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Bowl of delicious Chicken Enchilada Soup garnished with cilantro and lime.

Chicken Enchilada Soup

A warm, creamy Chicken Enchilada Soup that's easy to make, family-friendly, and perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (4 oz) diced green chiles
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn (frozen or canned)
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheese (optional for topping)
  • to taste fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a crockpot or instant pot, combine the cooked chicken, diced tomatoes with green chiles, diced green chiles, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
Cooking - Crockpot Method
  1. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking - Instant Pot Method
  1. Seal the lid and cook on high pressure for 15 minutes, then let the pressure release naturally.
Finishing Touches
  1. Stir in the corn and black beans during the last 30 minutes of cooking for the crockpot, or after releasing pressure for the instant pot.
  2. Serve hot, topped with shredded cheese and fresh cilantro if desired.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze in a container for up to 3 months. Add a kick by increasing chili powder or adding jalapeños, and use rotisserie chicken for more flavor. For a creamier texture, add heavy cream or sour cream before serving.