Chicken Enchilada Soup

Mexican Soup

Cold and in the mood for something warm and full of flavor? If you are up for trying something other than the traditional chicken noodle soup or chili, I highly recommend this chicken enchilada soup! It is very filling and makes for great leftovers.

I would like to point out that in order to make this soup, you will need a blender.

Chicken Enchilada Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken, enchilada, enchilada soup, mexican, mexican soup, soup
Servings: 8


  • 3 tbsp olive oil
  • 1 onion
  • 4 tsp minced garlic
  • 2 carrots
  • 2 celery ribs
  • 1 green bell pepper
  • 1 ½ tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano leaves
  • 3 tbsp chopped cilantro
  • ¾ tsp paprika
  • 6 cups low sodium chicken broth
  • 14.5 oz can diced tomatoes
  • 5 corn tortillas
  • 2 cups shredded chicken boiled chicken or rotisserie work great
  • 1 can black beans
  • 1/2 cup heavy whipping cream
  • salt and pepper to taste

Optional Toppings

  • green onion
  • sour cream plain greek yogurt for substitute
  • shredded cheddar or mexican cheese
  • cilantro
  • avocado
  • hot sauce


  • Chop onions, carrots, celery, and bell pepper
  • Heat large pot with the olive oil and then add garlic and the chopped onions, carrots, celery, and bell pepper. Cook until vegetables are soft
  • Add chili powder, cumin, oregano, paprika, and chopped cilantro
  • Add the diced tomatoes and chicken broth
  • Tear corn tortillas into smaller pieces and add to pot. Stir and let cook for 10 min
  • In a separate pot, boil chicken, drain, and shred to pieces then set aside (skip this step if using a rotisserie chicken)
  • In batches, ladle the soup into a blender and blend until smooth. Puree setting is suggested
  • Return the soup to the pot and add in shredded chicken and black beans
  • Stir in cream and season with salt and pepper
  • Serve with optional toppings and enjoy!

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