Chicken Enchilada Soup

Creamy Chicken Enchilada Soup Recipe – comfort food at its best! Super simple to make and ready to eat in about 30 minutes! Chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch seasoning, corn, Rotel, black beans, pinto beans, pepper jack cheese, and sour cream. O-M-YUM! Perfect for chilly Fall and Winter nights. Can make on the stovetop or in the slow cooker. Whip up some cornbread and enjoy!

bowl of chicken enchilada chili

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Easy White Chicken Chili Recipe

Stop what you are doing and add this Chicken Enchilada Chili to your menu. O-M-YUM! It is crazy good! This is super easy to make and ready to eat in under 30 minutes. Chicken, green enchilada sauce, spices, chicken broth, corn, Rotel, black beans, pinto beans, pepper jack cheese, and sour cream. All of my favorite flavors in one bowl! We ate this for lunch and fought over the leftovers. It is that good! Perfect for chilly Fall and Winter nights. You MUST make this soup ASAP!

ladle of chicken chili

How to Make Chicken Enchilada Chili

This chili is super simple to make. In a Dutch oven, combine chopped cooked chicken, green enchilada sauce, chicken broth, corn, pinto beans, black beans, Rotel diced tomatoes and green chiles, cumin, chili powder, and ranch seasoning. Bring the mixture to a boil over medium-high heat. Reduce to medium heat and simmer for 15 to 20 minutes. Season with salt and black pepper to taste. Add shredded cheese and sour cream to the soup. Stir until the cheese is melted and enjoy.

Helpful Tips & Frequently Asked Questions

  • For quick prep, I use rotisserie chicken for the cooked chopped chicken. You can use any shredded chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken.
  • Here is our recipe for Homemade Ranch Dressing Mixhttps://www.plainchicken.com/homemade-ranch-dressing-mix/
  • I suggest using low-sodium chicken broth or unsalted chicken broth in this dish.
  • Variations/Additions:
    • onion
    • bell pepper
    • garlic
    • cayenne pepper
    • cheddar cheese
    • lime juice
  • Is Chicken Enchilada Soup spicy? We did not think this soup was spicy. If you are sensitive to heat, use a can of MILD Rotel tomatoes.
  • Can Chicken Enchilada Chili be made in the slow cooker? Yes! Dump the ingredients in the crockpot and cook until hot. Stir in the cheese and sour cream and cook until the cheese has melted.
    • If you are making this in the slow cooker, you can substitute two or three raw chicken breasts for the cooked chicken. Shred the chicken with two forks before serving the chili.
  • Can Chicken Enchilada Chili be frozen? Yes! You can freeze the leftovers for a quick meal later. Let the chili cool completely and transfer to a plastic container or freezer bag and freeze. When ready to eat, thaw and reheat on the stovetop or in the microwave.
  • For a gluten-free soup, make sure to use a gluten-free green enchilada sauce such as Hatch Medium Gluten Free Green Chile Enchilada Sauce.
  • Store leftovers in an airtight container in the refrigerator.
bowl of chicken enchilada chili

What to Serve with Chicken Tortilla Soup

As I said, this chili has quickly become a family favorite. We’ve made this several times over the past few months and absolutely LOVE it. I have it on the menu this weekend. It is a great recipe to use up any leftover Thanksgiving turkey!!

We like to top the chili with crushed corn chips, avocado, sour cream, cilantro, and more cheese. This is a hearty soup, you don’t need a lot of side dishes to go with it. First off, consider serving it up with a side of crispy tortilla chips or warm, buttery cornbread – they’re the perfect vehicles for scooping up every bit of that velvety goodness. For a fresh and zesty contrast, a simple salad will add a burst of color and flavor to your plate. Craving a bit of extra indulgence? A dollop of sour cream, chopped avocado, lime wedges, fresh cilantro, or a sprinkle of shredded cheddar cheese on top of the soup will provide that irresistible creamy texture.

Here are a few of our favorite recipes from the blog that go great with this chicken soup:

Crunchy Romaine Toss

Crunchy Romaine Toss – CRAZY GOOD!!! Had this at a dinner party and everyone raved about it. I had to…

Sweet & Buttery Cornbread

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bowl of chicken chili

Chicken Enchilada Soup

Yield: 8 people
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Chicken Enchilada Chili – comfort food at its best! Super simple to make and ready to eat in about 30 minutes! Chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch seasoning, corn, Rotel, black beans, pinto beans, pepper jack cheese, and sour cream. O-M-YUM! Perfect for chilly Fall and Winter nights. Can make on the stovetop or in the slow cooker. Whip up some cornbread and enjoy!

Ingredients:

Instructions:

  • In a Dutch oven or large pot, combine chicken, enchilada sauce, broth, cumin, chili powder, ranch seasoning, black beans, pinto beans, corn, and Rotel tomatoes.
  • Bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
  • Stir in the cheese and sour cream. Cook until the cheese has melted.

Notes:

  • For quick prep, I use rotisserie chicken for the cooked chopped chicken.
  • Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
  • Is Chicken Enchilada Soup spicy? We did not think this soup was spicy. If you are senstive to heat, use a can of MILD Rotel tomatoes.
  • Can Chicken Enchilada Chili be made in the slow cooker? Yes! Dump the ingredients in the crockpot and cook until hot. Stir in the cheese and sour cream and cook until the cheese has melted.
    • If you are making this in the slow cooker, you can substitute two or three raw chicken breasts for the cooked chicken. Shred the chicken with two forks before serving the chili.
  • Can Chicken Enchilada Chili be frozen? Yes! You can freeze the leftovers for a quick meal later. Let the chili cool completley and transfer to a plastic container or freezer bag and freeze. When ready to eat, thaw and reheat on the stovetop or in the microwave.

Steph

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bowl of chicken enchilada chili
bowl of chicken chili

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Comments

      1. Would it affect the flavour? This looks amazing, but I’ve been looking for green enchilada sauce to no prevail. I’ve never had green enchilada sauce so I sure how it tastes compared to the red. Thank you

        1. It will 100% change the flavor. Red and green enchilada sauce do not taste or look the same.

  1. I made this recipe for dinner tonight. It was so delicious. My whole family loved it. Thanks for the great recipe. I will definitely make this again.

  2. This is probably an embarrassingly stupid question but is green enchilada sauce hot, as in very spicy? (Some of us old folks can no longer handle the heat of chile peppers.) Thanks…I appreciate your common-sense approach to cooking for a family.

  3. Is it really a 28 Oz can of green enchilada sauce? Because I only found 10 Oz cans and added 2 cans and part of third.

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