Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant. This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.
However you make it, your family and friends are sure to love this Chicken Enchilada Soup. Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days. I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!
Tips for Making Enchilada Soup
This is an extremely versatile recipe. I constantly adapt it to what is on hand. Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well. Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips. For some more New Mexico dinner favorites that you might like, try Green Chile Stew, {30 Minute} Green Chile Chicken Enchiladas, and New Mexico Posole. These recipes are classic favorites. And if you haven’t tried it yet, Carne en su Jugo (a.k.a. Meat in its Juices) is another dinner that my family really enjoys.
Stovetop Chicken Enchilada Soup
Crock-Pot Chicken Enchilada Soup
{originally published 3/9/12 – recipe notes and photos updated 10/12/20}
