada sauce, chicken stock, chicken breasts, corn kernels, black beans, green chiles, cumin, salt and pepper and bring to a boil.
  5. Once boiling lower heat to a simmer and cook, uncovered for 15-20 minutes or until chicken has been cooked through. Turn off heat on stove top.
  6. Using tongs remove chicken and allow to cool on a cutting board. Once cool enough to handle, shred chicken with two forks and then add back into soup.
  7. Bring soup back up to a simmer and squeeze in lime juice and stir in cilantro. Simmer for 5 minutes to allow flavors to meld.
  8. Divide into bowls and top with desired toppings.