Chicken Enchilada Soup – Kitchen Naked

Creamy Chicken Enchilada Soup is a hearty soup filled with tender chicken, black beans, corn, peppers, and tomatoes.

Everything comes together in a creamy, rich and creamy soup, just like the red chili tacos at your favorite Mexican restaurant.

chili soup

You can use the pot to make soup every day and have dinner ready whenever you’re hungry. Or, it can be pulled onto the stovetop in less than 20 minutes.

But you do, your family and friends are sure to love this Chicken Enchilada Soup.

Soup is a fall dinner favorite and I’m taking full advantage of soup weather here. It seems like half the pictures on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.

I’ve been making soup on a fairly regular rotation and realized the other day that the time had passed to update the photos and share them with you again!

Creamy Chili Soup

Chicken Enchilada Soup is a very versatile recipe. I’m constantly adapting to what I have on hand. Last year, I used some leftover turkey to make a batch of soup. You can also swap between which beans you like best.

Top your bowls of soup with everything that makes everyone happiest: shredded cheese, sour cream, extra cilantro and green onions or tortilla strips.

You will need the following ingredients to make this recipe:

• yellow onion
• garlic
• cooked chicken
• chicken soup
• small diced tomatoes
• red corn tortilla sauce
• Chopped green chiles (frozen, canned or fresh chile)
• black beans
• corn
• taco seasoning
• heavy cream
• salt and pepper

Chipotle Soup Recipe

To do this on the stove, first sauté the onions in a large pot over medium heat. When almost done, add the garlic. Stir and cook for about a minute.

Add chicken, chicken broth, tomatoes, enchilada sauce, green chiles, black beans, corn and taco seasoning. boil.

Reduce heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while stirring constantly.

Taste the soup, add salt and pepper, and adjust seasoning as needed. The soup is ready to eat when everything is warm and the soup is delicious.

Pot Chicken Chili Soup Soup

To make it a slow cooker, combine everything except the cream in the pot and cook on high for 3 hours or low for 5-6 hours. Slowly add the cream while whisking or whisking constantly.

Taste the soup, add salt and pepper, and adjust seasoning as needed. The soup is ready to eat when everything is warm and the soup is delicious.

For more New Mexican dinners you might want, try Green Chili Stew, {30 Minute} Green Chili Chicken Enchiladas, and New Mexico Posole. These recipes are classic favorites.

If you haven’t tried it yet, Carne en Su Jugo (aka meat in juice) is another dinner my family really enjoys.

{Originally posted 3/9/12 – Recipe notes and photos updated 12/11/24}