Chicken enchilada soup is a hearty and filling Mexican dish that combines all the traditional ingredients of enchiladas, minus the tortilla, into a one-pot meal. It’s a great way to get your protein and fiber fix, and it’s easy to make at home.

To make enchilada soup, you’ll need shredded chicken, kidney beans, onion, broth, canned or fresh tomatoes, and any vegetables or seasonings you like. Of course, toppings like fresh cheese, chilis, and avocado are always a good idea.

Hearty and nourishing chicken enchilada soup in a bowl, topped with tortilla chips.
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Why you should try this recipe

One of the best ways to maintain a healthy diet is to make it varied and appealing. Otherwise, you’ll feel trapped in a restrictive diet and you’re more likely to binge, which can damage your pancreas. Having a variety of recipes that are not only healthy but also delicious and visually appealing is the best way to go.

Enchilada soup is a great option because it’s easy to make with leftover chicken or any other protein you have on hand. You can also use canned beans, tomatoes, and corn, which makes it a quick and easy meal.

Enchilada soup is a hearty and flavorful dish that is packed with nutrients.

  • Warm up on a cold winter night with this hearty and filling meal.
  • Use up leftover chicken or other proteins in this easy-to-make soup.
  • A quick and convenient weeknight meal, this soup is made with canned ingredients.
  • Customize this versatile dish to your taste and dietary needs.

Yield: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

This is a zero-point Weight Watchers recipe. (Toppings like cheese, chips or crackers would add points)

Ingredients

Ingredients of shredded chicken, kidney beans, onions, tomatoes, carrots, chicken broth, and spices in separate dishes.
  • 1 onion, chopped (110 g)
  • 1 pound shredded chicken (450 g)
  • 1 (15-ounce) can kidney beans, drained and rinsed (425 g)
  • 4 cups chicken broth (950 ml)
  • 2 stalks celery, chopped (120 g)
  • 2 carrots, chopped (120 g)
  • 1 (15-ounce) can diced tomatoes, undrained (425 g)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions for making enchilada chicken soup

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the celery, carrots, and oregano and cook for 2 minutes more.
  2. Add the chicken broth and tomatoes and stir well. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add the chicken and kidney beans and cook for 10 minutes more—season with salt and pepper to taste.
Carrots, celery, and onion sautéeing in a pan.
Tomatoes added to the sauteed vegetables in a hot pan.
Shredded chicken and broth added to the pot to bring the soup together.

Variations and substitutions

  • Beef enchilada soup: This simple variation replaces chicken with beef, pork, or lamb (only use lean and fat-free meat). You can use ground meat or chopped meat.
  • Seafood enchilada soup: This is a more exotic variation that adds shrimp, crab, or fish to the soup.
  • Bean enchilada soup: This is a vegetarian variation that uses beans instead of meat. You can use any type of bean, such as black beans, pinto beans, refried beans, or chickpeas.
  • Vegetable enchilada soup: This is a vegan variation that uses vegetables instead of meat or beans. You can use any type of vegetable, such as carrots, squash, zucchini, or spinach.

Tips and Tricks Section for Making enchilada chicken soup

·         Consider adding 1/2 cup of Cabot Hot Habanero Cheese or another spicy cheese for extra heat.

·         Simmer chicken over low heat for juicier meat and flavorful broth.

·         Use bone-in chicken thighs to enhance broth flavor.

·         While an 8 oz. can of tomato sauce can substitute enchilada sauce, homemade enchilada sauce adds depth of flavor.

4.80 from 5 votes

Chicken Enchilada Soup

Servings: 4
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Hearty and nourishing chicken enchilada soup in a bowl, topped with tortilla chips.
A hearty and nourishing Mexican-style soup.

Ingredients 

  • 1 onion, chopped (110 g)
  • 1 pound shredded chicken, 450 g
  • 1 15-ounce can kidney beans, drained and rinsed (425 g)
  • 4 cups chicken broth, 950 ml
  • 2 stalks celery, chopped (120 g)
  • 2 carrots, chopped (120 g)
  • 1 15-ounce can diced tomatoes, undrained (425 g)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the celery, carrots, and oregano and cook for 2 minutes more.
  • Add the chicken broth and tomatoes, stir very well. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Add the chicken and kidney beans, cook for 10 minutes more. Season with salt and pepper to taste.

Notes

This is a zero-point Weight Watchers recipe.

Nutrition

Serving: 446gCalories: 219kcalCarbohydrates: 18gProtein: 29gFat: 4gSaturated Fat: 1gCholesterol: 78mgSodium: 427mgPotassium: 737mgFiber: 4.6gSugar: 3.6gCalcium: 71mgIron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Mexican
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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2 Comments

    1. Sorry Dina! You are right! I entered it into the app wrong. Will update it later this week. Thank you!