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Growing up, my friends and I frequented Chili’s. One of my go-to orders was their Enchilada soup. Holy YUMMO. Gosh that soup is freaking good which is why I had to create my own Chicken Enchilada Soup.

Chicken Enchilada Soup

Well, I had a craving for it and thought I’d do a little Paleo/Whole30 spin and make a creamy, cheeseless, gluten and grain-free version of that soup in my own kitchen for a wholesome weeknight meal that the whole family will just gobble up. This soup not only tastes like heaven, but it comes together quickly and with very few steps. 

Chicken Enchilada Soup

If you are a lover of hearty, bold flavors in your soups– you’ll absolutely just love this Chicken Enchilada Soup! Enjoy!

And if you’re looking for another twist on this recipe, try my Chicken Enchilada Chili!

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For more recipes like this, check out my Soups + Stews Round Up!

Chicken Enchilada Soup
5 from 11 votes


Total: 30 minutes
Servings: 4


For the Spice Mixture:

  • 1 tbsp + 1 tsp chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper

For the Soup:

  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion finely diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp ghee
  • 2 tbsp arrowroot flour
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 14.50z can fire roasted diced tomatoes undrained
  • 1 4oz can diced mild green chiles undrained
  • 3 cups cooked shredded chicken (I use Rotisserie)

For Serving:

  • 4 radishes thinly sliced and cut into matchsticks
  • 1 cup iceberg lettuce thinly sliced
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedge


  • In a small bowl, combine all of the spice mixture and set aside.
  • Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper and green bell pepper. Saute, stirring until the vegetables are tender, about 5 minutes. While sautéing, season the vegetables with salt and pepper.
  • Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined.
  • Add the spice mixture and the tomato paste and stir to combine. It's going to look like a little bit messy/clumpy, but just bare with me.
  • While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.
  • Add the diced tomatoes and green chiles. Stir to combine and increase heat to bring to a boil.
  • Once boiling, reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes, stirring occasionally.
  • Remove from heat, taste and add more salt, if desired.
  • Ladle soup into bowls and top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges.
  • Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    I’ve made this probably once a month for years now. Something about this combo and amount of spices is just PERFECT. And it’s all stuff I always have on hand. THANK YOU, Alex!

  2. 5 stars
    My husband walked by and said “that’s the right color!” as it was simmering on the stove. I’ve made this soup twice now, it’s delicious and very easy/quick to put together. I always have pulled rotisserie chicken in the freezer and that was a super simple addition for this soup. I thawed and threw right in. 10/10