Chicken Enchilada Soup

This creamy Paleo Chicken Enchilada Soup is a comforting, hearty meal packed with bold enchilada flavor. Made with tender shredded chicken, fire-roasted tomatoes, bell peppers, green chiles, and red enchilada sauce, this easy soup comes together in just about 30 minutes.

The creamy texture comes from coconut cream and nutritional yeast rather than dairy, making this soup dairy-free while keeping it rich and satisfying. It’s also Paleo and Whole30 compliant when made with compliant ingredients, making it a delicious option for busy weeknights when you want something warm, nourishing, and filling.

Why You’ll Love This Recipe

• Ready in about 30 minutes: This soup is quick enough for a busy weeknight dinner.
• Creamy without dairy: Coconut cream adds richness while keeping the recipe dairy-free.
• Packed with protein: Shredded chicken makes every bowl hearty and satisfying.
• Big enchilada flavor: Red enchilada sauce, fire-roasted tomatoes, green chiles, and cumin create a flavorful Southwestern-inspired broth.
• Whole30 and Paleo friendly: The recipe uses wholesome ingredients and no traditional dairy or grains.

Ingredients You’ll Need

Avocado Oil

Avocado oil provides a neutral, high-heat-friendly fat for sautéing the vegetables and building the base of the soup.

Onion

Diced onion adds savory sweetness and depth to the soup.

Garlic

Fresh minced garlic provides an aromatic layer of flavor that complements the enchilada sauce and spices.

Bell Peppers

Two diced bell peppers add sweetness, color, and texture. You can use your favorite combination of colors.

Sea Salt and Black Pepper

Season the vegetables and soup to taste. Salt helps bring all of the flavors together.

Tapioca Flour or Arrowroot

Tapioca flour or arrowroot helps thicken the soup while keeping it grain-free and suitable for Paleo-style cooking.

Chicken Broth

Chicken broth or bone broth creates the flavorful liquid base for the soup. For Whole30, choose a broth without non-compliant additives.

Red Enchilada Sauce

Red enchilada sauce provides the signature enchilada flavor and a rich, savory tomato-chile base. Use a Whole30-compliant brand or homemade sauce when necessary.

Fire-Roasted Diced Tomatoes

Fire-roasted tomatoes add rich tomato flavor and a subtle smoky quality to the soup.

Chopped Green Chiles

Green chiles add a mild peppery kick and complement the red enchilada sauce.

Ground Cumin

Cumin gives the soup its warm, earthy flavor and works beautifully with the other Mexican-inspired ingredients.

Cooked Shredded Chicken

You’ll need about 3 to 3½ cups of cooked shredded chicken, which is roughly equivalent to 1½ pounds of boneless chicken breasts or thighs.

Coconut Cream

Coconut cream creates the creamy texture without using dairy. It adds richness while keeping the soup Paleo and dairy-free.

Nutritional Yeast

Nutritional yeast adds a savory, slightly cheesy flavor that works especially well in creamy dairy-free soups.

Lime Juice

A little fresh lime juice brightens the soup and balances the richness of the coconut cream.

Garnishes

Sliced avocado and freshly chopped cilantro make simple and flavorful toppings.

Grain-free tortilla chips can also be served alongside the soup if desired, although they are not Whole30 compliant.

How to Make Chicken Enchilada Soup

Sauté the Vegetables

Heat the avocado oil in a large stockpot over medium-high heat.

Add the diced onion and sauté for about 3 minutes, or until translucent and fragrant.

Add the minced garlic and diced bell peppers. Season with sea salt and black pepper, then continue sautéing for another 3–5 minutes, until the peppers have softened and the vegetables are fragrant.

Thicken the Base

Sprinkle the tapioca flour or arrowroot over the sautéed vegetables.

Stir well to coat the vegetables with the flour.

Slowly pour in the chicken broth while stirring continuously. Continue stirring until the flour is completely incorporated and the mixture is smooth.

Add the Enchilada Ingredients

Stir in the red enchilada sauce, fire-roasted diced tomatoes, chopped green chiles, and ground cumin.

Mix everything together and bring the soup to a boil, stirring occasionally.

As the soup cooks, the tapioca or arrowroot will help the broth become thicker and more velvety.

Add the Chicken

Stir the cooked shredded chicken into the soup.

Reduce the heat to medium-low and let the soup simmer uncovered for about 5 minutes, stirring occasionally.

Since the chicken is already cooked, it only needs enough time to warm through and absorb some of the flavorful broth.

Make the Creamy Mixture

While the soup is simmering, whisk together the coconut cream, nutritional yeast, and lime juice in a small bowl.

Whisk until the mixture is smooth and well combined.

Finish the Soup

Stir the coconut cream mixture into the simmering soup.

Mix well and let the soup simmer for another 5 minutes, or longer if you prefer a thicker consistency.

Taste and add additional sea salt as needed.

Garnish and Serve

Ladle the hot soup into bowls.

Top with sliced avocado and freshly chopped cilantro.

If you’re not following Whole30, serve with grain-free tortilla chips for a little crunch.

Tips for Success

Use Cooked Chicken

This recipe is designed to use cooked shredded chicken, making it especially quick to prepare. Leftover roasted chicken or simple poached chicken works well.

Don’t Add the Thickener All at Once

Sprinkling the tapioca flour or arrowroot over the vegetables and stirring before adding the broth helps prevent lumps from forming.

Stir While Adding the Broth

Slowly pour in the broth while stirring continuously. This helps the thickener incorporate evenly into the liquid.

Choose a Compliant Enchilada Sauce

If you’re following Whole30 or Paleo guidelines, check the ingredient list of your enchilada sauce carefully or use a homemade version.

Don’t Boil the Coconut Cream Aggressively

Once the coconut cream mixture is added, keep the soup at a gentle simmer. This helps maintain its smooth, creamy texture.

Adjust the Thickness

For a thicker soup, allow it to simmer a little longer uncovered. If it becomes thicker than you’d like, add a small amount of additional broth.

Taste Before Serving

Enchilada sauce, broth, tomatoes, and green chiles can all contain different amounts of salt, so taste the finished soup and adjust the seasoning as needed.

Equipment Needed

• Large stockpot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Small mixing bowl
• Whisk
• Wooden spoon or spatula
• Ladle

Recipe Variations

Make It Spicier

Use a spicy red enchilada sauce or add additional green chiles. A pinch of cayenne pepper can also increase the heat.

Use Chicken Thighs

Boneless, skinless chicken thighs make an excellent alternative to chicken breast and provide a slightly richer flavor.

Add More Vegetables

Add extra bell peppers, zucchini, spinach, or cauliflower for an even more vegetable-packed soup.

Make It Less Creamy

For a lighter version, reduce the amount of coconut cream while keeping the other ingredients the same.

Add Dairy Toppings

If you aren’t following a dairy-free, Paleo, or Whole30 diet, you can top individual bowls with shredded cheese, sour cream, or Greek yogurt.

Add Crunch

Serve with grain-free tortilla chips for crunch. Keep in mind that these are not Whole30 compliant.

Serving Suggestions

This chicken enchilada soup is hearty enough to serve as a complete meal, especially with avocado and chicken providing satisfying richness and protein.

For a Whole30-friendly meal, top it with:

• Sliced avocado
• Fresh cilantro
• Diced red onion
• Fresh lime wedges
• Sliced jalapeños

You can also serve it alongside a simple green salad or roasted vegetables.

If you’re not following Whole30, add grain-free tortilla chips, shredded cheese, sour cream, or Greek yogurt.

Frequently Asked Questions

Is Chicken Enchilada Soup Paleo?

Yes. The recipe is designed to be Paleo-friendly, using ingredients such as avocado oil, vegetables, chicken, broth, coconut cream, and nutritional yeast. Be sure to check packaged ingredients such as enchilada sauce and broth for compliance.

Is this soup Whole30 compliant?

Yes, when all packaged ingredients are Whole30 compliant. In particular, check your enchilada sauce, chicken broth, and any optional toppings. Tortilla chips, cheese, sour cream, and Greek yogurt are not Whole30 compliant.

Can I use leftover chicken?

Absolutely. This is a great recipe for leftover cooked chicken. Simply shred it and add the amount called for in the recipe.

Can I use chicken thighs instead of chicken breasts?

Yes. Both boneless chicken breasts and thighs work well. The recipe calls for approximately 3–3½ cups of cooked shredded chicken.

Can I make this soup ahead of time?

Yes. The soup is excellent for meal prep. Store it in airtight containers and gently reheat when you’re ready to serve.

Can I freeze Chicken Enchilada Soup?

Yes, although creamy soups can sometimes change texture slightly after freezing and thawing. Cool the soup completely before transferring it to freezer-safe containers and reheat gently.

Storage and Reheating

Allow leftover soup to cool before transferring it to airtight containers.

Store it in the refrigerator and enjoy within 3–4 days for the best quality.

To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally. You can also reheat individual servings in the microwave.

If the soup thickens considerably after refrigeration, stir in a little chicken broth or water while reheating until it reaches your preferred consistency.

Nutrition Information

Per serving, this Chicken Enchilada Soup contains approximately:

• Calories: 367 kcal
• Carbohydrates: 14g
• Protein: 37g
• Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 118mg
• Sodium: 1293mg
• Potassium: 647mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 1626 IU
• Vitamin C: 62mg
• Calcium: 37mg
• Iron: 2mg

Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.

Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Servings: 6
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Dairy-free, Low Carb, Paleo, Whole30

Final Thoughts

This Chicken Enchilada Soup is proof that a quick weeknight meal can still be incredibly comforting and full of flavor. The combination of tender shredded chicken, colorful peppers, fire-roasted tomatoes, green chiles, and red enchilada sauce creates a rich enchilada-inspired soup that’s satisfying from the very first spoonful.

Coconut cream and nutritional yeast give the broth a creamy, savory finish without the need for dairy, while a squeeze of lime adds just the right amount of brightness. Keep the toppings simple with avocado and cilantro for a Whole30-friendly bowl, or add your favorite extras when dietary restrictions aren’t a concern.

Make this easy soup whenever you’re craving something warm, hearty, creamy, and flavorful without spending hours in the kitchen.

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