Chicken enchilada soup is a flavorful and delicious soup that is perfect to serve on Taco Tuesday or on chilly evenings. It feeds a crowds and can be made on the stovetop or slow cooker.

My son and I could eat Mexican food for every meal. So of course I’m always making different recipes to switch it for us. This is soup is packed with flavor and is on repeat all winter long.

What I love about this Chicken enchilada soup recipe is that you can make it with chicken or ground beef and add in the recipes you and your family like the most. I like to eat my soup plain, but my son prefers to dip his tortilla chips in it. So versatile! You can serve it with any of these healthy dishes for the ultimate meal. 

READ NEXT: Chicken Tortilla Soup

Chicken Enchilada Soup

• 1 cooked rotisserie chicken, shredded
• 6 cups chicken broth
• 1 cup salsa verde
• 1 cup taco cheese, shredded
• 1 red pepper, diced
• 1 can corn, drained
• 1 can black beans, drained
• 1 tbsp ground cumin
• 1/2 tsp garlic salt
• 2 tbsp onion, minced
• garnish tortilla strips, cheese, sour cream, avocado

Mexican Chicken Soup

1. In a large pot, bring chicken broth to a simmer.
2. Add in spices, salsa, corn, beans, onion, red pepper and mix well.
3. Heat on high until it begins to boil.
4. Stir in chicken.
5. Reduce heat and summer for 20-30 minutes.
6. Serve topped with chips, cheese, sour cream and avocado slices.

Chicken Enchilada Soup Slow Cooker

This soup can easily be made in the slow cooker. Add all of the ingredients in the slow cooker and cook on low for 6 hours. 

Don’t want to use rotisserie chicken? Then use 1 pound of chicken breasts, cook, shred and then add to the soup mixture. 

This hearty soup is sure to make it on your monthly recipe rotation! And it’s easy to make it keto friendly by simply removing the beans from the recipe. Easy dinner recipes are the best and makes cooking for the family a breeze.

Chicken Enchilada Soup

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Chicken enchilada soup is a flavorful and delicious soup that is perfect to serve on Taco Tuesday or on chilly evenings. It feeds a crowds and can be made on the stovetop or slow cooker.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 cooked rotisserie chicken, shredded
• 6 cups chicken broth
• 1 cup salsa verde
• 1 cup taco cheese, shredded
• 1 can corn, drained
• 1 can black beans, drained
• 1 tbsp ground cumin
• 1/2 tsp garlic salt
• 2 tbsp onion, minced
• garnish tortilla strips, cheese, sour cream, avocado

Instructions

1. In a large pot, bring chicken broth to a simmer.
2. Add in spices, salsa, corn, beans, onion and mix well.
3. Heat on high until it begins to boil.
4. Stir in chicken.
5. Reduce heat and summer for 20-30 minutes.
6. Serve topped with chips, cheese, sour cream and avocado slices.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 77mgSodium: 1991mgCarbohydrates: 27gFiber: 9gSugar: 5gProtein: 27g

Looking for more soup recipes? Be sure to try these:

• Bacon Broccoli Cheese Soup
• Bacon Cheeseburger Soup
• The Best Chili Recipe