Gluten Free Chicken Enchilada Soup

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Warm, cozy and packed with bold flavor, this Gluten Free Chicken Enchilada Soup is the kind of meal that instantly makes you feel at home. With tender chicken, rich enchilada inspired broth and just the right amount of spice, it's a soup you'll crave all year long.

This gluten free chicken enchilada soup is incredibly delicious while still being simple enough for a busy weeknight. It brings together classic enchilada flavors with tomato, chili spices and savory chicken into one comforting bowl with Tex-Mex flair. The flavors are rich and layered, with mild heat and a slightly smoky depth that makes every bite exciting.

What makes this soup especially appealing is how easily it comes together. With straightforward ingredients and minimal prep, you can have a hearty, satisfying meal simmering away without spending hours in the kitchen.

If you love cozy soups like my Slow Cooker Chicken Gnocchi Soup, this Slow Cooker Creamy Sausage and Potato Soup or my Creamy Fire Roasted Tomato Soup with Avocado, this enchilada inspired version will fit right into your rotation. It's comforting, flavorful and perfect for spooning up on chilly days.

WHY YOU'LL LOVE CHICKEN ENCHILADA SOUP

• Bold enchilada flavor: You get all the flavor of classic chicken enchiladas in soup form.

• Easy and approachable recipe: The steps are simple, making this a great recipe for beginners and seasoned cooks alike.

• Naturally gluten free: Made with gluten free ingredients so it's safe and stress free for anyone avoiding gluten.

• Perfect for meal prep: Reheats well so ideal for leftovers and busy weeks.

INGREDIENTS YOU NEED

• Chicken breast: I like to use boneless skinless chicken breasts. You can use chicken thighs for a juicier taste. A rotisserie chicken is also a great option if short on time.

• Red enchilada sauce: Use a gluten free certified brand like Siete or Hatch.

• Canned Rotel diced tomatoes with green chiles: Choose mild or spicy depending on preference.

• Canned black beans: Drained and rinsed.

• Canned whole corn: Drained.

• Chicken broth: Use low sodium so you can adjust the spices or your homemade version.

• Yellow onion and minced garlic: Aromatic flavoring for the soup.

• Cream cheese: Adds a tangy, creamy texture to the soup. Use full fat or low fat.

• Cheddar cheese: Added into the soup and more as a topping.

• Butter and olive oil: To saute the onions and garlic.

• Onion and chili powder: Spices for the soup that give it that Tex-Mex flavor.

Scroll down to the recipe card below for quantities used.

HOW TO MAKE CHICKEN ENCHILADA SOUP

Step 1: Saute the onions and garlic

In a large stockpot, melt the butter and olive oil. Saute the onions and minced garlic until translucent.

Step 2: Add ingredients to pot and cook

Add the uncooked chicken, diced tomatoes, enchilada sauce, black beans, corn, seasonings and broth to the pot. Bring to a boil then reduce heat and allow gentle boil for 30 minutes or until chicken is fully cooked.

Step 3: Remove chicken and shred

Once chicken is fully cooked, remove from pot and shred then return back to pot.

Step 4: Add cheeses

Reduce the heat to low and stir in cream cheese then cheddar cheese until fully melted.

FAVORITE TOPPINGS FOR CHICKEN ENCHILADA SOUP

• Shredded cheddar or Monterey Jack cheese

• Sour cream or plain Greek yogurt

• Sliced avocado or guacamole

• Gluten free tortilla strips or crushed tortilla chips (my personal favorite)

• Lime wedges for squeezing over the top

• Fresh cilantro

EMILY'S TIPS

• Use gluten free enchilada sauce. Always double check labels to ensure your sauce is certified gluten free. Siete and Hatch brands are certified gluten free.

• Shred the chicken while warm. It pulls apart more easily and absorbs more flavor.

• Adjust spice level to taste. Add more spice or even a pinch of cayenne if you like heat.

• Top before serving. The toppings are what make this soup so good so get creative!

SERVING SUGGESTIONS

I like serving this gluten free chicken enchilada soup with a simple green salad, gluten free cornbread or tortilla chips on the side. It's hearty enough to stand alone but pairs well with light sides too.

STORAGE INFORMATION

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Let the soup cool completely, then freeze in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove before enjoying again!

RECIPE FAQ'S

Can I use rotisserie chicken?

Absolutely, just add the cooked chicken toward the end to prevent overcooking.

What beans work best?

This recipe calls for black beans but you can also swap in pinto beans too.

How do I thicken the soup?

Let it simmer uncovered for a few extra minutes to thicken.

Can I make this chicken enchilada soup in the slow cooker?

Yes, it adapts so well. Just place all ingredients except the cheese and cream cheese into the slow cooker on high for 4 hours or low for 6-8 hours. Place cheeses in 30 minutes before serving.

I hope you give this Gluten Free Chicken Enchilada Soup a try! If you do give this recipe a try, please let me know!

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