chicken enchilada soup

Simple Chicken Enchilada Soup With a Gourmet Flair

This chicken enchilada soup goes above and beyond a can-dump meal.

It’s a fiesta of flavor, and a good weeknight-friendly fix. We’re celebrating soup season in full swing with a warm, hearty bowl of chicken enchilada soup.

Lindsey Hargett shares her recipe and technique to do it right.

Find more from Lindsey on Instagram, @lkcooking, or on her website,


Chicken Enchilada Soup

Usually when we think of chicken enchilada soup, we think of a can-dump dinner. This recipe goes gourmet, and you’ll thank yourself later for taking the time to add in the fresh ingredients.

Lindsey recommends searing the chicken in the same pot that you’ll sauté your vegetables in for an extra dose of flavor. She says to add chicken thighs, instead of chicken breasts, to ensure you get more flavorful meat inside the soup.

Another secret ingredient in this recipe: cilantro STEMS. Lindsey adds in the stems of the plant to lock in fresh flavor.


  • 2 tablespoons oil (avocado or olive)
  • 4 chicken thighs (about 1.5 lb)
  • 2 tablespoons taco seasoning
  • 1 cup onion, diced (about half a large onion)
  • 1 bell pepper, cut into 2” long slices
  • 5 cloves garlic, minced
  • 1 tablespoon salt, plus more to taste
  • 1 4 oz can diced green chiles
  • 1 15 oz can black beans
  • 1 15 oz can cannellini beans
  • 1 10 oz can enchilada sauce (green or red- your choice!)
  • 4 cups chicken broth
  • 1 14.5 oz can diced tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 limes, juiced
  • Toppings- lime wedges, cilantro, avocado, crema or sour cream, and tortilla strip


1. In a large pot, heat the oil over medium high heat. Season the chicken with taco seasoning on both sides.
2. Once the pot is hot, sear the chicken on each side until it starts to brown. Once each side has some color, remove it from the pan. It won’t be cooked all the way just yet, but don’t worry! We’ll finish it later. Set aside on a plate.
3. Add more oil if necessary, then saute the onion and bell pepper for about 5 minutes. Add in the garlic, and saute until the veggies just start to get tender.
4. Stir in the green chiles, black beans, cannellini beans, enchilada sauce, broth, tomatoes, chili powder and cumin. Bring to a boil, then lower to medium low heat.
5. Return the chicken to the pot, and let the soup simmer for about 10 minutes, or until the chicken is tender and cooked through.
6. Remove the chicken from the pot, shred into bite sized pieces, and return. Stir in the lime juice.
7. Garnish with toppings of your choice and enjoy!

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