Chicken Enchilada Soup

the chic site chicken soup recipes

My mom is famous for many reasons, but the biggest of them all is her skill with leftovers. Seriously, Mama can look in a fridge filled only with mustard, pickles and week old bread and manage to cook a four course meal with it. She always kept us fed with the yummiest food and she always, always used up every single bit of the leftovers. In honor of her, I took the leftovers from our slow cooker chicken tacos and made my favorite Chicken Enchilada Soup! Watch the video for details and then scroll down for the full recipe. ~Rachel 

ingredients for enchilada soup cutting carrots for soup

Start by sautéing the carrots, garlic and onions in your olive oil over medium heat. This will serve as the base for the soup.

slow cooker shredded chicken taco filling

Throw in the diced tomatoes, beans, corn, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper. Stir to evenly combine. 

quick and easy dinner soup recipes canned enchilada sauce for soup chicken enchilada soup recipes

Allow to simmer at medium heat for about twenty minutes, then you’re ready to serve. You can garnish with avocado, sour cream, cheese, chips, cilantro… any kind of topping you can think of! Want a fun beverage to serve with this dinner? Try my Beer Limeade recipe!

tex mex soup recipes

If we’ve got a big enough group to eat all the soup I’ll add in the brown rice. If not, I leave it on the side and just add it whenever I warm up a bowl.

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green chicken enchliada soup 

Chicken Enchilada Soup
Serves 6
Use leftover chicken from our Slow-cooker Shredded Chicken Tacos, to make this delicious and easy soup! It's perfect for a weeknight dinner.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. shredded cooked chicken (this is perfect for leftover baked, grilled or rotisserie chicken)
  2. 1 can (28 oz) mild green enchilada sauce
  3. 2 cans (14 oz) low sodium chicken broth
  4. 1 can (14 oz) diced tomatoes w/ green chilis
  5. 1 can (14 oz) black beans, rinsed and drained
  6. 1 cup frozen corn, thawed
  7. 1 onion, diced
  8. 2 garlic cloves, minced
  9. 1 1/2 cups diced carrots
  10. 2 tablespoons lime juice
  11. 1/2 tablespoon cumin
  12. 2 cups brown rice, cooked
  13. avocado for topping
  14. sour cream for topping
  1. Heat a large pot over medium-high heat. Add a drizzle of olive oil and add in the onions, garlic and carrots. Cook for about 5 minutes or until soft and just beginning to caramelize. Throw in the diced tomatoes, beans, corn, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper. Stir to evenly combine. Bring to a simmer, low the flame and cook for about 20 to 25 minutes.
  2. Serve with a scoop of brown rice and a topping of avocado, sour cream, cheese, and cilantro.
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10 Responses to “Chicken Enchilada Soup”

  1. Jenny

    Excited to try this recipe. How much chicken do you add and when do you add it?

  2. Nour

    Tried it yesterday and now one of my favorite soups! Can’t wait to have it for lunch too!!:)
    Thanks for the recipe!

  3. Dominique

    I tried this today and loved it! It reminds me of a brand named “Sante Fe” canned soup that I’ve bought. This was simple to make and a great way to use leftover rotisserie chicken.

  4. Andrea

    So, I don’t know if you can answer this, but I live in England & my crock pot is the equivalent of 5 quarts, or 4.7 litres. Your crockpot recipes use a 6 quart crockpot……so, how would I adapt your slow cooker recipes (which look Devine) for my 5 quart slow cooker?? Thank you!

    • Rachel Hollis

      Hi Andrea,

      Almost every recipe we use makes a huge amount of food. So you can cut the recipe in half or just use less of the broth or juice… in this case, less enchilada sauce or chicken stock.

      • Andrea

        Thank you so much for your quick reply! I haven’t had much luck in the past with my slow cooker. I’m giving the chicken taco recipe a try today so, fingers crossed! Thanks again. xx

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