Chicken Enchilada Soup
, Updated Sep 28, 2025
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This hearty Chicken Enchilada Soup is packed with tender chicken, beans, corn, and warm spices in a rich, zesty broth. An easy one-pot dinner ready in about 45 minutes — perfect for cozy nights!
This amazing soup is FREE on Slimming World if you leave out the cream or replace it with a healthy extra. A fabulous healthy lunch or dinner so make sure to cook up a big batch and put some away in the fridge or freezer.
When the weather turns chilly, there’s nothing more comforting than a bowl of chicken enchilada soup. Inspired by the classic Mexican dish, this version uses the bold flavors of enchiladas to create a hearty soup full of bold flavor. Loaded with tender chicken, beans, corn, and warming spices simmered together to create a satisfying, cozy meal. Whether you make it on the stovetop or in the slow cooker, this recipe is quick, simple, and guaranteed to be a repeat favorite.
Chili’s Chicken Enchilada Soup is fabulous of course, but making it at home means you can control the ingredients, spice level, and creaminess. This recipe is a lighter spin, with the option to add cream for richness or leave it brothy for a leaner bowl.
Here’s Why it’s a Must Make!
- One-pot, minimal cleanup
- Creamy, hearty, and full of flavor
- Free on Slimming World with only one swap
- Family-friendly dinner ready in under an hour
- Leftovers taste even better the next day
How to Make Chicken Enchilada Soup
- Mist a large Dutch Ov en with cooking spray or use olive oil. Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. Add a splash of stock if the pot gets too dry.
- Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the cream or use soy single cream. Use an immersion blender to partially blend the soup for a chunky texture (or you can blend it until completely smooth). This will thicken the soup.
- Add the beans, corn and chicken. Simmer for a few minutes until heated through. Check the seasoning and add salt and pepper, if needed. Serve with your favorite toppings.
Crockpot Instructions
- Sauté the vegetables and seasonings for five minutes in your slow cooker (if the Crockpot model allows for searing) or in a pot.
- Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.Stir to combine cover and cook on HIGH for 3 hours. (If you are using fresh chicken then add it now, remove and shred it before blending soup.)
- Stir in the cream and blend the soup using a stick blender. Add the beans, corn, shredded chicken and cook for a further hour on high or until heated through. Serve with your favorite toppings.
Chicken Enchilada Soup Toppings
One of the best parts of this hearty soup is loading it up with toppings! If you like a little kick, add sliced fresh chilies or a sprinkle of red pepper flakes. For creaminess, nothing beats sliced avocado or a dollop of cool sour cream. Fresh herbs like cilantro or parsley brighten the bowl, while a handful of grated cheese makes it extra indulgent. Don’t forget the finishing touches — a squeeze of fresh lime juice for zing and a few crunchy tortilla chips on the side (or crumbled right in!).
Recipe Variations
- Slimming World Chicken Enchilada Soup: this soup is syn free if you leave out the cream. You can also replace the cream with a slimming friendly alternative like reduced fat sour cream, Alpro Single Cream Soya Alternative or even a couple of tablespoons light Philadelphia.
- Make it Vegan / Vegetarian: simply leave out the chicken and use soya cream. This soup is so hearty even without it!
- Replace the chicken cooked shredded turkey (a great way to use those Christmas / Thanksgiving leftovers).
Leftovers and Storage
Wait until the soup has cooled down and store in a suitable container in the fridge for 3-4 days. You might need to add a little water when reheating.
If you want to freeze the soup then leave out the cream. Freeze, in portions, in containers or bags, allowing a bit of space for the soup to expand as it freezes. Use within 3 months, making sure to reheat the soup in a pot or the microwave until piping hot – stirring the cream in then.
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Chicken Enchilada Soup
Video
Equipment
Ingredients
- 1 tbsp olive oil , or use cooking spray
- 1 onion , finely diced
- 2 stalks celery , finely diced
- 2 carrots , finely diced
- 1 red bell pepper , diced
- 2 tsp dried oregano or mixed herbs
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 14 oz (400g) canned chopped tomatoes
- 2 tbsp tomato paste
- 4 cups (960ml) chicken broth or chicken stock
- ½ cup (120ml) cream (leave out for slimming version)
- 14 oz (400g) kidney beans , drained and rinsed
- 14 oz (400g) black beans , drained and rinsed
- 1 cup (160g) corn (fresh, frozen or from a can)
- 3 cups (460g) shredded cooked chicken (see notes if using fresh)
- salt and pepper to season
Toppings (optional)
- chilies
- red papper flakes
- avocado
- cheese
- tortilla chips
- sour cream
- lime wedges
Instructions
Stovetop Instructions
- Mist a large pot with cooking spray (or add olive oil). Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. Add a splash of stock if the pot gets too dry.1 tbsp olive oil, 1 onion, 2 stalks celery, 2 carrots, 1 red bell pepper, 2 tsp dried oregano, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp cayenne pepper
- Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.14 oz (400g) canned chopped tomatoes, 2 tbsp tomato paste, 4 cups (960ml) chicken broth
- Stir in the cream and use an immersion blender to partially blend the soup (or you can blend it until completely smooth). This will thicken the soup.½ cup (120ml) cream
- Add the beans, corn and chicken. Simmer for a few minutes until heated through.14 oz (400g) kidney beans, 14 oz (400g) black beans, 1 cup (160g) corn, 3 cups (460g) shredded cooked chicken
- Check the seasoning and add salt and pepper, if needed. Serve topped with your favorite toppings.salt and pepper to season, chilies, red papper flakes, avocado, cheese, tortilla chips, sour cream, lime wedges
Crockpot Instructions
- Sauté the vegetables and seasonings for five minutes in your slow cooker (if it allows for searing) or in a pot.
- Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.
- Stir to combine cover and cook on HIGH for 3 hours. (If you are using fresh chicken then add it now, remove and shred it before blending soup.)
- Stir in the cream and blend the soup using a stick blender.
- Add the beans, corn, shredded chicken and cook for a further hour on high or until heated through. Check the seasoning and serve with your favourite toppings.
Notes
- Slimming World Chicken Enchilada Soup: this soup is syn free if you leave out the cream. You can also replace the cream with a slimming friendly alternative like reduced fat sour cream, Make it Vegan / Vegetarian: simply leave out the chicken. This soup is so hearty even without it!
- Replace the chicken cooked shredded turkey (a great way to use those Christmas / Thanksgiving leftovers).
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
We love this soup. Instead of cream, I use a block of cream cheese.
This was SO YUMMY!!! Just the right amount of heat. I didn’t have celery, so I used zucchini instead. And I used Fat Free Half and Half instead of the cream. It freezes really well too. Thanks so much for the recipe!
This recipe in great. It turned out fantastic!
Loved it! I did have a few minor changes. I sautéed the veggies in 5 Tbsp of butter rather than oil and omitted the carrots because I didn’t have any. I did add about 1/2 teaspoon of cumin to the spices/herbs. I also let it simmer a while to reduce rather than using the emersion blender, though after the beans were in for 15 minutes or so to soften, I did use a hand smasher to smash some of the beans to thicken it up a bit. Flavor was great! Thanks so much for sharing.