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Chicken Enchilada Soup

A creamy and flavorful chicken enchilada soup that’s quick to make and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb shredded cooked chicken You can use rotisserie chicken for convenience.
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn Fresh or frozen.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup shredded cheese Cheddar or Mexican blend.
Optional toppings
  • avocado
  • cilantro
  • lime wedges
  • tortilla strips

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
  2. Add minced garlic and cook for an additional minute.
Combine Ingredients
  1. Add the shredded chicken, diced tomatoes, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder to the pot.
  2. Stir well to combine all the ingredients.
Cook
  1. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
Season and Serve
  1. Taste the soup and adjust seasoning with salt and pepper as needed.
  2. Ladle the soup into bowls and sprinkle with shredded cheese and your choice of toppings like avocado, cilantro, lime wedges, or tortilla strips for an extra crunch!

Notes

Store any leftovers in an airtight container in the fridge for 3-4 days. Freeze portions for longer storage. Defrost in the refrigerator and reheat as needed.