Chipotle Chicken Enchiladas Soup

Chipotle chicken enchiladas soup is a delicious, easy to make soup! Because it’s made in one pot (or a slow cooker), it’s perfect for weeknight dinners, parties, and potlucks!

Chipotle chicken enchiladas soup is part of a sponsored post for Collective Bias and its advertiser. As always, all thoughts and opinions are my own.

If you take a peek at my chili board on Pinterest, you’ll find a lot of spicy food. I’m not sure why, but many Mexican recipes focus on providing mouth burning heat. I don’t know about you, but I use spices and hot sauces to add flavor, not to burn taste buds.

This is especially true in the case of chipotle seasoning, because it’s easy to go overboard, ending with a dish that’s destroyed by “fire”. Seasoning food shouldn’t be about adding spicy heat, it should be about adding flavor! *end rant*

Chipotle chicken enchiladas soup - an easy weeknight dinner that freezes beautifully. Perfect for a potluck dinner!

Chipotle Chicken Enchiladas Soup Recipe - A fun twist on traditional enchiladas, with a bonus recipe for homemade tortilla strips. From @itsyummi
When I make spicy dishes like Habanero black bean soup, I intentionally avoid “dumping” hot sauce in. I’d rather add a few drops at a time and taste as I go. It’s easy to add more spice if I want to, but nearly impossible to remove heat from a dish that’s been over seasoned.

Habanero Chicken Black Bean Soup from @itsyummi This soup is full of flavor, but it's not super spicy! #SauceOn #shop

Habanero Chicken Black Bean Soup – Click the image for the recipe

When I made this chipotle chicken enchiladas soup, I started off with just a few drops of the chipotle flavored Tabasco sauce.

Then, I tasted the dish after it had finished cooking and added a few more drops of sauce. This brought the dish to the smoky, spicy heat level I was looking for, without giving it the burn. I think the smoky, savory flavor of the chipotle sauce helped to bring this chicken enchiladas soup to a whole new level of flavor.

The hot sauce aisle of the grocery store isn’t where I spend much time, but Festival Foods has a bunch of hot sauces to choose from! I ended up buying 3 different flavors of the Tabasco hot sauce. I chose chipotle, Original Red flavor, and the Jalapeño flavor, too. Jalapeno will amp up the flavor of my baked eggs sausage breakfast strata perfectly!

Chipotle chicken enchiladas soup - an easy weeknight dinner that freezes beautifully. Perfect for a potluck dinner!

Flour tortillas can be cut and baked, making them a perfect garnish to serve with the chipotle chicken soup.

They’re easy to make by following the directions written out in the photo below.  Easy peasy!

Homemade Tortilla Strips Recipe - Great with a bowl of chicken enchiladas soup

Potluck dinners are popular in this part of Wisconsin, so I like to make dishes that are easy to transport. This soup is easy to transfer to a freezable container after it’s been cooked on the stove top. From there, it can be wrapped and frozen for future use, or transported warm, right to a potluck. I bought this transport bag last year, and I absolutely love it.

Are you hungry yet?  Ready to pack this up and take it to your next holiday potluck?

Let’s get some of this chipotle chicken enchiladas soup into your life!

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Chipotle Chicken Enchiladas Soup

Prep Time 10 min Cook Time 45 min Yields 6

Tender chicken, rice, and black beans are seasoned with a smoky chioptle seasoning, then ladled up and served in bowls. It's a perfect recipe for holiday parties and potluck dinners.


  • 2 Tablespoons grapeseed, canola, or olive oil
  • 1 medium red or yellow onion, diced
  • 1 pound boneless, skinless chicken breast, cut into bite sized pieces
  • 1 cup long grain rice, uncooked (I used organic brown rice)
  • 16 ounces (2 liquid cups) chicken stock
  • 14 ounces canned diced tomatoes
  • 2 Tablespoons chopped green chiles
  • 10 ounces red or green enchilada sauce
  • 1 cup frozen corn kernels
  • 1/4 teaspoon Tabasco Chipotle sauce (6-7 drops)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (optional)
  • 15 ounces canned organic black beans, drained and rinsed
  • 1 cup Mexican blend cheese, shredded

Optional toppings: tortilla chips, shredded lettuce, diced tomatoes, diced green onions, sour cream


    1. Heat oil in a large skillet or pot over medium-high heat until it shimmers (about 1 minute). Add onion and chicken and cook for 6-7 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
    2. Add rice and stir. Cook for 2-3 minutes, stirring occasionally, until rice is starting to turn golden.
    3. Add chicken stock, tomatoes, chiles, enchilada sauce, corn, Tabasco, chili powder, and cumin. Stir to combine, then bring liquid to a boil.
    4. Reduce heat to medium and bring to a simmer; Cover the skillet and cook, stirring every few minutes to prevent rice from sticking. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice and 30 minutes for brown rice).
    5. Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes, or until cheese melts.
    6. Ladle into bowls and add optional toppings as desired.

    Recipe Notes

    Loosely adapted from The Wholesome Dish

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    Chipotle Chicken Enchiladas Soup - A one pot dinner that's packed with smoky chipotle flavor, but it's not too spicy. Recipe from @itsyummi

    12 Replies to "Chipotle Chicken Enchiladas Soup"

    • SaraLily November 19, 2015 (10:07 am)

      Oooo this looks delicious! Nice and warm for a chilly day!!

    • Kristen @ A Mind Full Mom November 19, 2015 (7:10 am)

      I absolutely love adding Chipotle to my dishes so this soup is screaming my name 🙂

    • Slow Cooker Recipe: Jalapeno Chicken Beer Cheese Soup August 12, 2015 (2:59 pm)

      […] eat so it had time to catch some of the soup flavors. I use those precooked chicken tenders in my chicken enchiladas skillet recipe, […]

    • Corn and Black Bean Quesadillas from {Vegetarian} July 4, 2015 (4:49 pm)

      […] Oh, and if you love black beans and corn as much as I do, be sure to also check out my skillet dinner recipe for Chipotle Chicken Enchiladas. […]

    • Serena | Serena Bakes Simply From Scratch January 2, 2015 (11:31 pm)

      This is my kind of soup! So hearty! Stumbling and pinned so I can find it later and make my family happy:)

    • David December 15, 2014 (6:55 am)

      Forget the party! I want this entire pot of deliciousness for myself. This looks like the perfect comfort food to warm me up after shoveling snow for an hour!

      • Chef Becca December 15, 2014 (7:27 am)

        You’re not flippin’ kidding about that heavy snow shoveling, Dave. I saw the weather forecast for your area and started shivering on your behalf. It’s gonna hit hard and heavy very soon over here. I think we’ve been lucky that it’s skirted around Appleton. Let’s make a nationwide sized pot of this chicken enchiladas goodness and call it the melting pot of winter! 🙂

    • CakeSpy December 14, 2014 (3:29 pm)

      It snowed this morning, so toasty food is on my mind. This looks deliciously toasty. 🙂

      • Chef Becca December 14, 2014 (10:16 pm)

        Thanks so much, Jess. It’s truly a delicious dinner, and I wish you could come over and share some with me!

    • Emily December 14, 2014 (9:36 am)

      Yum! This looks amazing – so perfect for the busy holiday season…or really any time you’re hosting guests! I love the subtle flavor that Tabasco adds to soups. #client

    • Adam J. Holland December 14, 2014 (8:02 am)

      I’m an inaugural subscriber to Chile Pepper Magazine (way back in the day) and love heat so much that I received Ghost Peppers in my Christmas stocking this past year. — That said, you are so correct. There is no point in searing the taste buds to the point of no return with unnecessary heat. There are very few true Mexican or Tex-Mex dishes that, if made properly, are overly spicy. (If someone wants it spicy, he can add sauce to his *plate*!) — Your featured recipe looks divine and appears to be just the ticket for someone jonesing for Mexican food. Thanks! 🙂

      • Chef Becca December 14, 2014 (11:12 am)

        You’re a brave soul with an iron stomach, Adam. I tried a miniscule portion of a ghost pepper in culinary school and felt like my insides were on fire. Short of devouring them in next frozen tundra blizzard, I think I’ll steer clear of them. Flavorful and tingly spiced dishes like this enchiladas skillet are another story altogether. I could eat my weight in this goodness!

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