Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts; 2 tablespoons olive oil; 1 can enchilada sauce; 1 can rotel tomatoes original, with chiles; 1 jar salsa your favorite; 1 can black beans; 1 can white beans; 1 bag frozen corn; 1 teaspoon garlic; 1 teaspoon cilantro; 1 package taco seasoning mix; 1 package ranch dressing mix; 2 cups shredded cheese; 1 cup sour cream; 1 bag tortilla chips; water

Servings: persons

4 boneless chicken breasts
2 tablespoons olive oil
1 can enchilada sauce
1 can rotel tomatoes original, with chiles
1 jar salsa your favorite
1 can black beans
1 can white beans
1 bag frozen corn
1 teaspoon garlic
1 teaspoon cilantro
1 package taco seasoning mix
1 package ranch dressing mix
2 cups shredded cheese
1 cup sour cream
1 bag tortilla chips
water

1
Fry chicken in olive oil over medium heat, turning occasionally until browned and cooked through.
2
Shred chicken breasts, removing any unwanted pieces.
3
Return chicken to oil and drippings and cook another 10 minutes on medium low, tossing occasionally.
4
Add chicken to large stock pot.
5
Add enchilada sauce, Rotel, and salsa.
6
Drain and rinse beans.
7
Add beans and corn to soup mixture.
8
Add 3 to 4 cups of water as needed to get to desired soup consistency.
9
Bring soup to a boil, then turn heat to low.
10
Add garlic, cilantro, taco seasoning, and ranch dressing mix.
11
Continue to simmer for 15 minutes, stirring occasionally.
12
Serve topped with shredded cheese, sour cream, and tortilla chips.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless chicken breasts, 2 tablespoons olive oil, 1 can enchilada sauce, 1 can rotel tomatoes original, with chiles, and more.

Yes, Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions