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chicken enchilada soup in a bowl with a spoon

Chicken Enchilada Soup

This 5-star Chicken Enchilada Soup recipe checks all the boxes! It's made with clean eating ingredients, gluten-free, and delicious! You'll love this easy-to-prepare one-pot meal on busy work nights or to add to your meal prep routine.
5 from 3 votes
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Course: dinner, dinner recipe
Cuisine: American, Mexican
Keyword: chicken enchilada soup, chicken enchilada soup recipe, healthy chicken enchilada soup, healthy chicken enchilada soup recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 248kcal

Equipment

  • 5 1/2 quart dutch oven or soup pot
  • cutting board
  • sharp knife

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 garlic cloves peeled and finely chopped
  • 1 jalapeno pepper seeded and chopped
  • 3 cups organic chicken broth
  • 2 4-ounce boneless skinless chicken breasts
  • 1 14.5 ounce can chili-style diced tomatoes
  • 1 1/4 cups homemade red enchilada sauce or 10-ounce can high-quality enchilada sauce
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup half and half
  • salt and pepper to taste
  • lime *optional
  • cilantro *optional
  • shredded pepper jack cheese *optional

Instructions

  • Heat the olive oil over medium-high heat in a 5 ½ quart Dutch Oven or soup pot. Sauté the onion, garlic, and jalapeno pepper until the onion is fragrant and translucent.
  • Pour in the chicken broth and bring the soup to a boil.Reduce to a simmer and add in the raw chicken breast.
  • Cook the chicken breasts for about 10 minutes (or until no longer pink in the middle), flipping one time. Remove the chicken from the soup pot and place it on a plate. Set the chicken aside to cool. Or use two forks to shred the chicken.
  • To the soup, stir in the diced tomatoes and enchilada sauce. Continue simmering for about 20 minutes.
  • Once the chicken is cool to the touch, shred it and add it to the soup along with the half and half and black beans. Cook for another 10 minutes or until thoroughly heated. 
  • If you want, squeeze in the juice from 1/2 a lime and add in a little chopped cilantro—taste for salt and pepper.
  • Serve hot with a couple of tablespoons of shredded pepper jack cheese and extra cilantro.

Notes

Storage Tips
Like most soup recipes, this healthy chicken enchilada soup gets better by the day, making it perfect for meal prep. Here are some tips for having this soup ready ahead of time.
For the week
After the soup cools, place it into airtight containers, and refrigerate for up to 5 days. I recommend portioning out so it's easier to pack for lunch. 
In the freezer
After the soup cools, portion out into airtight containers or freeze into portions using silicone trays (like Super Cubes) and freeze for up to 3 months.

Nutrition

Serving: 1g | Calories: 248kcal | Carbohydrates: 25g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 639mg | Fiber: 5g | Sugar: 6g