Chicken Enchilada Soup Recipe

This crowd pleasing chicken enchilada soup recipe is totally delicious, super easy, and will feed an army!

chicken enchilada soup

I didn't measure bowl per bowl how much this makes, but let's just say, a lot! You'll either want to have a crowd (at least 8) people to feed or cut the recipe in half. I'm going to try to freeze it and will report back how it holds up after the thaw.

That said, this is wonderful. I had my doubts. The ingredients didn't look terribly special to me, but something wonderful happens when they are combined. It is mildly spicy thanks to the rotel. If you're fixing it for kids or if you don't like a little kick, consider replacing one or both cans with MILD rotel. We're the kind of people who replace it with HOT rotel. I did make this one with the original so I could have a point of reference. Now don't waste any time gathering these ingredients and making the most delicious and hearty soup you'll make all Winter.


  • 4 chicken quarters (thighs and legs) or equivalent chicken
  • 2 cans green enchilada sauce
  • 2 cans red enchilada sauce
  • 2 cans Ro-tel tomatoes (tomatoes with green chilies)
  • 1 can cheese soup
  • 1 small can chopped green chilies
  • 2 cans of corn (undrained)
  • 2 cans of black beans (drained)
  • 1 pound Velveeta cheese
  • Poultry Seasoning


Boil chicken with poultry seasoning until done. I let mine cook a good 40 minutes. Remove from the liquid, let cool and debone, then chop meat into bite sized pieces. Reserve broth!

Add all of the rest of the ingredients, including the chicken back into the broth. Heat through.

Yum! Serve with a side of crisp tortilla chips and salsa.

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