Print Recipe
5 from 2 votes

Hearty Chicken Enchilada Soup

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 8 servings


  • 4 boneless, skinless chicken breasts, trimmed (approx. 2 lbs)
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups low-sodium fat-free chicken broth
  • 15 ounce can tomato sauce
  • 15 ounce can diced tomatoes, undrained
  • 10 ounce can tomatoes and green chiles, undrained
  • 14 ounces salsa verde (I use Trader Joe's)
  • 2 canned chipotle chilis in adobo, diced, with 1 teaspoon sauce from the can (find in the international aisle at the grocery store)
  • 1/2 teaspoon cumin
  • 1 teaspoon dried cilantro or a small handful of fresh chopped cilantro
  • 1 cup frozen corn
  • 2 15 ounce cans black beans, drained and rinsed
  • Optional: 1/2 cup uncooked brown rice, cooked according to package directions

Optional Toppings

  • Sliced green onion, avocado, shredded cheese, sour cream, or crushed tortilla chips


  • Trim chicken breasts to approximately the same size and pound with a meat mallet, if needed, to ensure they're a uniform thickness throughout so they'll cook evenly.
  • In a medium pot, sauté onion in olive oil over medium-low heat for 3-4 minutes. Add garlic and sauté for 1 more minute. Add the liquid ingredients (chicken broth, tomato sauce, diced tomatoes, tomatoes and green chiles, salsa verde, and diced adobo chilis with their sauce), turn heat to high, and bring to a boil.
  • Turn heat down to low and add cumin, oregano, cilantro, and uncooked chicken breasts. Cook on low heat (setting 3 out of 10 on my stovetop) for 1 1/2-2 hours.
  • While soup is cooking, prepare rice according to package directions. Brown rice can take up to 45 minutes.
  • Once chicken is cooked through, remove chicken from pot and let cool for 5 minutes, then shred using two forks. While chicken is cooling, add corn, black beans, and cooked rice to pot and stir. Return chicken to soup pot and serve.