This chicken enchilada soup is thick and filling, and adapts all of the flavors of chicken enchiladas into a delicious and comforting soup.
While it might take a couple of hours of cooking time, this chicken enchilada soup is so easy to make, and it includes all of the ingredients you might find on an enchilada plate. This chicken enchilada soup doesn’t require much attention at all, so it’s perfect for a busy mom.
This chicken enchilada soup is also very economical, and makes fabulous leftovers. I actually used some of the leftovers in quesadillas!
The soup is pretty thick and hearty. The first time we made it, we topped it with some Monterey Jack and cilantro and served it with a salad and flour tortillas. The second time we made it, we topped it with some crema and cilantro. I also think it would be good with cotija cheese, some cilantro, and freshly made corn tortilla strips.
This chicken enchilada soup would also be the perfect substitute for chili if you are hosting a football watching party. It’s also excellent for a potluck.
More Delicious Latino Flavored Soup Recipes:
April, 2018: I’ve just updated this post with new photos and a printable recipe card. This has been one of my most consistently visited and downloaded recipes over the years, and for good reason. It’s delicious! (The last photo above is from my original post)
This recipe is adapted from Sarah of Fantastical Sharing of Recipes, my assigned blog for the Secret Recipe Club. Sarah’s blog is full of family friendly comfort food. She is a busy mom and Army wife (married to her high school sweetheart) taking care of two adorable kiddos. Update: (4/2018) Sarah’s husband is now in the reserves, and they have three adorable kiddos!
Chicken Enchilada Soup Recipe
- 3 large chicken breast halves, bone in, skin removed
- 5 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (I used chipotle chili powder)
- 1/2 teaspoon cayenne powder
- 1/2 cup dried chopped onions
- 1 cup long grain white rice
- 2 pints fresh or jarred salsa (I used medium heat fresh salsa)
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1-10 ounce can enchilada sauce
- Add the chicken breasts, chicken stock, cumin, chili powder, cayenne, and onion to a 6 or 8 quart Dutch oven. Bring to a simmer, and cook, partially covered, until the breasts are just cooked, about 20 to 30 minutes.
- Turn the heat off, and remove the chicken to a cutting board and let cool enough to handle.
- Pull the chicken from the bones, and cut the meat into bite sized pieces. Return the chicken pieces to the pot.
- Add the rice, salsa, beans, and enchilada sauce, and simmer for about 45 minutes, until the rice is fully cooked.
- Serve with garnishes of your choice, such as crema, cheese, cilantro, onions, and/or avocados.